|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 34g||43%|
|Saturated Fat 20g||102%|
|Total Carbohydrate 57g||21%|
|Dietary Fiber 2g||7%|
|Total Sugars 39g|
|Vitamin C 28mg||141%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Lemon lovers rejoice! This limoncello cake offers a decadent flavor and texture that's hard to beat. Incorporate lemon and limoncello liquor into the cake batter, and then indulge in the mascarpone icing that blends lemon curd and mascarpone cheese with whipped cream.
Never heard of limoncello? It could be your next baking ingredient obsession. Limoncello is an Italian lemon liqueur that is produced mostly in Southern Italy (it is commonly referred to as limoncino in northern areas of the country). It is one of the most popular types of liqueur in Italy, and it has gained popularity across the globe in more recent years. While limoncello is often served in cocktails, this limoncello cake allows you to enjoy it for dessert, too.
For the Cake:
2 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup butter, softened
1 1/2 cups sugar
1/2 cup limoncello (lemon-flavored liqueur)
1 lemon, zested and juiced
1/2 cup buttermilk
White chocolate shavings, optional
For the Mascarpone Frosting:
Make the Limoncello Cake
Gather the ingredients. Preheat the oven to 350 F.
Lightly grease two 9-inch round cake pans and then line them with parchment paper. Grease and flour the parchment paper as well.
Combine the flour, baking soda, and salt with a wire whisk. Set aside.
Cream the butter and sugar together in a bowl using an electric mixer.
Add the eggs one at a time, beating after each addition.
Combine the limoncello and lemon juice and zest in a small bowl. Add the flour alternating with the buttermilk and limoncello mixture. Mix until combined.
Divide the batter evenly between the prepared pans. Bake the cakes for 20 to 25 minutes or until golden brown and cooked through. Cool completely in the pans.
Make the Frosting
Gather the ingredients.
Cream together the mascarpone cheese and lemon curd in a bowl.
Whip the chilled whipping cream or heavy cream until almost stiff—about 5 to 6 minutes.
Slowly add powdered sugar until completely combined.
Fold the cheese and curd mixture into the whipped cream.
Assemble the Cake
Once the cakes are cool, remove the limoncello cakes from the pans. Place one layer on serving plate.
Frost top with 1/3 of the frosting.
Place the second layer on top.
Frost the top with 1/2 of the remaining frosting.
Use the remaining frosting to frost the sides of the cake.
Decorate the top with the optional white chocolate shavings.
Serve and enjoy!
How to Store
This cake will keep for a few days covered and stored in the fridge. Because of the mascarpone and whipped cream frosting, it's important to keep it chilled.
- Ensure to grease your pans before adding the batter, as this will help you release them when they are done baking and cooling. Would be a shame to have baked these lovely lemon cakes and have them not come out in one piece.
- Instead of using whipping cream that has been whipped to soft peaks, you can use store-bought prepared whipped cream. If you make this substitution, we suggest cutting back on the confectioners' sugar for the frosting to 1/2 cup or less.
What Type of Alcohol Is in Limoncello?
Limoncello is typically made by steeping lemon peels in a high-proof neutral spirit like vodka, straining, and mixing the flavored alcohol with a sugar simple syrup. The result is a sweet, lemon-flavored liqueur with a proof similar to other liqueurs.
What Do You Do With Limoncello?
Limoncello can be enjoyed on its own as a digestif after a meal, mixed into cocktails, used to spike lemonade or iced tea, or used in baked goods like cakes and frosty treats like ice cream.