Limoncello Cake Mascarpone Frosting

This Limoncello Cake with Mascarpone Frosting brings a burst of sunshine to your table and puts a sophisticated twist on the classic lemon cake. Imagine biting into a fluffy, citrus-kissed sponge soaked in sweet Limoncello syrup, all layered with pillows of creamy mascarpone. This cake is an irresistible treat for any celebration and will surely impress citrus lovers with its refreshing flavor.

One of my favorite things about this cake is how each bite balances the tang of lemon and the richness of mascarpone. I first prepared it for a seaside birthday picnic and it quickly became the surprise hit of the evening.

Ingredients

• All-purpose flour: brings structure and ensures a tender crumb. Choose unbleached for the best texture
• Baking powder: gives the cake a gentle lift for a light airy bite. Look for one without aluminum for cleaner flavor
• Salt: enhances all the citrus notes. Use fine sea salt for even distribution
• Unsalted butter: adds richness and allows you to control the salt level. Softened butter creates that creamy foundation when whipped
• Granulated sugar: sweetens and helps the cake brown while keeping it moist
• Large eggs: bind the cake and create a light sponge. Use fresh room temperature eggs for easy mixing
• Vanilla extract: deepens the cake’s flavor. Reach for real vanilla for the best aroma
• Whole milk: keeps the crumb plush and helps everything blend smoothly. Full-fat milk delivers the richest body
• Lemon zest: infuses pure citrus perfume throughout the cake. Choose bright yellow lemons with firm skin for maximum aromatic oils
• Limoncello liqueur: adds sweet lemon flavor and an adult kick. Use a good quality bottle you enjoy sipping
• Mascarpone cheese: forms the creamy base of the filling. Look for one with a smooth texture and subtle sweetness
• Heavy cream: makes the frosting airy and light. Cold cream is key for easy whipping
• Powdered sugar: sweetens the filling without grittiness. Always sift before mixing to avoid lumps
• Limoncello in the filling: boosts that signature flavor throughout every layer
• Fresh lemon slices or berries: add a vibrant finishing touch. Choose ripe berries or thinly sliced lemons for eye-catching garnish

Step-by-Step Instructions

Prepare the Baking Pan:

Grease and flour a nine-inch round cake pan or line it with parchment paper to ensure easy release once the cake is baked

Mix the Dry Ingredients:

In a medium bowl whisk together the flour baking powder and salt until fully combined so the leavening and salt are evenly distributed

Cream Butter and Sugar:

In a large bowl beat the softened butter with the sugar for about three minutes until the mixture becomes pale and fluffy This creates the airiness essential for a tender cake

Incorporate Eggs and Flavor:

Add the eggs one at a time beating well after each one Stir in the vanilla extract and fragrant lemon zest making sure the mixture is smooth and glossy

Combine Wet and Dry Ingredients:

Gradually add the flour mixture to the butter mixture alternating with the milk Begin and end with the flour mixture Mix gently just until combined to avoid overworking the batter

Bake the Cake:

Pour the batter into the cake pan and smooth the top Bake at 350°F until golden and a toothpick inserted into the center comes out clean This takes about twenty five to thirty minutes Cool in the pan for ten minutes then transfer to a wire rack to finish cooling completely

Make the Limoncello Syrup:

In a small saucepan heat limoncello with water and sugar over medium stirring until the sugar dissolves Let cool to room temperature for easy brushing later

Whip the Mascarpone Filling:

In a large mixing bowl whip together mascarpone heavy cream powdered sugar and vanilla until smooth and creamy Blend in limoncello carefully so the mixture stays fluffy

Slice and Soak the Cake:

Once the cake has cooled completely slice it in half horizontally to create two even layers Brush the bottom layer generously with the limoncello syrup so it absorbs the flavor

Fill and Assemble:

Spread half of the mascarpone filling on the soaked bottom layer Place the top half over and repeat the syrup brushing and spread remaining filling evenly over the second layer

Chill the Cake:

Refrigerate the assembled cake for at least one hour allowing the flavors to meld and the mascarpone to set making slicing easier

Garnish and Serve:

Just before serving dust the top with powdered sugar and decorate with fresh lemon slices or ripe berries Slice and enjoy each cool citrusy bite

Save

Limoncello Cake with Mascarpone Frosting always brings back memories of my mother zesting lemons in our sunny kitchen The bright fragrance filled the house and tasted like summer in every bite

Storage Tips

Keep the cake chilled in an airtight container for up to three days to maintain freshness and prevent the mascarpone from separating If you have leftovers slice individual pieces and wrap tightly for perfect tea-time moments throughout the week

Ingredient Substitutions

For a nonalcoholic version swap limoncello with homemade lemon syrup or sweetened lemon juice Light cream cheese can stand in for mascarpone in a pinch though it brings a tangier taste and thicker texture

Serving Suggestions

Adorn your cake with a generous pile of fresh berries like raspberries or blueberries for a simple yet elegant finish For a more vibrant touch add some thinly sliced candied lemon peels or a drizzle of extra limoncello right before serving

Cultural Context

Limoncello is a famous liqueur from Southern Italy especially celebrated in the Amalfi Coast and Sorrento regions Pairing it with mascarpone nods to Italian desserts such as tiramisu The cake is a festive centerpiece for summer gatherings or as a light ending to a Mediterranean-inspired meal

Frequently Asked Questions About Recipes

→ Can I make this without alcohol?

Absolutely. Substitute the Limoncello with a lemon simple syrup or fresh lemon juice for a non-alcoholic version while keeping the citrus flavor vibrant.

→ How should I store the finished cake?

Store the cake in the refrigerator, covered, for up to 3 days. It is best served chilled for ideal texture and flavor.

→ Can I prepare components in advance?

Yes, the mascarpone filling can be made ahead and refrigerated until assembly, saving time on the day of serving.

→ What garnishes work well with this cake?

Top with powdered sugar, fresh berries, or lemon slices to add color, flavor, and a beautiful finish.

→ How can I intensify the lemon flavor?

Increase the amount of lemon zest in the batter or mascarpone cream to amplify brightness and tanginess.