Limoncello Mascarpone Cake
A luscious, moist cake infused with vibrant limoncello and creamy mascarpone, perfect for a refreshing Italian-inspired dessert.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Total Time: 60 minutes
- Yield: 8 servings
- Category: Dessert
- Method: Baked
- Cuisine: Italian
Ingredients
Scale
- 2 cups all-purpose flour
- 1 ½ tsp baking powder
- ¼ tsp salt
- ¾ cup unsalted butter, softened
- 1 cup granulated sugar
- 3 large eggs
- ½ cup limoncello liqueur
- 1 tbsp lemon zest
- 1 cup mascarpone cheese
- ½ cup whole milk
- 1 tsp vanilla extract
- Powdered sugar for dusting (optional)
Instructions
- Preheat oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
- In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
- In a large bowl, beat the softened butter and sugar until light and fluffy.
- Add eggs one at a time, mixing well after each addition.
- Stir in lemon zest and vanilla extract.
- Mix in mascarpone cheese until smooth.
- Alternately add the flour mixture and milk with limoncello to the batter, beginning and ending with flour mixture. Mix until just combined.
- Pour batter into the prepared pan and smooth the top.
- Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
- Allow cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- Dust with powdered sugar before serving, if desired.
Notes
For an extra burst of lemon flavor, drizzle a limoncello glaze over the cooled cake by mixing limoncello with powdered sugar to your preferred consistency.
Find it online: https://thefoodieplanner.com/limoncello-mascarpone-cake/