Infused with the vibrant essence of limoncello, this cake is a symphony of tangy lemon and creamy mascarpone, all wrapped in a moist, golden crumb. It’s a celebration of Italian flair in dessert form.
Ingredients:
- 2 cups all purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 1 1/2 cups granulated sugar
- 1/2 cup 2% Greek yoghurt
- 1/3 cup limoncello liqueur
- 2 teaspoons lemon zest (from 2 lemons)
- 1/4 cup freshly squeezed lemon juice (from 2 lemons)
- 3/4 cup unsalted butter, melted and cooled slightly
- 3 large eggs, beaten (room temperature)
- 16 oz. cream cheese, at room temperature
- 8 oz. mascarpone cheese, at room temperature
- 1/4 cup limoncello
- 2 cups powdered sugar
Method:
Preheat the oven to 175°C (350°F). Grease and flour a 9-inch springform pan.
Whisk together the flour, baking powder, baking soda and salt in a bowl.
In a separate bowl, whisk together the sugar, Greek yoghurt, 1/3 cup limoncello, lemon zest and lemon juice until well combined.
Add the melted butter and eggs to the yoghurt mixture and whisk until smooth.
Gradually fold in the dry ingredients until just combined.
Pour the mixture into the prepared tin and bake for 45-50 minutes, or until a toothpick inserted in the centre comes out clean.
Cool the cake in the pan for 10 minutes, then remove from the pan and cool completely on a wire rack.
Beat the cream cheese and mascarpone together until smooth.
Add 1/4 cup limoncello and whisk until combined.
Gradually add the icing sugar and beat until smooth and spreadable.
Spread the icing over the cooled cake.
Garnish with lemon zest or thin slices of lemon if desired.
