Name: Limoncello Cake
Prep time: 35 min
Cook time: 35 min
Yield: 1
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 -

Recipe information

Cooking:

35 min.

Servings per container:

Source:

More details

Ingredients for - Limoncello Cake

1. 8 large eggs, room temperature, separated -

2. 1/2 cup butter, softened -

3. 1 cup sugar -

4. 1/4 cup limoncello -

5. 1/4 cup lemon juice -

6. 1 tablespoon grated lemon zest -

7. 1 teaspoon vanilla extract -

8. 1-3/4 cups all-purpose flour -

9. 2 teaspoons baking powder -

10. 1/4 teaspoon salt -

11. 1/4 cup whole milk -

12. Frosting: -

13. 1 tub (8 ounces) mascarpone cheese -

14. 1 cup confectioners' sugar -

15. 1 cup heavy whipping cream -

16. 1 tablespoon vanilla extract -

17. 1 tablespoon limoncello -

18. 1 tablespoon grated lemon zest -

How to cook deliciously - Limoncello Cake

1. Stage

Place the egg whites in a large bowl and let them sit at room temperature for 30 minutes. During the last 10 minutes, preheat oven to 350°F.

2. Stage

In a large bowl, use a hand mixer or stand mixer to cream together the sugar and butter until they’re light and fluffy, five to seven minutes. Beat in the egg yolks, limoncello, lemon juice, lemon zest and vanilla extract just until they’re combined. In a separate bowl, whisk together the all-purpose flour, baking powder and salt. Add the flour mixture to the creamed mixture alternately with the milk, beating well after each addition. Editor’s Tip: While alternating, I like to add the flour mixture in three parts and the milk in two parts, starting and ending with the flour mixture.

3. Stage

Beat the room-temperature egg whites until stiff peaks form. Carefully fold the egg whites into the batter just until incorporated and no white streaks remain.

4. Stage

Pour the batter evenly between two greased 9-inch round baking pans. Place the cakes into the oven and bake until a toothpick inserted in the center comes out clean, 25 to 30 minutes. Let the cakes cool in their pans for 10 minutes on wire racks, then carefully remove them from their pans and place the cakes on wire racks to cool completely to room temperature.

5. Stage

In a large bowl, use a hand mixer or stand mixer to beat the mascarpone at medium speed until smooth, three to four minutes. Reduce the mixer speed to medium-low, and gradually beat in the confectioners' sugar, heavy whipping cream, vanilla extract, limoncello and lemon zest. Increase the speed to medium-high, then beat until stiff peaks form.

6. Stage

Spread half the frosting on top of one cake layer. Stack the second cake layer on top, making sure all edges are lined up with the bottom cake layer. Frost the top of the cake with the remaining frosting. If desired, garnish with additional lemon zest. Editor’s Tip: If you find yourself making a lot of cake recipes, I highly suggest investing in both a cake turner and a mini offset spatula. They make decorating a cake a breeze.