LIMONCELLO POUND CAKE WITH MASCARPONE LEMON FROSTING

Limoncello Pound Cake with Mascarpone Lemon Frosting image

Provided by @MakeItYours

Number Of Ingredients 15

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For the cake:
1 1/2 cups all purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
1 cup plain whole-milk yogurt
1 cup sugar
3 large eggs
1 teaspoon (packed) finely grated lemon peel
1teaspoon limoncello liqueur
1/2 cup vegetable oil
1/4 cup (or more) limoncello for drizzling
For the frosting:
1/2 cup mascarpone cheese, room temperature
1 1/4 cups lemon curd (store-bought or homemade -see recipe below)
2 teaspoons of grated lemon zest

Steps:

Position rack in center of oven and preheat to 350°F. Generously butter 8 1/2x4 1/2x2 1/2-inch metal loaf pan. Sift flour, baking powder, and salt into medium bowl. Combine yogurt, sugar, eggs, lemon peel, and limoncello in large bowl; whisk until well blended. Gradually whisk in dry ingredients. Using rubber spatula, fold in oil. Transfer batter to prepared pan. Place pan on baking sheet.
Place cake on baking sheet in oven and bake until cake begins to pull away from sides of pan and tester inserted into center comes out clean, about 40 to 50 minutes. Cool cake in pan on rack 5 minutes. Cut around pan sides to loosen cake. Turn cake out onto rack.
While still warm, puncture holes in the top of the cake and drizzle with the limoncello. Let this soak in completely.
Mix together the mascarpone cheese and lemon curd, adjusting the amounts of each to your own tastes for how lemon-y or creamy you would like the frosting.
Slice the cake in half horizontally and spread the bottom half with a little less than half of the frosting. Replace the top half of the cake and spread with the remaining frosting and then sprinkle with the lemon zest.
Makes 8 servings.