Description
A light and zesty Italian-inspired cake with layers of sponge soaked in limoncello, creamy mascarpone filling, and a tangy lemon glaze.
Ingredients
Scale
For the Crust:
- 1 ½ cups all-purpose flour
- 1 cup granulated sugar
- 3 large eggs
- ½ cup unsalted butter, melted
- ½ cup whole milk
- 1 tablespoon lemon zest
- ¼ cup fresh lemon juice
- 2 teaspoons baking powder
- ¼ teaspoon salt
- 1 cup mascarpone cheese
- ½ cup powdered sugar
- ¼ cup limoncello liqueur
- 1 cup heavy whipping cream
- Fresh berries for garnish
Instructions
1. Prepare the Crust:
- Preheat oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
- In a bowl, whisk together flour, baking powder, and salt. In another bowl, beat eggs and granulated sugar until fluffy. Mix in melted butter, milk, lemon zest, and lemon juice. Gradually fold in dry ingredients until just combined.
- Pour batter into prepared pan and bake for 25-30 minutes, until a toothpick inserted comes out clean. Let cool completely, then slice horizontally into two layers.
- Whip heavy cream until stiff peaks form. In a separate bowl, mix mascarpone and powdered sugar until smooth. Gently fold whipped cream into mascarpone mixture.
- Brush each cake layer with limoncello. Spread half the mascarpone filling on bottom layer, top with second layer, and spread remaining filling on top. Chill for 2 hours before serving, garnished with fresh berries.
Notes
You can customize the seasonings to taste.