Limoncello Cake with Mascarpone Frosting

Step 1

to 350°F (175°C). Grease and flour a 9-inch round cake pan, or line it with parchment paper.

Step 2

Prepare the cake batter:In a medium bowl, whisk together the flour, baking powder, and salt.

Step 3

In a separate large bowl, beat the softened butter and granulated sugar together until light and fluffy, about 3 minutes.

Step 4

Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract and lemon zest.

Step 5

Gradually add the dry ingredients to the wet ingredients, alternating with the milk, beginning and ending with the dry ingredients. Mix until just combined.

Step 6

Bake the cake:Pour the batter into the prepared cake pan and spread it evenly.

Step 7

Bake for 25-30 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

Step 8

Prepare the Limoncello syrup:In a small saucepan, combine the Limoncello, water, and sugar. Heat over medium heat, stirring until the sugar dissolves. Let it cool to room temperature.

Step 9

Prepare the mascarpone filling:In a large mixing bowl, whisk together the mascarpone cheese, heavy cream, powdered sugar, and vanilla extract until smooth and creamy.

Step 10

Stir in the Limoncello until well combined.

Step 11

Assemble the cake:Once the cake has completely cooled, slice it in half horizontally to create two layers.

Step 12

Brush the top of the bottom layer with the Limoncello syrup, soaking it lightly.

Step 13

Spread half of the mascarpone filling evenly over the soaked cake layer.

Step 14

Place the second layer of cake on top and repeat the syrup soaking and mascarpone filling.

Step 15

Chill:Refrigerate the assembled cake for at least 1 hour to let the flavors meld together.

Step 16

Serve:Before serving, dust the top of the cake with powdered sugar and garnish with fresh lemon slices or berries, if desired. Enjoy!