Description
Sweet Italian magic shines through this limoncello mascarpone cake, blending zesty citrus with creamy elegance. Silky layers of mascarpone and bright limoncello create a dessert you’ll savor with Mediterranean charm.
Ingredients
Scale
Cake Ingredients:
- 1 cup (240 ml / 8 ounces) mascarpone cheese
- 3 large eggs
- 1 1/2 cups (180 grams) all-purpose flour
- 1 cup (200 grams) granulated sugar
Liquid Ingredients:
- 1/2 cup (120 ml) limoncello liqueur
- 1/2 cup (120 ml) heavy cream
- 1 teaspoon vanilla extract
Finishing and Flavor Ingredients:
- 2 tablespoons freshly grated lemon zest
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- Powdered sugar (for dusting)
- Lemon slices (for garnish)
- Mint leaves (for garnish)
Instructions
- Prepare the oven by heating to 350F (175C). Coat a 9-inch round cake pan with grease and flour, or line with parchment paper for easy removal.
- Create a creamy base by whisking mascarpone cheese, limoncello, sugar, eggs, and vanilla extract until smooth and uniform in texture.
- In a separate mixing bowl, combine flour, baking powder, baking soda, salt, and lemon zest to create the dry ingredient mixture.
- Gently fold the dry ingredients into the wet mixture, incorporating heavy cream until the batter becomes consistent and free of lumps.
- Transfer the batter into the prepared cake pan, ensuring even distribution. Bake for 30-35 minutes, checking doneness by inserting a toothpick into the center – it should come out clean.
- Allow the cake to rest in the pan for 10 minutes, then carefully transfer to a wire rack for complete cooling.
- Once cooled, enhance the cake’s presentation by delicately dusting powdered sugar across the top. Optional: Garnish with thin lemon slices and fresh mint leaves for added visual appeal.
- Slice the cake and serve, savoring the delightful blend of citrus and creamy mascarpone flavors.
Notes
- Swap limoncello with orange liqueur or extra lemon juice for a non-alcoholic version that still delivers vibrant citrus flavor.
- Ensure mascarpone and eggs are at room temperature to create a smoother, more consistent cake batter with better volume.
- Fold dry ingredients gently to prevent overmixing, which can lead to a dense, tough cake texture instead of light and tender crumb.
- Store leftover cake covered in refrigerator for up to 3 days, letting it sit at room temperature for 30 minutes before serving to restore optimal softness and taste.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Desserts
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 8
- Calories: 316 kcal
- Sugar: 25 g
- Sodium: 107 mg
- Fat: 19 g
- Saturated Fat: 11 g
- Unsaturated Fat: 7 g
- Trans Fat: 0.2 g
- Carbohydrates: 28 g
- Fiber: 1 g
- Protein: 6 g
- Cholesterol: 140 mg