Limoncello Mascarpone Cake
This Limoncello Mascarpone Cake is a bright, zesty, and creamy dessert perfect for any occasion. Light, fluffy, and topped with luscious mascarpone whipped cream and fresh berries.
Equipment
- 8-inch round cake pan
- Electric Mixer
- Medium Bowl
- Large Bowl
- Wire Rack
- Spatula
Ingredients
- 1.5 cups all-purpose flour
- 1 cup granulated sugar
- 0.5 cup unsalted butter softened
- 2 large eggs
- 0.5 cup mascarpone cheese
- 0.25 cup freshly squeezed lemon juice
- 1 tablespoon lemon zest
- 2 teaspoons baking powder
- 0.5 teaspoon salt
- 0.25 teaspoon baking soda
- 1 cup heavy cream for topping
- 0.25 cup powdered sugar for topping
- fresh berries for garnish and added freshness
- 2 tablespoons limoncello optional
Instructions
Step 1: Preheat and Prepare
- Preheat your oven to 350°F (175°C). Grease and flour an 8-inch round cake pan or line it with parchment paper.
Step 2: Mix Dry Ingredients
- In a medium bowl, sift together the all-purpose flour, baking powder, baking soda, and salt. Set aside.
Step 3: Cream Butter and Sugar
- In a large bowl, beat the softened unsalted butter and granulated sugar together with an electric mixer until pale and fluffy, about 3-4 minutes.
Step 4: Add Eggs and Mascarpone
- Add the eggs one at a time, beating well after each addition. Mix in the mascarpone cheese until smooth.
Step 5: Incorporate Lemon and Dry Ingredients
- Add the lemon juice, lemon zest, and limoncello (if using) to the wet mixture. Gradually add the dry ingredients, mixing on low speed just until combined. Do not overmix.
Step 6: Bake
- Pour the batter into the prepared cake pan and smooth the top. Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean. Cool completely on a wire rack.
Step 7: Prepare the Mascarpone Whipped Cream
- Whip the heavy cream and powdered sugar in a chilled bowl with an electric mixer on medium-high speed until soft peaks form. Gently fold in the remaining mascarpone cheese until smooth and creamy.
Step 8: Assemble and Garnish
- Spread the mascarpone whipped cream evenly over the cooled cake. Garnish with fresh berries for color and freshness.
Notes
- Do not overmix the batter after adding flour to keep the cake light and tender.
- Use softened butter for proper creaming with sugar to incorporate air.
- Cool the cake completely before adding the mascarpone whipped cream to prevent melting.
- Store leftovers in an airtight container in the refrigerator for up to 3 days; freeze the cake without topping for longer storage.
- Try variations like gluten-free flour, non-dairy alternatives, or adding a chocolate drizzle for customization.