1 tablespoon grated lemon zest plus 1/4 cup lemon juice, plus extra zest for garnish
1 teaspoon limoncello liqueur
2 cups confectioners’ sugar
Instructions
Preheat the oven to 325 degrees F. Grease and flour two 6-cavity mini Bundt pans.
Forthe cake: In a large bowl, whisk together the flour, baking powder and salt.
Using a hand mixer or a stand mixer fitted with the paddle attachment, beat the butter on medium speed for 1 minute, then add the sugar and beat until light and creamy. Add the eggs one at a time, beating well after each addition. Beat in the sour cream, lemon juice, lemon zest, vanilla, and limoncello.
On low speed, add half of the flour mixture, followed by the buttermilk, and then the remaining flour mixture, beating to combine. Fill each mini Bundt cavity three-quarters full.
Bake for 25 to 30 minutes or until the cakes are golden and a toothpick inserted in the center comes out clean.
Let the cakes cool in the pans for 10 minutes, then invert onto a wire rack and let cool completely.
For the glaze: Whisk the confectioners’ sugar with the lemon juice and limoncello. Drizzle the glaze over the cake(s).
For the lemon-mascarpone topping: Beat the mascarpone cheese with the lemon zest, lemon juice, limoncello, and confectioners’ sugar until smooth.
After the cakes have cooled, drizzle the mascarpone frosting over the cakes. Sprinkle with lemon Serve.
Notes
If you’d like to make one large cake instead of individual cakes, grease and flour a 12-cup Bundt pan. Make the batter as directed, then bake the cake for 1 hour 10 minutes to 1 hour 20 minutes. Let the cake cool in the pan for 10 minutes, before turning it out onto a wire rack and letting cool completely. Make the frosting and drizzle it on the cake as directed.
