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A plate with a Limoncello Mascarpone Cake decorated with a fresh rosemary sprig. Lemons can be seen all around and you can make out a glass of lemon liqueur. There is also a spoon with mascarpone and lemon curd lying around.

Limoncello-Mascarpone-Cake

Olivia
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Prep Time 30 minutes
Cook Time 40 minutes
Chilling time 4 hours
Total Time 5 hours 10 minutes
Servings 8 pieces

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.