Learn to make this decadent limoncello mascarpone cake

The rich flavors of this classic mascarpone limoncello cake combine the smoothness of mascarpone with the sweetness of vanilla and, of course, the decadence of whipped cream. You will love its soft, airy texture! As you add mascarpone cheese, it lends your dessert a velvety depth, whereas the perfect balance of sugar and vanilla elevates its sweetness without overwhelming the senses.

As you embark on making this cake, you may have a few queries that are common to many. First, ensure your ingredients are at room temperature, particularly the mascarpone and the eggs, to guarantee a smooth batter. For precise flour measurements, spoon the flour into the cup and level it off for accuracy. Patience is key when frosting – don't hurry and let the cake cool completely before applying the mascarpone cream to avoid melting. Once baked, slice the cake as you fancy, fully secure it with a wrap and refrigerate in a closed container.

Ingredients for Limoncello Mascarpone Cake

For the cake:

• 270 gm granulated sugar
• 15 gm lemon zest
• 10 ml vanilla extract
• 2 gm kosher salt
• 80 gm sour cream
• 60 ml vegetable oil
• 90 gm unsalted butter, melted and cooled

For the limoncello syrup:

• 100 ml water
• 100 gm granulated sugar
• 50 ml Limoncello liqueur

For the mascarpone frosting:

• 200 gm mascarpone cheese
• 300 ml heavy cream, chilled
• 120 gm powdered sugar
• 10 ml vanilla extract

Process

Step 1: Prepare the cake batter

1. Preheat the oven to 180°C. Grease and line two 8-inch round cake pans with parchment paper.
2. In a large mixing bowl, combine 270 gm granulated sugar and 15 gm lemon zest. Use your fingers to rub the zest into the sugar until it becomes aromatic and slightly moist.
3. Add 10 ml vanilla extract, 2 gm kosher salt, 80 gm sour cream, and 60 ml vegetable oil to the sugar mixture. Whisk well until smooth and creamy.
4. Gradually incorporate 90 gm melted and cooled unsalted butter into the mixture, whisking continuously to emulsify the batter.
5. Sift 250 gm all-purpose flour and 10 gm baking powder into the wet ingredients. Gently fold the dry ingredients using a spatula, alternating with 120 ml whole milk. Begin and end with the dry ingredients. Do not overmix; stop as soon as you achieve a smooth batter.

Step 2: Bake time

1. Divide the batter evenly between the prepared cake pans, smoothing the tops with a spatula.
2. Bake in the preheated oven for 25–30 minutes or until a toothpick inserted in the center comes out clean.
3. Let the cakes cool in their pans for 10 minutes, then transfer them to a wire rack to cool completely.

Step 3: Make the limoncello syrup

1. In a small saucepan, combine 100 ml water and 100 gm granulated sugar. Heat over medium flame, stirring until the sugar dissolves completely.
2. Remove the pan from the heat and stir in 50 ml limoncello liqueur. Allow the syrup to cool before using.

Step 4: Prepare the mascarpone frosting

1. In a chilled mixing bowl, beat 200 gm mascarpone cheese and 120 gm powdered sugar with a hand mixer on medium speed until smooth.
2. Slowly add 300 ml chilled heavy cream while continuing to beat on low speed. Once combined, increase the speed to medium-high and whip until stiff peaks form.
3. Add 10 ml vanilla extract and gently fold it into the frosting. Keep the frosting refrigerated until ready to use.

Step 5: Assembly time

1. Place the first cake layer on a serving plate. Brush the surface generously with limoncello syrup.
2. Spread a thick, even layer of mascarpone frosting over the cake. Place the second layer on top and repeat the syrup-brushing process.
3. Frost the top and sides of the cake with the remaining mascarpone frosting. Use an offset spatula to create smooth or textured designs.
4. Garnish with lemon slices, fresh mint leaves, or edible flowers for a vibrant finish.

Step 6: Chill and Serve

1. Chill the assembled cake in the refrigerator for at least 1 hour to allow the flavors to meld.
2. Slice and serve this luscious Limoncello Mascarpone Cake, and savor every zesty bite!

For a velvety batter and luscious frosting, bring the eggs and mascarpone at room temperature. Gently spoon and level your flour for precision, and grant your cake the patience of a complete cool-down to crown it with mascarpone's creamy grace.

Cut the cake into neat squares or rectangles, and present it chilled or at room temperature, as suits your occasion. To maintain its freshness, cover any remaining portions with plastic wrap and refrigerate for up to four days. Should longer storage be required, individual slices may be frozen in airtight containers for as long as two months. When ready to enjoy, allow the cake to thaw in the refrigerator or at room temperature before serving.