Limoncello Mascarpone Cake
A delightful dessert that combines the rich creaminess of mascarpone with the refreshing zing of limoncello, perfect for any occasion.
Ingredients
Cake Ingredients
- 1 cup mascarpone cheese Ensure it's at room temperature for easy mixing.
- 1/2 cup limoncello liqueur Adjust based on taste preference.
- 1 cup sugar
- 1 cup all-purpose flour Can substitute with gluten-free flour.
- 4 large eggs
- 1/2 cup unsalted butter, melted
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- Zest of 1 lemon
- Powdered sugar for dusting
- Fresh lemon slices for garnish
Instructions
Preparation
- Preheat the oven to 350°F (175°C). Grease and flour a cake pan.
- In a large bowl, beat together the eggs and sugar until light and fluffy.
- Add the melted butter, mascarpone cheese, limoncello, and lemon zest. Mix until well combined.
- In another bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet mixture, mixing until smooth.
- Pour the batter into the prepared cake pan and smooth the top.
Baking
- Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
- Allow to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Serving
- Once cooled, dust with powdered sugar and garnish with fresh lemon slices before serving.
- Serve at room temperature for the best flavor.
- Pair with vanilla ice cream or whipped cream.
- Slice into wedges for presentation.
Notes
Store slices in an airtight container in the fridge for up to 5 days. Freeze un-frosted cake for up to 3 months. Thaw in the fridge overnight when ready to enjoy.