Limoncello Mascarpone Cake Recipe
Light and zest cake topped with a creamy italian frosting
Servings 9 inch pan
Ingredients
- 2 Cups All-purpose flour (240g)
- 1 teaspoon Baking powder
- 1/2 teaspoon Baking soda
- 1/2 Cup Milk (120ml)
- 1/2 Cup Limoncello (120ml)
- 2 tablespoons Lemon juice (30ml)
- 1 1/2 Cups Sugar (300g)
- Zest of two lemons
- 2 Large Eggs at room temperature
- 1 Cup Olive oil (240ml)
- 1 recipe Mascarpone recipe
- 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 willlsink 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.