Ingredients:

  • 2 ½ cups (300g) all-purpose flour, plus more for dusting
  • 1 ½ teaspoons baking powder (7.5ml)
  • ½ teaspoon baking soda (2.5ml)
  • ½ teaspoon salt (2.5ml)
  • 1 cup (226g) unsalted butter, softened
  • 1 ¾ cups (350g) granulated sugar
  • 3 large eggs
  • 1 teaspoon vanilla extract (5ml)
  • 1 cup (240ml) buttermilk
  • ¼ cup (60ml) limoncello
  • 16 ounces (450g) mascarpone cheese, chilled
  • 1 ½ cups (360ml) heavy cream, chilled
  • ½ cup (60g) powdered sugar, sifted
  • ¼ cup (60ml) limoncello
  • 1 teaspoon lemon zest (5ml)
  • Powdered sugar, for dusting (optional)
  • Lemon slices, for decoration (optional)

Instructions:

  1. Grease and flour the cake pans. Line the bottoms with parchment paper rounds.
  2. Whisk together flour, baking powder, baking soda, and salt in a medium bowl.
  3. In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
  4. Beat in the eggs one at a time, then stir in the vanilla extract.
  5. Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk, beginning and ending with the dry ingredients.
  6. Gently fold in the limoncello.
  7. Divide the batter evenly between the prepared cake pans. Bake at 350°F (175°C) for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
  8. Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely.
  9. In a large bowl, whisk together the mascarpone cheese, heavy cream, powdered sugar, limoncello, and lemon zest until smooth and creamy. Chill for at least 1 hour to allow the filling to firm up.
  10. Level the tops of the cooled cakes if necessary. Place one cake layer on a serving plate. Spread with half of the mascarpone filling. Top with the second cake layer and spread with the remaining filling.
  11. Dust with powdered sugar and decorate with lemon slices, if desired. Serve immediately or chill for later.