Prep the Pan: Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan and line the bottom with parchment paper. This ensures the cake doesn’t stick and is easy to remove.
Cream Mascarpone and Sugar: In a large mixing bowl, beat the mascarpone cheese and granulated sugar together until light and fluffy. This usually takes about 2-3 minutes with an electric mixer. Make sure the mascarpone is at room temperature to avoid lumps.
Incorporate Eggs: Add the eggs one at a time, beating well after each addition. Ensure each egg is fully incorporated before adding the next.
Add Limoncello, Zest, and Vanilla: Stir in the limoncello liqueur, lemon zest, and vanilla extract. Mix until well combined. The limoncello adds moisture and a distinct lemon flavor, while the zest enhances the citrus notes.
Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. This ensures the baking powder and baking soda are evenly distributed throughout the flour.
Alternate Wet and Dry Ingredients: Gradually add the dry ingredients to the wet ingredients, alternating with the heavy cream. Begin and end with the dry ingredients. Mix until just combined. Be careful not to overmix, as this can result in a tough cake.
Pour into Pan:
