Why make this recipe
Limoncello Mascarpone Layer Cake is a delightful dessert that combines the zesty flavor of lemons with the creamy richness of mascarpone cheese. It’s perfect for celebrations or just as a treat to enjoy with friends and family. This cake is not only visually appealing, but it’s also a crowd-pleaser, making it an excellent choice for any occasion.
How to make Limoncello Mascarpone Layer Cake
Ingredients:
- 2 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 1/2 cup unsalted butter, softened
- 1 cup whole milk
- 3 large eggs
- 2 teaspoons baking powder
- 1 teaspoon vanilla extract
- 1 cup mascarpone cheese
- 1 cup limoncello
- Zest of 2 lemons
- Powdered sugar for dusting
Directions:
- Preheat the oven to 350°F (175°C) and grease two round cake pans.
- In a large bowl, cream together the butter and granulated sugar until light and fluffy.
- Add the eggs, one at a time, mixing well after each addition.
- Mix in the vanilla extract and lemon zest.
- In another bowl, whisk together the flour and baking powder.
- Gradually add the dry ingredients to the wet mixture, alternating with milk, and mix until just combined.
- Divide the batter evenly between the prepared pans and smooth the tops.
- Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
- Let the cakes cool in the pans for 10 minutes, then turn out onto wire racks to cool completely.
- For the frosting, combine mascarpone cheese and limoncello in a bowl and mix until smooth.
- Once the cakes are cool, spread a layer of the mascarpone mixture between the layers and on top of the cake.
- Dust the top with powdered sugar before serving. Serve chilled or at room temperature.
How to serve Limoncello Mascarpone Layer Cake
Serve this cake at room temperature or chilled for the best taste. It can be cut into slices and plated, with a light dusting of powdered sugar on top for an attractive finish. Pair it with fresh berries or a scoop of lemon sorbet to enhance the flavors even further.
How to store Limoncello Mascarpone Layer Cake
To keep your Limoncello Mascarpone Layer Cake fresh, store it in an airtight container in the refrigerator. This cake can last for up to 3-4 days when properly stored. If you want to keep it longer, consider freezing individual slices wrapped in plastic wrap and then placed in a freezer bag, where they can last for about a month.
Tips to make Limoncello Mascarpone Layer Cake
- Ensure all your ingredients are at room temperature for better mixing.
- Don’t overmix the batter; mix until just combined for a fluffy texture.
- You can adjust the amount of limoncello to suit your taste, but be careful not to add too much, as it can make the cake soggy.
- Use a serrated knife to level the tops of the cakes for a more even layer.
Variation
You can switch up the flavors by using different kinds of liqueurs, such as orange liqueur for a twist. Additionally, adding fresh fruits like raspberries or blueberries into the frosting or between the cake layers can add a fresh burst of flavor.
FAQs
Can I make this cake ahead of time?
Yes, you can bake the cake layers a day ahead, store them in the refrigerator, and frost them just before serving.Can I use another type of cheese instead of mascarpone?
Cream cheese can be used as a substitute for mascarpone, but the texture and flavor will be different.Is it possible to make this cake gluten-free?
Yes, you can replace the all-purpose flour with a gluten-free flour blend. Just make sure it has a good binding agent for the best results.
Limoncello Mascarpone Layer Cake
- Total Time: 45 minutes
- Yield: 8 servings
- Diet: Vegetarian
Description
A delightful dessert that combines zesty lemon flavor with creamy mascarpone cheese, perfect for celebrations.
Ingredients
- 2 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 1/2 cup unsalted butter, softened
- 1 cup whole milk
- 3 large eggs
- 2 teaspoons baking powder
- 1 teaspoon vanilla extract
- 1 cup mascarpone cheese
- 1 cup limoncello
- Zest of 2 lemons
- Powdered sugar for dusting
Instructions
- Preheat the oven to 350°F (175°C) and grease two round cake pans.
- In a large bowl, cream together the butter and granulated sugar until light and fluffy.
- Add the eggs, one at a time, mixing well after each addition.
- Mix in the vanilla extract and lemon zest.
- In another bowl, whisk together the flour and baking powder.
- Gradually add the dry ingredients to the wet mixture, alternating with milk, and mix until just combined.
- Divide the batter evenly between the prepared pans and smooth the tops.
- Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
- Let the cakes cool in the pans for 10 minutes, then turn out onto wire racks to cool completely.
- For the frosting, combine mascarpone cheese and limoncello in a bowl and mix until smooth.
- Once the cakes are cool, spread a layer of the mascarpone mixture between the layers and on top of the cake.
- Dust the top with powdered sugar before serving. Serve chilled or at room temperature.
Notes
Ensure all ingredients are at room temperature for better mixing. Don’t overmix the batter; mix until just combined for a fluffy texture.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian