Limoncello Mascarpone Cake is a delightful dessert that marries the zesty brightness of lemons with the creamy richness of mascarpone cheese. Here's a recipe to guide you through crafting this citrus-infused treat:
Ingredients
For the Cake:
2 cups (240 g) all-purpose flour
2 teaspoons baking powder
½ teaspoon salt
1¼ cups (250 g) granulated sugar
Zest of 2 large lemons
3 large eggs, at room temperature
¾ cup (180 ml) olive oil
½ cup (120 ml) Limoncello liqueur
¼ cup (60 ml) fresh lemon juice
¼ cup (60 g) sour cream, at room temperature
For the Mascarpone Frosting:
8 oz (225 g) mascarpone cheese
1 cup (120 g) powdered sugar
2 teaspoons pure vanilla extract
1 cup (240 ml) cold heavy whipping cream
¼ to ½ cup lemon curd (store-bought or homemade)
Instructions
Prepare the Cake:
Preheat your oven to 350°F (175°C). Grease and line the bottom of a 9-inch (23 cm) springform or cake pan with parchment paper.
In a large bowl, whisk together the all-purpose flour, baking powder, and salt until well combined.
In another large mixing bowl, combine the granulated sugar and lemon zest. Using an electric mixer fitted with a whisk attachment, whisk the sugar and zest together until the mixture resembles wet sand.
Add the eggs to the lemon-sugar mixture one at a time, beating well after each addition. Continue mixing on high speed for 2–3 minutes until the mixture is thick and pale yellow.
With the mixer on low speed, slowly stream in the olive oil, followed by the Limoncello, lemon juice, and sour cream. Mix until just combined.
Gradually add the dry ingredients to the wet mixture, mixing on low speed until just incorporated. Do not overmix.
Pour the batter into the prepared pan and smooth the top with a spatula.
Bake for 45–55 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cake to cool in the pan for 15 minutes before transferring it to a wire rack to cool completely.
Prepare the Mascarpone Frosting:
In a large bowl, beat the mascarpone cheese until smooth and creamy.
Add the powdered sugar and vanilla extract, and beat until well combined.
In a separate bowl, whip the cold heavy whipping cream to stiff peaks.
Gently fold the whipped cream into the mascarpone mixture until fully incorporated.
Assemble the Cake:
Once the cake has cooled completely, slice it horizontally to create two even layers.
Place the bottom layer on a serving plate and spread a generous amount of lemon curd over it.
Spread a layer of mascarpone frosting over the lemon curd.
Place the second cake layer on top and frost the top and sides with the remaining mascarpone frosting.
For an optional garnish, add lemon zest or thin lemon slices on top.
Serve:
Refrigerate the cake for at least 1 hour before serving to allow the flavors to meld and the frosting to set.
Slice and enjoy this refreshing, citrusy dessert!
This recipe is inspired by traditional Italian desserts and incorporates the vibrant flavors of Limoncello and lemon zest. The combination of moist lemon-infused cake layers with creamy mascarpone frosting and tangy lemon curd creates a harmonious balance of sweetness and tartness, making it a perfect treat for any occasion.
