Limoncello Cake

Ingredients

• 200 g all-purpose flour
• 200 g granulated sugar
• 4 pcs eggs
• 100 g butter
• 80 ml limoncello
• 3 lemons lemon zest
• 60 ml lemon juice
• 250 g mascarpone
• 200 ml heavy cream
• 80 g powdered sugar
• 2 tsp baking powder
• 1 tsp vanilla extract

Steps

1. Preheat oven to 175°C.
2. Butter and flour a 23cm round cake pan.
3. Beat eggs and sugar until thick and ribbon-like, about 5 minutes with an electric mixer.
4. Fold in sifted flour and baking powder, then melted butter, lemon zest of 2 lemons, and vanilla.
5. Pour into the pan and bake 25-30 minutes until golden and a skewer comes out clean.
6. Make the syrup: heat lemon juice with 50g sugar until dissolved, remove from heat and stir in limoncello.
7. Poke holes in the warm cake with a skewer and pour syrup slowly over the top.
8. Whip mascarpone with cream and powdered sugar until soft peaks form.
9. Fold in remaining lemon zest.
10. Spread mascarpone cream over the cooled cake.
11. Refrigerate at least 2 hours.
12. Garnish with thin lemon slices and a final drizzle of limoncello before serving.