Description
A light and zesty Italian-inspired cake with layers of lemon-infused sponge, creamy mascarpone frosting, and a hint of limoncello liqueur for a refreshing dessert.
Ingredients
Scale
For the Crust:
- 2 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 1/2 cup unsalted butter, softened
- 3 large eggs
- 1 cup mascarpone cheese
- 1/2 cup limoncello liqueur
- 1/4 cup fresh lemon juice
- Zest of 2 lemons
- 1 tsp baking powder
- 1/2 tsp salt
- 1 cup heavy cream
- 1/4 cup powdered sugar
- Fresh berries for garnish
Instructions
1. Prepare the Crust:
- Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a bowl, cream together butter and granulated sugar until fluffy. Beat in eggs one at a time, then mix in lemon zest and juice.
- Whisk flour, baking powder, and salt in another bowl. Gradually add to wet ingredients, mixing until just combined. Divide batter evenly between pans and bake for 25-30 minutes, or until a toothpick comes out clean.
- Cool cakes in pans for 10 minutes, then transfer to a wire rack. Brush each layer with limoncello while still warm.
- For frosting, whip heavy cream and powdered sugar until stiff peaks form. Fold in mascarpone until smooth. Assemble cake by spreading frosting between layers and over the top. Garnish with berries and chill before serving.
Notes
You can customize the seasonings to taste.