Ingredients:

  • 225g (1 cup) granulated sugar
  • 115g (1/2 cup) unsalted butter, softened, plus extra for greasing the pan
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • 250g (2 cups) all-purpose flour
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 120ml (1/2 cup) milk
  • Zest of 1 lemon
  • 60ml (1/4 cup) water
  • 50g (1/4 cup) granulated sugar
  • 60ml (1/4 cup) limoncello
  • 250g (8 ounces) mascarpone cheese, cold
  • 240ml (1 cup) heavy cream, cold
  • 60g (1/4 cup) powdered sugar, sifted
  • 2 tablespoons limoncello
  • Zest of ½ lemon
  • Lemon slices (Optional)
  • Fresh mint leaves (Optional)
  • Powdered sugar (Optional)

Instructions:

  1. Cream butter and sugar. Beat in eggs one at a time, then vanilla. Whisk together dry ingredients and gradually add to the wet ingredients, alternating with milk. Stir in lemon zest.
  2. Pour batter into prepared springform pan. Bake at 350°F (175°C) for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
  3. Let the cake cool in the pan for 10 minutes, then invert onto a wire rack to cool completely.
  4. Combine water and sugar in a saucepan. Bring to a simmer, stirring until sugar dissolves. Remove from heat and stir in limoncello. Let cool slightly.
  5. Once the cake is cool, gently poke holes all over the top with a skewer or toothpick. Slowly drizzle the limoncello syrup evenly over the cake.
  6. In a large bowl, beat cold mascarpone cheese and cold heavy cream with an electric mixer until stiff peaks form. Gradually add powdered sugar and limoncello, beating until just combined. Be careful not to overbeat.
  7. Spread the mascarpone frosting evenly over the top of the soaked cake.
  8. Refrigerate the cake for at least 30 minutes to allow the frosting to set slightly.
  9. Garnish with lemon slices, mint leaves, and a dusting of powdered sugar, if desired. Slice and serve.