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This sunshine-filled Limoncello Cake with Mascarpone Frosting instantly brightens the table and flips ordinary lemon cake on its head. You’ll love digging your fork into soft, zesty layers soaked in sweet Limoncello, all slathered with dreamy mascarpone clouds. Seriously, it’s a show-stopper for any special day and citrus fans will flip for its bright, lively taste.
What makes this cake stand out? It always nails that perfect lemon zing with rich mascarpone. The first time I made it was for a picnic by the ocean—and let’s just say, no one even remembered the other desserts!
Ingredients
- All-purpose flour: keeps the cake fluffy but holds it together. Unbleached gives it an old-fashioned bite
- Baking powder: helps the cake rise and get light. Go with aluminum-free for a pure taste
- Salt: makes those lemony notes pop. Fine sea salt spreads best through the batter
- Unsalted butter: brings total richness, and lets you decide the salt level. Room temp is the way to go for a soft mix
- Granulated sugar: sweetens while making the cake stay moist and caramelize just right
- Large eggs: glue the cake together and boost fluffiness. Room temperature eggs blend in easier
- Vanilla extract: rounds out flavors with a little warmth. Real vanilla wins for taste and smell
- Whole milk: gives the cake a silky, tender feel, and mixes all the goodies smoothly. Full fat is best
- Lemon zest: sends bright, zippy flavor through every bite. Pick lemons that feel firm and look vivid
- Limoncello liqueur: pours in sweet lemon depth and a teeny grown-up kick. Use the bottle you love to sip
- Mascarpone cheese: makes the filling ultra creamy. Search for one that's smooth and mellow
- Heavy cream: turns the frosting fluffy and airy. Chill it first so it whips up fast
- Powdered sugar: brings sweet smoothness—sift it for a lump-free mix
- Limoncello in the filling: doubles down on lemony magic through every layer
- Fresh lemon slices or berries: top off with color and freshness. Go for perfectly ripe fruit or paper thin lemon rounds for pretty looks
Simple Steps
- Get the Pan Ready:
- Line your nine-inch round pan with parchment or grease then flour it so the cake slips out easy once cooled
- Whisk Together Dry Stuff:
- Grab a bowl and mix salt, baking powder, and flour. You want no clumps and for everything to be nicely blended
- Make Butter and Sugar Fluffy:
- Soft butter and sugar need a good three-minute whip to get pale and airy—this is what keeps the cake soft
- Add Eggs and Flavors:
- Drop eggs in one by one and beat each in. Mix in lemon zest with vanilla next—just stir until your batter looks silky
- Mix Wet and Dry Together:
- Pour in the flour mix and milk bit by bit, swap them as you go, and always start and finish with flour. Don’t overmix—just combine
- Pop in the Oven:
- Scoop batter in the pan, flatten the top, and bake at 350°F until golden. Once a toothpick’s clean after poking the middle—about twenty-five to thirty minutes—cool in its pan for ten, then switch to a rack
- Limoncello Syrup Time:
- Simmer water, sugar, and limoncello together till the sugar melts, then set aside to chill
- Whip the Filling:
- Whisk up mascarpone, heavy cream, vanilla, and powdered sugar in a bowl until thick and creamy, then gently stir in limoncello so it stays light
- Slice and Soak:
- Once fully cool, slice your cake horizontally. Brush the bottom with that lovely syrup and let it soak in
- Assemble Everything:
- Smear on half the mascarpone, set the other half of the cake on top, brush with more syrup, and cover with the rest of the cream
- Chill Before Serving:
- Refrigerate for at least an hour so the flavors come together and the filling sets up for easy slicing
- Finishing Touches:
- Dust with powdered sugar, pop on fresh berries or lemon slices, and cut yourself a juicy slice right before serving
Pin
This Limoncello Cake with Mascarpone Frosting will forever remind me of my mom zesting lemons in our bright kitchen, sunshine pouring in, every bite giving those happy summer vibes
How to Store
Slip the cake into a snug container and keep in the fridge for up to three days so it stays moist and the mascarpone keeps its smoothness. If you pass by leftovers, wrap up single pieces—they’re perfect for an any-time treat
Subbing Ingredients
No limoncello? Try lemon syrup or even sweetened lemon juice if you want to skip alcohol. Can’t find mascarpone? Go for light cream cheese—it’s tangier and thicker, but totally works
Fun Ways to Serve
Top your masterpiece with heaps of blueberries or raspberries for quick wow-factor. Or go all out and add candied lemon peels or drizzle more limoncello on right before you share
Italian Touch
Limoncello is a classic Italian sipper straight out of Sorrento and the Amalfi Coast. Paired with mascarpone it gives a nod to Italian sweets like tiramisu. This cake totally fits for sunny garden parties or winding down a Mediterranean dinner
Recipe Questions & Answers
- → How do I skip the alcohol?
Totally. Swap Limoncello for a lemon syrup or plain lemon juice, so you keep a big citrus punch but no booze required.
- → What's the best way to store leftovers?
This cake hangs out best in the fridge, covered. It'll be good for three days. Cold slices taste amazing, too.
- → Can I do anything ahead of time?
For sure, you can whip up the mascarpone filling early and stash it in the fridge. That way, putting everything together is way quicker later.
- → Any fun topping ideas?
Go with fresh berries, slices of lemon, or a blanket of powdered sugar. They'll bump up the taste and make it look extra fancy.
- → How do I get that extra lemony kick?
Grate more lemon zest into your cake mix or mascarpone cream. That turns the citrus flavor way up for a bold finish.