Limoncello Mascarpone Cake – A Citrus Delight! 🍋🍰✨

This Limoncello Mascarpone Cake is a luxurious and indulgent dessert that combines the bright, zesty flavors of lemon with the creamy richness of mascarpone cheese. The addition of Limoncello, an Italian lemon liqueur, adds a sophisticated and refreshing twist, making this cake the perfect treat for special occasions like birthdays, celebrations, or when you're simply craving something indulgent. The cake is light and fluffy, with a velvety smooth mascarpone frosting that complements the tangy lemon notes. It's truly a citrus delight!

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Ingredients:

For the Cake:

• 2 ½ cups (310g) all-purpose flour
• 2 teaspoons baking powder
• 1/4 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup (120g) unsalted butter, softened
• 1 ½ cups (300g) granulated sugar
• 3 large eggs
• 1 teaspoon vanilla extract
• 1 tablespoon lemon zest (freshly grated)
• 1/2 cup (120ml) fresh lemon juice
• 1/2 cup (120ml) Limoncello liqueur
• 1/2 cup (120ml) whole milk

For the Limoncello Syrup:

• 1/4 cup (60ml) Limoncello liqueur
• 1/4 cup (60ml) fresh lemon juice
• 2 tablespoons granulated sugar

For the Mascarpone Frosting:

• 8 oz (225g) mascarpone cheese, softened
• 1 ½ cups (360ml) heavy whipping cream
• 1/2 cup (50g) powdered sugar
• 2 tablespoons Limoncello liqueur
• 1 teaspoon vanilla extract
• Zest from 1 lemon (for garnish)
• Optional: Edible flowers or fresh berries for decoration

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Instructions:

Step 1: Prepare the Cake

1. Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans, or line them with parchment paper for easy removal later.
2. In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Set aside.
3. In a large mixing bowl, beat the unsalted butter and granulated sugar together using an electric mixer on medium speed until light and fluffy, about 3-4 minutes.
4. Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract and lemon zest.
5. In a separate bowl, combine the fresh lemon juice, Limoncello liqueur, and whole milk.
6. Gradually add the dry ingredients to the butter mixture in 3 parts, alternating with the lemon and milk mixture, beginning and ending with the dry ingredients. Mix until just combined. Be careful not to overmix.
7. Divide the batter evenly between the prepared cake pans and smooth the tops.
8. Bake for about 25-30 minutes, or until a toothpick inserted into the center comes out clean. Let the cakes cool in the pans for about 10 minutes, then transfer them to a wire rack to cool completely.

Step 2: Make the Limoncello Syrup

1. While the cakes are cooling, prepare the Limoncello syrup. In a small saucepan, combine the Limoncello liqueur, fresh lemon juice, and granulated sugar.
2. Heat over medium heat, stirring constantly, until the sugar has dissolved and the syrup has slightly thickened, about 2-3 minutes. Remove from heat and set aside to cool.

Step 3: Prepare the Mascarpone Frosting

1. In a medium mixing bowl, beat the mascarpone cheese with an electric mixer until smooth and creamy.
2. In a separate bowl, whip the heavy whipping cream until stiff peaks form.
3. Add the powdered sugar, Limoncello liqueur, and vanilla extract to the mascarpone cheese and mix until fully combined.
4. Gently fold the whipped cream into the mascarpone mixture until smooth and fluffy. Be careful not to deflate the whipped cream.

Step 4: Assemble the Cake

1. Once the cakes have completely cooled, place the first cake layer on a serving plate or cake stand.
2. Using a pastry brush, generously brush the top of the first cake layer with the Limoncello syrup. This will soak the cake and add extra moisture and flavor.
3. Spread a thick layer of mascarpone frosting over the soaked cake.
4. Place the second cake layer on top of the frosting and repeat the process by brushing the top with the Limoncello syrup.
5. Spread the remaining mascarpone frosting over the top and sides of the cake. Smooth the frosting with a spatula to create a clean, even layer.

Step 5: Garnish and Serve

1. Garnish the top of the cake with lemon zest for a fresh, citrusy finish.
2. Optionally, decorate with edible flowers, fresh berries, or more lemon slices for added flair.
3. Allow the cake to chill in the fridge for about 30 minutes before serving to allow the flavors to meld and the frosting to set.

Step 6: Serve and Enjoy

1. Slice the cake into generous wedges and serve chilled. The combination of tangy lemon and creamy mascarpone is sure to delight your guests and brighten up any occasion!

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Storage Tips:

✔ Refrigerator: Store the cake in an airtight container in the fridge for up to 3-4 days.
✔ Freezer: The cake can be frozen (without decoration) for up to 1 month. Wrap it tightly in plastic wrap and foil, then thaw it in the refrigerator before serving.

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Tips & Variations:

✔ Vegan Version: Use plant-based butter and vegan mascarpone cheese for the frosting. For the cake, substitute eggs with flax eggs and use non-dairy milk. ✔ More Citrus Flavor: Add orange zest or a splash of orange juice to the cake or frosting for a more complex citrus flavor. ✔ Lemon Curd Filling: For an extra citrusy layer, add a lemon curd filling between the layers of cake, just under the mascarpone frosting. ✔ Chocolate Twist: Add a chocolate drizzle or a layer of dark chocolate ganache over the frosting for a beautiful contrast with the citrus flavor.

This Limoncello Mascarpone Cake is a truly refreshing and indulgent dessert that blends bright lemon flavor with rich creaminess. It’s perfect for any special occasion, and its elegant presentation will surely impress your guests. Enjoy this citrusy delight with a cup of coffee or tea for a perfect end to any meal! 😊