Limoncello Cake


PREP TIME: 20 minutes
TOTAL TIME; 45 minutes
SERVINGS : 8 servings



2 C. flour
1 Tsp. baking powder
1 Tsp. baking soda
1/2 Tsp. kosher salt
1 1/2 C. sugar
1/2 C. sour cream
1/3 C. Limoncello liqueur
2 Tsp. lemon zest, from 2 to 3 lemons
1/4 C. freshly squeezed lemon juice, from the zested lemons
1 1/2 Sticks unsalted butter
3 Eggs, beaten, room temperature


2 Blocks cream cheese, room temperature
8 Oz. container mascarpone cheese, room temperature
1/4 C. limoncello
2 C. powdered sugar
Lemon, garnish


1-Preheat oven to 350°F.
2-Grease 2 round 9” cake pans with cooking spray.
3-Place pans on parchment paper & trace the bottoms.
4- Cut out the circles, place the parchment liner in the bottom, then grease the liner.
5-In a medium bowl, whisk together the flour, baking powder, baking soda, & salt.
6-In a large bowl with a mixer, combine sugar, sour cream, limoncello, lemon zest, lemon juice, butter, & eggs. Slowly add the flour mixture.
7-Mix just until combined.
8-Divide the batter evenly into the cake pans.
9-Bake 20 to 25 minutes, or until light, golden brown.
10-Allow to cool 10 minutes, then invert onto a wire rack to cool completely.
11-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.
12-When cakes are cooled completely, place 1 layer on a cake stand.
13-Spread ¼ of the frosting on the cake evenly all the way to the sides using an offset spatula.
14-Place the other layer on top & press gently.
15-Spoon all of the frosting on the top.
16-Spread evenly, pushing the frosting over the edge & spreading it around the sides.
17-Decorate with thinly sliced lemons on top, if desired. Refrigerate for at least 1 hour before serving.
18-Take out of the fridge 20 minutes before serving, allowing it to come to room temperature.

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