International Recipes
Limoncello Lemon Cake
Limoncello Lemon Cake is fresh and vibrant with lots of zest. It's perfect for any summertime get-together.
Ingredients
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*
- 1 teaspoon baking powder
- 1 pinch salt
* Use almond flour for a nuttier flavor.
Icing
- 1 cup confectioners' sugar
- 3 ounces Limoncello Liqueur (store bought or home made)
- 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.
Attribution
Photo credit: 97092379@N04/30101107088 / CC BY