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Limoncello Mascarpone Cake

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A light and creamy Limoncello Mascarpone Cake that perfectly balances zesty lemon flavors with rich mascarpone, making it a refreshing Italian-inspired dessert.

Ingredients

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  • 1 ½ cups all-purpose flour
  • 1 ½ tsp baking powder
  • ¼ tsp salt
  • ¾ cup unsalted butter, softened
  • 1 cup granulated sugar
  • 3 large eggs, room temperature
  • ½ cup Limoncello liqueur
  • Zest of 2 lemons
  • ½ cup whole milk
  • 1 cup mascarpone cheese
  • 1 cup powdered sugar
  • 1 tsp vanilla extract
  • 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. Set aside.
  3. In a large bowl, cream the softened butter and granulated sugar until light and fluffy.
  4. Add eggs one at a time, beating well after each addition.
  5. Mix in lemon zest and Limoncello liqueur.
  6. Alternately add the flour mixture and milk to the batter, beginning and ending with the flour mixture. Mix until just combined.
  7. Pour the batter into the prepared cake pan and smooth the top.
  8. Bake for 35-40 minutes or until a toothpick inserted into the center comes out clean.
  9. Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
  10. In a medium bowl, combine mascarpone cheese, powdered sugar, and vanilla extract until smooth and creamy.
  11. Once the cake is completely cooled, spread the mascarpone frosting evenly over the top.
  12. Garnish with fresh lemon slices and mint leaves if desired before serving.

Notes

For an extra burst of lemon flavor, brush the cooled cake with a mixture of Limoncello and lemon juice before frosting.

Find it online: https://cakesbybelinda.com/limoncello-mascarpone-cake/