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Limoncello Cake

By

Giada De Laurentiis, modified

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Limoncello Cake 1 Picture

Ingredients

  • CAKE:
  • 2 cups flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon kosher salt
  • 1 1/2 cups sugar
  • 1/2 cup sour cream
  • 1/3 cup Limoncello liqueur
  • 2 teaspoons lemon zest, from 2 to 3 lemons
  • 1/4 cup freshly squeezed lemon juice, from the zested lemons
  • 1 1/2 sticks unsalted butter
  • 3 eggs, beaten, room temperature
  • FROSTING:
  • 2 blocks cream cheese, room temperature
  • 8 ounce container mascarpone cheese, room temperature
  • 1/4 cup limoncello
  • 2 cups powdered sugar
  • Lemon, garnish

Details

Adapted from giadzy.com

Preparation

Step 1

Preheat oven to 350. Grease 2 round 9” cake pans with cooking spray. Place pans on parchment paper & trace the bottoms. Cut out the circles, place the parchment liner in the bottom, then grease the liner.
In a medium bowl, whisk together the flour, baking powder, baking soda, & salt. In a large bowl with a mixer, combine sugar, sour cream, limoncello, lemon zest, lemon juice, butter, & eggs. Slowly add the flour mixture. Mix just until combined. Divide the batter evenly into the cake pans. Bake 20-25 minutes, or until light, golden brown. Allow to cool 10 minutes, then invert onto a wire rack to cool completely.
In a medium bowl, add the cream cheese, mascarpone, limoncello, & powdered sugar. Using a hand mixer, beat on medium speed until light & fluffy, about 4 minutes.
When cakes are cooled completely, place 1 layer on a cake stand. Spread ¼ of the frosting on the cake evenly all the way to the sides using an offset spatula. Place the other layer on top & press gently. Spoon all of the frosting on the top. Spread evenly, pushing the frosting over the edge & spreading it around the sides. Decorate with thinly sliced lemons on top, if desired. Refrigerate for at least 1 hour before serving. Take out of the fridge 20 minutes before serving, allowing it to come to room temperature.

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