Savor the zest of summer with this refreshing Limoncello-infused cake, topped with luscious mascarpone cream and a tangy lemon curd swirl, perfect for brightening up your dessert table.
Ingredients:
For the Cake:
- 1 ⅓ cups granulated sugar
- 3 tablespoons lemon zest
- ¼ cup vegetable oil
- 2 teaspoons vanilla extract
- ½ teaspoon kosher salt
- 90 g unsalted butter, melted and cooled
- 3 large eggs
- 3 tablespoons fresh lemon juice
- ½ cup Limoncello liqueur
- ⅓ cup buttermilk
- ⅓ cup sour cream
- 2 ½ cups all-purpose flour
- 2 teaspoons baking powder
For the Mascarpone Cream:
- 230 g mascarpone cheese, room temperature
- 1 ⅓ cups heavy cream
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 5 tablespoons lemon curd (use a trusted lemon curd recipe)
Instructions:
- Preheat your oven to 180°C (350°F). Line a 9x9 inch cake pan with parchment paper for easy removal.
- In a large mixing bowl, rub together the granulated sugar and lemon zest with your fingers or a whisk for about 2 minutes. This process infuses the sugar with the fragrant oils from the zest.
- Whisk in the vegetable oil, melted butter, vanilla extract, kosher salt, sour cream, lemon juice, Limoncello, buttermilk, and eggs until the mixture is homogenous and vibrant.
- Sift the flour and baking powder together and gently fold them into the wet ingredients until just combined, being careful not to overwork the batter.
- Transfer the batter to the prepared pan, smoothing the top with a spatula. Bake for 30-40 minutes, or until a toothpick inserted into the center comes out clean.
- While the cake bakes, prepare the mascarpone cream. In a bowl, whip the heavy cream, powdered sugar, and vanilla extract to stiff peaks. Fold in the room-temperature mascarpone cheese until the mixture is smooth and creamy, taking care not to overmix.
- Once the cake is baked and completely cooled, spread the mascarpone cream over the top with an offset spatula.
- Dollop lemon curd over the mascarpone cream and use a skewer or the tip of the spatula to create marbled swirls for an artistic finish.
- Slice the cake and serve. Enjoy the burst of lemon flavor paired with the creamy richness of the mascarpone topping.
Additional Tips:
- All ingredients should be at room temperature to ensure even mixing and a smooth batter.
- When measuring flour, fluff it up first with a spoon then spoon it into your measuring cup and level it off with a knife for the most accurate measurement.
- Be gentle with the cake batter and mascarpone cream to avoid making the cake dense or the cream grainy.
- Let the cake cool completely before topping with the cream to prevent melting.
- If you have time, chilling the cake in the fridge before serving can enhance the flavors and make it even more refreshing.
This Limoncello cake is perfect for celebrations or as a sophisticated finish to a special meal. Enjoy the delightful combination of tangy and sweet in every bite!
