Description
A zesty, creamy Italian-inspired cake with a moist lemon sponge, rich mascarpone frosting, and a hint of limoncello for an elegant dessert.
Ingredients
Scale
For the Crust:
- 1 1/2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 3 large eggs
- 1/2 cup whole milk
- 1/4 cup limoncello liqueur
- Zest of 2 lemons
- 2 tsp baking powder
- 1/4 tsp salt
- 8 oz mascarpone cheese
- 1 cup heavy cream
- 1/2 cup powdered sugar
- Fresh lemon slices for garnish
Instructions
1. Prepare the Crust:
- Preheat oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
- In a bowl, cream butter and sugar until fluffy. Add eggs one at a time, then mix in lemon zest.
- Combine flour, baking powder, and salt. Alternately add dry ingredients and milk to butter mixture, mixing until smooth. Stir in limoncello.
- Pour batter into pan and bake for 25-30 minutes until a toothpick comes out clean. Cool completely.
- For frosting, beat mascarpone, heavy cream, and powdered sugar until stiff peaks form. Spread over cooled cake and garnish with lemon slices.
Notes
You can customize the seasonings to taste.