Using a serrated knife, make a small cut all around the outside of the cake. Using a rubber spatula, fold in the whipped cream into the frosting until evenly mixed. You can do this by hand using a whisk or use a hand held mixer or a standing mixer. In a separate bowl, whip the heavy cream until fluffy and stiff peaks form. You can just fold in the mascarpone cheese with a rubber spatula, since it’s soft enough or mix with the mixer just until combined, about 30 seconds. Add the lemon zest, vanilla extract and limoncello.Īdd the mascarpone cheese. In a standing mixer with a paddle attachment or using a hand mixer, mix the cream cheese and powdered sugar until evenly mixed, smooth and fluffy. Limoncello is an Italian liquor made from the zest of lemons, sugar, water, and, of course, alcohol.
Make a simple sugar by heating the sugar and water in a small pot until sugar dissolves and add the limoncello. Meanwhile, prepare the limoncello syrup and the frosting. When there are still some remaining streaks of flour, pour in the milk and butter mixture into the batter by the side of the bowl.Ĭontinue gently folding until evenly distributed.ĭivide the batter in half, pouring into the prepared cake pans.īake in the preheated oven until they are golden and a toothpick inserted into the center of the cake comes out clean, 20-25 minutes. Sift the flour, baking powder, and salt over the folded eggs and gently fold in the batter. Using a rubber spatula, fold the egg whites into the egg yolks, being careful not to deflate the batter as much as possible. In the other bowl with the yolks, add the remaining sugar and use the same whisk attachment to beat the yolks until they are pale and fluffy.Ĭombine the milk, melted butter, vanilla extract and lemon zest in a bowl or cup. Mix the whites on high speed until stiff peaks form. Separate the eggs, putting the whites in one bowl and the yolks in another.īeat the whites using a whisk attachment on a standing mixer or a hand held mixer until foamy. Line the bottom of 2 round (9 inch) cake pans with parchment paper. Preheat the oven to 350 degrees Fahrenheit. If you don’t want to use limoncello, you can omit it from the frosting and use lemonade in its place for the syrup.
½ cup milk and melted butter, total (1/4 cup each)Ģ (8 0z) packages cream cheese (16 oz total), room temperatureĢ (8 0z) packages mascarpone cheese (16 oz total), room temperature If you love the flavor of lemons, this cake is for you. So I hope you give it a try and are just as happy with the results. The first thing my husband said when he took a bite was that I didn’t “oversell” it:). When I made this cake for my family, it was a big hit. All in all, I tried to keep the cake tender and luscious but not overly sweet or tart. In the center of the cake, I added refreshing and creamy lemon curd, just enough to really bring up the lemon flavor up a notch but not overpower the cake. The creamy and fluffy frosting works so well with the rest of the cake to make it luscious but not too rich. The billowy cream cheese and mascarpone frosting also has both lemon zest and limoncello for flavor. It gives the lemon flavored cake a really great balanced flavor. It’s mild and has some floral notes and isn’t overly tart.
Limoncello has such a delicate lemon flavor. The light and fluffy sponge cake layers have lemon zest gently perfuming the cake layers, which are also soaked with a limoncello syrup. This Limoncello Cake has the bright and refreshing flavor of lemon infused in every delicious bite. This Limoncello Cake is made with fluffy sponge cake layers, brushed with a limoncello syrup, filled with a thin layer of lemon curd and frosted with a decadent mascarpone and cream cheese frosting.
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