Description
A light lemon cake with a soft cream touch and a sweet limoncello drizzle, perfect for small gatherings or tea time.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 1/2 cup unsalted butter, softened
- 1 cup mascarpone cheese
- 1/2 cup milk
- 4 large eggs
- 1 tablespoon baking powder
- 1 teaspoon vanilla extract
- Zest of 1 lemon
- 1/4 cup limoncello
- 1 cup powdered sugar
Instructions
- Preheat the oven to 350°F (175°C). Grease and flour a cake pan.
- In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
- Add the eggs one at a time, mixing well after each addition.
- Stir in the mascarpone cheese and milk until smooth.
- In another bowl, combine the flour, baking powder, and lemon zest. Gradually add this dry mixture to the wet ingredients, mixing until just combined.
- Pour the batter into the prepared cake pan and smooth the top.
- Bake for 25-30 minutes or until a toothpick inserted comes out clean.
- Let the cake cool completely.
- For the drizzle, whisk together limoncello and powdered sugar until smooth.
- Once the cake is cooled, drizzle the limoncello mixture over the top and serve.
Notes
The cake can be served plain, with fresh fruit, or with a spoon of mascarpone on the side. Store in the fridge for up to 4 days.
- Prep Time: 15
- Cook Time: 30
- Category: Dessert
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 25g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 80mg