Description

This Limoncello Mascarpone Cake offers a unique, delicious flavor with its blend of fresh lemons and creamy mascarpone, making it an ideal dessert for gatherings or a delightful treat at home.

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

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Instructions

Preheat the oven to 340°F (170°C).
Grease and line the base of an 8-inch round tin with parchment paper, lightly flouring the sides.
In a mixing bowl, combine granulated sugar and lemon zest, followed by the very soft unsalted butter.
Add the room temperature eggs, mascarpone, fresh lemon juice, and vanilla extract to the mixture; blend thoroughly.
In another bowl, whisk together all-purpose flour, baking powder, and fine salt; incorporate this dry mixture into the wet mixture until smooth.
Gently fold in the limoncello for added flavor.
Pour the batter into the prepared tin and bake until golden brown.
For the topping, mix cold mascarpone, heavy cream, powdered sugar, lemon zest, and vanilla extract until soft peaks form, then spread over the cooled cake.
Drizzle with lemon curd just before serving.

Notes

Make sure the mascarpone is at room temperature for better mixing.
Storing leftovers in the refrigerator will keep the cake fresh for 2-3 days.
This cake can be made a day in advance; just add toppings right before serving.

Nutrition

Serving Size: 1 slice
Calories: 350
Sugar: 20g
Sodium: 150mg
Fat: 20g
Saturated Fat: 12g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 35g
Fiber: 1g
Protein: 6g
Cholesterol: 100mg