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Limoncello Mascarpone Cake

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This Limoncello Mascarpone Cake is a luscious Italian dessert combining creamy mascarpone, zesty limoncello, and moist cake layers for a refreshing and elegant treat.

Ingredients

Scale
  • 1 ½ cups all-purpose flour
  • 1 tsp baking powder
  • ¼ tsp salt
  • 3 large eggs
  • 1 cup granulated sugar
  • ½ cup unsalted butter, melted and cooled
  • ½ cup whole milk
  • ¼ cup limoncello liqueur
  • 1 tsp vanilla extract
  • 8 oz mascarpone cheese, softened
  • 1 cup heavy cream
  • ⅓ cup powdered sugar
  • Zest of 2 lemons
  • Fresh lemon slices and mint leaves for garnish (optional)

Instructions

  1. Preheat the oven to 350°F (175°C). Grease and flour an 8-inch round cake pan.
  2. In a medium bowl, whisk together flour, baking powder, and salt.
  3. In a large bowl, beat eggs and granulated sugar until light and fluffy.
  4. Slowly add melted butter, milk, limoncello, and vanilla extract; mix until combined.
  5. Gradually fold the dry ingredients into the wet ingredients until just combined.
  6. Pour the batter into the prepared pan and bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.
  7. Allow the cake to cool completely in the pan on a wire rack.
  8. Meanwhile, in a chilled bowl, whip the heavy cream with powdered sugar until stiff peaks form.
  9. In another bowl, gently fold mascarpone cheese with lemon zest until smooth, then fold in the whipped cream.
  10. Slice the cooled cake horizontally if desired and spread the mascarpone mixture between layers and on top.
  11. Chill the cake in the refrigerator for at least 2 hours before serving.
  12. Garnish with fresh lemon slices and mint leaves if desired.

Notes

For an extra boost of lemon flavor, drizzle a little limoncello syrup over the cake layers before assembling.

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