Description
This luscious Limoncello Mascarpone Cake combines the bright, zesty flavors of fresh lemons and limoncello liqueur with a moist, tender cake base. Topped with a creamy mascarpone frosting and delicate swirls of lemon curd, this Italian-inspired dessert is perfect for spring and summer gatherings, offering a refreshing and elegant treat that’s both light and indulgent.
Ingredients
Scale
Cake
- 2 cups (240 g) all purpose flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- 1¼ cups (250 g) granulated sugar
- 2 large lemons, zested
- 3 large eggs, room temperature
- ¾ cup (180 ml) olive oil
- ½ cup (120 ml) limoncello
- ¼ cup (60 ml) lemon juice
- ¼ cup (60 g) sour cream, room temperature
Frosting
- 8 oz. mascarpone cheese
- 1 cup (120 g) powdered sugar
- 2 teaspoons vanilla extract
- 1 cup (240 ml) cold heavy whipping cream
Topping
- ¼ – ½ cup lemon curd
Instructions
- Prep: Preheat your oven to 350°F (177°C). Grease and line the bottom of a 9-inch (23 cm) springform or cake pan with parchment paper to ensure easy removal after baking.
- Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, baking powder, and salt until thoroughly combined.
- Whisk Sugar and Lemon Zest: Using a mixer fitted with a whisk attachment, combine the granulated sugar and lemon zest. Whisk until the mixture resembles wet sand, releasing the citrus aroma.
- Add Eggs: On low speed, gradually whisk in the eggs to the sugar and zest until incorporated. Increase to high speed and continue whipping for 2–3 minutes until the mixture is thick and pale yellow.
- Incorporate Wet Ingredients: With the mixer on low, slowly stream in olive oil, followed by limoncello, lemon juice, and sour cream. Mix for an additional minute on low to ensure full incorporation. Scrape down the sides and bottom of the bowl as needed.
- Add Dry Ingredients: Still on low speed, gradually add the dry flour mixture to the wet ingredients. Mix just until combined to avoid over-mixing which could toughen the cake.
- Bake: Pour the limoncello lemon cake batter evenly into the prepared cake pan. Bake for 35–45 minutes or until a toothpick inserted into the center comes out clean or with a few moist crumbs. The cake’s crust should be golden brown with a springy top.
- Cool: Allow the cake to cool in the pan for 15 minutes. Carefully release and remove the springform ring. Then transfer the cake to cool completely at room temperature before frosting.
- Chill Equipment: Place a mixing bowl and whisk attachment in the fridge or freezer for 15–20 minutes before making the frosting to help it whip up light and fluffy.
- Make Frosting: Whisk mascarpone cheese on low speed until smooth. Add vanilla extract and powdered sugar and mix well. Slowly add cold heavy cream while mixing on low, then increase mixer speed to medium and whip for 2–3 minutes until the frosting is light and fluffy.
- Decorate: Once the cake is completely cooled, spread the mascarpone frosting evenly on top. Use the back of a spoon to create decorative swirls. Drop dollops of lemon curd onto the frosting and swirl gently to incorporate with the mascarpone for a beautiful marbled effect.
Notes
- For best results, make sure eggs and sour cream are at room temperature to ensure a smooth batter.
- Do not overmix the batter after adding the flour to keep the cake tender and soft.
- The limoncello adds a subtle boozy lemon flavor, but you can reduce or omit it for a milder taste.
- Chilling the mixing bowl and whisk helps create a light, airy frosting with the mascarpone and heavy cream.
- Store leftovers covered in the fridge and consume within 3 days for freshness.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian
Keywords: Limoncello cake, mascarpone frosting, lemon cake, Italian dessert, lemon curd cake, spring cake, citrus cake
