Limoncello Mascarpone Cake: A Luxurious Italian-Inspired Citrus Delight

For the Lemon Glaze

• 1 cup powdered sugar
• 2 tablespoons fresh lemon juice
• 1 tablespoon Limoncello (optional)

Equipment Needed

• Two 8-inch round cake pans
• Parchment paper
• Electric mixer (stand or hand)
• Mixing bowls
• Zester/microplane
• Pastry brush
• Offset spatula
• Cake stand or serving plate
• Wire cooling rack

Step-by-Step Instructions

Preparing the Lemon Cake

1. Preheat the oven to 350°F (175°C). Grease two 8-inch round cake pans and line the bottoms with parchment paper.
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3. Cream butter and sugar: In a large bowl, beat the softened butter and granulated sugar with an electric mixer until light and fluffy, about 3-4 minutes.
4. Add eggs and flavorings: Beat in eggs one at a time, ensuring each is fully incorporated before adding the next. Mix in vanilla extract, lemon juice, and lemon zest.
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6. Bake the cakes: Divide batter evenly between prepared pans. Bake for 23-25 minutes, or until a toothpick inserted in the center comes out clean.
7. Cool slightly: Allow cakes to cool in pans for 10 minutes before transferring to wire racks.

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• Combine carefully: Gently fold the whipped cream mixture into the mascarpone until smooth and well blended. Be careful not to overmix.
• Chill if needed: If the frosting seems too soft, refrigerate for 15-20 minutes before assembling the cake.

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• Complete the cake: Place the second cake layer on top, pressing gently to secure.
• Frost the cake: Cover the top and sides of the cake with the remaining mascarpone frosting, creating a smooth or textured finish as desired.
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• Garnish if desired: Decorate with lemon slices, zest, or edible flowers.
• Chill before serving: Refrigerate the cake for at least 2 hours before serving to allow the flavors to meld and the frosting to set.

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• Alcohol-free option: Replace Limoncello with lemon syrup made from lemon juice and sugar for an alcohol-free version.
• Make ahead: This cake tastes even better the next day as flavors have time to develop.