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
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.