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Limoncello Cake

Prep Time 30 minutes
Cook Time 25 minutes
Total Time 55 minutes
Servings 12 slices
Calories 450
A delightful lemon-flavored cake layered with creamy mascarpone and limoncello, perfect for special occasions.

Ingredients

Eggs

  • 8 pieces eggs (separated, room temperature)

Sugar

  • 1 cup sugar (divided)

Milk and melted butter

  • 0.25 cup milk
  • 0.25 cup melted butter

Vanilla extract

  • 1 teaspoon vanilla extract

Lemon zest

  • 0.5 teaspoon lemon zest

All purpose flour

  • 1.5 cups all purpose flour

Baking powder

  • 2 teaspoons baking powder

Salt

  • 0.25 teaspoon salt

Water

  • 0.5 cup water

Granulated sugar

  • 0.25 cup granulated sugar

Limoncello

  • 0.33 cup limoncello

Cream cheese

  • 16 oz cream cheese (2 packages, room temperature)

Powdered sugar

  • 1 cup powdered sugar

Vanilla extract

  • 1 teaspoon vanilla extract

Limoncello

  • 0.5 tablespoon limoncello

Mascarpone cheese

  • 16 oz mascarpone cheese (2 packages, room temperature)

Heavy cream

  • 0.5 cup heavy cream (chilled)

Lemon zest

  • 0.5 teaspoon lemon zest

Lemon curd

  • 0.5 cup lemon curd

Instructions 

  • Preheat oven to 350°F (175°C). Beat egg yolks with half the sugar, then fold in whipped egg whites.
  • Mix dry ingredients and combine with wet mixture. Bake in a prepared pan for 25 minutes, then cool.
  • Prepare the cream layer by blending cream cheese, mascarpone, powdered sugar, vanilla, limoncello, and heavy cream until smooth.
  • Layer the cake with lemon curd and cream mixture, then chill for at least 2 hours before serving.
  • Garnish with lemon zest and serve chilled.

Notes

Ensure all dairy ingredients are at room temperature for best results.
Calories: 450kcal
Cost: $15
Course: Dessert
Cuisine: Italian
Keyword: lemon