For all lemon fans, we have something very special: a cake that makes you feel like you’re standing in the middle of a Sicilian lemon grove. Be surprised by the intense aroma, the juiciness, and the interplay of different textures of our Limoncello Mascarpone Cake. A treat that makes sunny days even better!It’s the weekend! For us at Scrumdiddlyumptious, that means “coffee and cake time” – although we always snack and enjoy ourselves anyway. But on weekends, we take extra time for it and celebrate the whole thing. All the better that we then also have more time for extensive cooking and baking. And we can treat ourselves to somewhat more elaborate and unusual creations.That’s why today we’re baking a Limoncello Mascarpone Cake, a kind of “luxury lemon cake” for adults. The base of our cake consists of a normal batter, which we refine with the well-known Italian lemon liqueur. On top comes a layer of mascarpone cream, topped with lemon curd. If that doesn’t sound phenomenally delicious – let’s get started!For the Limoncello cake, first beat butter with sugar and a pinch of salt until frothy, before gradually adding the eggs and then lemon zest and juice. Then mix baking powder, flour and some cornstarch together. Sift this mixture alternately with the Limoncello to the remaining mixture and mix everything until a smooth dough is formed. Then it goes into the oven.As soon as the cake has cooled, you can spread mascarpone cream on it. For this you mix mascarpone, powdered sugar, whipped cream and some lemon juice. Finally, top your Limoncello Mascarpone Cake with a layer of lemon curd. Then it’s time to wait patiently again. After one to two hours in the refrigerator, you can cut the cake into pieces and enjoy. Happy snacking!Do you love the taste of lemon in baked goods? Then you should definitely try our Limoncello Cheesecake or this Yogurt Lemon Cake. Our Fanta Cake with Sour Cream also tastes fantastic. Looking for your next favorite recipe? Ask our recipe bot for ideas!
Limoncello-Mascarpone-Cake
Equipment
- 1 9-inch springform pan
Ingredients
For the cake:
- 1 cup softened butter + more for greasing the pan
- ¾ cup sugar
- 1 pinch of salt
- 4 eggs
- 1 organic lemon
- 2 cups all-purpose flour
- 1 tablespoon cornstarch
- 2 teaspoons baking powder
- ½ cup Limoncello
For the mascarpone cream:
- 1 cup mascarpone
- ¼ cup powdered sugar
- 1-2 tablespoons lemon juice
- ½ cup heavy cream
In addition:
- 1 cup lemon curd
- fresh rosemary sprigs for decoration (optional)
Instructions
- Preheat oven to 350°F. Grease a 9-inch springform pan with butter.
- Beat the softened butter, sugar, and salt with a hand mixer until creamy. Add the eggs one at a time to the butter-sugar mixture, beating well after each addition.
- Zest and juice the organic lemon. Stir the lemon zest and 1-2 tablespoons of lemon juice into the batter.
- Sift together the flour, cornstarch, and baking powder. Add this mixture alternately with the Limoncello to the batter and mix well.
- Pour the batter into the prepared springform pan and smooth the surface. Bake for about 35-40 minutes. Test for doneness with a toothpick before removing from the oven.
- Let the cake cool slightly in the pan, then release the sides of the springform pan and let cool completely.
- Mix the mascarpone with the powdered sugar and 1-2 tablespoons of lemon juice until smooth. Beat the heavy cream until stiff peaks form and gently fold it into the mascarpone mixture.
- Spread the mascarpone cream evenly over the cooled cake. Dollop the lemon curd onto the mascarpone cream and spread gently to create an even layer.
- Chill the cake in the refrigerator for about 1-2 hours to allow the flavors to meld.