Description
A stunning single-layer Italian-inspired lemon cake made with limoncello, fresh lemon juice, and olive oil for incredible moisture. Topped with luxurious mascarpone frosting and optional lemon curd swirls. This elegant yet easy dessert is perfect for celebrations or whenever you need a slice of sunshine!
Ingredients
For the Limoncello Lemon Cake:
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- 1¼ cups granulated sugar
- Zest of 2 lemons (about 2 tablespoons)
- 3 large eggs, room temperature
- ¾ cup olive oil
- ½ cup limoncello
- ¼ cup fresh lemon juice
- ¼ cup sour cream, room temperature
For the Mascarpone Frosting:
- 8 oz mascarpone cheese, cold
- 1 cup powdered sugar
- 2 teaspoons vanilla extract
- 1 cup cold heavy whipping cream
Optional:
- ¼–½ cup lemon curd (for swirling on top—highly recommend!)
Instructions
Preheat your oven to 350°F (175°C). Grease your 9-inch round cake pan generously with butter or cooking spray, then line the bottom with parchment paper. This double protection ensures your beautiful cake comes out cleanly every time!
In a medium bowl, whisk together the flour, baking powder, and salt. Set this aside
Here’s where the magic starts! In a large bowl, combine the granulated sugar and lemon zest. Now, using your clean fingers, rub the zest into the sugar for about 30 seconds.
Add your room temperature eggs to the lemon sugar. Using an electric mixer, beat on medium-high speed for 2–3 minutes until the mixture is light, pale, and fluffy.
Turn your mixer to low speed. Slowly drizzle in the olive oil, letting it incorporate fully. Then add the limoncello, fresh lemon juice, and sour cream. Mix just until everything is combined and smooth.
Add your dry ingredients to the wet mixture. Mix on low speed just until you don’t see any more flour streaks. Don’t overmix here! A few small lumps are fine. Overmixing develops gluten, which makes the cake tough instead of tender.
Pour the batter into your prepared pan and smooth the top gently. Bake for 35–45 minutes. Your cake is done when a toothpick inserted in the center comes out clean or with just a few moist crumbs.
Let the cake cool in the pan for 15 minutes—this prevents it from breaking apart. Then turn it out onto a cooling rack and let it cool completely before frosting.
In a clean bowl, beat the cold mascarpone cheese on low speed for about 30 seconds, just until smooth. Don’t overbeat! Add the powdered sugar and vanilla extract, mixing until just combined.
With the mixer running on low, slowly pour in the cold heavy whipping cream in a steady stream. Once it’s all added, increase the speed to medium and beat for 2–3 minutes until the frosting is fluffy, thick, and holds soft peaks.
Place your completely cooled cake on a serving plate. Using an offset spatula or butter knife, spread the mascarpone frosting evenly over the top of the cake. You can frost the sides too if you have enough, or keep it rustic with just the top frosted—both ways are gorgeous!
If you’re using lemon curd (and I really hope you are!), spoon small dollops randomly over the frosted top. Then, using a knife or skewer, gently swirl the lemon curd into the frosting, creating beautiful marbled patterns.
Pop the cake in the refrigerator for 30 minutes to 1 hour before slicing. This firms up the frosting and makes for much cleaner cuts.
Notes
- No limoncello? No problem! You can substitute with ½ cup whole milk mixed with 1 tablespoon lemon extract. It won’t be quite the same depth of flavor, but it’ll still be delicious.
- Level your cake: If your cake domes in the middle (mine usually does!), use a serrated knife to carefully level the top before frosting. This creates a flat surface for that gorgeous frosting.
- Avoid common mistakes: Don’t open the oven door for the first 30 minutes of baking—this can cause the cake to sink. And resist the urge to press on the cake to test doneness; always use a toothpick.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian