Limoncello-Infused Cake with Luscious Mascarpone Cream

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:

1. Preheat your oven to 180°C (350°F). Line a 9×9 inch cake pan with parchment paper for easy removal.
2. 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.
3. 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.
4. 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.
5. 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.
6. 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.
7. Once the cake is baked and completely cooled, spread the mascarpone cream over the top with an offset spatula.
8. 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.
9. 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!