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