Limoncello Mascarpone Cake A Citrus Delight
A moist and flavorful Italian-inspired lemon cake infused with limoncello liqueur, topped with creamy mascarpone frosting and lemon curd for a bright citrus delight.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 45 minutes
- Yield: 12 1x
- Method: Dessert
- Cuisine: Italian
Ingredients
Scale
- 2½ cups all-purpose flour
- 1½ tsp baking powder
- 1 tsp baking soda
- ½ tsp salt
- 3 large eggs
- 1¼ cups sugar
- ½ cup vegetable oil
- ½ cup Greek yogurt
- ⅓ cup limoncello
- ⅓ cup milk
- 8 oz mascarpone cheese
- 1 cup heavy cream
- ⅓ cup confectioners' sugar
- 1 tsp vanilla extract
- ¾ cup lemon curd
Instructions
- Preheat oven to 325°F. Grease and flour two 8-inch or 9-inch cake pans. Sift flour, baking powder, baking soda, and salt together; set aside.
- Using an electric mixer, beat eggs and sugar until fluffy and light yellow. Beat in Greek yogurt, then add vegetable oil in a steady stream. Alternate adding ⅓ of dry ingredients with half of milk-limoncello mixture (mixed together), ending with dry ingredients.
- Divide batter between pans and bake 20-25 minutes or until toothpick comes out clean. Cool completely.
- For mascarpone frosting, beat mascarpone, heavy cream, confectioners' sugar, and vanilla until stiff peaks form. Fold in lemon curd.
- Assemble cake by layering with frosting between layers and on top.
Notes
For best flavor, use fresh lemon curd between layers. Chill the mascarpone frosting before assembling to ensure it holds shape. Substitute Greek yogurt with sour cream if preferred for extra tang.
Nutrition
- Calories: 420
- Sugar: 32g
- Sodium: 280mg
- Fat: 24g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 85mg