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Limoncello Mascarpone Cake Recipe

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★★★★★

4.9 from 77 reviews

This Limoncello Mascarpone Cake is a delightfully moist and zesty dessert that combines the bright flavors of limoncello and lemon with a rich mascarpone frosting and tangy lemon curd. Perfect for celebrations or a special treat, this cake features a tender crumb soaked in limoncello and finished with creamy, luscious toppings for an elegant finish.

Ingredients

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Cake 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)

Frosting and Topping

  • 1 recipe Mascarpone frosting (prepared separately)
  • 1 recipe Lemon curd (prepared separately)

Instructions

  1. Prepare the cake pan and oven: Line a nine-inch cake pan with parchment paper, grease the sides carefully to ensure easy removal, and preheat your oven to 345°F (175°C).
  2. Mix dry ingredients: In a medium bowl, sift together the all-purpose flour, baking powder, and baking soda. Set this mixture aside for later incorporation.
  3. Combine wet ingredients: In a measuring cup, mix the milk, limoncello, and lemon juice thoroughly. Keep this ready for adding to your batter.
  4. Incorporate lemon zest and sugar: Rub the zest of two lemons into the sugar to release the aromatic oils and enhance flavor. Then, using a mixer on medium-high speed, beat in the eggs one at a time for about one minute until fluffy.
  5. Add olive oil and wet liquids: With the mixer still running at medium-high speed, slowly drizzle in the olive oil followed by the milk-limoncello-lemon juice mixture. Blend the ingredients until they are fully incorporated and the batter is smooth.
  6. Combine dry ingredients with batter: Reduce the mixer speed to low and gradually add the dry flour mixture, mixing gently until just combined without overmixing.
  7. Bake the cake: Pour the batter into the prepared pan and place it in the preheated oven. Bake for 40-50 minutes. Avoid opening the oven door during baking, or the cake may sink in the center. Verify doneness by inserting a toothpick into the cake center; it should come out clean.
  8. Cool the cake: Once baked, remove the cake from the oven and allow it to cool completely in the pan before attempting to frost.
  9. Assemble the cake: Transfer the chilled cake onto your serving plate. Using a spoon, dollop the mascarpone frosting generously over the top.
  10. Spread frosting: Using the back of a spoon, gently spread the mascarpone frosting evenly across the cake’s surface for a smooth finish.
  11. Add lemon curd: Finish by spooning dollops or drizzling lemon curd over the mascarpone frosting to add a tangy and sweet contrast.

Notes

  • Make sure the eggs are at room temperature before mixing to ensure better emulsification and a lighter cake texture.
  • Do not open the oven door during baking to prevent the cake from sinking.
  • Chilling the cake before frosting helps the frosting to set nicely and prevents it from melting.
  • You can prepare the mascarpone frosting and lemon curd a day in advance and store them in the refrigerator to save time.
  • Use high-quality limoncello to enhance the flavor authenticity of the cake.

Keywords: Limoncello cake, mascarpone cake, lemon cake, Italian dessert, lemon curd cake, moist lemon cake

Find it online: https://kochenmitviktoria.com/limoncello-mascarpone-cake-recipe/