Ingredients:

  • 1.5 cups all-purpose flour
  • 1 cup granulated sugar
  • 2 tsp baking powder
  • 0.5 tsp salt
  • 0.75 cup unsalted butter, softened
  • 3 large eggs
  • 1 cup whole milk
  • 0.25 cup limoncello
  • 2 tbsp lemon zest, finely grated
  • 1 tsp vanilla extract
  • 0.25 cup limoncello (for soak)
  • 2 tbsp powdered sugar (for soak)
  • 8 oz mascarpone cheese, chilled
  • 1 cup heavy whipping cream, chilled
  • 0.5 cup powdered sugar
  • 1 tbsp limoncello
  • 1 tsp lemon juice

Instructions:

  1. Preheat oven to 350°F (175°C). Grease an 8-inch round cake pan and line the bottom with parchment paper.
  2. Beat the softened butter and granulated sugar until the mixture is pale and fluffy.
  3. Add eggs one at a time, followed by the vanilla extract, lemon zest, and limoncello.
  4. Sift together the flour, baking powder, and salt. Alternately add the dry ingredients and milk to the butter mixture, stirring just until combined.
  5. Pour the batter into the prepared pan and smooth the top with a spatula.
  6. Bake for 35–40 minutes until a toothpick inserted into the center comes out clean.
  7. Whisk together the limoncello and powdered sugar for the soak in a small bowl.
  8. While the cake is still warm in the pan, poke small holes across the surface and slowly pour the syrup over the top.
  9. Transfer the cake to a wire rack and cool completely.
  10. Briefly beat the chilled mascarpone and powdered sugar until smooth.
  11. Gradually pour in the heavy cream and limoncello, whipping on medium-high speed until stiff peaks form.
  12. Spread a thick layer of the mascarpone cream over the cooled cake.