Italian desserts combine elegance and simplicity all together, packing bold flavors that leave you wanting more. It can be a creamy tiramisu or the classic panna cotta, but Italian treats always have a peculiar charm about them that is hard to resist.
If you're one of those who love the tanginess of lemon with silky frosting, let us introduce you to an Italian baking gem, the Limoncello Mascarpone Cake. Originally, this cake is a real celebration of flavors, combining the citrus peppiness of limoncello with the richness of mascarpone to try and make this dessert light and indulgent.
Perfect for birthdays, anniversaries, or just a weekend treat, this cake is surprisingly easy to make at home. Even if you’re not a pro baker, the recipe is simple and yields delicious results. Let’s dive into the world of this Italian masterpiece!
Limoncello is a bright, citrus-flavored Italian liqueur produced by steeping lemon peels in alcohol, often grain alcohol or vodka. This creates a liquid sweetened with sugar and has a sunny, lemony flavor that's adored around the world.
Limoncello is typically made using pure grain alcohol, vodka works wonderfully in homemade limoncello. The high alcohol content allows the lemon oils to infuse beautifully, giving it a bright, aromatic profile.
Limoncello is highly versatile. Traditionally enjoyed as a chilled after-dinner drink, it also shines as an ingredient in cocktails, marinades, or desserts like the Limoncello Mascarpone Cake.
Ingredients:
For the Cake:
Method:
Start by preheating your oven and preparing two round cake pans with parchment paper. In a mixing bowl, combine flour, sugar, baking powder, baking soda, and salt. This forms the base of your batter.
In a separate bowl, whisk together eggs, olive oil, limoncello, lemon juice, and sour cream. Slowly incorporate the dry ingredients into the wet mixture, stirring until smooth and creamy.
Divide the batter equally between the pans, then bake until golden brown and the center is baked properly. To check this, try the toothpick trick. Once baked, allow the cakes to cool completely before assembling.
For the frosting, whip mascarpone cheese and powdered sugar until it's light and fluffy. Slowly add heavy cream and whip until it forms soft peaks. To add a little zest, fold in a dollop of lemon curd. Layer frostings generously between cake and then frost the entire cake. Spread it out with a spatula or don't! It's your call!
Baking Powder: Substitute with ½ tsp baking soda combined with 1 tsp lemon juice.
Granulated Sugar: Use maple sugar, just grind to finer texture
Olive Oil: Use melted butter or neutral vegetable oil.
Limoncello: Replace with extra lemon juice if abstaining from alcohol.
Sour Cream: Greek yogurt is an excellent substitute for the same texture.
Use Room Temperature Ingredients: Make sure your eggs and sour cream are at room temperature, so the batter is silky smooth. Cold ingredients will create lumps.
Gentle Folding: Mix the batter just until combined. Overmixing will result in a dense cake.
Chill the Frosting Bowl: Keep your bowl and whisk attachments chilled for the fluffiest frosting.
Taste and Adjust: If you want a sweeter frosting, add a little more powdered sugar.
The cake is best served chilled. It sets wonderfully in the mascarpone frosting. Cut into generous slices and serve drizzled with extra lemon curd or garnished with fresh mint sprig. Pair it with a hot cup of tea or a chilled glass of limoncello to elevate the experience.
To retain the freshness of the cake, simply cover it tightly with plastic wrap or store it in an airtight container. Put it in the fridge because of mascarpone and whipped cream frosting. It tastes best within 3-4 days, because the flavors get deeper while remaining incredibly moist.