Description
A moist, tender Italian-style cake layered with non-alcoholic limoncello syrup, zesty lemon curd, and creamy mascarpone frosting. Featuring olive oil and fresh lemon zest, this dessert balances sweetness and tartness.
Ingredients
2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 cup milk
1/2 cup non-alcoholic limoncello syrup
2 tablespoons lemon juice
1 1/2 cups sugar
Lemon zest of 2 lemons
2 large eggs
1 cup olive oil
1 recipe Mascarpone Frosting
1 recipe Lemon Curd
Instructions
Line a 9-inch cake pan with parchment paper and grease the sides. Preheat oven to 345°F (175°C).
Mix flour, baking powder, and baking soda in a bowl.
Combine milk, limoncello syrup, and lemon juice in a measuring cup.
In a large bowl, whisk sugar and eggs until pale.
Add oil gradually to the egg mixture.
Combine wet and dry ingredients, alternating additions, starting and ending with dry ingredients.
Add lemon zest and mix gently.
Pour batter into prepared pan.
Bake for 45 minutes, until a toothpick inserted comes out clean.
Cool completely before frosting.
Spread mascarpone frosting evenly on cooled cake.
Top with spooned lemon curd mixture.
Notes
Use gluten-free flour if needed.
Non-dairy milk works for vegan adaptation.
To make non-alcoholic limoncello substitute: mix 1/4 cup lemon juice, 1/4 cup simple syrup, and lemon zest.
Let cake cool fully to prevent frosting smudging.
- Prep Time: 20
- Cook Time: 45
- Category: Desserts
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice
- Calories: 520
- Sugar: 42g
- Sodium: 280mg
- Fat: 34g
- Saturated Fat: 12g
- Carbohydrates: 48g
- Fiber: 1.5g
- Protein: 7g
- Cholesterol: 180mg