Description
Transport yourself to the Amalfi Coast with this exquisite Limoncello Mascarpone Cake – a slice of golden sunshine that bursts with tangy limoncello and creamy mascarpone richness. This isn’t just dessert; it’s a taste of Italy captured in every crumb. With its zesty lemon notes, velvety texture, and hint of Italian liqueur, this cake brings Mediterranean magic straight to your kitchen. ⚠️ Important Note: This is an advanced recipe requiring careful attention to technique, especially when working with temperamental mascarpone cheese.
Ingredients
- For the Cake:
- 1 cup mascarpone cheese, at room temperature (CRUCIAL)
- ½ cup limoncello liqueur, at room temperature
- 1 cup granulated sugar
- 3 large eggs, at room temperature
- 1½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 2 tablespoons freshly grated lemon zest
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
- ½ cup heavy cream, at room temperature
- For Mascarpone Frosting (Optional):
- 8 oz mascarpone cheese, room temperature
- 2–3 cups powdered sugar (adjust to taste)
- ¼ cup heavy cream (added gradually)
- 2 tablespoons limoncello (optional)
- For Lemon Glaze (Alternative):
- 2 cups powdered sugar, sifted
- ¼ cup fresh lemon juice
- 2–4 tablespoons limoncello or milk
- 1 tablespoon lemon zest
- For Garnish:
- Powdered sugar for dusting
- Fresh lemon slices and mint leaves
Instructions
- Essential Preparation: ALL dairy ingredients (mascarpone, heavy cream, eggs) must be at room temperature for at least 2 hours before use. Preheat oven to 350°F (175°C). Grease and flour an 8-inch round cake pan.
- Cream Mascarpone CAREFULLY: Using electric mixer on LOW speed, gently beat room-temperature mascarpone and sugar until just combined (1-2 minutes). DO NOT overbeat or use high speed.
- Add Eggs Gradually: Beat in eggs one at a time on low speed, mixing just until incorporated after each addition.
- Add Liquids SLOWLY: Very gradually add limoncello and vanilla extract on lowest speed. Mixture may look slightly separated – this is normal.
- Add Cream Drop by Drop: Add heavy cream very slowly, almost drop by drop while mixing on lowest speed. Stop immediately if mixture begins to curdle.
- Fold in Dry Ingredients: In separate bowl, whisk flour, baking powder, baking soda, lemon zest, and salt. Using spatula (NOT mixer), gently fold dry ingredients into wet mixture until just combined.
- Bake to Perfection: Pour batter into prepared pan and bake 35-40 minutes until toothpick comes out clean. Cool in pan 15 minutes, then transfer to wire rack.
- Finish Your Choice: Apply mascarpone frosting, lemon glaze, or simply dust with powdered sugar. Garnish with fresh lemon slices and mint leaves.
Notes
🚨 CRITICAL SUCCESS TIPS: This is an advanced recipe – not recommended for beginners. Temperature is everything: cold ingredients will cause immediate curdling. Mix ONLY on low speed to avoid overworking the temperamental mascarpone. Emergency Fix: If mixture curdles, stop mixing immediately and place bowl over warm water, whisking gently by hand. Mascarpone Behavior: Unlike cream cheese, mascarpone has higher fat content and separates easily. Add liquids very gradually – rushing this step causes failure. Quality Matters: Use premium limoncello and highest quality mascarpone for authentic Italian flavor. Storage: Keep refrigerated and serve at room temperature for best texture.
- Prep Time: 30 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice (1/8th of cake)
- Calories: 420
- Sugar: 35g
- Sodium: 280mg
- Fat: 18g
- Saturated Fat: 12g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 58g
- Fiber: 1g
- Protein: 7g
- Cholesterol: 95mg
Keywords: limoncello cake, mascarpone cake, italian dessert, advanced baking, citrus cake