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Lemon Limoncello Mascarpone Cake Recipe

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4.1 from 8 reviews

This Mascarpone Cake is a moist and fragrant lemon-infused dessert that combines a tender olive oil-based cake with a luscious mascarpone frosting and tangy lemon curd. Perfect for gatherings and celebrations, this cake balances citrus brightness with creamy richness for a delightful treat.

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

Ingredients

Dry Ingredients

  • 2 Cups All-purpose flour (240g)
  • 1 teaspoon Baking powder
  • 1/2 teaspoon Baking soda
  • Zest of two lemons
  • 1 1/2 Cups Sugar (300g)

Wet Ingredients

  • 1/2 Cup Milk (120ml)
  • 1/2 Cup Limoncello (120ml)
  • 2 tablespoons Lemon juice (30ml)
  • 2 Large Eggs, at room temperature
  • 1 Cup Olive oil (240ml)

Additional

  • 1 recipe Mascarpone frosting (prepared separately)
  • 1 recipe Lemon curd (prepared separately)

Instructions

  1. Prepare the Pan and Oven: Line a nine-inch cake pan with parchment paper and grease the sides. Preheat your oven to 345°F (175°C) to ensure even baking.
  2. Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and baking soda. Set this mixture aside for later incorporation into the batter.
  3. Combine Wet Ingredients: In a measuring cup, mix the milk, limoncello, and lemon juice. This will add moisture and a bright citrus flavor to your cake.
  4. Incorporate Lemon Zest into Sugar and Eggs: Rub the lemon zest into the sugar to release its oils, then beat the sugar and eggs on medium-high speed for about one minute until smooth and slightly fluffy.
  5. Add Olive Oil and Wet Mix: With the mixer still on medium-high speed, gradually drizzle in the olive oil followed by the milk, limoncello, and lemon juice mixture. Beat until everything is well combined.
  6. Blend Dry Ingredients Gently: Reduce the mixer speed to low and slowly add the dry flour mixture to the wet ingredients. Mix just until incorporated to avoid overmixing.
  7. Pour and Bake: Pour the batter into the prepared pan. Bake for 40-50 minutes. Avoid opening the oven door during baking to prevent the cake from sinking. The cake is done when a toothpick inserted into the center comes out clean.
  8. Cool and Assemble: Let the cake cool completely and chill if possible. Place the cake onto a serving plate.
  9. Apply Mascarpone Frosting: Dollop the prepared mascarpone frosting onto the cake and use the back of a spoon to spread it evenly over the surface.
  10. Add Lemon Curd: Finish by dolloping or drizzling the prepared lemon curd over the mascarpone frosting for added citrus intensity and moisture.

Notes

  • If you prefer a non-alcoholic version, substitute limoncello with equal parts milk or lemon syrup.
  • Ensure eggs are at room temperature to achieve a lighter batter.
  • Avoid opening the oven door during baking to prevent the cake from collapsing.
  • You can prepare mascarpone frosting and lemon curd a day ahead to save time.
  • Use fresh lemon zest for the best flavor impact.
  • Store leftover cake covered in the refrigerator for up to 3 days.
  • 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/