Blackberry Limoncello Cake Looking for the perfect dessert? Laura Vitale from “Laura in the Kitchen” has you covered. This delightfully tart lemon and blackberry cake topped with sweet Mascarpone Limoncello cream will keep you coming back for more. 12 Servings 20 minutesPrep Time 60 minutesCook Time 0 peopleloved this print Ingredients Directions Ingredients For the Cake 2-1/2 cups of all purpose flour 2 teaspoons of baking powder 1/2 teaspoon of salt 1 teaspoon of vanilla extract 1 cup of granulated sugar 4 eggs 1/2 cup Bertolli® Extra Virgin Olive Oil Rich Taste zest of 1 lemon 1/4 cup of freshly squeezed lemon juice 1 cup of whole milk 1/3 cup of blackberry preserves For the Cream 1/2 cup of Mascarpone, softened at room temperature 3/4 cup of heavy cream, whipped to soft peaks 1/3 cup of confectioners sugar Zest of 1/2 lemon 2 teaspoons of fresh lemon juice 2 tablespoons of limoncello Directions Step 1: Preheat your oven to 350℉. Spray a 10 cup bundt pan well with some baking non-stick spray and set aside. Step 2: In a bowl, combine together the flour, baking powder and salt and set aside. Step 3: In the bowl of a standing mixer fitted with a whisk attachment, whip together the eggs and sugar for about 3 minutes until frothy, add the olive oil, milk, vanilla, lemon zest and juice and dry mixture and whisk until you have a smooth batter. Step 4: Pour half of the batter into your prepared pan, then using two spoons, dollop the blackberry preserves throughout the batter and then take the remaining batter and pour it evenly over the top. Step 5: Bake the cake for 45 minutes to an hour or until fully cooked through, allow to cool at room temperature for about 15 minutes then invert onto a cooling rack to cool completely. Step 6: While the cake cools, make the mascarpone cream. In a bowl, add the mascarpone, lemon zest and juice, limoncello and powdered sugar and whisk it really well until it’s nice and smooth. Fold in the softly whipped cream and set aside. Step 7: To serve, dust the cake with some confectioners sugar, tumble some blackberries all around and serve with dollops of mascarpone cream! Share This Recipe Share How To Sending Thank you! Your email was sent.Send another! Send More Enter your name* Recipient Name* Recipient Email Address* Enter your message here Hey! Thought you might like to learn how to do this from Bertolli. * Required field Send How To Related How To's & Recipes Alfredo Florentine Lasagna Get Cooking Tuscan Table Fall Get Cooking Asiago Beef & Carrot Ragout Get Cooking Antipasto Tray Get Cooking Balsamic Blueberry Ice Cream with Olive Oil-Rosemary Shortbread Get Cooking Marinade Ratio Get Cooking
