Limoncello Pound Cake With Mascarpone Lemon Frosting Recipes

LIMONCELLO CAKE WITH MASCARPONE FROSTING RECIPE - (3.8/5)

Limoncello Cake with Mascarpone Frosting Recipe - (3.8/5) image

Provided by rmulleni

Number Of Ingredients 16

Ingredients

CAKE:
2 1/2 cups flour
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup butter, softened
1 1/2 cups sugar
3 eggs
1/2 cup buttermilk
1/2 cup limoncello or lemon-flavored liqueur
zest and juice of one lemon
white chocolate shavings to garnish
FROSTING:
16-ounces mascarpone cheese, about 2 cups
1 1/4 cups lemon curd
2 cups chilled whipping or heavy cream
2/3 cups powdered sugar

Steps:

CAKE: Preheat oven to 350°F. Lightly grease 2 (9-inch) round cake pans and line with parchment paper. Grease and flour the parchment paper. Mix the limoncello, lemon juice, and lemon zest together and set aside. In a bowl, whisk flour, baking soda, and salt until well combined and set aside. Cream butter and sugar. Add eggs one at a time. Add flour alternately with buttermilk and limoncello mixture. Bake cakes for 20 to 25 minutes. Cool completely in pans. Once cool, remove from pans. Place the first layer on serving plate. Frost top with 1/3 frosting. Place the second layer on top. Frost with half of the frosting. Use remaining frosting to frost the sides of the cake and decorate the top with optional white chocolate shavings. FROSTING: Cream together mascarpone cheese and lemon curd. Whip cream to medium peaks (about the same texture as thawed Cool Whip, stiffer than soft peaks), then slowly add the powdered sugar to the whipped cream until it's fully incorporated. Fold cheese mixture into whipped cream and mix until completely combined.

LEMON CREAM CAKE

Lemon Cream Cake image

Drizzling limoncello liqueur over the layers before frosting adds a puckery punch to this refreshing confection. -Amy Frederick, Island City, Oregon

Provided by Taste of Home

Categories Desserts

Time 45m

Yield 12 servings.

Number Of Ingredients 10

Ingredients

1 package yellow cake mix (regular size)
1-1/4 cups water
3 large eggs, room temperature
1/3 cup canola oil
1 teaspoon lemon extract
1 carton (8 ounces) mascarpone cheese
1 cup heavy whipping cream
1/2 cup lemon curd
1/4 cup limoncello, optional
Fresh raspberries and lemon zest strips

Steps:

In a large bowl, combine the cake mix, water, eggs, oil and extract; beat on low speed for 30 seconds. Beat on medium for 2 minutes. Pour into two greased and floured 9-in. round baking pans., Bake at 350° for 22-26 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely., In a small bowl, beat the cheese, cream and lemon curd until smooth. Place one cake layer on a serving plate. Drizzle with half the limoncello if desired; spread with half the cheese mixture. Repeat layers. Garnish with raspberries and lemon zest. Store in the refrigerator.

Nutrition Facts : Calories 446 calories, Fat 27g fat (12g saturated fat), Cholesterol 114mg cholesterol, Sodium 326mg sodium, Carbohydrate 46g carbohydrate (29g sugars, Fiber 1g fiber), Protein 4g protein.

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