Limoncello Cake Mascarpone Frosting (Print-Friendly Format)
Fluffy Limoncello-soaked cake with creamy mascarpone, ideal for bright, refreshing desserts.
# Required Ingredients:
→ Cake Base
01 -
190 grams all-purpose flour
02 -
6 grams baking powder
03 -
1 gram fine salt
04 -
113 grams unsalted butter, softened
05 -
200 grams granulated sugar
06 -
3 large eggs
07 -
5 milliliters vanilla extract
08 -
120 milliliters whole milk
09 -
1 tablespoon freshly grated lemon zest
10 -
60 milliliters Limoncello liqueur
→ Mascarpone Filling
11 -
250 grams mascarpone cheese
12 -
240 milliliters heavy cream
13 -
30 grams powdered sugar
14 -
5 milliliters vanilla extract
15 -
30 milliliters Limoncello liqueur
→ Limoncello Syrup
16 -
60 milliliters Limoncello liqueur
17 -
30 milliliters water
18 -
25 grams granulated sugar
→ Garnish (optional)
19 -
Powdered sugar, for dusting
20 -
Fresh lemon slices or assorted berries
# How to Make It:
01 -
Preheat oven to 175°C. Grease and flour a 23-centimeter round cake pan, or line with parchment paper.
02 -
In a medium bowl, whisk together flour, baking powder, and salt until well combined.
03 -
In a large mixing bowl, beat softened butter with granulated sugar until light and fluffy, approximately 3 minutes.
04 -
Add eggs one at a time to the creamed mixture, beating thoroughly after each addition. Stir in vanilla extract and lemon zest.
05 -
Gradually add the dry ingredients to the wet mixture, alternating with milk and starting and ending with the dry mixture. Stir in Limoncello just until incorporated.
06 -
Pour batter into prepared pan, smoothing the top. Bake for 25–30 minutes or until a skewer inserted into the center emerges clean. Cool in pan for 10 minutes, then transfer to wire rack to cool fully.
07 -
In a small saucepan, combine Limoncello, water, and sugar. Heat over medium, stirring until sugar is dissolved. Allow syrup to cool to room temperature.
08 -
In a large bowl, whisk together mascarpone cheese, heavy cream, powdered sugar, and vanilla until smooth and creamy. Blend in Limoncello until fully combined.
09 -
Once cake is completely cool, slice horizontally to create two even layers. Brush the bottom layer with Limoncello syrup and spread with half the mascarpone filling. Add the second cake layer, brush with syrup, and cover with remaining filling.
10 -
Refrigerate assembled cake for at least 1 hour to allow flavors to meld and structure to set.
11 -
Before serving, dust cake with powdered sugar and adorn with lemon slices or fresh berries as desired.
# Additional Information:
01 -
Limoncello can be substituted with lemon syrup or fresh lemon juice for an alcohol-free variation.
02 -
Mascarpone filling may be prepared ahead and refrigerated until assembly.
03 -
Cake keeps best when chilled and can be stored in the refrigerator for up to three days.
04 -
For enhanced citrus flavor, additional lemon zest may be incorporated into the cake or filling.