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Limoncello Mascarpone Cake

Limoncello Mascarpone Cake: A Refreshing Italian Treat

A deliciously zesty and creamy Limoncello Mascarpone Cake that brings the taste of Italy to your table.
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Prep Time 20 minutes
Cook Time 50 minutes
Cooling Time 10 minutes
Total Time 1 hour 20 minutes
Servings: 12 slices
Course: Desserts
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 tbsp baking powder acts as a leavening agent
  • 1 tsp baking soda enhances the cake's rising
  • 1 cup milk use any plant-based milk for dairy-free version
  • 1/2 cup Limoncello infuses a bright, zesty flavor
  • 1 tbsp lemon juice elevates the lemon flavor
  • 1 cup sugar can be reduced for less sweetness
  • 2 tbsp lemon zest choosing organic lemons gives the best aroma
  • 3 large eggs ensure they are at room temperature for best aeration
  • 1/2 cup olive oil use unsalted melted butter as a substitute if needed
For the Frosting
  • 8 oz mascarpone offers luxurious richness and creaminess
  • 1/2 cup lemon curd imparts tartness and visual appeal

Equipment

  • 9-inch cake pan
  • Mixing Bowl
  • Measuring Cup
  • Whisk
  • Spatula
  • wire rack

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 345°F (175°C) and line a nine-inch cake pan with parchment paper, greasing the sides.
  2. Whisk together the all-purpose flour, baking powder, and baking soda in a medium mixing bowl. Set aside.
  3. In a measuring cup, stir together the milk, Limoncello, and lemon juice. Set aside.
  4. Rub the lemon zest into the sugar until fragrant. In a large mixing bowl, beat the infused sugar with the eggs until pale and fluffy.
  5. Gradually mix in the olive oil and then pour in your prepared milk mixture. Beat until just combined.
  6. Fold in the reserved flour mixture until no dry ingredients remain visible. Pour the batter into the prepared pan.
  7. Bake for 40-50 minutes, or until a toothpick inserted into the center comes out clean.
  8. Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
  9. Spread the mascarpone frosting over the cooled cake and drizzle lemon curd on top.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 44gProtein: 5gFat: 17gSaturated Fat: 8gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 8gCholesterol: 80mgSodium: 180mgPotassium: 120mgFiber: 1gSugar: 25gVitamin A: 500IUVitamin C: 1mgCalcium: 60mgIron: 1mg

Notes

Let the cake cool completely before frosting to prevent melting. Store leftovers in an airtight container to maintain freshness.

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