Introduction
If you’re a fan of lemon desserts, then this Limoncello Drizzle Mascarpone Cake is about to become your new favorite treat. A soft, citrus-infused sponge cake, layered with a rich and creamy mascarpone filling, and finished with a decadent limoncello glaze—this cake is a dream come true for lemon lovers. Whether you’re hosting a dinner party, celebrating a special occasion, or simply indulging in a homemade dessert, this cake is the perfect showstopper. Read on to discover how to make this luscious cake and impress your family and friends!
Why You’ll Love This Recipe
- Bursting with citrus flavor: The combination of fresh lemon zest and limoncello creates a refreshing and tangy taste.
- Creamy mascarpone filling: A rich, velvety filling adds depth and a touch of indulgence.
- Perfect for any occasion: Whether it’s a birthday, brunch, or tea party, this cake is a guaranteed crowd-pleaser.
- Easy to make: Despite its elegant appearance, the recipe is simple to follow.
- Customizable: Swap ingredients to fit dietary needs or add extra flavors for a unique twist.
Ingredients
For the Cake:
- 3 large eggs
- 1 cup granulated sugar
- ½ cup unsalted butter, melted
- 2 tablespoons freshly grated lemon zest
- ½ cup limoncello liqueur
- 1 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup buttermilk
- 1 teaspoon vanilla extract
For the Mascarpone Filling:
- 1 cup mascarpone cheese
- ½ cup heavy cream
- ¼ cup powdered sugar
- 1 teaspoon lemon zest
Limoncello Glaze:
- ½ cup powdered sugar
- 2 tablespoons limoncello
- 1 tablespoon fresh lemon juice
Garnish:
- Lemon slices
- Fresh mint leaves
- Powdered sugar (for dusting)
Necessary Tools
- Mixing bowls
- Electric mixer or whisk
- Measuring cups and spoons
- 8-inch round cake pans
- Cooling rack
- Cake spatula
- Zester and juicer
Ingredient Swaps and Additions
- Gluten-free: Use a 1:1 gluten-free flour substitute.
- Dairy-free: Substitute mascarpone with a dairy-free alternative and use coconut cream instead of heavy cream.
- Extra citrus: Add orange zest for a mixed citrus flavor.
- Alcohol-free: Replace limoncello with extra lemon juice and a bit of honey.
Step-by-Step Instructions
1. Preheat and Prepare
Preheat your oven to 350°F (175°C). Grease and line two 8-inch round cake pans with parchment paper.
2. Make the Cake Batter
In a mixing bowl, whisk together eggs and sugar until light and fluffy. Gradually add melted butter, lemon zest, and limoncello, stirring well to combine.
In a separate bowl, sift together the flour, baking powder, baking soda, and salt. Slowly add the dry ingredients into the wet mixture, alternating with buttermilk. Stir in vanilla extract.
3. Bake the Cake
Divide the batter evenly between the prepared cake pans. Bake for 20-25 minutes or until a toothpick inserted into the center comes out clean. Allow the cakes to cool completely on a wire rack.
4. Prepare the Mascarpone Filling
Using an electric mixer, whip together mascarpone cheese, heavy cream, powdered sugar, and lemon zest until smooth and fluffy.
5. Assemble the Cake
Slice each cake layer in half horizontally to create four layers. Spread the mascarpone filling evenly between each layer, stacking them carefully.
6. Make the Limoncello Glaze
Whisk together powdered sugar, limoncello, and lemon juice until smooth. Drizzle over the assembled cake, allowing it to drip down the sides beautifully.
7. Garnish and Serve
Top with fresh lemon slices, mint leaves, and a dusting of powdered sugar for a picture-perfect finish.
Pro Tips for Success
- Room temperature ingredients: Ensure eggs, butter, and mascarpone are at room temperature for a smooth batter and filling.
- Don’t overmix: Overmixing can lead to a dense cake. Stir just until ingredients are combined.
- Chill before serving: Let the cake rest in the refrigerator for at least an hour before slicing for clean layers.
Serving Suggestions
- Serve with a cup of espresso or herbal tea for a delightful pairing.
- Add a scoop of vanilla ice cream for extra indulgence.
- Enjoy with a chilled limoncello shot for a truly authentic experience.
Storing and Reheating
- Refrigeration: Store in an airtight container in the fridge for up to 4 days.
- Freezing: Freeze individual slices wrapped in plastic wrap for up to 2 months.
- Reheating: Allow frozen slices to thaw overnight in the fridge before serving.
Nutritional Information (Per Serving)
- Calories: 320
- Carbohydrates: 45g
- Protein: 5g
- Fat: 15g
- Sugar: 30g
FAQs
1. Can I make this cake without limoncello?
Yes! Substitute limoncello with additional fresh lemon juice and a bit of honey or simple syrup for a similar flavor.
2. How can I make this cake more moist?
Ensure you don’t overbake the cake. You can also brush the layers with a simple lemon syrup for extra moisture.
3. Can I prepare this cake in advance?
Absolutely! You can bake the cake layers a day ahead and store them in an airtight container before assembling.
4. Can I use store-bought mascarpone frosting?
Yes, but homemade mascarpone filling has a fresher and richer taste.
5. How do I make this cake less sweet?
Reduce the sugar in the cake and filling by ¼ cup or balance it with extra zest for a tangier flavor.
Conclusion
This Limoncello Drizzle Mascarpone Cake is a perfect blend of zesty, sweet, and creamy flavors that will delight any lemon lover. Whether for a special occasion or just a weekend treat, this cake is bound to impress. Give it a try and share your experience!
