Lemon-Mascarpone Cake

This attractive cake smells like citrus and looks like heaven, dusted with delicate confectioner’s sugar. Dress it up as you please with any combination of your favorite fresh berries, fruit sauce, lemon curd or whipped cream.
March 01, 2013

Ingredients

  • 1 cup plain dry fine breadcrumbs
  • ½ cup Rhode Island jonnycake meal (such as Gray’s or Kenyon’s)
  • 3 cups all-purpose flour, sifted
  • 2 teaspoons baking powder
  • 1½ teaspoons kosher or sea salt
  • 3 cups granulated sugar
  • 3 sticks unsalted butter (room temperature)
  • 8 ounces mascarpone cheese (room temperature)
  • 10 large eggs (room temperature)
  • ½ teaspoon of vanilla
  • 1 teaspoon lemon extract
  • Finely grated zest of 1 large lemon
  • ½ cup Limoncello (Italian lemon liqueur)
  • ½ cup confectioner’s sugar

Instructions

Preheat oven to 350°.

Grease a large Bundt pan (10-cup capacity) with cooking spray. Evenly dust the greased pan with breadcrumbs, tapping out and discarding excess crumbs.

Combine jonnycake meal with sifted flour, baking powder and salt in a medium bowl. In a separate bowl, use an electric mixer to cream together the butter and sugar until fluffy. Add the mascarpone and continue to beat just until incorporated. Beat in eggs, one at a time, scraping down the bowl with a spatula as you go. Blend in the vanilla, lemon extract and lemon zest.

On low speed, add the flour mixture a little at a time to prevent lumps in the batter. Scrape down the sides of the bowl and beat a few more seconds.

Spoon batter into prepared pan and bake in the middle of the oven for 50–60 minutes or until a toothpick inserted in the cake comes out clean. Cool the cake for 5 minutes in the pan on a cooling rack. Care- fully invert the cake onto a cooling rack set over a sheet pan.

With a pastry brush “paint” the Limoncello evenly over the entire sur- face of the warm cake; be sure to use all of the liqueur. When the
cake has cooled, remove it to a serving plate and dust it with confec- tioners’ sugar. Garnish as desired. Serves 14–16.

Wine Pairing: Michele Chiarlo “Nivole” NV Moscato D’Asti, Piedmont, Italy. Nivole, meaning “clouds” in the Piemontese di- alect, is exactly as described: elegant, light and refreshing. This Moscato has a light spritz; fermentation is halted prematurely to preserve natural sugars and keep the alcohol at a mild 5%.
—Peter Andrews, Grapes & Grains, Barrington


Recipe by Owner Jennifer Borden, Provender Fine Foods, Tiverton Four Corners
2013 Edible Rhody Local Hero Award Winner—Food Shop

Ingredients

  • 1 cup plain dry fine breadcrumbs
  • ½ cup Rhode Island jonnycake meal (such as Gray’s or Kenyon’s)
  • 3 cups all-purpose flour, sifted
  • 2 teaspoons baking powder
  • 1½ teaspoons kosher or sea salt
  • 3 cups granulated sugar
  • 3 sticks unsalted butter (room temperature)
  • 8 ounces mascarpone cheese (room temperature)
  • 10 large eggs (room temperature)
  • ½ teaspoon of vanilla
  • 1 teaspoon lemon extract
  • Finely grated zest of 1 large lemon
  • ½ cup Limoncello (Italian lemon liqueur)
  • ½ cup confectioner’s sugar
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