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

Limoncello Mascarpone Cake

A citrusy, layered delight featuring limoncello‐infused sponge and a creamy mascarpone filling—perfect for special occasions.
Print Recipe Pin Recipe
Prep Time 25 minutes
Cook Time 25 minutes
Total Time 1 hour 30 minutes
Servings: 10 slices
Course: Dessert
Cuisine: Italian
Ingredients Equipment Method Notes

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

Equipment

  • Two 8-inch cake pans
  • Stand or hand mixer
  • mixing bowls
  • spatula
  • Wire rack

Method
 

  1. Preheat oven to 350°F (175°C). Grease and line pans.
  2. Mix dry ingredients.
  3. Beat eggs and sugar until pale. Add vanilla, lemon zest, limoncello, and cream.
  4. Add dry ingredients. Divide into pans and bake 20–25 min. Cool completely.
  5. Make filling: beat mascarpone, limoncello, cream, and powdered sugar to soft peaks.
  6. Assemble: layer cake, add filling, top and frost.
  7. 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