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Limoncello Mascarpone Cake

Limoncello Mascarpone Cake: A Bright Slice of Bliss

This Limoncello Mascarpone Cake is a delightful Italian dessert that combines zesty flavors and creamy textures for any celebration.
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Prep Time 15 minutes
Cook Time 50 minutes
Cooling Time 15 minutes
Total Time 1 hour 20 minutes
Servings: 12 slices
Course: Dessert
Cuisine: Italian
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 2 cups all-purpose flour can be substituted with cake flour for a lighter texture
  • 1 tablespoon baking powder ensure it is fresh for a good rise
  • 0.5 teaspoon baking soda works with acidic ingredients like lemon juice for lift
  • 0.75 cups milk substitute with buttermilk for a tangy twist
  • 0.25 cups limoncello enhances flavor and moisture; lemon juice or citrus syrup work as alternatives
  • 2 tablespoons lemon juice use freshly squeezed juice for the best taste
  • 1 cups sugar granulated or a sugar alternative can be used
  • 2 tablespoons lemon zest fresh zest enhances the cake's overall integrity
  • 3 large eggs use at room temperature for optimal blending
  • 0.5 cups olive oil melted butter is a richer alternative
For the Frosting
  • 1 cup mascarpone essential for the frosting—store-bought works perfectly
For the Topping
  • 0.5 cups lemon curd homemade or store-bought can be drizzled on for extra tartness

Equipment

  • 9-inch round cake pan
  • medium mixing bowl
  • large mixing bowl
  • Measuring Cup
  • whisk
  • Spatula

Method
 

Steps to Make the Cake
  1. Preheat oven to 345°F (175°C) and prepare a 9-inch round cake pan with parchment paper.
  2. In a medium bowl, whisk together flour, baking powder, and baking soda until evenly mixed.
  3. In a measuring cup, mix milk, limoncello, and lemon juice until combined.
  4. Rub lemon zest into sugar, then add eggs and beat until pale and fluffy.
  5. Gradually add olive oil while mixing, then pour in wet ingredients and mix until well blended.
  6. Slowly add dry mixture to the wet batter, mixing until just incorporated without visible flour.
  7. Pour batter into the prepared pan and bake for 40-50 minutes until a toothpick comes out clean.
  8. Allow cake to cool in the pan for 15 minutes, then transfer to a wire rack to cool completely.
  9. Spread mascarpone frosting on top, drizzle with lemon curd, and serve.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 45gProtein: 5gFat: 15gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 70mgSodium: 210mgPotassium: 150mgFiber: 1gSugar: 25gVitamin A: 500IUVitamin C: 5mgCalcium: 150mgIron: 1mg

Notes

Ensure all ingredients are at room temperature for the best texture. Let the cake cool completely before frosting.

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