Limoncello Mascarpone Cake
A citrusy, layered delight featuring limoncello‐infused sponge and a creamy mascarpone filling—perfect for special occasions.
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