๐ Recipe
Limoncello Cake with Lemon Mascarpone Frosting
I love Limoncello during the holidays, and this cake is sure to be a winner on the ย holiday dessert table! The best part of making this cake was using seedless lemons! That's right, I said SEEDLESS LEMONS!!! It made juicing so easy, and the sliced lemons on top look so great without the seeds! Give this cake a try and let me know your thoughts!
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Ingredients
- Cake
- 2 Cups Flour
- 1 teaspoon Baking Powder
- 1 teaspoon Baking Soda
- ยฝ teaspoon Kosher Salt
- 1 ยฝ Cups Sugar
- ยฝ Cup Greek yogurt
- โ Cup Limoncello Liquor
- 2 teaspoon Lemon Zest from 2 lemons
- ยผ Cup Freshly Squeezed Lemon Juice from 2 lemons
- ยพ Cup 1 ยฝ sticks Unsalted Butter, melted and cooled slightly
- 3 Eggs beaten, room temperature
- Frosting
- 16 oz 2 Blocks Cream Cheese, room temperature
- 8 oz 1 Cup Mascarpone Cheese, room temperature
- ยผ Cup Limoncello Liquor
- 2 Cups Powdered Sugar
- Lemon sliced thing, for garnish
Instructions
- Preheat the oven to 350ยฐF. Butter the inside of 2, 9"cake pans. Line the bottoms with parchment paper and Butter those as well. Set aside.
- In a medium bowl, whisk together the Flour, Baking Powder, Baking Soda, Salt, and Sugar. Create a well in the center of the dry ingredients. To the well, add the Yogurt, Limoncello, Lemon Zest, Lemon Juice, melted Butter, and Eggs. Use a whisk to combine the wet ingredients in the well. Switch to a rubber spatula and fold the dry ingredients in to the wet ingredients being careful not to overmix. Divide the batter evenly in the 2 prepared pans and spread to cover the pan. Bake for 20 - 25 minutes or until light, golden brown and a toothpick inserted in the center comes out clean. Allow to cool for 10 minutes in the pan before inverting onto a wire rack to cool completely.
- In a medium bowl, combine the Cream Cheese, Mascarpone, Limoncello, and Powdered Sugar. Using a handheld mixer, beat on medium speed, starting on low, until light and fluffy, about 4 minutes.
- When the cakes are cooled completely, place one layer of cake on a plate or cake stand. Place ยผ of the frosting on the cake and spread evenly all the way to the sides using a small offset spatula. Place the other layer of cake on top and press gently. Spoon all the frosting on the top and spread evenly pushing the frosting over the edge and spreading it around the sides. Refrigerate for at least 1 hour before serving. Decorate with thinly sliced lemons if desired. Allow to temper at room temperature for 20 minutes before serving.
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