Limoncello Mascarpone Cake (Printable Version)
Soft cake soaked in Limoncello and topped with smooth mascarpone. Perfect for something uplifting and refreshing.
# What You'll Need:
→ Cake Base
01 -
60 milliliters Limoncello liqueur
02 -
1 tablespoon freshly grated lemon zest
03 -
120 milliliters whole milk
04 -
5 milliliters vanilla extract
05 -
3 large eggs
06 -
200 grams granulated sugar
07 -
113 grams unsalted butter, softened
08 -
1 gram fine salt
09 -
6 grams baking powder
10 -
190 grams all-purpose flour
→ Mascarpone Filling
11 -
30 milliliters Limoncello liqueur
12 -
5 milliliters vanilla extract
13 -
30 grams powdered sugar
14 -
240 milliliters heavy cream
15 -
250 grams mascarpone cheese
→ Limoncello Syrup
16 -
25 grams granulated sugar
17 -
30 milliliters water
18 -
60 milliliters Limoncello liqueur
→ Garnish (optional)
19 -
Fresh lemon slices or assorted berries
20 -
Powdered sugar, for dusting
# Steps to Follow:
01 -
Dust it with powdered sugar right before you want to eat. Add lemon slices or any fresh berries you like on top.
02 -
Pop the whole thing in the fridge for a minimum of 1 hour. Let those flavors get cozy and the cake firm up a bit.
03 -
After your cake is totally cool, cut it in half horizontally. Brush the bottom piece with syrup, spread on half your mascarpone mix, stack the next layer, and repeat with more syrup and the rest of the filling.
04 -
Mix mascarpone, cream, powdered sugar, and vanilla in a big bowl using a whisk or mixer. When it’s creamy, stir in the Limoncello until everything looks smooth.
05 -
Toss Limoncello, water, and sugar in a saucepan. Stir while it heats until everything’s dissolved, then let it cool off to room temp.
06 -
Scoop the batter into your ready pan and even out the top. Bake for about 25–30 minutes; poke the middle, and when the stick comes out clean it’s done. Cool it in the pan briefly, then move to a rack to chill fully.
07 -
Add some dry stuff to the wet, then milk, a bit more dry, and finish with the last of the dries. Mix in the Limoncello just until it blends. Don’t overdo it.
08 -
Toss in eggs one at a time, mixing well after each. Now use a spoon to fold in the vanilla and lemon zest.
09 -
Beat the soft butter and sugar in a big bowl on high until it looks pale and fluffy, maybe 3 minutes or so.
10 -
Grab a medium bowl and whisk up flour, baking powder, and salt until it’s all one color.
11 -
Set your oven to 175°C. Either grease and flour a 23 cm round pan or stick some baking paper in the bottom.
# Additional Notes:
01 -
Don’t want alcohol? Try swapping in lemon syrup or just plain lemon juice for the Limoncello.
02 -
You can prep the mascarpone blend ahead of time and keep it chilled until you’re ready.
03 -
Leftovers keep best cold, just store them in the fridge and they’ll be fine for up to 3 days.
04 -
For a real punch of citrus, go wild and throw more lemon zest into the batter or filling.