Why Make This Recipe
Grandma’s Limoncello Mascarpone Cake is a delightful dessert that brings a taste of Italy right to your kitchen. It’s light, refreshing, and perfect for any occasion. The blend of tangy Limoncello and creamy mascarpone creates a unique flavor that lifts your spirits. This cake is not just a treat; it’s a celebration of family and good times.
How to Make Grandma’s Limoncello Mascarpone Cake
Ingredients:
- 1 cup all-purpose flour
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 3 large eggs
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/4 cup Limoncello liqueur
- 1 cup mascarpone cheese
- 1/2 cup powdered sugar
- Zest of 1 lemon
- Fresh berries for garnish (optional)
Directions:
- Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan.
- In a mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.
- Add the eggs one at a time, mixing well after each addition.
- In another bowl, whisk together the flour, baking powder, and salt.
- Gradually add this dry mixture to the wet ingredients, mixing until just combined.
- Stir in the Limoncello and lemon zest until evenly incorporated.
- Pour the batter into the prepared cake pan and smooth the top.
- Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
- Let the cake cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely.
- In a separate bowl, combine the mascarpone cheese and powdered sugar, mixing until smooth and creamy.
- Once the cake is cool, spread the mascarpone mixture evenly over the top.
- Garnish with fresh berries if desired, and slice to serve.
How to Serve Grandma’s Limoncello Mascarpone Cake
Serve this cake chilled or at room temperature. It pairs well with a cup of coffee or tea. You can add fresh berries on top for extra flavor and a beautiful presentation.
How to Store Grandma’s Limoncello Mascarpone Cake
Store any leftover cake in an airtight container in the refrigerator. It will stay fresh for about 3-4 days. If you want to keep it longer, consider freezing it without the mascarpone topping. Thaw it in the refrigerator before serving.
Tips to Make Grandma’s Limoncello Mascarpone Cake
- Make sure the butter is softened so it mixes well with sugar.
- Don’t overmix the batter; mixing until just combined keeps the cake light.
- Let the cake cool completely before adding the mascarpone topping for the best texture.
Variation
You can substitute Limoncello with another flavored liqueur, like orange or limoncello made from different citrus fruits, to create a new twist on this cake.
FAQs
Can I use plain yogurt instead of mascarpone?
Yes, plain yogurt can be used, but it will result in a slightly different flavor and texture.
Can I make this cake ahead of time?
Absolutely! You can bake the cake a day in advance and add the mascarpone topping just before serving.
Is it possible to make this cake gluten-free?
Yes, you can substitute the all-purpose flour with a gluten-free flour blend to make this cake gluten-free.
Grandma’s Limoncello Mascarpone Cake
- Total Time: 45 minutes
- Yield: 8 servings
- Diet: Vegetarian
Description
A light and refreshing Italian dessert combining Limoncello and creamy mascarpone.
Ingredients
- 1 cup all-purpose flour
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 3 large eggs
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/4 cup Limoncello liqueur
- 1 cup mascarpone cheese
- 1/2 cup powdered sugar
- Zest of 1 lemon
- Fresh berries for garnish (optional)
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan.
- Cream together the softened butter and granulated sugar until light and fluffy.
- Add the eggs one at a time, mixing well after each addition.
- In another bowl, whisk together the flour, baking powder, and salt.
- Gradually add this dry mixture to the wet ingredients, mixing until just combined.
- Stir in the Limoncello and lemon zest until evenly incorporated.
- Pour the batter into the prepared cake pan and smooth the top.
- Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
- Let the cake cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely.
- In a separate bowl, combine the mascarpone cheese and powdered sugar, mixing until smooth and creamy.
- Spread the mascarpone mixture evenly over the top of the cooled cake.
- Garnish with fresh berries if desired, and slice to serve.
Notes
Store in an airtight container in the refrigerator for 3-4 days. For longer storage, freeze without the mascarpone topping.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian