Ingredients
Equipment
Method
- Preheat the oven to 175°C (350°F) and prepare two 8-inch round cake pans with parchment paper.
- In a large bowl, crack eggs and add sugar. Beat on high for 5–7 minutes until the mixture triples in volume and is pale yellow.
- Slowly pour in lemon juice, lemon zest, and vegetable oil while mixing on low until combined.
- In a separate bowl, sift together flour and baking powder, then gently fold into the wet mixture until just combined.
- Divide the batter into the prepared pans and bake for 25–30 minutes, until a toothpick comes out clean.
- Once cooled, whip heavy cream to soft peaks in a chilled bowl and beat mascarpone with powdered sugar in another bowl until smooth.
- Fold the whipped cream into the mascarpone until silky and light.
- To assemble, brush Limoncello on the first cake layer, spread half the mascarpone filling, add the second layer, brush with Limoncello, and cover with the remainder of the filling.
- For the glaze, whisk powdered sugar with Limoncello or lemon juice until smooth, drizzle over the cake, and dust with powdered sugar.
- Let the cake set for 15 minutes before slicing and serving.
Nutrition
Calories: 320kcalCarbohydrates: 40gProtein: 4gFat: 16gSaturated Fat: 9gCholesterol: 94mgSodium: 140mgPotassium: 180mgSugar: 22gVitamin A: 10IUVitamin C: 15mgCalcium: 8mgIron: 4mg
Notes
Use room-temperature eggs for better volume. Make sure to let the cakes cool completely before adding the filling to avoid melting. If you don't have Limoncello, substitute it with fresh lemon juice and a bit of vanilla. This cake holds up in the fridge for up to 3 days or can be frozen (unfrosted) for 2 months. Allow thawing in the fridge before serving.
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