italian lemon cake

This traditional Italian cake is moist, zesty and will keep in an airtight container for up to 4 days, so it’s great to have on hand for a mid-morning pick me up with coffee. You could also serve it with ice-cream or thick cream for an indulgent dessert.

Best-ever Italian lemon cake recipe

butter, chopped,

(3/4 cup) caster sugar

20.00 ml finely grated lemon rind

eggs

fresh ricotta, crumbled

(2/3 cup) self-raising flour

(1/3 cup) polenta

salt

lemon juice

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This Limoncello Cake with Mascarpone Frosting is a light and zesty dessert, perfect for citrus lovers. The fluffy cake is soaked in tangy Limoncello syrup and layered with a rich, creamy mascarpone filling, creating a delicious balance of flavors. Topped with a dusting of powdered sugar or fresh berries, it’s the ideal dessert for any celebration, or a special treat for yourself. Perfect for summer or any occasion that calls for something sweet and refreshing!

Limoncello Cake with Mascarpone Frosting

For the Cake:1 1/2 cups all-purpose flour

baking powder

unsalted butter, softened

sugar

vanilla extract

milk

lemon zest

Limoncello liqueur

For the Mascarpone Filling:1 cup mascarpone cheese

heavy cream

For the Limoncello Syrup:1/4 cup Limoncello liqueur

water

For Garnish (optional):Powdered sugar

lemon

Preheat oven

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

Prepare the cake batter:

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

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

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

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

Bake the cake:

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

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.

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.

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.

Stir in the Limoncello until well combined.

Assemble the cake:

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

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

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

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

Chill:

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

Serve:

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

Top 2 italian lemon cake recipes from across the web

The most viewed italian lemon cake recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

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Best-ever Italian lemon cake recipe

Limoncello Cake with Mascarpone Fro...

Top 2 italian lemon cake recipes from across the web

The most viewed italian lemon cake recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Best-ever Italian lemon cake recipe

Limoncello Cake with Mascarpone Fro...

The most viewed italian lemon cake recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine