Limoncello Mascarpone Cake Citrus (Print)

A tangy, lush cake with limoncello, mascarpone, and lemon zest. Perfect for celebrations or anytime dessert.

# Ingredients:

→ Cake Base

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 - 1 teaspoon baking powder
07 - 0.5 teaspoon baking soda
08 - 2 tablespoons freshly grated lemon zest
09 - 1 teaspoon vanilla extract
10 - 0.25 teaspoon salt
11 - 120 ml heavy cream

→ Finishing Touches

12 - Powdered sugar for dusting (optional)
13 - Lemon slices and fresh mint leaves for garnish (optional)

# Steps:

01 - Preheat oven to 175°C and grease a 23 cm round cake pan.
02 - In a mixing bowl, beat mascarpone cheese, limoncello, and granulated sugar together until mixture is smooth and creamy.
03 - Incorporate eggs one at a time, beating well after each addition to ensure a uniform batter.
04 - In a separate bowl, whisk together all-purpose flour, baking powder, baking soda, lemon zest, and salt.
05 - Gradually add the dry ingredients to the wet mixture, mixing until just combined.
06 - Stir in vanilla extract and heavy cream until the batter is smooth and even.
07 - Transfer the batter into the prepared cake pan and bake for 35 to 40 minutes, or until a toothpick inserted in the center exits clean.
08 - Allow the cake to cool completely before dusting with powdered sugar and garnishing with lemon slices and fresh mint leaves as desired.
09 - Slice and serve on a platter.

# Notes:

01 - For a moister crumb, lightly brush the cooled cake with additional limoncello before serving.

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