italian lemon cake

This traditional Italian cake is moist, zesty and will keep in an airtight container for up to 4 days, so it’s great to have on hand for a mid-morning pick me up with coffee. You could also serve it with ice-cream or thick cream for an indulgent dessert.

Best-ever Italian lemon cake recipe

butter, chopped,

(3/4 cup) caster sugar

20.00 ml finely grated lemon rind

eggs

fresh ricotta, crumbled

(2/3 cup) self-raising flour

(1/3 cup) polenta

salt

lemon juice

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This Limoncello Cake with Mascarpone Frosting is a light and zesty dessert, perfect for citrus lovers. The fluffy cake is soaked in tangy Limoncello syrup and layered with a rich, creamy mascarpone filling, creating a delicious balance of flavors. Topped with a dusting of powdered sugar or fresh berries, it’s the ideal dessert for any celebration, or a special treat for yourself. Perfect for summer or any occasion that calls for something sweet and refreshing!

Limoncello Cake with Mascarpone Frosting

For the Cake:1 1/2 cups all-purpose flour

baking powder

unsalted butter, softened

sugar

vanilla extract

milk

lemon zest

Limoncello liqueur

For the Mascarpone Filling:1 cup mascarpone cheese

heavy cream

For the Limoncello Syrup:1/4 cup Limoncello liqueur

water

For Garnish (optional):Powdered sugar

lemon

Preheat oven

to 350°F (175°C). Grease and flour a 9-inch round cake pan, or line it with parchment paper.

Prepare the cake batter:

In a medium bowl, whisk together the flour, baking powder, and salt.

In a separate large bowl, beat the softened butter and granulated sugar together until light and fluffy, about 3 minutes.

Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract and lemon zest.

Gradually add the dry ingredients to the wet ingredients, alternating with the milk, beginning and ending with the dry ingredients. Mix until just combined.

Bake the cake:

Pour the batter into the prepared cake pan and spread it evenly.

Bake for 25-30 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

Prepare the Limoncello syrup:

In a small saucepan, combine the Limoncello, water, and sugar. Heat over medium heat, stirring until the sugar dissolves. Let it cool to room temperature.

Prepare the mascarpone filling:

In a large mixing bowl, whisk together the mascarpone cheese, heavy cream, powdered sugar, and vanilla extract until smooth and creamy.

Stir in the Limoncello until well combined.

Assemble the cake:

Once the cake has completely cooled, slice it in half horizontally to create two layers.

Brush the top of the bottom layer with the Limoncello syrup, soaking it lightly.

Spread half of the mascarpone filling evenly over the soaked cake layer.

Place the second layer of cake on top and repeat the syrup soaking and mascarpone filling.

Chill:

Refrigerate the assembled cake for at least 1 hour to let the flavors meld together.

Serve:

Before serving, dust the top of the cake with powdered sugar and garnish with fresh lemon slices or berries, if desired. Enjoy!

This Italian Lemon Cake is the perfect balance of tangy but sweet. With lemon juice and lemon zest, there&#039;s no denying the flavor. Plus it has the extra flavor and moisture of extra virgin olive oil!

Italian Lemon Cake Recipe

eggs (at room temperature)

sugar (200 grams)

extra virgin olive oil

milk (See Note 2)

finely grated zest of one lemon (See Note 3)

lemon juice (60 mls)

all purpose flour

Preheat the oven to 350ºF/180ºC.

Use a little olive oil to coat the inside of an 8-inch (20cm) round cake pan with high sides. Line the base with paper.

Whisk or sieve together flour, baking powder and salt. Have you checked the notes below about measuring the flour?

Using a hand held (or stand mixer) beat eggs and sugar in a large mixing bowl for 4 minutes on high speed until thick, light and creamy.

Reduce the speed to medium and slowly drizzle in the extra virgin olive oil. Followed by milk, lemon juice and lemon zest.

With the electric mixer on low speed, spoon in the flour mixture. Increase the speed to medium and beat for 30 seconds to 1 minute or until the mixture is smooth and lump free. Don&#39;t over beat!

Scrape in prepared baking pan and bake for 40-45 minutes or until well risen, browned on top and the cake is coming away from the sides of the pan a little. You can insert a skewer into the cake, if it comes out free of batter, it’s ready. If the cake is becoming to too dark, cover lightly with a sheet of foil.

Remove from the oven and allow to cool for 5 minutes in the pan before carefully turning out onto a wire rack to completely cool.

Dust with powdered sugar to serve.

Love this recipe.❤️

My cake didn't rise too high.

I used the Italian baking powder with vanilla in the paper packages.

Was that the problem?

Thank you 

Elio

Like everything I've made from your recipe box, Marcellina, the cake is delicious. My husband is cow dairy intolerant--no fun at 86 when you're a lifelong lover of cheeses of all kind!--so I used whole goat milk. Perfect. I made a lemon juice/powdered sugar glaze. Poked holes and spread it over the cake. Infused a little more lemony flavor.

This cake is insanely good. Thank you very much for sharing! It is instantly going into my recipe collection. Perfect balance of being soft and moist yet strong enough to handle being layered without any collapsing. I baked it for my sister's birthday, layered with mascarpone and cream and fresh berries. Everyone was raving about the cake! The texture and subtle lemon flavour are so perfect for a birthday cake and the golden colour of the baked cake was really beautiful.

Marcellina ~ I tried making cupcakes  and they were delicious.  They did not rise as much as I would like, 
but they were very good.   I topped them with lemon glaze.  Yum!

This is a delicious cake!  I’ve made it several times with and without the lemon glaze.  It’s always a hit!     
Do you think I could make cupcakes with this recipe? I know the baking time would be  less — about 
18 to 20 minutes.  Grazie  for a wonderful recipe.

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