Delizie Al Limone Recipe

Prepare

Preheat oven to 350°F (175°C). Grease and flour a 9-inch round cake pan (or line bottom with parchment). Bring eggs and butter to room temperature if not already.

Dry ingredients

In a medium bowl whisk together 2 cups all-purpose flour, 2 tsp baking powder and 1 tsp fine sea salt; set aside.

Cream butter and sugar

In a large bowl using a mixer, beat 8 tbs softened unsalted butter with 1 cup granulated sugar on medium-high until pale and light, about 3–4 minutes.

Add eggs & flavor

Add 4 large eggs one at a time, mixing well after each addition. Scrape down bowl. Mix in 2 tsp vanilla extract and 2 tsp fresh lemon zest.

Combine batter

With mixer on low, add the dry ingredients in three additions alternating with 3 tbs whole milk, beginning and ending with the flour mixture. Mix just until combined and batter is smooth and slightly thick but still pourable.

Bake

Pour batter into prepared 9-inch pan, smooth top. Bake 28–35 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs and top is golden. Rotate pan halfway through if your oven runs unevenly.

Cool

Let cake cool in pan on a wire rack for 10 minutes. Run a knife around edge and invert onto rack. Leave right-side-up on rack and proceed to soak while still slightly warm.

While cake bakes (or as it cools), prepare the soak. In a small saucepan combine 1 cup limoncello, 2 tbs granulated sugar and 2 tbs fresh lemon juice. Warm gently over low heat, stirring until sugar dissolves. Do not boil — just warm to meld flavors. Remove from heat and let sit 2–3 minutes.

Using a skewer or fork, poke evenly spaced holes across the top of the warm cake (about 12–16 holes). Slowly spoon or brush about 1 to 1 1/4 cups of the warm limoncello syrup over the cake, allowing liquid to sink in between applications so cake is evenly moistened but not soggy. Reserve any leftover limoncello syrup to serve alongside slices if desired (store covered in fridge).

Chill a medium mixing bowl and whisk or beaters in the freezer for 5 minutes (optional) to help whipping the cream. In the chilled bowl, whip 1 cup cold heavy cream with 3 tbs powdered sugar and 1 tsp vanilla extract to soft peaks.

In a separate bowl loosen 12 oz room-temperature mascarpone with a spatula until smooth. Gently fold the whipped cream into the mascarpone in two additions until homogeneous and light, taking care not to overbeat (mixture should be smooth and spreadable). Fold in 1 tsp lemon zest.

When the soaked cake is at room temperature (or slightly warm), spread the mascarpone topping evenly over the top using an offset spatula or knife. Smooth or create gentle swirls as desired.

Chill the assembled cake in the refrigerator for at least 1 hour (2–3 hours recommended) to let the topping set and flavors meld. Before serving, decorate with thin lemon slices or twists and a few mint leaves or micro herbs. Dust lightly with 1 tsp confectioners' sugar if desired.

Slice with a sharp knife dipped in hot water and wiped dry between cuts for clean slices. Serve chilled or at cool-room temperature. Offer any reserved limoncello syrup alongside for guests who want an extra drizzle.