Description
This Limoncello Mascarpone Cake boasts a light and airy texture, infused with zesty lemon and creamy mascarpone. Ideal for gatherings or a sweet ending to a dinner.
Ingredients
Scale
- ¾ cup granulated sugar
- Zest of 2 lemons
- ½ cup unsalted butter (1 stick) very soft
- 2 large eggs room temperature
- ½ cup mascarpone room temperature
- ¼ cup fresh lemon juice
- 1 teaspoon vanilla extract
- 1½ cups all‑purpose flour
- 2 teaspoons baking powder
- ¼ teaspoon fine salt
- ¼ cup limoncello
- ¼ cup fresh lemon juice
- ¼ cup granulated sugar
- ¾ cup mascarpone cold
- ½ cup heavy cream cold
- ½ cup powdered sugar
- 1 teaspoon lemon zest
- ½ teaspoon vanilla extract
- ½–2/3 cup lemon curd good-quality
Instructions
- Preheat the oven to 340°F (170°C).
- Grease and line the base of an 8-inch round tin with parchment paper and lightly flour the sides.
Notes
For a richer flavor, let the mascarpone sit out to reach room temperature before use.
Feel free to substitute limoncello with another citrus liqueur if preferred.
The cake can be chilled for a few hours before serving to enhance flavors.
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 25g
- Sodium: 150mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 80mg