1-Getting started with this limoncello mascarpone cake is simple and rewarding, with steps that build on each other for a foolproof result. Begin by preheating your oven to 350°F (177°C) and preparing a 9-inch pan by greasing and flouring it to prevent sticking. This sets the stage for a cake that’s infused with limoncello and topped with creamy layers.

2-In a bowl, mix the dry ingredients 2 cups all-purpose flour, 2 teaspoons baking powder, and ½ teaspoon salt until well combined. Then, in another bowl, cream the wet ingredients: beat 1¼ cups granulated sugar with the zest of 2 large lemons, followed by 3 large eggs at room temperature, ¾ cup mild fruity olive oil, ½ cup limoncello liqueur (or substitute), ¼ cup freshly squeezed lemon juice, and ¼ cup sour cream at room temperature. Carefully fold the dry mixture into the wet one to maintain moisture and tenderness, avoiding overmixing for the best texture.

3-Pour the batter into your prepared pan and smooth the top with a spatula. Bake for 35-45 minutes, or until a toothpick inserted in the center comes out clean. While the cake cools completely on a wire rack, prepare the mascarpone frosting by whipping 8 ounces mascarpone cheese with 1 cup powdered sugar, 2 teaspoons vanilla extract, and 1 cup cold heavy whipping cream until light and fluffy. For extra tartness, swirl in ¼ to ½ cup lemon curd. Once cooled, spread the frosting on top and add lemon curd dollops for decoration. Using fresh lemon juice and mild fruity olive oil makes all the difference in flavor.