Limoncello Lemon Cake
Limoncello Lemon Cake is fresh and vibrant with lots of zest. It’s perfect for any summertime get-together.
Limoncello Lemon Cake
Limoncello Lemon Cake is fresh and vibrant with lots of zest. It’s perfect for any summertime get-together.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Yield: 9 servings 1x
- Category: Dessert
- Method: Oven
- Cuisine: Italian
Ingredients
Units
Scale
Cake
Nonstick cooking spray
1 cup mascarpone
2 eggs
1/3 cup extra-virgin olive oil
2 tablespoons lemon juice
1 tablespoon lemon zest
1 cup confectioners' sugar
2 ounces Limoncello Liqueur (store bought or home made)
2 cups all-purpose flour (or use almond flour for nuttier flavor)
1 teaspoon baking powder
1 pinch salt
Icing
1 cup confectioners' sugar
3 ounces Limoncello Liqueur (store bought or homemade)
Finely grated lemon zest (optional)
Instructions
Heat oven to 350 degrees F. Spray a 9-inch cake pan with nonstick cooking spray and line with parchment paper.
Cake
- In a bowl, whisk together the mascarpone, eggs, olive oil, lemon juice, lemon zest, confectioners’ sugar and limoncello in a large bowl.
- In a separate bowl, mix the flour, baking powder and salt. Gently stir the dry ingredients into the wet (do not over-mix or the cake will be tough). Pour cake mixture into prepared pan.
- Bake until the top is golden and a wooden pick inserted into the center of the cake comes out clean, about 35 minutes.
- Remove from oven and let cool slightly.
Icing
- In a small bowl, stir the confectioners’ sugar and limoncello together in a small bowl until smooth.
- Spoon the glaze over the cake and spread with the back of a spoon. The glaze will seep into the cake and add moisture.
- Sprinkle lemon zest over the top of the cake, if desired.
Notes
Photo credit: 97092379@N04/30101107088 / CC BY
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