Description

Indulge in the refreshing taste of Limoncello Mascarpone Cake, a moist and tender dessert bursting with bright lemon flavor. This elegant cake combines the creamy richness of mascarpone cheese with the citrusy kick of limoncello liqueur, creating a delightful treat perfect for special occasions, brunches, or afternoon tea. Serve it with a dusting of powdered sugar, fresh berries, or a light lemon glaze for an irresistible finish.

Ingredients

1 cup mascarpone cheese
1/2 cup limoncello liqueur
1 cup granulated sugar
3 large eggs
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
2 tablespoons freshly grated lemon zest
1 teaspoon vanilla extract
1/4 teaspoon salt
1/2 cup heavy cream
Powdered sugar for dusting (optional)
Lemon slices and mint leaves for garnish (optional)

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Instructions

Preheat oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
In a large bowl, whisk mascarpone cheese, limoncello, and sugar until smooth.
Add eggs one at a time, beating well after each addition. Stir in vanilla extract.
In a separate bowl, sift together flour, baking powder, baking soda, salt, and lemon zest.
Gradually add dry ingredients to the wet mixture, stirring until just combined.
Gently fold in the heavy cream until the batter is smooth.
Pour batter into the prepared cake pan and smooth the top.
Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Dust with powdered sugar and garnish with lemon slices and mint leaves before serving.

Notes

For extra sweetness, drizzle with a lemon glaze made from powdered sugar and lemon juice.
Store in an airtight container in the fridge for up to 5 days or freeze for up to 3 months.
For a non-alcoholic version, substitute limoncello with fresh lemon juice and a touch of honey.

Prep Time: 15 minutes
Cook Time: 30minutes
Category: Dessert
Method: Baking
Cuisine: Italian