Description
Limoncello Mascarpone Cake is a vibrant dessert that brings a taste of sunshine to your table with its airy sponge layers soaked in zesty limoncello syrup and luscious mascarpone cream.
Ingredients
Scale
- 1 ¼ cups all-purpose flour
- 1 tsp baking powder
- 4 large eggs (separated)
- ¾ cup granulated sugar
- Zest of 2 lemons
- 2 tbsp lemon juice
- ¼ cup limoncello liqueur
- 8 oz mascarpone cheese
- 1 cup heavy cream
- ½ cup powdered sugar
- 1 tsp vanilla extract
Instructions
- Preheat oven to 350°F (175°C) and grease two 8-inch round cake pans.
- Whisk together flour and baking powder; set aside.
- Beat egg whites until soft peaks form; set aside.
- In another bowl, beat egg yolks and sugar until pale, then mix in lemon zest, juice, and limoncello.
- Gently fold dry ingredients into yolk mixture, followed by beaten egg whites until just combined.
- Divide batter between pans and bake for 22–25 minutes until golden brown; cool completely on wire racks.
- Prepare limoncello syrup by simmering limoncello, water, and sugar until dissolved; let cool.
- Brush cooled cake layers with the syrup.
- Beat mascarpone cheese until smooth; add whipped cream, powdered sugar, and vanilla until fluffy.
- Assemble the cake by layering sponge and mascarpone cream, refrigerate for at least four hours before serving.
- Prep Time: 25 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 24g
- Sodium: 120mg
- Fat: 19g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 90mg