Lemoncello Mascarpone Cake Recipe
Light lemon cake topped with raspberry drizzle
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Ingredients
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Cake
Mascarpone Topping
Raspberry Drizzle
Method
Cake
- 1
Prepare the Cake Batter
Preheat your oven to 350°F (175°C). In a large mixing bowl, combine the all-purpose flour, granulated sugar, baking powder, and salt. Mix well.
- 2
Mix Wet Ingredients
In another bowl, cream the softened butter until light and fluffy. Add the eggs, lemon juice, lemon zest, and vanilla extract. Beat until well combined.
- 3
Combine Mixtures
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Avoid overmixing.
- 4
Bake the Cake
Pour the batter into a greased 9-inch round cake pan. Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean. Let it cool completely.
Mascarpone Topping
- 5
Prepare Mascarpone Mixture
In a mixing bowl, combine the mascarpone cheese and powdered sugar. Mix until smooth.
- 6
Whip the Cream
In a separate bowl, whip the heavy cream until soft peaks form. Gently fold the whipped cream into the mascarpone mixture along with the limoncello until fully combined.
- 7
Top the Cake
Spread the mascarpone topping evenly over the cooled lemon cake.
Raspberry Drizzle
- 8
Make Raspberry Sauce
In a small saucepan, combine the fresh raspberries, granulated sugar, and water. Cook over medium heat until the raspberries break down and the mixture thickens slightly, about 5-7 minutes.
- 9
Cool and Serve
Remove from heat and let the raspberry drizzle cool. Drizzle over the mascarpone-topped cake just before serving.