Limoncello Mascarpone Cake – A Citrus Delight!
This Limoncello Mascarpone Cake is a deliciously tangy and creamy dessert that combines the zesty citrus of limoncello with the smooth richness of mascarpone. Perfect for any occasion, it’s a vibrant, flavorful cake that will transport you to the sun-kissed coast of Italy with every bite.
- Prep Time: 15 minutes
- cooling time: 30 minutes
- Cook Time: 30-35 minutes
- Total Time: 1 hour 20 minutes
- Yield: 8-10 servings
- Category: Dessert
- Method: Baking
- Cuisine: Italian
- Diet: Vegetarian
Ingredients
- 1 cup mascarpone cheese
- 1/2 cup limoncello liqueur
- 1 cup granulated sugar
- 3 large eggs
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 2 tablespoons freshly grated lemon zest
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1/2 cup heavy cream
- Powdered sugar for dusting (optional)
- Lemon slices and mint leaves for garnish (optional)
Instructions
- Preheat your oven to 350°F (175°C) and grease and flour a 9-inch round cake pan.
- In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
- In a large bowl, beat granulated sugar and eggs until light and fluffy (about 2-3 minutes).
- Add mascarpone cheese, limoncello, lemon zest, and vanilla extract, and beat until smooth.
- Gradually add dry ingredients to the wet mixture, mixing until just combined.
- In a separate bowl, whip heavy cream to soft peaks, then gently fold it into the batter.
- Pour the batter into the prepared pan and bake for 30-35 minutes, or until a toothpick comes out clean.
- Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
- Dust with powdered sugar and garnish with lemon slices and mint leaves before serving.
Notes
- Non-Alcoholic Version: Substitute limoncello with lemon juice and zest for a similar citrusy flavor.
- Cake Layers: Bake in two pans to create layers, filling with mascarpone in between.
- Storage: Store at room temperature for up to 2 days or refrigerate for up to 5 days.
- Freezing: Can be frozen for up to 3 months. Thaw overnight in the fridge.
