Limoncello Mascarpone Cake Citrus (Print-Friendly Format)
Moist limoncello-mascarpone cake with bright citrus notes, creamy texture, and a hint of lemon zest.
# Required Ingredients:
01 -
240 g mascarpone cheese
02 -
120 ml limoncello liqueur
03 -
200 g granulated sugar
04 -
3 large eggs
05 -
190 g all-purpose flour
06 -
5 g baking powder
07 -
2 g baking soda
08 -
2 tablespoons freshly grated lemon zest
09 -
5 ml vanilla extract
10 -
1.5 g salt
11 -
120 ml heavy cream
12 -
Powdered sugar, for dusting (optional)
13 -
Lemon slices, for garnish (optional)
14 -
Mint leaves, for garnish (optional)
# How to Make It:
01 -
Preheat oven to 175°C. Grease a 23 cm round cake pan with butter or nonstick spray.
02 -
In a mixing bowl, blend mascarpone cheese, limoncello liqueur, and granulated sugar until the mixture is creamy and smooth.
03 -
Add eggs one at a time, mixing thoroughly after each addition for a velvety batter.
04 -
In a separate bowl, whisk together flour, baking powder, baking soda, lemon zest, and salt until well combined.
05 -
Gradually add the dry ingredients to the mascarpone mixture, mixing until just incorporated.
06 -
Gently stir in vanilla extract and heavy cream until the batter is smooth and uniform.
07 -
Pour the batter into the prepared pan and bake for 35–40 minutes, or until a toothpick inserted in the center comes out clean.
08 -
Allow the cake to cool completely before dusting with powdered sugar. Garnish with lemon slices and mint leaves if desired.
09 -
Slice with a sharp knife and serve to enjoy the full citrus aroma and creamy texture.
# Additional Information:
01 -
For enhanced flavor and moisture, brush the baked and cooled cake with additional limoncello before serving.