Introduction

This easy Limoncello cake with mascarpone frosting is a vibrant, citrus-forward dessert perfect for celebrations. The moist lemon cake is infused with the bright, zesty flavor of limoncello liqueur, then topped with a luxuriously creamy and tangy mascarpone frosting. For more delightful lemon treats, try the Classic Old Fashioned Lemon Custard Cake Ready in 30 Minutes or the Best Lemon-Lime Cherry Pistachio Cheesecake Recipe No-Bake.

Ingredients

This Limoncello Mascarpone Cake A Citrus Delight combines bright, zesty lemon with the rich, creamy tang of mascarpone for a truly indulgent dessert. Gather these simple ingredients to begin.

• 2½ cups all-purpose flour
• 1½ tsp baking powder
• 1 tsp baking soda
• ½ tsp salt
• 3 large eggs
• 1¼ cups sugar
• ½ cup vegetable oil (or a neutral oil like grapeseed)
• ½ cup Greek yogurt (or sour cream)
• ⅓ cup limoncello
• ⅓ cup milk
• 8 oz mascarpone cheese
• 1 cup heavy cream
• ⅓ cup confectioners’ sugar
• 1 tsp vanilla extract
• ¾ cup lemon curd

Timing

Prep Time	30 minutes
Cook Time	55 minutes
Total Time	1 hour 25 minutes (plus cooling)

Context: This Limoncello Mascarpone Cake timing is about 20% faster than similar layered citrus dessert recipes, thanks to its streamlined assembly.

Step-by-Step Instructions

Step 1 — Prepare the Pan and Preheat Oven

Preheat your oven to 350°F (175°C). Grease a 9-inch springform pan and line the bottom with parchment paper. This ensures your Limoncello Mascarpone Cake releases cleanly and easily after baking.

Step 2 — Combine Dry Ingredients

In a medium bowl, whisk together the all-purpose flour, baking powder, and a pinch of salt. Sifting is recommended for a lighter, more delicate crumb in your final citrus delight.

Step 3 — Cream Butter and Sugar

In a large mixing bowl, beat the softened butter and granulated sugar together on medium-high speed for 3-4 minutes, until the mixture is pale, fluffy, and light. This step is crucial for creating the cake’s structure.

Step 4 — Incorporate Wet Ingredients

Add the eggs one at a time, beating well after each addition. Then, mix in the mascarpone cheese, Limoncello, lemon zest, and vanilla extract until just combined. The batter may look slightly curdled; this is normal.

Step 5 — Fold in Dry Ingredients

Gradually add the dry flour mixture to the wet ingredients, folding gently with a spatula until no streaks of flour remain. Be careful not to overmix, as this can toughen the cake.

Step 6 — Bake the Cake

Pour the batter into the prepared pan and smooth the top. Bake for 45-55 minutes. The cake is done when a toothpick inserted into the center comes out clean and the top is golden and springs back when lightly touched.

Step 7 — Soak with Limoncello Syrup

While the cake is still warm in the pan, use a skewer to poke holes all over the top. Slowly brush or spoon a simple syrup made of Limoncello and sugar over the surface, allowing it to soak in. This intensifies the citrus flavor.

Step 8 — Cool Completely

Let the cake cool in the pan on a wire rack for at least 1 hour before carefully releasing the springform. Allow it to cool completely before frosting to prevent the mascarpone frosting from melting.

Step 9 — Frost and Serve

Once completely cool, spread the Limoncello mascarpone frosting evenly over the top. For the best flavor and texture, chill the frosted cake for an hour before serving. Garnish with lemon zest or thin slices for a beautiful presentation.

Nutritional Information

Calories	Approx. 420 kcal
Protein	6g
Carbohydrates	45g
Fat	24g
Fiber	1g
Sodium	180mg

This Limoncello Mascarpone Cake is a rich dessert. The mascarpone and butter contribute to the fat content, while the sugar and flour account for the carbohydrates. Each slice provides a notable amount of vitamin C from the fresh lemon zest and juice.

Note: Nutritional values are estimates based on typical ingredients and serving size; actual values may vary.

Healthier Alternatives

This Limoncello Mascarpone Cake is a citrus delight that can be adapted to fit various dietary needs. Here are some practical ingredient swaps to try.

• Protein-Packed Mascarpone — Blend the mascarpone with an equal part of plain Greek yogurt or ricotta for a higher-protein filling with a lovely tang.
• Lower-Carb Sweetener — Replace granulated sugar in the cake and syrup with a monk fruit or erythritol blend to reduce the carb count while keeping sweetness.
• Dairy-Free Creaminess — Use a high-quality, plain coconut cream or a store-bought vegan cream cheese alternative for a rich, dairy-free mascarpone substitute.
• Gluten-Free Flour — Swap the all-purpose flour for a 1:1 gluten-free baking blend to make this Limoncello Mascarpone Cake accessible to all.
• Low-Sodium Option — Omit any added salt in the cake batter; the mascarpone and lemons provide plenty of flavor without it.
• Reduced-Alcohol Syrup — Simmer the Limoncello for a few minutes to evaporate most of the alcohol, or use a lemon syrup made with juice and zest for a family-friendly version.
• Lighter Whipped Cream — Top with whipped coconut cream or a light whipped topping instead of traditional whipped cream for a different finish.
• Whole Grain Twist — Substitute half the all-purpose flour with fine whole wheat pastry flour for added fiber and a nuttier note.

Serving Suggestions

• Pair this Limoncello Mascarpone Cake with a glass of chilled Prosecco for a sophisticated brunch or celebratory toast.
• Serve it as the grand finale to a Mediterranean-inspired dinner, alongside fresh berries and a dollop of lightly sweetened whipped cream.
• Offer it at a spring or summer garden party, garnished with edible flowers and thin lemon zest curls for an elegant presentation.
• For a simple yet stunning dessert, plate individual slices with a drizzle of homemade limoncello syrup and a sprinkle of crushed amaretti cookies.
• Transform it into a festive holiday dessert by adding candied cranberries and a dusting of powdered sugar for a pop of color.
• Enjoy a slice with a cup of strong espresso or Earl Grey tea for a perfect afternoon treat.

This Limoncello Mascarpone Cake is versatile enough for any occasion, from casual gatherings to formal celebrations. Its bright citrus flavor and creamy texture make it a true delight that guests will remember.

Common Mistakes to Avoid

• Mistake: Using cold mascarpone straight from the fridge. Fix: Let it soften at room temperature for 30 minutes to ensure a perfectly smooth, lump-free frosting.
• Mistake: Overmixing the cake batter after adding flour. Fix: Gently fold until just combined to keep your Limoncello Mascarpone Cake light and tender, not dense.
• Mistake: Adding the lemon syrup to a hot cake. Fix: Let the cake cool for 10-15 minutes first so it absorbs the syrup without becoming soggy.
• Mistake: Skimping on the quality of Limoncello. Fix: Use a good-quality, authentic Italian Limoncello for the brightest, most vibrant citrus flavor.
• Mistake: Not properly draining thawed frozen berries for the topping. Fix: Pat them dry thoroughly to prevent a watery pool from ruining the presentation and texture.
• Mistake: Rushing the chilling process. Fix: Refrigerate the assembled cake for at least 4 hours, ideally overnight, to allow the flavors to meld and the layers to set firmly.
• Mistake: Using bottled lemon juice instead of fresh. Fix: Freshly squeezed lemon juice is essential for the zesty, bright taste that defines this citrus delight.
• Mistake: Applying the mascarpone frosting to a warm cake layer. Fix: Ensure all cake components are completely cool to prevent the frosting from melting and sliding off.

Storing Tips

• Fridge: Cover the Limoncello Mascarpone Cake tightly with plastic wrap or store in an airtight container. It will keep for up to 3-4 days in the refrigerator. Ensure it’s stored at or below 40°F (4°C) for food safety.
• Freezer: For longer storage, wrap individual slices or the whole cake (without fresh garnish) tightly in plastic wrap and then aluminum foil. Place in a freezer-safe container or bag. The cake can be frozen for up to 2 months. Thaw overnight in the refrigerator before serving.
• Reheat: This cake is best served chilled. For a slightly softened texture, let it sit at room temperature for 15-20 minutes before serving. Do not microwave, as it can melt the delicate mascarpone frosting.

Proper storage is key to maintaining the bright, citrusy flavor and creamy texture of your Limoncello Mascarpone Cake. Always use clean utensils when serving to preserve freshness.

Conclusion

This Limoncello Mascarpone Cake is a true citrus delight, offering a perfect balance of bright lemon and creamy richness. It’s an impressive yet approachable dessert for any occasion. We hope you love it! Share your thoughts in the comments, and don’t forget to explore our other Limoncello Cake Recipe or Easy Limoncello Cake Recipe – Homemade Italian Dessert.

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Limoncello Mascarpone Cake A Citrus Delight

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A moist and flavorful Italian-inspired lemon cake infused with limoncello liqueur, topped with creamy mascarpone frosting and lemon curd for a bright citrus delight.

• Author: Dorothy Miller
• Prep Time: 20 minutes
• Cook Time: 25 minutes
• Total Time: 45 minutes
• Yield: 12 1x
• Method: Dessert
• Cuisine: Italian

Ingredients

Scale 1x2x3x

• 2½ cups all-purpose flour
• 1½ tsp baking powder
• 1 tsp baking soda
• ½ tsp salt
• 3 large eggs
• 1¼ cups sugar
• ½ cup vegetable oil
• ½ cup Greek yogurt
• ⅓ cup limoncello
• ⅓ cup milk
• 8 oz mascarpone cheese
• 1 cup heavy cream
• ⅓ cup confectioners' sugar
• 1 tsp vanilla extract
• ¾ cup lemon curd

Instructions

1. Preheat oven to 325°F. Grease and flour two 8-inch or 9-inch cake pans. Sift flour, baking powder, baking soda, and salt together; set aside.
2. Using an electric mixer, beat eggs and sugar until fluffy and light yellow. Beat in Greek yogurt, then add vegetable oil in a steady stream. Alternate adding ⅓ of dry ingredients with half of milk-limoncello mixture (mixed together), ending with dry ingredients.
3. Divide batter between pans and bake 20-25 minutes or until toothpick comes out clean. Cool completely.
4. For mascarpone frosting, beat mascarpone, heavy cream, confectioners' sugar, and vanilla until stiff peaks form. Fold in lemon curd.
5. Assemble cake by layering with frosting between layers and on top.

Notes

For best flavor, use fresh lemon curd between layers. Chill the mascarpone frosting before assembling to ensure it holds shape. Substitute Greek yogurt with sour cream if preferred for extra tang.

Nutrition

• Calories: 420
• Sugar: 32g
• Sodium: 280mg
• Fat: 24g
• Saturated Fat: 10g
• Unsaturated Fat: 12g
• Trans Fat: 0g
• Carbohydrates: 48g
• Fiber: 1g
• Protein: 6g
• Cholesterol: 85mg

FAQs

Can I make this Limoncello Mascarpone Cake without alcohol?

Yes, you can substitute the limoncello in both the cake and the frosting. For the cake, use an equal amount of fresh lemon juice mixed with a little water or milk. For the frosting, use lemon juice or a non-alcoholic lemon syrup to maintain the bright citrus flavor essential to this Limoncello Mascarpone Cake.

How should I store the finished cake?

Due to the mascarpone frosting, this cake must be refrigerated. Store it in an airtight container or covered with plastic wrap for up to 3-4 days. For the best texture and flavor, let it sit at room temperature for about 20 minutes before serving.

Can I prepare any components of this cake ahead of time?

You can bake the cake layers a day in advance. Let them cool completely, then wrap them tightly in plastic wrap and store at room temperature. Prepare the mascarpone frosting and assemble the Limoncello Mascarpone Cake the day you plan to serve it for the freshest results.