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Limoncello Mascarpone Cake

Limoncello Mascarpone Cake: A Creamy Citrus Dream Delight

Limoncello Mascarpone Cake is a delightful Italian dessert combining moist lemon cake and creamy mascarpone frosting.
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Prep Time 30 minutes
Cook Time 50 minutes
Cooling Time 10 minutes
Total Time 1 hour 30 minutes
Servings: 8 slices
Course: Dessert
Cuisine: Italian
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 2 cups all-purpose flour Substitute with cake flour for a lighter texture.
  • 1 tablespoon baking powder Acts as a leavening agent.
  • 1 teaspoon baking soda Adds additional lightness.
  • 1 cup milk Can replace with almond or oat milk for dairy-free.
  • 1/2 cup Limoncello Use lemon extract for a non-alcoholic version.
  • 1 tablespoon lemon juice Always use freshly squeezed.
  • 1 cup sugar Try coconut sugar for a less processed option.
  • 2 tablespoons lemon zest Fresh zest will yield vibrant flavor.
  • 3 large eggs Ensure at room temperature.
  • 1/2 cup olive oil Melted butter can be used but may alter taste.
For the Frosting
  • 1 cup mascarpone Can be swapped with cream cheese frosting.
  • 1/2 cup lemon curd Available store-bought or homemade.

Equipment

  • 9-inch round cake pan
  • Mixing Bowls
  • whisk
  • Mixer
  • Spatula
  • wire rack

Method
 

Step‑by‑Step Instructions
  1. Preheat your oven to 345°F (175°C) and prepare a 9-inch round cake pan by lining the bottom with parchment paper and greasing the sides.
  2. In a mixing bowl, whisk together 2 cups of all-purpose flour, 1 tablespoon of baking powder, and 1 teaspoon of baking soda until well combined.
  3. In a separate measuring cup, combine 1 cup of milk, 1/2 cup of Limoncello, and 1 tablespoon of fresh lemon juice. Stir gently.
  4. In a large mixing bowl, rub the zest of 2 lemons into 1 cup of sugar, then add 3 eggs and beat with a mixer on medium speed until pale and fluffy, about 2 minutes.
  5. Gradually add 1/2 cup of olive oil to the egg mixture while mixing on low speed, then slowly pour in the wet milk-Limoncello mixture.
  6. Gently fold the dry ingredients into the wet mixture until just combined, being careful not to overmix.
  7. Pour the batter into the prepared pan and bake for 40-50 minutes, or until a toothpick inserted in the center comes out clean.
  8. Remove the cake from the oven and let it cool in the pan for about 10 minutes, then invert onto a wire rack to cool completely.
  9. In a mixing bowl, combine 1 cup of mascarpone cheese with 1/2 cup of powdered sugar and whip until smooth. Frost the cooled cake, adding lemon curd on top.
  10. Slice and serve your Limoncello Mascarpone Cake, ideally paired with tea or coffee.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 45gProtein: 5gFat: 17gSaturated Fat: 7gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 9gCholesterol: 85mgSodium: 150mgPotassium: 150mgFiber: 1gSugar: 25gVitamin A: 300IUVitamin C: 5mgCalcium: 100mgIron: 1mg

Notes

Always ensure ingredients are at room temperature for optimal baking results. Avoid overmixing to maintain cake fluffiness. Store cake in an airtight container at room temperature for up to 3 days.

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