Limoncello Mascarpone Cake

5 from 11 votes

Limoncello Mascarpone Cake

This limoncello mascarpone cake is infused with natural lemon flavor and—of course—limoncello and has a rich and creamy mascarpone frosting. A deliciously elevated dessert!

Prep 15

Cook 25

Total 40

Fat 24

Carbs 95

Protein 6

Yield

Ingredients

Dry Ingredients

2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
½ teaspoon salt

Wet Ingredients

½ cup vegetable oil
1.25 cups granulated sugar
1 tablespoon lemon zest ~1 lemon
2 tablespoons fresh lemon juice
1 teaspoon vanilla extract
3 large eggs
½ cup buttermilk
½ cup limoncello

Mascarpone Frosting

8 oz. mascarpone cheese ~1 cup
1 teaspoon vanilla extract
½ cup heavy whipping cream
4.5 cups powdered sugar
⅔ cup store-bought lemon curd

Instructions

Limoncello Cake

Preheat the oven to 350℉ and spray 2 9-inch round cake pans with cooking spray.
Mix the dry ingredients in a bowl and set aside.
Mix the oil, sugar, zest, juice, and vanilla in another bowl.
Next, whisk in the eggs, buttermilk, and limoncello.
Add the dry ingredients to the wet and mix until well combined.
Split the batter between the two cake pans. Bake for 25 minutes.
To frost the cake, spread half the frosting on top of one cake layer. Spread ⅓ cup of lemon curd on top of the frosting. Add the next layer and repeat frosting and curd.

Mascarpone Frosting

Add the mascarpone cheese, vanilla extract, and heavy cream to the bowl of a stand mixer. Mix on low/medium speed until well blended.
Next, add the powdered sugar and mix on low speed until well combined.
Spread on the cake immediately. Or store it in an airtight container in the refrigerator.

Tips & Notes

Homemade buttermilk= Add 1 tablespoon of white vinegar to a 1 cup measuring cup and fill the remaining space with milk. We used store-bought, but for the person who doesn’t want to buy it.
You can find store-bought lemon curd in the jam section of most grocery stores. Feel free to make homemade lemon curd if you’d like.

Nutrition Facts