Description
Indulge in the delightful flavors of this Limoncello Cake with Mascarpone Frosting. This moist and zesty cake, infused with limoncello liqueur and topped with a creamy mascarpone frosting, is a perfect treat for any occasion.
Ingredients
Scale
Cake:
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 1/4 cups granulated sugar
- Zest of 2 lemons
- 3 large eggs at room temperature
- 3/4 cup olive oil
- 1/2 cup limoncello
- 1/4 cup fresh lemon juice
- 1/4 cup sour cream at room temperature
Frosting:
- 8 oz mascarpone cheese
- 1 cup powdered sugar
- 2 teaspoons vanilla extract
- 1 cup cold heavy whipping cream
- 1/4–1/2 cup lemon curd (optional for drizzling or swirl)
Instructions
- Preheat oven: Preheat oven to 350°F. Grease and line a 9-inch round springform or cake pan with parchment paper.
- Mix dry ingredients: In a medium bowl, whisk together flour, baking powder, and salt.
- Prepare wet ingredients: In a large bowl, rub lemon zest into the sugar, then whisk in eggs until light. Slowly add olive oil, limoncello, lemon juice, and sour cream.
- Combine ingredients: Gently fold in dry ingredients until just incorporated. Pour batter into pan and bake for 35–45 minutes.
- Make frosting: Beat mascarpone until smooth, add powdered sugar, vanilla, then slowly stream in heavy cream until fluffy. Frost cooled cake and drizzle with lemon curd if desired.
Notes
- Avoid overmixing for a tender crumb.
- For extra lemon flavor, brush cooled cake with additional limoncello before frosting.
- Store frosted cake in the refrigerator for up to 5 days; unfrosted cake can be frozen for up to 2 months.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 slice
- Calories: 360
- Sugar: 28 g
- Sodium: 120 mg
- Fat: 18 g
- Saturated Fat: 9 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 42 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 45 mg
