Description
A light and airy Italian-inspired dessert, this Limoncello Mascarpone Cake balances zesty lemon flavors with the creamy richness of mascarpone. The cake is infused with limoncello, offering a delightful twist that’s both refreshing and indulgent—perfect for special occasions or a bright finish to any meal.
Ingredients
Units
Scale
- 2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1 cup granulated sugar
- 4 large eggs, at room temperature
- 1/2 cup unsalted butter, melted and cooled
- 1/2 cup mascarpone cheese, softened
- 1/3 cup limoncello liqueur
- Zest of 2 lemons
- 1/4 cup milk
- 1 teaspoon vanilla extract
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
- In a medium bowl, whisk together the flour, baking powder, and salt.
- In a large bowl, beat the eggs and sugar until pale and fluffy. Stir in the melted butter, mascarpone, limoncello, lemon zest, milk, and vanilla extract until smooth.
- Gradually fold in the dry ingredients until just combined, being careful not to overmix.
- Pour the batter into the prepared pan and smooth the top.
- Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Notes
- For an extra lemon kick, drizzle additional limoncello over the cooled cake.
- Serve with a dusting of powdered sugar or a dollop of whipped cream.
- Ensure all ingredients are at room temperature for a smoother batter.
Nutrition
- Serving Size: 1 slice (1/10 of cake)
- Calories: 300 kcal
- Sugar: 25g
- Sodium: 150mg
- Fat: 15g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 70mg