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

1. Heat oven to 350 degrees F. Spray a 9-inch cake pan with nonstick cooking spray and line with parchment paper.
2. Cake: In a bowl, whisk together the mascarpone, eggs, olive oil, lemon juice, lemon zest, confectioners' sugar and limoncello in a large bowl.
3. 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.
4. Bake until the top is golden and a wooden pick inserted into the center of the cake comes out clean, about 35 minutes.
5. Remove from oven and let cool slightly.
6. Icing: In a small bowl, stir the confectioners' sugar and limoncello together in a small bowl until smooth.
7. Spoon the glaze over the cake and spread with the back of a spoon. The glaze will seep into the cake and add moisture.
8. Sprinkle lemon zest over the top of the cake, if desired.

Attribution

Photo credit: 97092379@N04/30101107088 / CC BY