Limoncello Cream Cake Delightful and Easy Recipe

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To make Limoncello Cream Cake, you need some key ingredients. Here’s what you’ll need: - 2 cups all-purpose flour - 1 ½ teaspoons baking powder - ½ teaspoon baking soda - ½ teaspoon salt - 1 cup unsalted butter, softened - 1 ½ cups granulated sugar - 4 large eggs, at room temperature - 1 tablespoon fresh lemon zest - 1 teaspoon pure vanilla extract - ½ cup buttermilk, at room temperature - 1 cup heavy cream, chilled - ¼ cup powdered sugar - ¼ cup fresh lemon juice - 1 cup mascarpone cheese, softened - Fresh lemon slices and mint leaves for garnish Using quality and fresh ingredients is key. Fresh lemons give the best flavor. Good butter makes your cake rich. Fresh eggs help with a nice rise. Always choose the best. It pays off in taste. You can play around with some optional ingredients. Here are a few ideas: - Swap out the buttermilk for Greek yogurt for a tangy twist. - Add a splash of orange juice for a citrus mix. - Use flavored extracts, like almond, to change the taste. - Try adding some toasted nuts for crunch. These choices can enhance the flavor. Get creative! You can adjust sweetness or tartness as you please. Start by preheating your oven to 350°F (175°C). Grab two 9-inch round cake pans. Grease them well with butter or cooking spray. Dust them lightly with flour. This helps the cake not stick. Next, mix the dry ingredients. In a medium bowl, sift together the flour, baking powder, baking soda, and salt. Whisk them to blend well. Set this bowl aside for later. Now, let’s cream the butter and sugar. In a large bowl, use an electric mixer. Beat the softened butter and granulated sugar. Mix on medium speed for about 3-5 minutes. You want it light and fluffy. This step is key for a good texture. Add the eggs to the butter mixture, one at a time. Make sure each egg is mixed in well before adding the next. Then, mix in the lemon zest and vanilla extract until everything is combined. Now, we combine the dry and wet ingredients. Gradually add the dry mix to the butter mixture. Alternate with the buttermilk. Start and end with the dry mix. Mix just until combined to avoid over-mixing. Evenly divide the cake batter between the prepared pans. Bake in the oven for 25-30 minutes. To check if your cake is done, insert a toothpick in the center. If it comes out clean, the cake is ready. Once baked, take the cakes out of the oven. Let them cool in the pans for 10 minutes. After that, carefully transfer them to wire racks. Let them cool completely before frosting. When the cakes are cool, it’s time to assemble. Place one layer on a serving platter. Spread half of the limoncello cream on top. Be sure to cover it evenly. Now, add the second layer on top. Use the remaining cream to frost the top of the cake. For a nice finish, garnish with fresh lemon slices and mint leaves. This adds color and freshness. Enjoy your homemade Limoncello Cream Cake! To bake a great Limoncello Cream Cake, avoid common pitfalls. Here are some key tips: - Measure ingredients carefully. Use a scale for precise results. - Room temperature eggs and butter. This helps create a light texture. - Don’t over-mix the batter. Mix just until combined to keep it tender. Useful tools include: - Electric mixer for creaming. It saves time and effort. - Silicone spatula for folding. This prevents deflating your whipped cream. - Parchment paper for cake pans. It ensures easy removal without sticking. For serving, pair your cake with fresh flavors. Here are some ideas: - Serve with a scoop of sorbet. Lemon or raspberry sorbet brightens the dessert. - Add fresh berries on the side. They add color and balance sweetness. - Drizzle with a lemon glaze. This enhances the lemony taste beautifully. Presentation can make a difference. Try these tips: - Use a cake stand. Elevate your cake for an impressive look. - Garnish with mint leaves. They add a lovely green contrast. - Dust with powdered sugar. This gives a nice finish and a touch of sweetness. You can elevate your cake with a few simple additions: - Add a splash of limoncello in the cream. It boosts the lemon flavor. - Mix in some lemon zest. This enhances the citrus aroma. - Try a layer of lemon curd. It adds a tart surprise between the cake layers. Adjust sweetness by: - Reducing sugar in the cream. This balances the cake’s sweetness. - Adding more lemon juice. It gives a brighter, tangy flavor. - Using a sugar substitute. This is good for a lower-calorie option. For the full recipe with detailed instructions, check the [Full Recipe]. {{image_4}} You can have fun with flavors in your Limoncello Cream Cake. Here are some unique twists: - Orange Limoncello: Swap some lemon juice for fresh orange juice. Use orange zest for a sweet, bright flavor. - Berry Additions: Add fresh berries to the cream layer. Strawberries or blueberries can boost taste and color. - Herb Infusion: Try adding fresh basil or mint to the cream. It gives a fresh, herbal note that surprises the palate. Other citrus options are great too. You can use grapefruit or lime for a different zing. Each citrus brings its unique flavor, making the cake fresh and exciting. Many people enjoy this cake, so let’s make it for everyone. Here’s how to adjust the recipe: - Gluten-Free: Use a 1-to-1 gluten-free flour blend. This swap keeps the texture light and fluffy. - Vegan Adaptation: Replace eggs with flaxseed meal or applesauce. For the cream, use coconut cream instead of heavy cream. These changes let everyone enjoy the delightful taste of Limoncello Cream Cake. Just remember, the key to great flavor is fresh ingredients, no matter the diet. Want to dive deeper? Check out the Full Recipe for more tips! To keep your Limoncello Cream Cake fresh, store it in an airtight container. This keeps moisture in and protects the cake from any strong odors in the fridge. If you have leftovers, place a piece of wax paper between the cake and the lid. This prevents the frosting from sticking. You can also wrap the cake tightly in plastic wrap before placing it in the container. If you want to freeze the cake, slice it first. Wrap each slice in plastic wrap, then place them in a freezer bag. Remove as much air as possible from the bag to avoid freezer burn. To thaw, take a slice out and leave it in the fridge overnight. This helps keep the texture and moisture intact. Avoid microwaving the cake, as this can make it dry. For the best taste, consume it within three months. Enjoy the deliciousness of your Limoncello Cream Cake whenever you want! What is Limoncello, and how does it affect the flavor of the cake? Limoncello is a sweet lemon liqueur from Italy. It brings bright, tangy notes to the cake. This citrus flavor balances the sweetness of the cream and cake layers. The cake has a refreshing taste that makes it perfect for spring and summer. Can I use store-bought limoncello or should it be homemade? You can use store-bought limoncello for ease and convenience. However, homemade limoncello offers a fresher taste. If you have time, I recommend making it yourself. The flavor can be richer and more vibrant than store-bought options. What to do if the cake doesn't rise properly? If the cake does not rise, check your baking powder and baking soda. Make sure they are fresh. Also, ensure you mixed the batter well. Under-mixing can prevent proper rising. If the oven temperature is too low, the cake may not rise as expected. Use an oven thermometer to check accuracy. How to fix a frosting that is too runny? A runny frosting can be thickened easily. Add more powdered sugar slowly until it reaches the right consistency. You can also chill the frosting for a few minutes. This helps it firm up before spreading on the cake. What drinks pair well with Limoncello Cream Cake? Limoncello Cream Cake pairs well with light drinks. Try sparkling water or a crisp white wine. You can also serve it with a refreshing lemon soda. Coffee or espresso also complements the cake nicely. How long can the cake be left at room temperature safely? The cake can stay at room temperature for about 2 hours. After that, it should be refrigerated. The cream may spoil if left out too long. Always keep it in a cool place to maintain freshness. For the full recipe, please refer to the earlier sections. Enjoy making your Limoncello Cream Cake! You now know how to make a Limoncello Cream Cake from start to finish. We covered the key ingredients, focusing on their quality. I shared step-by-step instructions and helpful tips to avoid common mistakes. Remember to explore variations and dietary adjustments to fit your needs. Finally, knowing how to store leftovers keeps your cake fresh. Enjoy this cake for any occasion, or just because. Happy baking!

WANT TO SAVE THIS RECIPE?

Are you ready to impress your friends with a dazzling dessert? My Limoncello Cream Cake is not only delightful, but it’s also easy to make. With fresh ingredients and simple steps, this cake bursts with sweet and tangy flavors. Whether you’re a baking newbie or a seasoned pro, my guide will help you whip up this zesty treat in no time. Let’s dive into the recipe and make magic happen!

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Ingredients

Essential Ingredients

To make Limoncello Cream Cake, you need some key ingredients. Here’s what you’ll need:

– 2 cups all-purpose flour

– 1 ½ teaspoons baking powder

– ½ teaspoon baking soda

– ½ teaspoon salt

– 1 cup unsalted butter, softened

– 1 ½ cups granulated sugar

– 4 large eggs, at room temperature

– 1 tablespoon fresh lemon zest

– 1 teaspoon pure vanilla extract

– ½ cup buttermilk, at room temperature

– 1 cup heavy cream, chilled

– ¼ cup powdered sugar

– ¼ cup fresh lemon juice

– 1 cup mascarpone cheese, softened

– Fresh lemon slices and mint leaves for garnish

Using quality and fresh ingredients is key. Fresh lemons give the best flavor. Good butter makes your cake rich. Fresh eggs help with a nice rise. Always choose the best. It pays off in taste.

Optional Ingredients

You can play around with some optional ingredients. Here are a few ideas:

– Swap out the buttermilk for Greek yogurt for a tangy twist.

– Add a splash of orange juice for a citrus mix.

– Use flavored extracts, like almond, to change the taste.

– Try adding some toasted nuts for crunch.

These choices can enhance the flavor. Get creative! You can adjust sweetness or tartness as you please.

Step-by-Step Instructions

Preparation Steps

Start by preheating your oven to 350°F (175°C). Grab two 9-inch round cake pans. Grease them well with butter or cooking spray. Dust them lightly with flour. This helps the cake not stick.

Next, mix the dry ingredients. In a medium bowl, sift together the flour, baking powder, baking soda, and salt. Whisk them to blend well. Set this bowl aside for later.

Now, let’s cream the butter and sugar. In a large bowl, use an electric mixer. Beat the softened butter and granulated sugar. Mix on medium speed for about 3-5 minutes. You want it light and fluffy. This step is key for a good texture.

Add the eggs to the butter mixture, one at a time. Make sure each egg is mixed in well before adding the next. Then, mix in the lemon zest and vanilla extract until everything is combined.

Now, we combine the dry and wet ingredients. Gradually add the dry mix to the butter mixture. Alternate with the buttermilk. Start and end with the dry mix. Mix just until combined to avoid over-mixing.

Baking Process

Evenly divide the cake batter between the prepared pans. Bake in the oven for 25-30 minutes. To check if your cake is done, insert a toothpick in the center. If it comes out clean, the cake is ready.

Once baked, take the cakes out of the oven. Let them cool in the pans for 10 minutes. After that, carefully transfer them to wire racks. Let them cool completely before frosting.

Assembling the Cake

When the cakes are cool, it’s time to assemble. Place one layer on a serving platter. Spread half of the limoncello cream on top. Be sure to cover it evenly.

Now, add the second layer on top. Use the remaining cream to frost the top of the cake.

For a nice finish, garnish with fresh lemon slices and mint leaves. This adds color and freshness. Enjoy your homemade Limoncello Cream Cake!

Tips & Tricks

Baking Tips

To bake a great Limoncello Cream Cake, avoid common pitfalls. Here are some key tips:

– Measure ingredients carefully. Use a scale for precise results.

– Room temperature eggs and butter. This helps create a light texture.

– Don’t over-mix the batter. Mix just until combined to keep it tender.

Useful tools include:

– Electric mixer for creaming. It saves time and effort.

– Silicone spatula for folding. This prevents deflating your whipped cream.

– Parchment paper for cake pans. It ensures easy removal without sticking.

Serving Suggestions

For serving, pair your cake with fresh flavors. Here are some ideas:

– Serve with a scoop of sorbet. Lemon or raspberry sorbet brightens the dessert.

– Add fresh berries on the side. They add color and balance sweetness.

– Drizzle with a lemon glaze. This enhances the lemony taste beautifully.

Presentation can make a difference. Try these tips:

– Use a cake stand. Elevate your cake for an impressive look.

– Garnish with mint leaves. They add a lovely green contrast.

– Dust with powdered sugar. This gives a nice finish and a touch of sweetness.

Flavor Enhancements

You can elevate your cake with a few simple additions:

– Add a splash of limoncello in the cream. It boosts the lemon flavor.

– Mix in some lemon zest. This enhances the citrus aroma.

– Try a layer of lemon curd. It adds a tart surprise between the cake layers.

Adjust sweetness by:

– Reducing sugar in the cream. This balances the cake’s sweetness.

– Adding more lemon juice. It gives a brighter, tangy flavor.

– Using a sugar substitute. This is good for a lower-calorie option.

For the full recipe with detailed instructions, check the [Full Recipe].

Variations

Flavor Variations

You can have fun with flavors in your Limoncello Cream Cake. Here are some unique twists:

– Orange Limoncello: Swap some lemon juice for fresh orange juice. Use orange zest for a sweet, bright flavor.

– Berry Additions: Add fresh berries to the cream layer. Strawberries or blueberries can boost taste and color.

– Herb Infusion: Try adding fresh basil or mint to the cream. It gives a fresh, herbal note that surprises the palate.

Other citrus options are great too. You can use grapefruit or lime for a different zing. Each citrus brings its unique flavor, making the cake fresh and exciting.

Dietary Adjustments

Many people enjoy this cake, so let’s make it for everyone. Here’s how to adjust the recipe:

– Gluten-Free: Use a 1-to-1 gluten-free flour blend. This swap keeps the texture light and fluffy.

– Vegan Adaptation: Replace eggs with flaxseed meal or applesauce. For the cream, use coconut cream instead of heavy cream.

These changes let everyone enjoy the delightful taste of Limoncello Cream Cake. Just remember, the key to great flavor is fresh ingredients, no matter the diet. Want to dive deeper? Check out the Full Recipe for more tips!

Storage Information

Best Storage Practices

To keep your Limoncello Cream Cake fresh, store it in an airtight container. This keeps moisture in and protects the cake from any strong odors in the fridge. If you have leftovers, place a piece of wax paper between the cake and the lid. This prevents the frosting from sticking. You can also wrap the cake tightly in plastic wrap before placing it in the container.

Freezing Instructions

If you want to freeze the cake, slice it first. Wrap each slice in plastic wrap, then place them in a freezer bag. Remove as much air as possible from the bag to avoid freezer burn. To thaw, take a slice out and leave it in the fridge overnight. This helps keep the texture and moisture intact. Avoid microwaving the cake, as this can make it dry. For the best taste, consume it within three months. Enjoy the deliciousness of your Limoncello Cream Cake whenever you want!

FAQs

Common Questions About Limoncello Cream Cake

What is Limoncello, and how does it affect the flavor of the cake?

Limoncello is a sweet lemon liqueur from Italy. It brings bright, tangy notes to the cake. This citrus flavor balances the sweetness of the cream and cake layers. The cake has a refreshing taste that makes it perfect for spring and summer.

Can I use store-bought limoncello or should it be homemade?

You can use store-bought limoncello for ease and convenience. However, homemade limoncello offers a fresher taste. If you have time, I recommend making it yourself. The flavor can be richer and more vibrant than store-bought options.

Troubleshooting

What to do if the cake doesn’t rise properly?

If the cake does not rise, check your baking powder and baking soda. Make sure they are fresh. Also, ensure you mixed the batter well. Under-mixing can prevent proper rising. If the oven temperature is too low, the cake may not rise as expected. Use an oven thermometer to check accuracy.

How to fix a frosting that is too runny?

A runny frosting can be thickened easily. Add more powdered sugar slowly until it reaches the right consistency. You can also chill the frosting for a few minutes. This helps it firm up before spreading on the cake.

Serving and Pairing FAQs

What drinks pair well with Limoncello Cream Cake?

Limoncello Cream Cake pairs well with light drinks. Try sparkling water or a crisp white wine. You can also serve it with a refreshing lemon soda. Coffee or espresso also complements the cake nicely.

How long can the cake be left at room temperature safely?

The cake can stay at room temperature for about 2 hours. After that, it should be refrigerated. The cream may spoil if left out too long. Always keep it in a cool place to maintain freshness.

For the full recipe, please refer to the earlier sections. Enjoy making your Limoncello Cream Cake!

You now know how to make a Limoncello Cream Cake from start to finish. We covered the key ingredients, focusing on their quality. I shared step-by-step instructions and helpful tips to avoid common mistakes. Remember to explore variations and dietary adjustments to fit your needs.

Finally, knowing how to store leftovers keeps your cake fresh. Enjoy this cake for any occasion, or just because. Happy baking!

To make Limoncello Cream Cake, you need some key ingredients. Here’s what you’ll need: - 2 cups all-purpose flour - 1 ½ teaspoons baking powder - ½ teaspoon baking soda - ½ teaspoon salt - 1 cup unsalted butter, softened - 1 ½ cups granulated sugar - 4 large eggs, at room temperature - 1 tablespoon fresh lemon zest - 1 teaspoon pure vanilla extract - ½ cup buttermilk, at room temperature - 1 cup heavy cream, chilled - ¼ cup powdered sugar - ¼ cup fresh lemon juice - 1 cup mascarpone cheese, softened - Fresh lemon slices and mint leaves for garnish Using quality and fresh ingredients is key. Fresh lemons give the best flavor. Good butter makes your cake rich. Fresh eggs help with a nice rise. Always choose the best. It pays off in taste. You can play around with some optional ingredients. Here are a few ideas: - Swap out the buttermilk for Greek yogurt for a tangy twist. - Add a splash of orange juice for a citrus mix. - Use flavored extracts, like almond, to change the taste. - Try adding some toasted nuts for crunch. These choices can enhance the flavor. Get creative! You can adjust sweetness or tartness as you please. Start by preheating your oven to 350°F (175°C). Grab two 9-inch round cake pans. Grease them well with butter or cooking spray. Dust them lightly with flour. This helps the cake not stick. Next, mix the dry ingredients. In a medium bowl, sift together the flour, baking powder, baking soda, and salt. Whisk them to blend well. Set this bowl aside for later. Now, let’s cream the butter and sugar. In a large bowl, use an electric mixer. Beat the softened butter and granulated sugar. Mix on medium speed for about 3-5 minutes. You want it light and fluffy. This step is key for a good texture. Add the eggs to the butter mixture, one at a time. Make sure each egg is mixed in well before adding the next. Then, mix in the lemon zest and vanilla extract until everything is combined. Now, we combine the dry and wet ingredients. Gradually add the dry mix to the butter mixture. Alternate with the buttermilk. Start and end with the dry mix. Mix just until combined to avoid over-mixing. Evenly divide the cake batter between the prepared pans. Bake in the oven for 25-30 minutes. To check if your cake is done, insert a toothpick in the center. If it comes out clean, the cake is ready. Once baked, take the cakes out of the oven. Let them cool in the pans for 10 minutes. After that, carefully transfer them to wire racks. Let them cool completely before frosting. When the cakes are cool, it’s time to assemble. Place one layer on a serving platter. Spread half of the limoncello cream on top. Be sure to cover it evenly. Now, add the second layer on top. Use the remaining cream to frost the top of the cake. For a nice finish, garnish with fresh lemon slices and mint leaves. This adds color and freshness. Enjoy your homemade Limoncello Cream Cake! To bake a great Limoncello Cream Cake, avoid common pitfalls. Here are some key tips: - Measure ingredients carefully. Use a scale for precise results. - Room temperature eggs and butter. This helps create a light texture. - Don’t over-mix the batter. Mix just until combined to keep it tender. Useful tools include: - Electric mixer for creaming. It saves time and effort. - Silicone spatula for folding. This prevents deflating your whipped cream. - Parchment paper for cake pans. It ensures easy removal without sticking. For serving, pair your cake with fresh flavors. Here are some ideas: - Serve with a scoop of sorbet. Lemon or raspberry sorbet brightens the dessert. - Add fresh berries on the side. They add color and balance sweetness. - Drizzle with a lemon glaze. This enhances the lemony taste beautifully. Presentation can make a difference. Try these tips: - Use a cake stand. Elevate your cake for an impressive look. - Garnish with mint leaves. They add a lovely green contrast. - Dust with powdered sugar. This gives a nice finish and a touch of sweetness. You can elevate your cake with a few simple additions: - Add a splash of limoncello in the cream. It boosts the lemon flavor. - Mix in some lemon zest. This enhances the citrus aroma. - Try a layer of lemon curd. It adds a tart surprise between the cake layers. Adjust sweetness by: - Reducing sugar in the cream. This balances the cake’s sweetness. - Adding more lemon juice. It gives a brighter, tangy flavor. - Using a sugar substitute. This is good for a lower-calorie option. For the full recipe with detailed instructions, check the [Full Recipe]. {{image_4}} You can have fun with flavors in your Limoncello Cream Cake. Here are some unique twists: - Orange Limoncello: Swap some lemon juice for fresh orange juice. Use orange zest for a sweet, bright flavor. - Berry Additions: Add fresh berries to the cream layer. Strawberries or blueberries can boost taste and color. - Herb Infusion: Try adding fresh basil or mint to the cream. It gives a fresh, herbal note that surprises the palate. Other citrus options are great too. You can use grapefruit or lime for a different zing. Each citrus brings its unique flavor, making the cake fresh and exciting. Many people enjoy this cake, so let’s make it for everyone. Here’s how to adjust the recipe: - Gluten-Free: Use a 1-to-1 gluten-free flour blend. This swap keeps the texture light and fluffy. - Vegan Adaptation: Replace eggs with flaxseed meal or applesauce. For the cream, use coconut cream instead of heavy cream. These changes let everyone enjoy the delightful taste of Limoncello Cream Cake. Just remember, the key to great flavor is fresh ingredients, no matter the diet. Want to dive deeper? Check out the Full Recipe for more tips! To keep your Limoncello Cream Cake fresh, store it in an airtight container. This keeps moisture in and protects the cake from any strong odors in the fridge. If you have leftovers, place a piece of wax paper between the cake and the lid. This prevents the frosting from sticking. You can also wrap the cake tightly in plastic wrap before placing it in the container. If you want to freeze the cake, slice it first. Wrap each slice in plastic wrap, then place them in a freezer bag. Remove as much air as possible from the bag to avoid freezer burn. To thaw, take a slice out and leave it in the fridge overnight. This helps keep the texture and moisture intact. Avoid microwaving the cake, as this can make it dry. For the best taste, consume it within three months. Enjoy the deliciousness of your Limoncello Cream Cake whenever you want! What is Limoncello, and how does it affect the flavor of the cake? Limoncello is a sweet lemon liqueur from Italy. It brings bright, tangy notes to the cake. This citrus flavor balances the sweetness of the cream and cake layers. The cake has a refreshing taste that makes it perfect for spring and summer. Can I use store-bought limoncello or should it be homemade? You can use store-bought limoncello for ease and convenience. However, homemade limoncello offers a fresher taste. If you have time, I recommend making it yourself. The flavor can be richer and more vibrant than store-bought options. What to do if the cake doesn't rise properly? If the cake does not rise, check your baking powder and baking soda. Make sure they are fresh. Also, ensure you mixed the batter well. Under-mixing can prevent proper rising. If the oven temperature is too low, the cake may not rise as expected. Use an oven thermometer to check accuracy. How to fix a frosting that is too runny? A runny frosting can be thickened easily. Add more powdered sugar slowly until it reaches the right consistency. You can also chill the frosting for a few minutes. This helps it firm up before spreading on the cake. What drinks pair well with Limoncello Cream Cake? Limoncello Cream Cake pairs well with light drinks. Try sparkling water or a crisp white wine. You can also serve it with a refreshing lemon soda. Coffee or espresso also complements the cake nicely. How long can the cake be left at room temperature safely? The cake can stay at room temperature for about 2 hours. After that, it should be refrigerated. The cream may spoil if left out too long. Always keep it in a cool place to maintain freshness. For the full recipe, please refer to the earlier sections. Enjoy making your Limoncello Cream Cake! You now know how to make a Limoncello Cream Cake from start to finish. We covered the key ingredients, focusing on their quality. I shared step-by-step instructions and helpful tips to avoid common mistakes. Remember to explore variations and dietary adjustments to fit your needs. Finally, knowing how to store leftovers keeps your cake fresh. Enjoy this cake for any occasion, or just because. Happy baking!

Limoncello Cream Cake

Indulge in the delightful flavors of Limoncello Cream Cake with this easy-to-follow recipe! With its zesty lemon essence and creamy mascarpone frosting, this cake is perfect for any celebration or a sweet treat at home. Learn how to create this stunning dessert with just a few simple ingredients and steps. Click through to explore the full recipe and impress your friends and family with this heavenly cake!
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Ingredients
  

2 cups all-purpose flour

1 ½ teaspoons baking powder

½ teaspoon baking soda

½ teaspoon salt

1 cup unsalted butter, softened to room temperature

1 ½ cups granulated sugar

4 large eggs, at room temperature

1 tablespoon fresh lemon zest

1 teaspoon pure vanilla extract

½ cup buttermilk, at room temperature

1 cup heavy cream, chilled

¼ cup powdered sugar

¼ cup fresh lemon juice

1 cup mascarpone cheese, softened

Fresh lemon slices and mint leaves for garnish

Instructions
 

Preheat your oven to 350°F (175°C). Prepare two 9-inch round cake pans by greasing them with butter or cooking spray and lightly dusting them with flour to prevent sticking.

    In a medium mixing bowl, sift together the flour, baking powder, baking soda, and salt. Whisk to ensure they are well combined, then set the mixture aside.

      In a large mixing bowl, use an electric mixer to cream together the softened butter and granulated sugar. Beat on medium speed until the mixture is light in color and fluffy, which should take about 3-5 minutes.

        Add the eggs to the butter-sugar mixture one at a time, ensuring each egg is fully incorporated before adding the next. Then, mix in the lemon zest and vanilla extract until combined.

          Gradually add the dry ingredient mixture to the butter mixture. Alternate with the buttermilk, starting and ending with the dry ingredients. Mix until just combined—be careful not to over-mix!

            Evenly divide the batter between the prepared cake pans. Bake in the preheated oven for 25-30 minutes. The cakes are done when a toothpick inserted into the center comes out clean.

              Once baked, remove the cakes from the oven and let them cool in the pans for 10 minutes. Afterward, carefully transfer them to wire racks to cool completely.

                While the cakes are cooling, prepare the limoncello cream: In a medium mixing bowl, whip the chilled heavy cream and powdered sugar together using an electric mixer until soft peaks form. Gently fold in the softened mascarpone cheese and fresh lemon juice until the mixture is smooth and uniformly blended.

                  Once the cakes have completely cooled, place one layer on a decorative serving platter. Spread half of the limoncello cream evenly over the top. Carefully position the second cake layer on top, then use the remaining cream to frost the top of the cake.

                    For a vibrant finishing touch, garnish the cake with fresh lemon slices and mint leaves, adding a pop of color and a hint of freshness.

                      Prep Time: 30 minutes | Total Time: 1 hour 15 minutes | Servings: 10-12

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