Limoncello Mascarpone Cake: A Zesty Delight for Any Occasion
A delightful Limoncello Mascarpone Cake that's light and zesty, perfect for any occasion.
Equipment
- 9-inch cake pan
Ingredients
Dry Ingredients
- 2 cups All-purpose flour (240g)
- 1 teaspoon Baking powder
- ½ teaspoon Baking soda
- 1 ½ cups Sugar (300g)
- Zest of two lemons
Wet Ingredients
- ½ cup Milk (120ml)
- ½ cup Limoncello (120ml)
- 2 tablespoons Lemon juice (30ml)
- 2 Large Eggs at room temperature
- 1 cup Olive oil (240ml)
- 1 recipe Mascarpone frosting
- 1 recipe Lemon curd
Instructions
Make The Cake
- Line a nine-inch pan with parchment paper, grease the sides, and preheat oven to 345F.
- Mix the flour, baking powder, and baking soda in a medium bowl and set aside.
- Mix the milk, limoncello, and lemon juice in a measuring cup and set aside.
- Rub the lemon zest into the sugar, then mix in the egg on medium-high speed for about one minute.
- With the mixer on medium-high speed, drizzle in the olive oil followed by the wet ingredients, and mix until incorporated.
- Reduce speed to low and mix in the dry ingredients.
- Pour the cake batter into the prepared pan and bake for 40-50 minutes. Do not open the oven door mid-baking, or the cake will sink at the center. The cake is done when a toothpick comes out dry from the center of the cake.
Assemble
- Place the chilled cake over your serving plate and dollop the mascarpone frosting.
- Use the back of a spoon to spread the frosting over the surface of the cake.
- Dollop or drizzle the lemon curd over the frosting.
Notes
Ensure all ingredients are at room temperature, and use a kitchen aid to measure the ingredients for best results. This recipe yields one nine-inch cake or two layers of eight-inch cakes. Divide the frosting between the second cake layer and the top layer.
Nutrition
Serving: 1slice
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