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Limoncello Mascarpone Cake Recipe

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★★★★★

4.8 from 125 reviews

This Limoncello Mascarpone Cake is a delightful Italian-inspired dessert featuring layers of moist lemon-infused cake soaked in limoncello syrup, paired with a rich and fluffy mascarpone cream. Perfect for celebrating spring or summer, this cake balances tangy citrus flavors with creamy sweetness in every bite.

Ingredients

Scale

Cake

  • 1 ¼ cups all-purpose flour
  • 1 tsp baking powder
  • 4 large eggs, separated
  • ¾ cup granulated sugar
  • Zest of 2 lemons
  • 2 tbsp lemon juice
  • ¼ cup limoncello liqueur

Syrup

  • ¼ cup limoncello liqueur
  • ¼ cup water
  • 2 tbsp sugar

Mascarpone Filling

  • 8 oz mascarpone cheese
  • 1 cup heavy cream
  • ½ cup powdered sugar
  • 1 tsp vanilla extract

Instructions

  1. Preheat Oven and Prepare Pans: Preheat your oven to 350°F (175°C). Grease and line two 8-inch round cake pans with parchment paper to ensure easy removal after baking.
  2. Mix Dry Ingredients: In a bowl, whisk together the all-purpose flour and baking powder. Set aside for later use.
  3. Beat Egg Whites: In a clean bowl, beat the egg whites until soft peaks form. This adds lightness to the cake batter.
  4. Mix Egg Yolks and Flavorings: In another bowl, beat the egg yolks with granulated sugar until the mixture becomes pale and creamy. Stir in the lemon zest, lemon juice, and ¼ cup limoncello to infuse the batter with bright citrus and liqueur notes.
  5. Combine Dry Ingredients and Fold in Egg Whites: Gently fold the bowl of dry ingredients into the egg yolk mixture until just combined. Then, carefully fold the beaten egg whites into the batter to maintain its airy texture.
  6. Divide and Bake: Evenly divide the batter between the two prepared pans. Bake in the preheated oven for 22 to 25 minutes or until a toothpick inserted in the center comes out clean. Allow cakes to cool completely in the pans.
  7. Make Limoncello Syrup: In a small saucepan, combine ¼ cup limoncello, ¼ cup water, and 2 tablespoons sugar. Simmer gently until the sugar dissolves completely. Remove from heat and let the syrup cool.
  8. Brush Cake Layers with Syrup: Once the cake layers have cooled, generously brush each layer with the cooled limoncello syrup to keep the cake moist and add extra flavor.
  9. Prepare Mascarpone Filling: In a mixing bowl, beat the mascarpone cheese until smooth. Gradually add the heavy cream, powdered sugar, and vanilla extract, beating until the mixture is fluffy and spreadable.
  10. Assemble and Chill: Layer one cake round on your serving plate and spread half of the mascarpone filling evenly over it. Place the second cake layer on top and cover with the remaining filling. Refrigerate the assembled cake for at least 4 hours to allow the flavors to meld and the filling to set.

Notes

  • For best results, use fresh lemons for zest and juice to maximize flavor.
  • You can replace limoncello with a lemon-flavored syrup if you prefer a non-alcoholic version.
  • Ensure egg whites are whipped to soft peaks to keep the cake light and fluffy.
  • The mascarpone filling should be smooth and creamy; do not overbeat as it may become grainy.
  • Chilling the cake overnight will intensify the flavors and improve texture.

Keywords: Limoncello cake, Mascarpone cake, lemon cake, Italian dessert, citrus cake, layered cake, creamy filling

Find it online: https://stirringwithstella.com/limoncello-mascarpone-cake-recipe-2/