Name: Limoncello Mascarpone Cake Recipe
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Cuisine: Italian
Ingredients: 2 Cups All-purpose flour (240g); 1 teaspoon Baking powder; 1/2 teaspoon Baking soda; 1/2 Cup Milk (120ml); 1/2 Cup Limoncello (120ml); 2 tablespoons Lemon juice (30ml); 1 1/2 Cups Sugar (300g); Zest of two lemons; 2 Large Eggs at room temperature; 1 Cup Olive oil (240ml); 1 recipe Mascarpone frosting (prepared separately); 1 recipe Lemon curd (prepared separately)

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Introduction

This Limoncello Mascarpone Cake is a bright and elegant dessert perfect for any occasion. Its delicate lemon flavor and creamy mascarpone frosting make it a refreshing treat that’s sure to impress. With a moist crumb and tangy lemon curd finish, this cake is both simple and sophisticated.

The image shows a single-layer round cake placed directly on a brown-edged white plate. The cake has a thick spread of white fluffy cream as the base layer, topped unevenly with swirls of smooth pale yellow custard cream. The custard swirls are glossy and spread in random large waves over the soft white cream, creating a two-tone contrast of creamy white and soft yellow. A small part of the creamy yellow custard is seen in a separate white bowl in the upper right corner with a spoon inside it. The whole scene is set against a white marbled texture surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 cups all-purpose flour (240g)
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 cup milk (120ml)
1/2 cup Limoncello (120ml)
2 tablespoons lemon juice (30ml)
1 1/2 cups sugar (300g)
Zest of two lemons
2 large eggs, at room temperature
1 cup olive oil (240ml)
1 recipe mascarpone frosting
1 recipe lemon curd

Instructions

Step 1: Preheat your oven to 345°F (175°C). Line a 9-inch cake pan with parchment paper and grease the sides to ensure the cake releases easily.
Step 2: In a medium bowl, whisk together the flour, baking powder, and baking soda. Set aside.
Step 3: In a separate measuring cup, combine the milk, Limoncello, and lemon juice. Set aside.
Step 4: Rub the lemon zest into the sugar using your fingers to release the oils, then beat the sugar and eggs together on medium-high speed for about one minute until well combined.
Step 5: With the mixer running on medium-high speed, slowly drizzle in the olive oil followed by the wet lemon mixture. Mix until all wet ingredients are incorporated.
Step 6: Reduce the mixer speed to low and gradually mix in the dry ingredients until just combined.
Step 7: Pour the batter into the prepared pan and bake for 40 to 50 minutes. Avoid opening the oven door during baking to prevent the cake from sinking. The cake is done when a toothpick inserted into the center comes out clean.
Step 8: Once baked and cooled, place the cake on a serving plate. Dollop the mascarpone frosting over the top.
Step 9: Use the back of a spoon to evenly spread the frosting across the cake surface.
Step 10: Finally, add dollops or drizzle lemon curd over the mascarpone frosting for an extra burst of lemon flavor.

Tips & Variations

For a more intense lemon flavor, add additional lemon zest to the batter or frosting.
Use a light olive oil or mild vegetable oil if you prefer a more neutral taste.
If Limoncello is unavailable, substitute with lemon juice or lemon extract, adjusting the amount to taste.
Chill the cake before frosting to prevent the mascarpone from melting.

Storage

Store the cake in an airtight container in the refrigerator for up to 3 days. Bring it to room temperature before serving for the best flavor and texture. Leftover cake can be frozen without frosting for up to 1 month; thaw overnight in the refrigerator before frosting and serving.

How to Serve

A square slice of yellow cake with a soft crumb base sits on a white plate, topped with a thick, creamy white layer of frosting. The top has swirls of bright yellow sauce or glaze running over the frosting. Next to the cake is a small bitten piece on an ornate silver fork, showing the moist texture of the cake and the creamy frosting. The white plate rests on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different alcohol instead of Limoncello?

Yes, you can substitute Limoncello with another citrus-flavored liqueur or simply use additional lemon juice for a non-alcoholic option. Keep in mind the flavor will vary slightly.

Do I need to make mascarpone frosting and lemon curd from scratch?

While homemade mascarpone frosting and lemon curd provide the best freshness and flavor, you can use store-bought versions to save time without compromising the dessert’s deliciousness.