Pour the batter into the prepared cake pan and spread evenly.
Bake: Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean. The cake should be golden brown on top.
Cool: Let the cake cool in the pan for 10-15 minutes before inverting it onto a wire rack to cool completely.
Garnish (Optional): Once the cake is completely cool, dust with powdered sugar if desired. Garnish with lemon slices and mint leaves for a beautiful presentation.
Tips for Success:
Room Temperature Ingredients: Using room temperature ingredients, especially the mascarpone cheese and eggs, helps to create a smooth and well-emulsified batter.
Don’t Overmix: Overmixing the batter can develop the gluten in the flour, resulting in a tough cake. Mix until just combined.
Limoncello Quality: Use a good quality limoncello for the best flavor.
Storage: Store the cake in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 5 days.
Enjoy your delicious Limoncello Mascarpone Cake! Let me know if you have any other questions.
