Limoncello Mascarpone Cake
User Reviews
5
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Prep Time
5 mins
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Cook Time
40 mins
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Total Time
45 mins
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Servings
12
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Calories
386 kcal
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Cuisine
Italian
Limoncello Mascarpone Cake
Description
This cake uses eggs and sugar whipped until fluffy, then blended with extra-virgin olive oil or melted butter, limoncello liqueur, lemon zest, and vanilla extract. The dry ingredients, all-purpose flour and baking powder, are sifted in and gently folded to maintain a light texture. Baked in a lined and buttered 9- or 10-inch pan at 340°F (170°C), it develops a tender crumb and lightly golden crust.
The mascarpone frosting is made by whipping mascarpone cheese with sugar and lemon zest into a creamy, smooth topping that balances the citrus notes in the cake. This creamy topping adds richness and a slightly tangy contrast to the moist cake base.
Serve the cake at room temperature, spooning or spreading the mascarpone frosting on top. It works well as a dessert or for special occasions where a citrus-flavored cake with a creamy finish is desired. For extra lemon flavor, small holes can be poked in the cake and moistened with limoncello before frosting. The cake stores in the fridge wrapped or in an airtight container for several days.
Ingredients
- 4 egg
- 180 g sugar approx ¾ cup + 2 tbsp
- 120 ml extra-virgin olive oil approx ½ cup, or melted butter
- 70 ml limoncello approx ¼ cup
- 1 teaspoon vanilla extract
- lemon zest of one
- 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 approx ½ cup, or powdered sugar
- lemon 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
- Weigh ingredients for accuracy when baking, using grams if possible.
- Store the cake without frosting under a cake cover at room temperature to keep fresh for longer before adding frosting.
- Refrigerate any leftovers in airtight containers for 3-4 days.
- Enhance lemon flavor by poking holes in the baked cake and spreading a little limoncello over it before frosting.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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