- Flour 2 cups
- Baking powder 1 teaspoon • 156 kcal
- Salt 1/2 teaspoon • 1 kcal
- Sugar 1 1/2 cups • 470 kcal
- Greek Yogurt 1/2 cup
- limoncello liquor 1/3 cup
- lemon zest, from 2 lemons 2 teaspoons
- Lemon juice 1/4 cup freshly squeezed , from 2 lemons
- Butter 3/4 cup (1 1/2 sticks) unsalted , melted and cooled slightly • 717 kcal
- Eggs 3, beaten, at room temperature • 130 kcal
- Cream Cheese 16 ounces, at room temperature
- Mascarpone cheese 8 ounces (1 cup) , at room temperature
- Limoncello 1/4 cup
- Powdered sugar 2 cups
This is a dreamy, creamy yet zesty lemon cake, and the taste secret is the sweet liqueur limoncello which is in the cake and the frosting.
Greek yogurt helps to keep this cake moist and dense, and the limoncello and lemon zest give it a lemony tang.
The frosting is made with cream cheese, mascarpone, powdered sugar and of course, more limoncello!
Decorate with lemon wedges to serve.
Preheat the oven to 350F/160C fan/gas mark 4. Butter the inside of 2 nine inch cake pans or one deep 9 inch springform cake tin. Line the tin(s) with parchment paper, and butter that as well. Dust with flour and set aside.
Whisk together the flour, baking powder, baking soda, salt and sugar in a medium bowl.
Make a well in the center of the dry ingredients, and add the yogurt, limoncello, lemon zest, lemon juice, melted butter and eggs.
Use a whisk to combine the wet ingredients together in the well. Then use a rubber spatula and fold the dry ingredients in to the wet ingredients, being careful not to overmix.
Divide the batter evenly in the 2 prepared pans and spread to cover the pan, or add all the mix to the deep springform pan.
Bake for 20 – 25 minutes (around 45-50 if you are using one deep pan), or until light golden brown and a skewer inserted in the center comes out clean.
Allow to cool down for 10 minutes in the pan before carefully removing the cake onto a wire rack to cool completely.
To make the frosting:
In a medium bowl, add the cream cheese, mascarpone, limoncello and powdered sugar.
Using a handheld mixer or stand mixer, beat on low speed then turn up to medium. Mix until light and fluffy, about 4 minutes.
When the cakes are cooled completely, place one layer of cake on a plate or cake stand.
If you made one large cake, cut it carefully in half with a bread knife, and place the bottom half on a plate or cake stand.
Put 1/4 of the frosting on the cake and spread evenly all the way to the sides using a small spatula.
Place the other layer of cake on top and press gently. Spoon all the frosting on the top and spread evenly, pushing the frosting over the edge and spreading it around the sides.
Refrigerate for at least 1 hour before serving. Decorate with thinly sliced lemons if desired, and allow to come back to room temperature for 20 minutes before serving.