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Limoncello Mascarpone Cake

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A light and creamy Italian-inspired dessert featuring zesty limoncello and smooth mascarpone cheese layered in a moist cake perfect for spring and summer gatherings.

Ingredients

Scale
  • 1 cup all-purpose flour
  • 1 tsp baking powder
  • 1/4 tsp salt
  • 3 large eggs
  • 3/4 cup granulated sugar
  • 1/2 cup unsalted butter, melted
  • 1/4 cup limoncello liqueur
  • 1/4 cup fresh lemon juice
  • 1 tbsp lemon zest
  • 1 cup mascarpone cheese
  • 1/2 cup powdered sugar
  • 1 tsp vanilla extract
  • Sliced lemons and fresh mint for garnish (optional)

Instructions

  1. Preheat the oven to 350°F (175°C). Grease and flour an 8-inch round cake pan.
  2. In a medium bowl, sift together the flour, baking powder, and salt.
  3. In a large bowl, beat the eggs and granulated sugar until pale and fluffy.
  4. Gradually add the melted butter, limoncello, lemon juice, and lemon zest to the egg mixture, mixing well.
  5. Fold the dry ingredients into the wet ingredients gently until just combined.
  6. Pour the batter into the prepared cake pan and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
  7. Remove the cake from oven and allow it to cool completely on a wire rack.
  8. In a bowl, mix mascarpone cheese, powdered sugar, and vanilla extract until smooth and creamy.
  9. Once the cake is cooled, spread the mascarpone mixture evenly over the top.
  10. Garnish with sliced lemons and fresh mint leaves if desired before serving.

Notes

For an extra lemony flavor, soak the cooled cake with a tablespoon of limoncello before adding the mascarpone topping.

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