Description

A luscious and zesty cake layered with creamy mascarpone frosting and brushed with sweet limoncello syrup. Perfect for celebrations, summer gatherings, or when you just need a little sunshine on your plate.

Ingredients

Scale

2 cups all-purpose flour
1 ½ cups granulated sugar
½ cup unsalted butter, softened
1 cup whole milk
3 large eggs
2 teaspoons baking powder
1 teaspoon vanilla extract
Zest of 2 lemons
½ teaspoon salt

For the limoncello syrup:

½ cup limoncello liqueur
¼ cup granulated sugar
Juice of 1 lemon

For the mascarpone frosting:

1 cup mascarpone cheese
1 cup heavy whipping cream
½ cup powdered sugar
1 teaspoon vanilla extract
Zest of 1 lemon

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Instructions

Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
Cream together butter and sugar until light and fluffy.
Add eggs one at a time, mixing well. Stir in vanilla extract and lemon zest.
Whisk together flour, baking powder, and salt in another bowl.
Gradually add dry mixture to wet mixture, alternating with milk. Mix until just combined.
Divide batter evenly between pans and smooth tops. Bake 25–30 minutes or until a toothpick comes out clean. Cool 10 minutes, then transfer to wire racks to cool completely.
For syrup: combine limoncello, sugar, and lemon juice in a small saucepan. Heat until sugar dissolves, then cool.
For frosting: beat mascarpone, cream, powdered sugar, vanilla, and lemon zest until soft peaks form.
Place one cake layer on serving plate. Poke holes and brush with half the syrup. Spread with frosting.
Top with second cake layer. Repeat syrup and frosting steps.
Frost top and sides of cake. Garnish with lemon slices or zest if desired.
Chill at least 1 hour before serving for best flavor.