|Nutritional Guidelines (per serving)|
|Servings: 9-inch cake (serves 16)|
|Amount per serving|
|% Daily Value*|
|Total Fat 27g||35%|
|Saturated Fat 16g||82%|
|Total Carbohydrate 32g||12%|
|Dietary Fiber 1g||4%|
|*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 cheese 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 liquor in Italy, though the liqueur 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 flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup butter (softened)
- 1 1/2 cups sugar
- 3 eggs
- 1/2 cup buttermilk
- 1/2 cup limoncello (lemon-flavored liqueur)
- 1 lemon (zested and juiced)
- Optional: white chocolate shavings
- For the Mascarpone Frosting
- 16 ounces mascarpone cheese
- 1 1/4 cups lemon curd
- 2 cups chilled whipping cream or heavy cream
- 2/3 cups powdered sugar
Note: while there are multiple steps to this recipe, this limoncello dessert is broken down into workable categories to help you better plan for preparation and baking.
Make the Limoncello Cake
Gather the ingredients.
Preheat 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 flour, baking soda, and salt with a wire whisk. Set aside.
Cream the butter and sugar.
Add eggs one at a time.
Add flour alternately with buttermilk and limoncello mixed with lemon juice.
Bake cakes for 20 to 25 minutes. Cool completely in pans.
Make the Frosting
Gather the ingredients.
Cream together mascarpone cheese and lemon curd.
Next, whip the chilled whipping cream or heavy cream until almost stiff - about 5 to 6 minutes. Then add that to the mascarpone and lemon curd mixture.
Slowly add powdered sugar until all ingredients are combined.
Fold the cheese 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 frosting.
Place the second layer on top.
Frost with one-half of the frosting.
Use remaining frosting to frost sides of cake.
Decorate top with optional white chocolate shavings.
Serve and enjoy!
- Ensure to grease your pans for the cakes 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.
- Alternatively, instead of using whipping cream that has been whipped to soft peaks, you can make your own whipped cream or use store-bought whipped cream. If you decide to do this, we suggest cutting back on the confectioners' sugar for the frosting to 1/2 cup.