Ingredients
For the Cake:
- 3 large eggs
- 1 cup granulated sugar
- ½ cup unsalted butter, melted
- 2 tablespoons freshly grated lemon zest
- ½ cup limoncello liqueur
- 1 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup buttermilk
- 1 teaspoon vanilla extract
For the Mascarpone Frosting:
- 1 cup mascarpone cheese, chilled
- 1 cup heavy whipping cream, chilled
- ½ cup powdered sugar
- 1 tablespoon limoncello (optional, for added flavor)
- 1 teaspoon lemon zest
Optional Garnish:
- Thin lemon slices
- Extra lemon zest
- Fresh mint leaves
Instructions
- Preheat the oven to 350°F (175°C). Grease and flour two 8-inch cake pans or line them with parchment paper.
- Prepare the batter: In a large bowl, beat the eggs and sugar until light and fluffy, about 2–3 minutes. Add the melted butter, lemon zest, limoncello, buttermilk, and vanilla extract. Mix until well combined.
- Combine dry ingredients: In a separate bowl, whisk together the flour, baking powder, baking soda, and salt. Gradually stir the dry ingredients into the wet mixture until just combined. Do not overmix.
- Bake the cake: Divide the batter evenly between the prepared pans. Bake for 20 to 25 minutes, or until a toothpick inserted into the center comes out clean. Let the cakes cool completely in the pans for 10 minutes, then transfer to a wire rack.
- Make the frosting: In a chilled bowl, beat the mascarpone and powdered sugar until smooth. Slowly add the chilled heavy cream and whip until light and fluffy. Fold in the lemon zest and limoncello if using.
- Assemble the cake: Place one cake layer on a serving plate. Spread a generous amount of frosting over the top. Add the second layer and frost the top and sides of the cake. Smooth or swirl the frosting as desired.
- Garnish and serve: Decorate with lemon slices, extra zest, or mint leaves if desired. Chill for 30 minutes before serving for best results.
Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes
Servings: 8 to 10
Tips:
- For a stronger citrus flavor, brush each cake layer with a bit of limoncello before frosting.
- This cake stores well in the fridge for up to 3 days in an airtight container.
