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Limoncello Mascarpone Cake

Limoncello Mascarpone Cake: A Refreshing Italian Indulgence

This Limoncello Mascarpone Cake is a delightful Italian dessert that perfectly marries zesty lemon flavor with creamy mascarpone frosting.
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Prep Time 20 minutes
Cook Time 50 minutes
Cooling Time 15 minutes
Total Time 1 hour 25 minutes
Servings: 8 slices
Course: Dessert
Cuisine: Italian
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 2 cups All-Purpose Flour Cake flour can be used for a lighter texture.
  • 1 tbsp Baking Powder A leavening agent to help the cake rise.
  • 1 tsp Baking Soda Enhances leavening and balances acidity.
  • 1 cup Milk Any non-dairy milk can be a suitable substitute.
  • 3/4 cup Limoncello Distinct lemon flavor; alcohol evaporates during baking.
  • 1/4 cup Lemon Juice Adds acidity and enhances lemon flavor; fresh is preferred.
  • 1 cup Sugar Provides sweetness and aids in moisture retention.
  • 2 tbsp Lemon Zest Intensifies the lemon aroma and flavor; always use fresh lemons.
  • 3 large Eggs Ensure they are at room temperature.
  • 1/2 cup Olive Oil Keeps the cake moist; can substitute with melted butter.
For the Frosting
  • 1 cup Mascarpone Cheese Offers luxurious creaminess; store-bought is acceptable.
For the Topping
  • 1/4 cup Lemon Curd Optional but recommended for extra zest.

Equipment

  • 9-inch round baking pan
  • Mixing bowls
  • Whisk
  • Spatula
  • Wire Rack

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 345°F (175°C) and prepare a 9-inch round baking pan by lining it with parchment paper and greasing the sides.
  2. In a medium bowl, sift together the all-purpose flour, baking powder, and baking soda. Whisk to combine and set aside.
  3. In a separate measuring cup, combine the milk, limoncello, and lemon juice, whisking until well mixed. Let it rest.
  4. In a large mixing bowl, rub fresh lemon zest into the sugar. Add room temperature eggs and beat until fluffy.
  5. Drizzle in the olive oil while beating, then slowly add the wet ingredients, mixing until well combined.
  6. Reduce mixer speed to low and gradually add the dry ingredients, mixing until just combined; a few lumps are okay.
  7. Pour batter into the greased pan and bake for 40-50 minutes. Check for doneness by inserting a toothpick.
  8. Cool in the pan for about 10-15 minutes, then transfer to a wire rack. Frost with mascarpone and drizzle with lemon curd once cooled.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 48gProtein: 6gFat: 15gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 9gCholesterol: 80mgSodium: 200mgPotassium: 150mgFiber: 1gSugar: 28gVitamin A: 500IUVitamin C: 5mgCalcium: 100mgIron: 1mg

Notes

Ingredients like eggs and milk should be at room temperature for best results. Overmixing should be avoided to retain the cake's light texture.

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