Limoncello Mascarpone Cake
Fluffy and bursting with fresh lemon flavor, this authentic Italian limoncello mascarpone cake is absolutely delicious and easy to make!
Serving: 12
Calories: 386kcal
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.
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Nutrition
Calories: 386kcal | Carbohydrates: 43g | Protein: 6g | Fat: 20g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 0.01g | Cholesterol: 75mg | Sodium: 139mg | Potassium: 48mg | Fiber: 1g | Sugar: 24g | Vitamin A: 359IU | Calcium: 99mg | Iron: 2mg
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.