5 from 15 votes
Limoncello Mascarpone Cake
Limoncello Mascarpone Cake blends the bright citrus flavor of limoncello and fresh lemon zest into a moist cake made with olive oil or butter. The cake is topped with a creamy mascarpone frosting sweetened and lemon-zested for a fresh finish. The combination offers a tender crumb and tangy creamy topping, making this cake a flavorful treat for lemon enthusiasts.
Prep Time
5 mins
Cook Time
40 mins
Total Time
45 mins
Servings:
12
Calories:
386 kcal
Cuisine:
Italian
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.
Cup of Yum
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
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%)
Nutrition Facts
Serving: 12 Serving
Amount Per Serving
Calories 386
% 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.