Description
This Limoncello Mascarpone Cake features a delightful blend of fresh lemon zest, creamy mascarpone, and a splash of limoncello, creating an irresistible dessert perfect for any occasion. Simple to prepare and absolutely delicious, it’s the ultimate treat for lemon lovers!
Ingredients
Scale
- ¾ cup granulated sugar
- Zest of 2 lemons
- ½ cup unsalted butter (1 stick) very soft
- 2 large eggs room temperature
- ½ cup mascarpone room temperature
- ¼ cup fresh lemon juice
- 1 teaspoon vanilla extract
- 1½ cups all‑purpose flour
- 2 teaspoons baking powder
- ¼ teaspoon fine salt
- ¼ cup limoncello
- ¼ cup fresh lemon juice
- ¼ cup granulated sugar
- ¾ cup mascarpone cold
- ½ cup heavy cream cold
- ½ cup powdered sugar
- 1 teaspoon lemon zest
- ½ teaspoon vanilla extract
- ½–2/3 cup lemon curd good-quality
Instructions
- Preheat the oven to 340°F (170°C).
- Grease and line the bottom of an 8-inch round tin with parchment paper and lightly flour the sides.
- In a mixing bowl, combine the granulated sugar and lemon zest.
- Add the very soft unsalted butter to the mixture and cream together until light and fluffy.
- Incorporate the room temperature eggs one at a time, mixing well after each addition.
- Blend in the mascarpone cheese and fresh lemon juice until smooth.
- Stir in the vanilla extract, flour, baking powder, and fine salt until just combined.
- Fold in the limoncello for extra flavor.
- Pour the batter into the prepared tin and smooth the top.
- Bake until a toothpick comes out clean, about 20-25 minutes. Let cool completely before frosting.
Notes
Ensure the butter and mascarpone are at room temperature for easy mixing.
For extra moisture, top the cake with lemon curd before serving.
Store leftover cake in an airtight container in the refrigerator.
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 22g
- Sodium: 150mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 70mg