Ingredients
Scale
- ¾ cup granulated sugar
- Zest of 2 lemons
- ½ cup unsalted butter (1 stick) very soft
- 2 large eggs room temperature
- ½ cup mascarpone room temperature
- ¼ cup fresh lemon juice
- 1 teaspoon vanilla extract
- 1½ cups all‑purpose flour
- 2 teaspoons baking powder
- ¼ teaspoon fine salt
- ¼ cup limoncello
- ¼ cup fresh lemon juice
- ¼ cup granulated sugar
- ¾ cup mascarpone cold
- ½ cup heavy cream cold
- ½ cup powdered sugar
- 1 teaspoon lemon zest
- ½ teaspoon vanilla extract
- ½–2/3 cup lemon curd good-quality
Instructions
- Preheat the oven to 340°F.
- Grease an 8-inch round tin and line the base with parchment paper; lightly flour the sides.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
Ensure the butter and mascarpone are at room temperature for better mixing.
For added flavor, use a high-quality limoncello and lemon curd.
Let the cake cool completely before frosting to avoid melting the mascarpone cream.
- Prep Time: 25 minutes
- Cook Time: 110 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice
- Calories: 400
- Sugar: 30g
- Sodium: 130mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 80mg