Limoncello Mascarpone Cake
User Reviews
5.0
15 reviews
Excellent
-
Prep Time
5 mins
-
Cook Time
5 mins
-
Total Time
45 mins
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Servings
12
-
Calories
386 kcal
-
Cuisine
Italian
Limoncello Mascarpone Cake
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Fluffy and bursting with fresh lemon flavor, this authentic Italian limoncello mascarpone cake is absolutely delicious and easy to make!
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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.
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 Information
Show Details
Calories
386kcal
(19%)
Carbohydrates
43g
(14%)
Protein
6g
(12%)
Fat
20g
(31%)
Saturated Fat
7g
(35%)
Polyunsaturated Fat
1g
Monounsaturated Fat
7g
Trans Fat
0.01g
Cholesterol
75mg
(25%)
Sodium
139mg
(6%)
Potassium
48mg
(1%)
Fiber
1g
(4%)
Sugar
24g
(48%)
Vitamin A
359IU
(7%)
Calcium
99mg
(10%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 386 kcal
% Daily Value*
| Calories | 386kcal | 19% |
| Carbohydrates | 43g | 14% |
| Protein | 6g | 12% |
| Fat | 20g | 31% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 7g | 35% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 75mg | 25% |
| Sodium | 139mg | 6% |
| Potassium | 48mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 24g | 48% |
| Vitamin A | 359IU | 7% |
| Calcium | 99mg | 10% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
15 reviews
Excellent
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