Limoncello Mascarpone Cake
A luscious Limoncello Mascarpone Cake combining zesty lemon flavor with creamy mascarpone frosting, perfect for a refreshing dessert.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour
- Yield: 8 servings
- Category: Dessert
- Method: Baked
- Cuisine: Italian
Ingredients
Scale
- 2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 4 large eggs
- 1/2 cup milk
- 1/4 cup Limoncello liqueur
- 1 tablespoon lemon zest
- 1 teaspoon vanilla extract
- 8 oz mascarpone cheese, softened
- 1 cup powdered sugar
- 2 tablespoons fresh lemon juice
- Additional lemon zest for garnish
Instructions
- Preheat oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
- In a medium bowl, whisk together flour, baking powder, and salt.
- In a large bowl, cream the butter and granulated sugar until light and fluffy.
- Add eggs one at a time, beating well after each addition.
- Mix in lemon zest and vanilla extract.
- Alternately add the flour mixture and milk to the butter mixture, beginning and ending with flour. Stir in Limoncello.
- Pour batter into prepared pan and bake for 35-40 minutes or until a toothpick inserted in the center comes out clean.
- Allow cake to cool completely on a wire rack.
- Meanwhile, prepare frosting by beating mascarpone, powdered sugar, and lemon juice until smooth.
- Frost the cooled cake and garnish with additional lemon zest before serving.
Notes
For an extra refreshing touch, chill the cake before serving and drizzle with a little additional Limoncello.
Find it online: https://cubaqueen.com/limoncello-mascarpone-cake/