Limoncello Mascarpone Cake – A Citrusy, Creamy Showstopper
This light and luscious layered cake features limoncello‐infused sponge and a dreamy mascarpone filling. Perfect for spring celebrations, dinner parties, or simply treating yourself!
Why You’ll Love This Cake
✔ Elegant & Refreshing – Bursting with zesty lemon flavor
✔ Boozy Twist – A touch of limoncello elevates each bite
✔ Light & Creamy – Airy sponge meets silky mascarpone
✔ Great for Special Occasions – Looks stunning and tastes divine
✔ Customizable – Add a lemon drizzle or dress it up with garnish
Recipe Categories
-
Cuisine: Italian-Inspired
-
Course: Dessert
-
Method: Baking
-
Difficulty: Intermediate
🛒 Ingredients
For the Cake
✅ 1½ cups all-purpose flour
✅ 1 tsp baking powder
✅ ½ tsp baking soda
✅ ¼ tsp salt
✅ 3 large eggs
✅ 1 cup granulated sugar
✅ 1 tsp vanilla extract
✅ 2 tbsp lemon zest (about 2 lemons)
✅ ½ cup limoncello liqueur (divided: ¼ cup for cake, ¼ cup for filling)
✅ ½ cup heavy cream (divided: ¼ cup for cake, ¼ cup for filling)
For the Mascarpone Filling
✅ 1 cup mascarpone cheese
✅ ¼ cup limoncello (reserved)
✅ ¼ cup heavy cream (reserved)
✅ 2–4 tbsp powdered sugar, to taste
Optional Toppings
✅ Extra powdered sugar, for dusting
✅ Lemon slices & mint leaves, for garnish
✅ Optional drizzle: ½ cup powdered sugar + 1–2 tbsp limoncello or lemon juice
👩🍳 Step-by-Step Instructions
Step 1: Prepare & Bake the Cake
-
Preheat Oven: 350°F (175°C). Grease and line two 8-inch round pans.
-
Mix Dry Ingredients: In a bowl, whisk flour, baking powder, baking soda, and salt.
-
Mix Wet Ingredients: Beat eggs and sugar until thick and pale (2–3 min). Add vanilla and lemon zest. Mix in ¼ cup limoncello and ¼ cup cream.
-
Combine: Slowly mix in dry ingredients until just combined—do not overmix.
-
Bake: Divide into pans and bake 20–25 min. Cool in pans 10 min, then on racks.
Step 2: Make the Mascarpone Filling
-
In a bowl, beat mascarpone, reserved ¼ cup limoncello, ¼ cup cream, and 2 tbsp powdered sugar until soft peaks form.
-
Taste and adjust sweetness.
Step 3: Assemble the Cake
-
Level Layers (Optional): Use a serrated knife to trim domes.
-
Layer: Spread half the filling on one cake layer. Top with the second layer.
-
Top & Frost: Spread remaining filling on top (or lightly frost sides for a “naked” look).
Step 4: Optional Drizzle & Garnish
-
Mix ½ cup powdered sugar with 1–2 tbsp limoncello or lemon juice until pourable.
-
Drizzle over cake and garnish with lemon slices and mint.
💡 Tips for Success
✔ Don’t overmix the batter – for a tender sponge
✔ Use fresh lemon zest for the brightest flavor
✔ Chill the mascarpone before whipping for best texture
✔ Let the cake cool completely before frosting
✔ Mascarpone can curdle – mix gently and don’t overbeat
❄️ Serving & Storage
-
Serve: At room temp or chilled for a firmer filling
-
Store: Refrigerate for up to 3 days (due to mascarpone)
-
Make Ahead: Bake the cakes a day ahead and assemble before serving
Limoncello Mascarpone Cake
Equipment
- Two 8-inch cake pans
- Stand or hand mixer
- mixing bowls
- spatula
- Wire rack
Ingredients
Cake:
- 1½ cups flour
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- 3 eggs
- 1 cup sugar
- 1 tsp vanilla
- 2 tbsp lemon zest
- ¼ cup limoncello
- ¼ cup heavy cream
Filling:
- 1 cup mascarpone
- ¼ cup limoncello
- ¼ cup heavy cream
- 2 –4 tbsp powdered sugar
Optional Drizzle & Garnish:
- ½ cup powdered sugar + 1–2 tbsp limoncello or lemon juice
- Lemon slices mint, powdered sugar
Instructions
- Preheat oven to 350°F (175°C). Grease and line pans.
- Mix dry ingredients.
- Beat eggs and sugar until pale. Add vanilla, lemon zest, limoncello, and cream.
- Add dry ingredients. Divide into pans and bake 20–25 min. Cool completely.
- Make filling: beat mascarpone, limoncello, cream, and powdered sugar to soft peaks.
- Assemble: layer cake, add filling, top and frost.
- Drizzle with icing and garnish. Serve or chill.
Notes
- Adjust sweetness to taste
- Don't overbeat mascarpone
- Store cake in fridge for up to 3 days