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Limoncello Cake with Mascarpone Frosting

Limoncello Cake with Mascarpone Frosting: A Zesty Delight

This Limoncello Cake with Mascarpone Frosting is a vibrant dessert that combines bright citrus flavors with creamy mascarpone, perfect for celebrations.
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Prep Time 20 minutes
Cook Time 30 minutes
Cooling Time 10 minutes
Total Time 1 hour
Servings: 12 slices
Course: Dessert
Cuisine: Italian
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 2 cups all-purpose flour Substitute with gluten-free flour if needed.
  • 2 teaspoons baking powder Ensure freshness for a perfect rise.
  • 1 pinch salt Enhances flavor.
  • 1 cup unsalted butter Let it come to room temperature for easy creaming.
  • 1.5 cups granulated sugar Consider coconut sugar for a healthier twist.
  • 4 large eggs Use room temperature for better emulsification.
  • 0.5 cups limoncello liqueur Swap with extra lemon juice for a non-alcoholic version.
  • 0.25 cups fresh lemon juice Fresh lemons give the best flavor.
  • 2 lemons lemon zest Finely grate it for even distribution.
For the Frosting
  • 1 cup mascarpone cheese Cream cheese can be a tangy alternative.
  • 1 cup heavy cream Light cream can be used for a lighter frosting.
  • 0.5 cups powdered sugar Reduce for a less sweet option.
  • 1 teaspoon vanilla extract Opt for pure extract for enhanced flavor.

Equipment

  • Mixing Bowls
  • handheld mixer
  • Spatula
  • measuring cups
  • measuring spoons
  • cake pans
  • wire rack

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C). Prepare two 9-inch round cake pans by greasing them with butter and dusting with flour. Set aside.
  2. In a medium bowl, whisk together 2 cups of all-purpose flour, 2 teaspoons of baking powder, and a pinch of salt until well combined. Set aside.
  3. In a large mixing bowl, beat together 1 cup of unsalted butter and 1 ½ cups of granulated sugar for about 3-5 minutes until light and fluffy.
  4. Add 4 room-temperature eggs one at a time, mixing well after each addition. Pour in ½ cup of limoncello liqueur and ¼ cup of fresh lemon juice. Mix until fully incorporated.
  5. Gradually fold the dry ingredient mixture into the wet batter using a spatula. Fold in the zest of 2 lemons.
  6. Divide the batter evenly between the prepared pans and bake for 25-30 minutes until a toothpick comes out clean.
  7. Remove the pans from the oven and let the cakes cool for about 10 minutes before turning them out onto a wire rack to cool completely.
  8. Make the mascarpone frosting by combining 1 cup of mascarpone cheese, 1 cup of heavy cream, ½ cup of powdered sugar, and 1 teaspoon of vanilla extract. Beat until fluffy.
  9. Once the cakes are cool, place one layer on a serving plate. Spread frosting over the top and place the second layer on top. Frost the entire cake.
  10. Garnish with grated lemon zest or fresh berries if desired, slice, and serve.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 45gProtein: 5gFat: 16gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 80mgSodium: 150mgPotassium: 120mgFiber: 1gSugar: 25gVitamin A: 500IUVitamin C: 2mgCalcium: 50mgIron: 1mg

Notes

Let the cakes cool completely before frosting to prevent the mascarpone frosting from melting.

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