Light, luscious, and bursting with fresh lemon flavor, this elegant layer cake is pure sunshine on a plate. Soft, buttery layers are brushed with a hint of Limoncello and finished with a billowy mascarpone-lemon cream frosting that’s as airy as it is tangy. No piping bags or fancy tools required—just swirl the icing generously over the top, chill, and enjoy a cake that tastes like springtime itself.
INGREDIENTS:
For the Cake:
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
Zest and juice of 1 lemon, divided
1/2 cup butter, softened
1 1/4 cups granulated sugar
3 large eggs
1 cup milk
For Brushing on Layers:
2 tablespoons Limoncello
For the Icing:
1 cup heavy cream
4 4 ounces mascarpone cheese, softened (or substitute cream cheese)
4 ounces cream cheese, softened
1/2 cup lemon curd, homemade or purchased
METHOD:
Preheat oven to 350°F. Grease two 9-inch round cake pans, line with parchment paper, and lightly spray again.
In a medium bowl, whisk together the flour, baking powder, salt, and lemon zest. Set aside.
In a large mixing bowl, beat the butter and sugar on medium speed until light and fluffy, about 3 minutes. Add eggs one at a time, beating well after each addition. Mix in the lemon juice.
Reduce mixer speed to low. Add the flour mixture in three additions, alternating with two additions of milk. Mix just until combined—do not overmix.
Divide batter evenly between the prepared pans. Smooth the tops and bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean. Cool in pans for 10 minutes, then invert onto wire racks to cool completely.
Whip the heavy cream in a large bowl until it forms soft peaks; set aside. In another bowl, beat the mascarpone, cream cheese, and lemon curd until smooth and well combined. Gently fold in the whipped cream until fully incorporated. The icing will be light and creamy.
Place one cake layer on a serving plate. Brush the top with 1 tablespoon of Limoncello and spread with half the icing. Add the second layer, brush with the remaining Limoncello, and spread the rest of the icing over the top.
Refrigerate the cake for at least 1 hour before serving to allow the frosting to set. Store any leftovers in the refrigerator.
SERVING SUGGESTIONS:
- Garnish with curls of lemon zest or thin lemon slices before serving.
- Add a few fresh berries—blueberries, raspberries, or strawberries—for color and contrast.
- Serve with a cup of Earl Grey tea or a glass of sparkling prosecco.
- For a smaller occasion, make into cupcakes and swirl the frosting on top.
YIELD: 12 servings
