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Lemon Limoncello Mascarpone Cake Recipe

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4.2 from 10 reviews

This luscious Mascarpone Cake is a delightful fusion of rich mascarpone frosting, zesty lemon curd, and a moist, lemon-infused cake base. Perfectly balancing sweet and tangy flavors with a hint of limoncello, this cake is ideal for special occasions or an elegant dessert treat. With its tender crumb and creamy toppings, it offers a luxurious texture and refreshing taste that will impress any guest.

  • Total Time: 1 hour 15 minutes
  • Yield: 9 servings

Ingredients

Cake Ingredients

  • 2 Cups All-purpose flour (240g)
  • 1 teaspoon Baking powder
  • 1/2 teaspoon Baking soda
  • 1/2 Cup Milk (120ml)
  • 1/2 Cup Limoncello (120ml)
  • 2 tablespoons Lemon juice (30ml)
  • 1 1/2 Cups Sugar (300g)
  • Zest of two lemons
  • 2 Large Eggs, at room temperature
  • 1 Cup Olive oil (240ml)

Mascarpone Frosting

  • 1 recipe Mascarpone frosting (ingredients as per your mascarpone frosting recipe)

Lemon Curd

  • 1 recipe Lemon curd (ingredients as per your lemon curd recipe)

Instructions

  1. Prepare the cake pan and preheat oven: Line a nine-inch cake pan with parchment paper and grease the sides to prevent sticking. Preheat your oven to 345°F (175°C) to ensure it’s ready when the batter is mixed.
  2. Mix dry ingredients: In a medium bowl, combine the all-purpose flour, baking powder, and baking soda. Set this mixture aside; these leavening agents will help the cake rise beautifully.
  3. Combine wet liquids: In a measuring cup or small bowl, whisk together the milk, limoncello, and lemon juice. This blend adds essential moisture and a bright lemon flavor to the cake.
  4. Incorporate sugar and lemon zest: Rub the zest of two lemons into the sugar to release fragrant oils, intensifying the lemon flavor. Using a mixer on medium-high speed, beat the sugar and zest mixture with the eggs for about one minute until fluffy.
  5. Add olive oil and wet ingredients: With the mixer still on medium-high, slowly drizzle in the olive oil, followed by the milk, limoncello, and lemon juice mixture. Mix until everything is just combined to keep the batter light.
  6. Combine dry ingredients: Reduce the mixer speed to low, then gradually mix in the dry flour mixture. Avoid overmixing to maintain a tender crumb.
  7. Bake the cake: Pour the batter into the prepared pan and place it in the preheated oven. Bake for 40-50 minutes. Do not open the oven door during baking to prevent the cake from sinking. It’s done when a toothpick inserted into the center comes out clean.
  8. Cool the cake: Remove the cake from the oven and allow it to cool completely on a wire rack before assembly.
  9. Spread mascarpone frosting: Once the cake is chilled, place it on your serving plate. Using a spoon or spatula, dollop mascarpone frosting onto the cake and spread it evenly over the surface.
  10. Add lemon curd topping: Finish by dolloping or drizzling the lemon curd over the mascarpone frosting, adding bursts of bright, tangy flavor and a beautiful finish.

Notes

  • Do not open the oven door during baking to avoid sinking the cake’s center.
  • Use room temperature eggs for better emulsification and a lighter texture.
  • Rubbing lemon zest into sugar helps release more flavor into the cake.
  • Allow the cake to cool fully before frosting to prevent melting and sliding.
  • If you don’t have limoncello, substitute with an equal amount of lemon juice or lemon-flavored syrup for a non-alcoholic version.
  • This cake pairs wonderfully with fresh berries or whipped cream for extra indulgence.
  • Author: Olivia
  • Prep Time: 20 minutes
  • Cook Time: 45 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: Italian

Find it online: https://yourdailycook.com/lemon-limoncello-mascarpone-cake-recipe-2/