Limoncello Mascarpone Citrus Cake

This cake is everything I crave in a spring dessert bright citrus notes zesty aromatics and a silky crumb from creamy mascarpone. Limoncello gives it a grownup punch without overpowering sweetness making each bite burst with fresh lemon flavor. It is a showstopper for gatherings but simple enough to throw together on a weeknight with pantry basics.

I first whipped this up to impress a friend who adores all things lemon. Now it is my go to whenever a bright Italian treat is needed. The kitchen smells like an Amalfi garden while it bakes.

Ingredients

• Mascarpone cheese: provides rich silky texture and prevents dryness seek a tub with no extra stabilizers if possible
• Limoncello: brings unbeatable zest and aroma use quality liqueur for best flavor
• Granulated sugar: sweetens and balances the tart lemon
• Large eggs: give structure and help the cake rise fresh eggs make a real difference
• All purpose flour: creates the base look for one with 10 percent to 11 percent protein for soft crumb
• Baking powder and baking soda: booster for height check that the date is fresh
• Freshly grated lemon zest: gives punchy aroma use unwaxed lemons for full zest
• Vanilla extract: adds warmth and rounds out citrus flavor pure extract makes a difference
• Salt: sharpens all the flavors use fine sea salt if you have it
• Heavy cream: for richness and plush texture best if very cold
• Powdered sugar: for a snowy finish look for one without added starch if possible
• Lemon slices and mint leaves: provide fresh visual flair firm lemons and perky mint look best

Step by Step Instructions

Prepare the Cake Pan

Grease a 9 inch cake pan generously with butter or a neutral oil then dust lightly with flour to prevent sticking. Set your oven to 350 degrees Fahrenheit and allow it to preheat so the batter bakes evenly.

Mix Wet Ingredients

In a large mixing bowl beat the mascarpone cheese with the limoncello and granulated sugar. Expect the mixture to look creamy and smooth with no lumps. Take a full minute here to ensure everything is well blended.

Incorporate Eggs

Break three large eggs into a small cup to check for shells then add them to the bowl one by one beating after each addition. Each egg should be fully incorporated before adding the next for the best texture.

Combine Dry Ingredients

In another bowl whisk together the flour baking powder baking soda lemon zest and salt until the leaveners and zest are evenly distributed. Mixing these separately helps prevent pockets of baking soda in your cake.

Create the Batter

Gradually add the dry mixture to the wet ingredients in two to three batches. Stir gently after each addition using a spatula or wooden spoon. Aim for a smooth uniform batter with no streaks of flour.

Finish the Batter

Add the vanilla extract and the cold heavy cream then fold gently until just combined. The batter should feel light and pourable but not runny.

Bake the Cake

Scrape the batter into your prepared pan and tap gently to release any air bubbles. Place the pan in the center of your preheated oven. Bake for 35 to 40 minutes. To check doneness insert a toothpick in the center. It should come out clean or with just a crumb or two.

Cool and Finish

Let the cake cool completely in the pan on a wire rack. Once cool run a thin knife around the edge and turn out gently. Dust the top with powdered sugar and decorate with fresh lemon slices and mint leaves if desired.

Serve

Slice the cake with a sharp knife cleaning between cuts for neat pieces and enjoy with a cup of coffee or a splash more limoncello.

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The mascarpone is my secret weapon here every bite tastes like a treat from a bakery. My kids love to help with the lemon zest and their laughter fills the kitchen every time we bake this cake.

Storage Tips

Keep this cake loosely covered at room temperature for a day or two to preserve its tender crumb. For longer storage wrap slices airtight and refrigerate for up to five days. Let come to room temperature before serving or microwave gently for a few seconds to revive softness.

Ingredient Substitutions

No mascarpone Swap for block cream cheese at room temperature for a tangier flavor and similar texture. If you do not have limoncello you can use fresh lemon juice but increase the sugar slightly to balance the tartness. Gluten free flour blends with xanthan gum work well for those avoiding wheat.

Serving Suggestions

This cake shines as is but is equally wonderful topped with fresh raspberries or blueberries. Spoon over a dollop of whipped cream or serve with a simple lemon glaze drizzled over the top. For a brunch table cut into small squares to serve alongside espresso and fruit salad.

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Cultural Context

Limoncello comes from the Amalfi Coast a region famous for lemons and rich desserts. This cake captures that spirit of sunshine and celebration in every slice. It is equally at home after a holiday meal or as an easy bake for afternoon visitors.

Recipe FAQs

→ What gives this cake its citrus flavor?

Freshly grated lemon zest and limoncello liqueur create a vibrant citrus taste, making the cake tangy and aromatic.

→ Can I substitute the mascarpone cheese?

Cream cheese or ricotta can be used in place of mascarpone, though the texture and flavor may change slightly.

→ How do I know when the cake is done baking?

Insert a toothpick into the center; if it comes out clean or with a few moist crumbs, the cake is ready to be removed from the oven.

→ Can the limoncello be omitted?

For a non-alcoholic version, substitute limoncello with additional lemon zest and juice for citrus flavor.

→ What are some garnish suggestions?

Lemon slices and fresh mint leaves add a decorative touch, while a dusting of powdered sugar enhances the presentation.

→ How should the cake be stored?

Keep leftovers tightly wrapped in the refrigerator for up to three days to maintain freshness and moisture.