Limoncello Mascarpone Cake (Alcohol-Free Version)

 

Ingredients:

For the sponge cake:

- 1 1/2 cups all-purpose flour

- 1 teaspoon baking powder

- 1/2 teaspoon baking soda

- 1/4 teaspoon salt

- 3 large eggs

- 1 cup granulated sugar

- 1/2 cup vegetable oil

- 1/2 cup plain yogurt

- 1/4 cup fresh lemon juice

- 1 tablespoon lemon zest

- 1 teaspoon vanilla extract

For the mascarpone filling:

- 400g mascarpone cheese, softened

- 1 cup powdered sugar

- 1 cup heavy whipping cream

- 1 teaspoon vanilla extract

- 1 tablespoon lemon zest

For the lemon syrup:

- 1/4 cup lemon juice

- 1/4 cup sugar

- 2 tablespoons water

For the lemon glaze:

- 1 cup powdered sugar

- 2-3 tablespoons lemon juice

For decoration:

- Lemon slices, fresh mint leaves, powdered sugar

(optional)

Directions:

1. Preheat oven to 350°F (175°C). Grease and line two 8-

inch round cake pans.

2. In a bowl, whisk flour, baking powder, baking soda,

and salt.

3. In a large mixing bowl, beat eggs and sugar until light

and fluffy. Add oil, yogurt, lemon juice, lemon zest, and

vanilla. Mix well.

4. Gradually add the dry ingredients and mix just until

combined.

5. Divide the batter between the prepared pans and bake

for 25-30 minutes or until a toothpick comes out clean.

6. Cool cakes in the pans for 10 minutes, then remove

and let them cool completely on a wire rack.

7. For the lemon syrup, combine lemon juice, sugar, and

water in a small saucepan. Heat until sugar dissolves.

Let cool.

8. For the mascarpone filling, beat mascarpone,

powdered sugar, lemon zest, and vanilla until smooth. In

a separate bowl, whip the cream until stiff peaks form,

then fold into the mascarpone mixture.

9. Slice the cakes horizontally to create four layers. Brush

each layer with lemon syrup.

10. Spread a thick layer of mascarpone filling between

each cake layer, stacking them neatly.

11. For the glaze, whisk together powdered sugar and

lemon juice until smooth. Drizzle over the top of the cake,

letting it drip down the sides.

12. Decorate with lemon slices, mint leaves, and a

dusting of powdered sugar if desired.

Prep Time: 40 minutes | Cooking Time: 30 minutes |

Total Time: 1 hour 10 minutes

Kcal: 360 kcal | Servings: 12 slices