Limoncello Mascarpone Cake – a Citrus Delight

• total time: 23 minutes

Ingredients

For the Cake:

2 cups all-purpose flour

1 ½ teaspoons baking powder

½ teaspoon baking soda

¼ teaspoon salt

¾ cup unsalted butter, softened

1 ½ cups granulated sugar

3 large eggs

2 teaspoons pure vanilla extract

2 tablespoons fresh lemon juice

1 tablespoon lemon zest

¾ cup buttermilk

Limoncello Syrup:

¼ cup Limoncello liqueur

2 tablespoons granulated sugar

Mascarpone Frosting:

8 oz mascarpone cheese, room temperature

1 cup heavy whipping cream

½ cup powdered sugar

1 teaspoon vanilla extract

Lemon Glaze:

1 cup powdered sugar

2 tablespoons fresh lemon juice

1 tablespoon Limoncello (optional)

Garnish:

Fresh lemon slices

Mint leaves

Powdered sugar (for dusting)

Directions

Bake the Cake:

Preheat the oven to 350°F (175°C). Grease and line two 8-inch cake pans.

In a bowl, whisk together flour, baking powder, baking soda, and salt.

In another bowl, cream butter and sugar until light and fluffy. Add eggs one at a time, then stir in vanilla, lemon juice, and zest.

Gradually add the dry ingredients, alternating with the buttermilk, until just combined.

Divide the batter between the pans and bake for 22-25 minutes, or until a toothpick comes out clean. Let cool completely.

Make the Limoncello Syrup:

In a small saucepan over low heat, stir Limoncello and sugar until sugar dissolves. Cool slightly.

Prepare the Mascarpone Frosting:

In a chilled bowl, beat mascarpone, heavy cream, powdered sugar, and vanilla until smooth and fluffy.

Assemble the Cake:

Brush each cooled cake layer with the Limoncello syrup.

Spread a generous layer of mascarpone frosting between the cakes and over the top.

Drizzle the Lemon Glaze:

Whisk together powdered sugar, lemon juice, and Limoncello until smooth. Drizzle over the cake.

Decorate:

Garnish with lemon slices, fresh mint, and a dusting of powdered sugar for an elegant finish