Description
This Limoncello Mascarpone Cake is a bright, light, and luscious dessert perfect for springtime gatherings. It features tender lemon-flavored cake layers soaked with a fresh lemon syrup and finished with a creamy mascarpone frosting, all without any alcohol. The cake celebrates citrusy brightness balanced with rich creamy textures, ideal for brunches, Easter celebrations, or anytime you want a fresh yet comforting treat.
Ingredients
Scale
For the Cake Layers:
- 2 cups (240g) all-purpose flour
- 1 tbsp cornstarch
- 1 tbsp baking powder
- ½ tsp baking soda
- ½ tsp fine sea salt
- 1 cup (226g) unsalted butter, room temperature
- 1½ cups (300g) granulated sugar
- 4 large eggs, room temperature
- 1 tbsp lemon zest (about 1 large lemon)
- 2 tbsp freshly squeezed lemon juice
- 1 tsp vanilla extract
- 1 cup (240ml) buttermilk, room temperature
For the Lemon Syrup:
- ¼ cup (60ml) freshly squeezed lemon juice
- ¼ cup (50g) granulated sugar
- 2 tbsp water
For the Mascarpone Frosting:
- 16 oz (454g) mascarpone cheese, cold
- 1 cup (120g) powdered sugar
- 1 tsp vanilla extract
- 1½ cups (360ml) heavy whipping cream, cold
Instructions
- Prep Your Pans & Oven: Preheat your oven to 350°F (177°C). Grease and line two 8-inch round cake pans with parchment paper to ensure easy removal and soft edges.
- Make the Lemon Cake Batter: In a medium bowl, whisk together the flour, cornstarch, baking powder, baking soda, and salt to create the dry mix. In a large bowl, cream the butter and sugar until light and fluffy, about 2–3 minutes. Add the eggs one at a time, mixing well after each addition. Stir in the lemon zest, lemon juice, and vanilla extract. Alternately add the dry ingredients and buttermilk to the wet ingredients in three parts, starting and ending with the dry mix. Stir gently just until combined to keep the cake light and airy.
- Bake the Cakes: Divide the batter evenly between the two prepared pans. Smooth the tops and bake for 28–32 minutes or until a toothpick inserted in the center comes out clean. Let the cakes cool in the pans for 10 minutes before transferring to a wire rack to cool completely.
- Make the Lemon Syrup: While the cakes cool, combine lemon juice, sugar, and water in a small saucepan. Heat over medium heat until the sugar dissolves completely. Remove from heat and allow it to cool. This syrup will be brushed over the cake layers to add moisture and lemon flavor.
- Whip Up the Mascarpone Frosting: Beat the cold mascarpone cheese with powdered sugar and vanilla extract until smooth. In a separate bowl, whip the heavy cream to stiff peaks. Gently fold the whipped cream into the mascarpone mixture until light and fluffy. Chill the frosting until ready to use.
- Assemble the Cake: Place one cake layer on a serving plate and brush generously with half the lemon syrup. Spread a thick layer of mascarpone frosting over the top. Add the second cake layer, brush with the remaining syrup, and frost the top and sides with the remaining frosting. Decorate with lemon zest, lemon slices, or edible flowers as desired.
Notes
- You can substitute buttermilk by mixing 1 cup of milk with 1 tablespoon of lemon juice and letting it sit for 5 minutes before using.
- For a more intense lemon flavor, add a drop of natural lemon extract to the cake batter or mascarpone frosting.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian-inspired
Keywords: lemon cake, mascarpone frosting, alcohol-free, spring dessert, lemon syrup, moist cake, light cake, citrus dessert, Easter cake
