Limoncello Cake

Total Time Prep: 35 min. + standing Bake: 25 min. + cooling
Yield 12 servings
Test Kitchen Approved
This citrusy and bright limoncello cake has two layers of lemon sponge cake with a rich mascarpone-limoncello frosting.

Ingredients

  • 8 large eggs, room temperature, separated
  • 1/2 cup butter, softened
  • 1 cup sugar
  • 1/4 cup limoncello
  • 1/4 cup lemon juice
  • 1 tablespoon grated lemon zest
  • 1 teaspoon vanilla extract
  • 1-3/4 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1/4 cup whole milk
  • FROSTING:
  • 1 tub (8 ounces) mascarpone cheese
  • 1 cup confectioners' sugar
  • 1 cup heavy whipping cream
  • 1 tablespoon vanilla extract
  • 1 tablespoon limoncello
  • 1 tablespoon grated lemon zest

Directions

  1. Place egg whites in a large bowl; let sit at room temperature for 30 minutes.
  2. Preheat oven to 350°. In a large bowl, cream sugar and butter until light and fluffy, 5-7 minutes. Beat in egg yolks, limoncello, lemon juice, lemon zest and vanilla extract. Combine flour, baking powder and salt; add to creamed mixture alternately with milk, beating well after each addition.
  3. Beat egg whites until stiff peaks form. Carefully fold into batter until incorporated. Pour batter into two greased 9-in. round baking pans. Bake until a toothpick inserted in the center comes out clean, 25-30 minutes. Cool in pans for 10 minutes on wire racks; remove from pans to cool completely.
  4. In a large bowl, beat mascarpone at medium speed until smooth, 3-4 minutes. Reduce mixer speed to medium-low; beat in confectioners' sugar, cream, vanilla extract, limoncello and zest, increasing to medium-high speed; beat until stiff peaks form. Spread 1/2 frosting on top of one cake layer; stack second cake layer on top. Frost top with remaining frosting. If desired, garnish with additional lemon zest.

Nutrition Facts

1 piece: 464 calories, 26g fat (15g saturated fat), 194mg cholesterol, 253mg sodium, 45g carbohydrate (30g sugars, 1g fiber), 8g protein.

This bright and moist lemon cake is topped with a mascarpone frosting. Garnish it with lemon zest for an extra pop of color. —Taste of Home Test Kitchen
Recipe Creator

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