Limoncello Mascarpone Cake Recipe
A bright and elegant lemon cake soaked in limoncello syrup and crowned with silky mascarpone cream. This delightfully citrusy and creamy dessert is perfect for celebrations or a refreshing finish to any meal.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes + chilling
- Yield: 10 slices 1x
- Category: Dessert
- Method: Baking
- Cuisine: Italian
- Diet: Vegetarian
Ingredients
Scale
Lemon Cake Base:
- 1¾ cups all-purpose flour
- 1½ tsp baking powder
- ¼ tsp salt
- 1 cup granulated sugar
- Zest of 2 lemons
- ¾ cup unsalted butter, softened
- 3 large eggs
- ½ cup milk
Limoncello Syrup:
- ½ cup limoncello
- ¼ cup granulated sugar
- Juice of 1 lemon
Mascarpone Cream:
- 8 oz mascarpone cheese
- 1 cup heavy cream
- ⅓ cup powdered sugar
- 1 tsp vanilla extract
Instructions
- Preheat oven to 350°F (175°C). Grease and line an 8-inch round cake pan.
- In a bowl, whisk flour, baking powder and salt. In another, cream butter, sugar and lemon zest until fluffy. Beat in eggs one by one, then stir in milk.
- Gradually add dry ingredients and mix until smooth. Pour into pan and bake 25–30 minutes until a toothpick comes out clean. Cool slightly.
- Meanwhile, combine limoncello, sugar and lemon juice in a small saucepan. Bring to a simmer until sugar dissolves. Set aside.
- When cake is warm, poke holes in the top and pour syrup over, letting it soak in. Cool completely.
- In a bowl, beat mascarpone, cream, powdered sugar and vanilla until thick; pipe or spread over cooled cake. Chill at least 1 hour before serving.
Nutrition
- Serving Size: 1 slice
- Calories: ~320 kcal per slice
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Find it online: https://mbeams.com/limoncello-mascarpone-cake-recipe/