Limoncello Mascarpone Cake

Course: Dessert / Breakfast

Cuisine: Italian

Prep Time: 5

Cook Time: 40

Total Time: 45

Servings:

Calories: 386kcal

Author: Andrea Soranidis

Fluffy and bursting with fresh lemon flavor, this authentic Italian limoncello mascarpone cake is absolutely delicious and easy to make!

Print Recipe

Metric - US Customary

Ingredients

4 eggs
180 g sugar approx ¾ cup + 2 tbsp
120 ml extra-virgin olive oil (or melted butter) approx ½ cup
70 ml limoncello approx ¼ cup
1 teaspoon vanilla extract
zest of one lemon
260 g all purpose flour approx 2+¼ cups
1 tablespoon baking powder

Mascarpone frosting:

240 g mascarpone cheese approx 1 cup
80 g sugar or powdered sugar approx ½ cup
zest of half lemon

Instructions

Preheat oven to 340°F/170°C and generously butter and line with parchment paper a 9-inch or 10-inch loaf pan or springform cake pan.
In a large bowl whisk the eggs and sugar with a hand mixer until pale and fluffy, about 2 minutes.
Continue to whisk and slowly pour in the extra-virgin olive oil (or melted butter), followed by the limoncello, then whisk in the vanilla extract and lemon zest.
Place a sieve over the bowl, add the flour and baking powder and sift the ingredients into the bowl. Whisk all the ingredients gently until just combined, do not over mix.
Pour the cake batter into the prepared cake pan. Place in the oven and bake for about 40 minutes, or until a toothpick inserted in the center comes out clean.
Remove the limoncello cake from the oven and allow to cool completely at room temperature, then remove from the cake pan.
For the mascarpone frosting, place the mascarpone cheese, sugar and lemon zest in a bowl, and using a hand mixer, mix until creamy and fluffy.
Top the limoncello cake with mascarpone frosting and serve.

Video

Notes

Please note that all my baking recipes are tested with grams measurements, which are more accurate than cup measurements. US cup amounts are provided, but for best results please always use a scale when measuring ingredients.

STORAGE TIPS

Serve: You can leave your limoncello mascarpone cake at room temperature for up to 30 minutes, or, without frosting, for longer when placed under a cake cover in a cool dry spot in your kitchen.

Fridge: Cut the cake into slices and transfer them to a ziplock bag or another airtight container to store in the fridge. They will keep well in the refrigerator for 3-4 days.

RECIPE TIPS

For extra lemon flavor, poke little holes in the cake and spread it with a little limoncello.

Nutrition