Description

This bright and airy farmhouse cake features layers of zesty lemon sponge soaked in a sweet limoncello syrup and finished with a rich mascarpone cream. It is a refreshing yet decadent dessert that perfectly balances citrus notes with velvety textures.

Ingredients

All-purpose flour
Baking powder
Large eggs
Granulated sugar
Fresh lemons (zest and juice)
Limoncello liqueur
Mascarpone cheese
Heavy cream
Powdered sugar
Vanilla extract
Water
Butter

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Instructions

Preheat your oven to 350°F (175°C) and grease two 8-inch round cake pans with butter, then line the bottoms with parchment paper.
In a small bowl, whisk the flour and baking powder together and set aside.
In a clean, dry bowl, beat the egg whites until soft peaks form.
In a separate large bowl, beat the egg yolks with granulated sugar until pale and thick, then stir in the lemon zest, lemon juice, and limoncello.
Gently fold the dry ingredients into the yolk mixture, then fold in the whipped egg whites carefully to keep the batter airy.
Divide the batter evenly between the pans and bake for 22 to 25 minutes until a skewer comes out clean.
Cool cakes in pans for a few minutes before moving them to a wire rack to cool completely.
Prepare a syrup by simmering 1/4 cup limoncello, 1/4 cup water, and 2 tablespoons sugar until dissolved; once cool, brush generously over the cake layers.
Beat the mascarpone until smooth, then slowly add cold heavy cream, powdered sugar, and vanilla, whipping until thick and fluffy.
Assemble the cake by spreading cream between the layers and on top, then refrigerate for at least 4 hours before serving.

Notes

For the best volume in your sponge, ensure your mixing bowl and whisk are completely grease-free before beating the egg whites. Using fresh, room-temperature eggs will help the yolks achieve that ideal pale and thick consistency more quickly. If you want a more rustic presentation, you can leave the sides of the cake unfrosted and simply garnish the top with fresh lemon wheels and mint sprigs.

Prep Time: 25 mins
Cook Time: 25 mins
Category: Dessert
Method: Baking
Cuisine: Italian