Limoncello Raspberry Torte
Indulge your taste buds with the citrusy elegance of this Limoncello Raspberry Torte, a show-stopping dessert that’s as delicious as it is visually stunning. This triple-layer masterpiece features moist, buttery cake infused with the zesty brightness of lemon zest and a splash of Limoncello liqueur, perfect for lovers of vibrant, tangy flavors. Layered with a luxurious mascarpone lemon cream filling and bursts of fresh raspberries, each bite offers a perfect balance of creamy and juicy textures. Topped with a silky lemon cream frosting and garnished with extra raspberries and lemon slices, this torte is an ideal centerpiece for spring and summer celebrations—or whenever you crave a touch of citrusy decadence. Refrigerated to perfection, this Limoncello Raspberry Torte is a refreshing, crowd-pleasing dessert no one will forget.
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Recipe Information
Ingredients
- 2 cups all-purpose flour
- 2.5 teaspoons baking powder
- 0.25 teaspoons salt
- 1 cup unsalted butter, softened
- 1.75 cups granulated sugar
- 4 large eggs, room temperature
- 1 teaspoons pure vanilla extract
- 0.75 cup whole milk
- 0.33 cup Limoncello liqueur
- 1 tablespoons lemon zest
- 2 cups fresh raspberries
- 2 cups heavy cream
- 0.75 cups powdered sugar
- 8 ounces mascarpone cheese
- 3 tablespoons lemon juice
- extra raspberries and lemon slices, for garnish (optional)
Instructions
Preheat your oven to 350°F (175°C). Lightly grease and line the bottoms of three 8-inch round cake pans with parchment paper.
In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside.
In a large mixing bowl, beat the softened butter and granulated sugar together using an electric mixer until light and fluffy, about 3 minutes.
Add the eggs, one at a time, beating well after each addition. Mix in the vanilla extract and lemon zest.
Gradually add the dry ingredients to the wet mixture in three additions, alternating with the milk. Begin and end with the dry ingredients, mixing just until combined after each addition.
Fold in the Limoncello liqueur gently until the batter is smooth.
Evenly divide the batter among the prepared cake pans. Use a spatula to smooth out the tops.
Bake the cake layers in the preheated oven for 22-25 minutes, or until a toothpick inserted in the center comes out clean. Cool the cakes in the pans for 10 minutes, then turn them out onto wire racks to cool completely.
To make the lemon cream filling, whip the heavy cream and powdered sugar together in a large bowl until stiff peaks form. In a separate bowl, mix together the mascarpone cheese and lemon juice until smooth. Fold the whipped cream into the mascarpone mixture until fully combined.
To assemble the torte, place one cake layer on a serving plate. Spread a layer of lemon cream filling evenly over the cake and sprinkle with fresh raspberries. Repeat this process with the second cake layer.
Place the final cake layer on top and spread the remaining lemon cream filling evenly over the top and sides of the torte.
Garnish the torte with extra raspberries and lemon slices, if desired.
Refrigerate the torte for at least 1 hour before serving to allow the flavors to meld together. Serve chilled and enjoy!
Nutrition Facts
Calories |
7654 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 479.3 g | 614% | |
| Saturated Fat | 292.1 g | 1460% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 2087 mg | 696% | |
| Sodium | 2295 mg | 100% | |
| Total Carbohydrate | 722.8 g | 263% | |
| Dietary Fiber | 26.3 g | 94% | |
| Total Sugars | 493.2 g | ||
| Protein | 70.3 g | 141% | |
| Vitamin D | 6.0 mcg | 30% | |
| Calcium | 840 mg | 65% | |
| Iron | 17.7 mg | 98% | |
| Potassium | 1550 mg | 33% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
