Name: Limoncello Mascarpone Cake Recipe
Prep time: 20 min
Cook time: 25 min
Total time: 5 h
Cuisine: Italian
Ingredients: 1 ¼ cups all-purpose flour; 1 tsp baking powder; 4 large eggs, separated; ¾ cup granulated sugar; Zest of 2 lemons; 2 tbsp lemon juice; ¼ cup limoncello liqueur; ¼ cup limoncello liqueur; ¼ cup water; 2 tbsp granulated sugar; 8 oz mascarpone cheese; 1 cup heavy cream; ½ cup powdered sugar; 1 tsp vanilla extract

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Introduction

This Limoncello Mascarpone Cake is a bright and creamy dessert that perfectly balances the zesty freshness of lemon with the rich smoothness of mascarpone. Light, fluffy cake layers soaked in a sweet limoncello syrup are paired with a luscious mascarpone cream, making it an irresistible treat for any occasion.

The image shows a slice of lemon cake on a stack of two white plates with intricate patterns, placed on a white marbled texture surface. The cake slice has three layers: a bottom layer of golden yellow sponge cake, a middle thin white cream layer, and a top layer of smooth white frosting with lemon zest and a small lemon slice as decoration. A silver fork lies in front of the cake slice on the plate. In the background, there is a white cake stand holding the rest of the cake with similar white frosting, decorated with lemon slices and lemon zest arranged in a sunburst pattern on top. A whole lemon, a cut lemon half, a glass of water with lemon slices, a wooden board, and a blue cloth are blurred softly in the background. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 ¼ cups all-purpose flour
1 tsp baking powder
4 large eggs (separated)
¾ cup granulated sugar
Zest of 2 lemons
2 tbsp lemon juice
¼ cup limoncello liqueur
8 oz mascarpone cheese
1 cup heavy cream
½ cup powdered sugar
1 tsp vanilla extract
Additional: ¼ cup limoncello, ¼ cup water, 2 tbsp sugar (for syrup)

Instructions

Step 1: Preheat the oven to 350°F (175°C). Grease and line two 8-inch round cake pans with parchment paper.
Step 2: In a bowl, whisk together the flour and baking powder. Set aside.
Step 3: In a clean bowl, beat the egg whites until soft peaks form. Set aside.
Step 4: In another large bowl, beat the egg yolks with granulated sugar until the mixture is pale and creamy. Stir in the lemon zest, lemon juice, and ¼ cup limoncello.
Step 5: Gently fold the dry ingredients into the egg yolk mixture. Then carefully fold in the beaten egg whites until just combined, taking care not to deflate the batter.
Step 6: Divide the batter evenly between the prepared pans and bake for 22–25 minutes, or until a toothpick inserted into the center comes out clean. Let the cakes cool completely.
Step 7: To make the syrup, combine ¼ cup limoncello, ¼ cup water, and 2 tablespoons sugar in a small saucepan. Simmer gently until the sugar dissolves. Allow to cool.
Step 8: Brush each cooled cake layer generously with the limoncello syrup to add moisture and flavor.
Step 9: Beat the mascarpone cheese until smooth. Gradually add the heavy cream, powdered sugar, and vanilla extract. Continue to beat until the mixture is fluffy and holds soft peaks.
Step 10: Spread a layer of mascarpone filling between the cake layers and on top. Refrigerate the assembled cake for at least 4 hours before serving to let the flavors meld.

Tips & Variations

For a non-alcoholic option, substitute limoncello with lemon syrup or lemon juice mixed with a bit of simple syrup.
You can add thin lemon slices between layers for extra zest and visual appeal.
Use chilled heavy cream for easier whipping and a fluffier mascarpone filling.

Storage

Store the cake covered in the refrigerator for up to 3 days. Keep it well wrapped to prevent the cake from drying out. When ready to serve, you can let it sit at room temperature for 10–15 minutes for a softer texture. This cake is best enjoyed fresh but does freeze well if wrapped tightly.

How to Serve

The image shows a slice of lemon cake on a stack of three white plates with delicate patterns, with a silver fork resting on the middle plate. The cake slice has two layers of yellow sponge separated by a thin white cream filling, topped with smooth white frosting. On the top of the slice is thin lemon peel zest and a small lemon wedge with cream. Behind the slice is the full cake on a white cake stand, featuring a thick brown crust at the bottom, two thick layers of yellow sponge separated by a thin white cream layer, and a white frosting top decorated with lemon zest and lemon wedges spaced evenly around the top. The setting includes a white marbled surface, a cut lemon half, a whole lemon, and a blue cloth in the background. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cake ahead of time?

Yes, this cake benefits from chilling for at least 4 hours to set the mascarpone filling and enhance the flavors. You can make it a day in advance and refrigerate it safely.

What if I don’t have limoncello?

If you don’t have limoncello, you can substitute with lemon syrup, lemon juice mixed with a little sugar, or a mild lemon-flavored liqueur to keep the bright lemon flavor without the alcohol intensity.