Ingredients:

  • 375g all-purpose flour
  • 400g granulated sugar
  • 1.5 tsp baking powder
  • 0.5 tsp baking soda
  • 1 tsp fine sea salt
  • 225g unsalted butter, softened
  • 4 large eggs, room temperature
  • 240ml whole milk buttermilk
  • 2 tbsp fresh lemon zest
  • 1 tsp pure vanilla bean paste
  • 100g granulated sugar (for syrup)
  • 120ml freshly squeezed lemon juice
  • 60ml premium Limoncello liqueur
  • 450g cold Italian Mascarpone cheese
  • 480ml cold heavy whipping cream
  • 120g powdered sugar, sifted
  • 2 tbsp Limoncello liqueur (for frosting)
  • 1 tsp lemon extract

Instructions:

  1. Preheat your oven to 350°F (175°C). Grease and line three 8-inch round cake pans with parchment paper.
  2. In a stand mixer fitted with a paddle attachment, whisk the flour, 400g sugar, baking powder, baking soda, and salt on low speed for 30 seconds.
  3. Add the softened butter and half of the buttermilk. Mix on low until the dry ingredients are moistened, then increase to medium and beat for 90 seconds to develop structure.
  4. In a separate bowl, whisk the eggs, remaining buttermilk, lemon zest, and vanilla. Add to the mixer in three additions, beating well after each.
  5. Divide batter equally between the three pans. Bake for 30-35 minutes or until a skewer comes out clean. Cool in pans for 10 minutes before transferring to a wire rack.
  6. Prepare the infusion syrup by simmering 100g sugar and lemon juice until sugar dissolves. Remove from heat and stir in 60ml Limoncello. Brush generously over warm cake layers.
  7. For the frosting, whip the cold mascarpone, heavy cream, powdered sugar, Limoncello, and lemon extract in a chilled bowl until stiff peaks form. Do not over-beat.
  8. Stack the cooled layers, spreading a thick layer of mascarpone frosting between each. Frost the top and sides as desired.