Limoncello Mascarpone Cake – A Citrus Delight!

Why You’ll Love This Recipe

The Limoncello Mascarpone Cake offers a wonderful balance of sweet and tangy, with a soft, delicate crumb and a luscious filling. Mascarpone cheese lends a creamy richness that perfectly complements the zingy limoncello liqueur and bright lemon zest. Whether you are a fan of citrus desserts or looking for a sophisticated treat to impress your guests, this cake checks all the boxes for flavor, texture, and visual appeal. It's a simple yet luxurious dessert that will bring a taste of Italy to your home.

Ingredients

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

• 1 cup mascarpone cheese
• ½ cup limoncello liqueur
• 1 cup granulated sugar
• 3 large eggs
• 1 ½ cups all-purpose flour
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• 2 tablespoons freshly grated lemon zest
• 1 teaspoon vanilla extract
• ¼ teaspoon salt
• ½ cup heavy cream
• Powdered sugar for dusting (optional)
• Lemon slices and mint leaves for garnish (optional)

Directions

1. Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
3. In a large mixing bowl, beat together the granulated sugar and eggs until light and fluffy, about 2-3 minutes.
4. Add the mascarpone cheese, limoncello, lemon zest, and vanilla extract to the sugar and egg mixture. Beat until smooth and well combined.
5. Gradually add the dry ingredients to the wet mixture, mixing until just combined.
6. In a separate bowl, whip the heavy cream to soft peaks. Gently fold the whipped cream into the cake batter until well incorporated.
7. Pour the batter into the prepared cake pan and smooth the top. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
8. Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
9. Once the cake has cooled, dust with powdered sugar and garnish with lemon slices and mint leaves, if desired.

Servings and Timing

• Servings: 8-10
• Preparation time: 15 minutes
• Cook time: 30-35 minutes
• Cooling time: 30 minutes

Variations

• Limoncello Substitute: If you prefer a non-alcoholic version, you can substitute the limoncello with lemon juice and zest for a similar citrusy punch.
• Flavored Mascarpone: Try adding a hint of vanilla or almond extract to the mascarpone filling for an extra layer of flavor.
• Cake Layers: For a layered cake, bake the batter in two round pans, then stack them with mascarpone filling between the layers.
• Glaze: Add a simple lemon glaze made with powdered sugar and lemon juice on top of the cake for additional sweetness and shine.

Storage/Reheating

• Storage: This cake can be stored in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate for up to 5 days. If you prefer it chilled, keep it in the fridge, as the flavors deepen when cold.
• Reheating: If you like to enjoy it warm, microwave individual slices for about 10-15 seconds or warm it in the oven at 300°F for 5-10 minutes.

FAQs

Can I make this cake ahead of time?

Yes! The cake can be made a day in advance and stored in the fridge. Just wait until right before serving to dust with powdered sugar and add garnishes.

Is it necessary to use limoncello?

While limoncello gives the cake its signature flavor, you can replace it with lemon juice or lemon extract if you prefer a non-alcoholic version.

Can I freeze the cake?

Yes! To freeze the cake, wrap it tightly in plastic wrap and place it in a freezer-safe container. It can be frozen for up to 3 months. Thaw overnight in the fridge before serving.

How do I make the mascarpone filling?

In this recipe, the mascarpone is mixed with sugar, eggs, and limoncello to create a creamy, flavorful filling. The heavy cream adds lightness to the cake batter.

Can I make this into cupcakes?

Yes, you can make this into cupcakes! Bake at 350°F for 18-20 minutes or until a toothpick inserted comes out clean.

What’s the best way to decorate the cake?

Dust the cooled cake with powdered sugar and garnish with fresh lemon slices and mint leaves for a beautiful and refreshing touch.

Can I substitute mascarpone with cream cheese?

While cream cheese can be used as a substitute, it will alter the flavor and texture slightly. Mascarpone is much creamier and smoother.

How do I make sure the cake doesn’t stick to the pan?

Grease and flour your cake pan generously before adding the batter. You can also use parchment paper for extra assurance.

What’s the best way to serve this cake?

Serve the cake chilled for a refreshing dessert, or at room temperature to enhance the flavor of the mascarpone filling.

Conclusion

This Limoncello Mascarpone Cake is a delightful treat that brings the sunny, citrusy essence of Italy straight to your table. Whether you're celebrating a special occasion or simply craving a refreshing dessert, this cake will surely impress. With its smooth, creamy filling and the perfect balance of tangy lemon and sweet mascarpone, every bite is a little piece of heaven.

Print

Limoncello Mascarpone Cake – A Citrus Delight!

Print Recipe

Pin Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

This Limoncello Mascarpone Cake is a deliciously tangy and creamy dessert that combines the zesty citrus of limoncello with the smooth richness of mascarpone. Perfect for any occasion, it’s a vibrant, flavorful cake that will transport you to the sun-kissed coast of Italy with every bite.

• Author: Janet
• Prep Time: 15 minutes
• cooling time: 30 minutes
• Cook Time: 30-35 minutes
• Total Time: 1 hour 20 minutes
• Yield: 8-10 servings
• Category: Dessert
• Method: Baking
• Cuisine: Italian
• Diet: Vegetarian

Ingredients

• 1 cup mascarpone cheese
• ½ cup limoncello liqueur
• 1 cup granulated sugar
• 3 large eggs
• 1 ½ cups all-purpose flour
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• 2 tablespoons freshly grated lemon zest
• 1 teaspoon vanilla extract
• ¼ teaspoon salt
• ½ cup heavy cream
• Powdered sugar for dusting (optional)
• Lemon slices and mint leaves for garnish (optional)

Cook Mode Prevent your screen from going dark

Instructions

• Preheat your oven to 350°F (175°C) and grease and flour a 9-inch round cake pan.
• In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
• In a large bowl, beat granulated sugar and eggs until light and fluffy (about 2-3 minutes).
• Add mascarpone cheese, limoncello, lemon zest, and vanilla extract, and beat until smooth.
• Gradually add dry ingredients to the wet mixture, mixing until just combined.
• In a separate bowl, whip heavy cream to soft peaks, then gently fold it into the batter.
• Pour the batter into the prepared pan and bake for 30-35 minutes, or until a toothpick comes out clean.
• Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
• Dust with powdered sugar and garnish with lemon slices and mint leaves before serving.

Notes

• Non-Alcoholic Version: Substitute limoncello with lemon juice and zest for a similar citrusy flavor.
• Cake Layers: Bake in two pans to create layers, filling with mascarpone in between.
• Storage: Store at room temperature for up to 2 days or refrigerate for up to 5 days.
• Freezing: Can be frozen for up to 3 months. Thaw overnight in the fridge.