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Limoncello Cake with Mascarpone Buttercream

This cake offers an exciting twist to a typical lemon cake. This cake combines the zestiness of lemon with the smooth flavor of limoncello, all balanced with a Mascarpone buttercream. Ingredients: Limoncello Cake o 3 cups cake flour o 2 cups granulated sugar o ½ teaspoon baking soda o 2 teaspoons baking powder o ¼ teaspoon salt o 1 ½ cup unsalted butter (at room temperature) o ¼ cup sour cream o 4 eggs (at room temperature) o 1 cup buttermilk o ¼ cup + 2 tablespoons Limoncello o Zest of one large lemon o Juice of one large lemon o 2 teaspoons vanilla extract Limoncello Mascarpone Buttercream o 8 cups confectioner’s sugar o 1 cup unsalted butter (at room temperature) o 32 oz Mascarpone o 2 teaspoons vanilla extract o 4 tablespoons Limoncello o Pinch of salt Instructions: 1. Preheat oven to 350 degrees, oil and flour two 9-inch cake pans. Mix flour, baking powder, baking soda and salt together in a bowl. Set aside for later. 2. Using a mixer and paddle attachment, cream butter and sugar on medium. Add egg, mix until completely combined. Add sour cream, lemon zest, lemon juice, Limoncello and vanilla extract, mix until well blended. 3. Add dry ingredients, to mixer on low. Rotating between adding the flour mixture and buttermilk. 4. Scoop even amounts of cake batter into each pan. Bake for 20-25 minutes or until inserted toothpick comes out clean. When done, remove cakes and allow to cool. Limoncello Mascarpone buttercream Instructions: Using a mixer with paddle attachment, cream butter, and Mascarpone together. Slowly add in confectioner’s sugar. Next add in Limoncello, vanilla extract and pinch of salt. Mix until smooth and creamy. Stack, frost and decorate cake as desired