Sunshine on a Plate Limoncello Mascarpone Cake Recipe

Instructions:

1. Preheat oven to 350°F (175°C). Grease and flour the springform pan. Line the bottom with parchment paper for extra insurance.
2. Whisk together flour, baking powder, baking soda, and salt in a medium bowl. Set aside.
3. In a large bowl, cream together butter and sugar until light and fluffy using an electric mixer.
4. Beat in eggs one at a time, then stir in vanilla extract.
5. Gradually add the dry ingredients to the wet ingredients, alternating with the milk and Limoncello, beginning and ending with the dry ingredients. Mix until just combined – don't overmix!
6. Stir in the lemon zest.
7. Pour batter into the prepared pan and bake for 35-40 minutes, or until a wooden skewer inserted into the center comes out clean.
8. Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
9. In a large bowl, beat the cold mascarpone cheese and softened butter together until smooth and creamy.
10. Gradually beat in the sifted powdered sugar until fully incorporated. Stir in the Limoncello and vanilla extract.
11. Once the cake is completely cool, frost the top with the Mascarpone frosting.
12. Garnish with lemon slices, zest, and fresh mint leaves, if desired. Dust with powdered sugar.
13. Chill the frosted cake for at least 15 minutes before serving to allow the frosting to set.