Limoncello Mascarpone Cake Recipe

ByDorothy Miller
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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.

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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
  • 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

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Frequently Asked Questions

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.

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