Limoncello Mascarpone Cake
This Limoncello Mascarpone Cake is ultra-moist, citrusy, and topped with a luscious mascarpone frosting. A perfect Italian-inspired dessert.
Equipment
- 9×9-inch Baking Pan
- - Mixing Bowls
- Electric Mixer
- Whisk
- Parchment Paper
Ingredients
Cake Batter
- 1 1/2 cups granulated sugar
- 2 lemons (zested)
- 1/3 cup vegetable oil
- 1/4 cup unsalted butter melted and cooled slightly
- 2 tsp vanilla extract
- 1/2 tsp kosher salt
- 1/4 cup sour cream
- 1/4 cup fresh lemon juice
- 3 tbsp Limoncello liqueur
- 2/3 cup buttermilk
- 3 large eggs room temperature
- 2 cups all-purpose flour
- 2 1/2 tsp baking powder
Mascarpone Frosting
- 8 oz mascarpone cheese softened but cool
- 1 cup heavy cream cold
- 1/3 cup powdered sugar
- 1 tsp vanilla extract
- 1/3 cup lemon curd store-bought or homemade
Instructions
- Preheat oven to 350°F (175°C). Line a 9×9-inch baking pan with parchment paper and lightly grease.
- Rub lemon zest into sugar to release oils. Whisk in oil, butter, vanilla, salt, sour cream, lemon juice, Limoncello, and buttermilk.
- Add eggs one at a time, mixing after each.
- Gently fold in flour and baking powder until just combined.
- Pour batter into pan. Bake for 35-40 minutes, until a toothpick comes out clean.
- Cool completely before frosting.
Notes
For best flavor, chill cake for a few hours before serving.