Name: Limoncello Mascarpone Cake
Prep time: 20 min
Cook time: 35 min
Total time: 1 h 55 min
Cuisine: Italian-Inspired
Ingredients: 1¾ cups (220 g) all-purpose flour; 1½ tsp baking powder; ¼ tsp salt; ¾ cup (150 g) granulated sugar; Zest of 1 lemon; ¾ cup (170 g) unsalted butter, room temperature; 3 large eggs, room temperature; ½ cup (120 ml) limoncello liqueur; ¼ cup (60 ml) whole milk; 1 cup (240 g) mascarpone cheese, room temperature; ½ cup (120 ml) heavy cream, cold; 2 Tbsp powdered sugar; 2 Tbsp limoncello; Juice of ½ lemon

Why You’ll Love This Recipe

I love how this cake blends the freshness of lemon with the richness of mascarpone and a splash of limoncello. It’s light but indulgent, making it perfect for spring and summer occasions. The sponge is tender and moist, while the creamy frosting has a subtle boozy kick that feels elegant and refreshing.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

1¾ cups (220 g) all-purpose flour
1½ tsp baking powder
¼ tsp salt
¾ cup (150 g) granulated sugar
Zest of 1 lemon
¾ cup (170 g) unsalted butter, room temperature
3 large eggs, room temperature
½ cup (120 ml) limoncello liqueur
¼ cup (60 ml) whole milk
1 cup (240 g) mascarpone cheese, room temperature
½ cup (120 ml) heavy cream, cold
2 Tbsp powdered sugar
2 Tbsp limoncello (extra, to flavor frosting)
Juice of ½ lemon

directions

I preheat the oven to 350°F (175°C), grease an 8-inch round cake pan, and line the bottom with parchment paper.

In a bowl, I whisk together the flour, baking powder, and salt. In a separate large bowl, I cream the sugar, lemon zest, and butter until light and fluffy—this usually takes about 3 to 4 minutes.

I beat in the eggs one at a time, making sure each is fully incorporated before adding the next. Then I alternate adding the dry mixture and the limoncello mixed with milk, starting and ending with the dry ingredients. I mix until just combined.

I pour the batter into the prepared pan, smooth the top, and bake for 30 to 35 minutes, until a toothpick inserted in the center comes out clean. I cool the cake in the pan for 10 minutes, then transfer it to a rack to cool completely.

While the cake cools, I make the frosting by whipping mascarpone with cold cream, powdered sugar, limoncello, and lemon juice until smooth and spreadable. If it’s too soft, I chill it briefly to firm up.

Once the cake is cool, I slice it horizontally to make two layers. I spread half the mascarpone frosting over the bottom layer, then top with the second layer and spread the remaining frosting over the top.

I chill the cake for at least 1 hour before serving and sometimes garnish with extra lemon zest or candied lemon peel for a decorative touch.

Servings and timing

Prep Time: 20 minutes
Cooking Time: 35 minutes
Total Time: 1 hour 55 minutes
Servings: 12 slices
Calories: Approximately 410 kcal per slice

Variations

Sometimes I add poppy seeds to the batter for texture, or swap the mascarpone for whipped ricotta for a lighter twist. I’ve also layered it with lemon curd between the sponge and mascarpone cream for extra tang.

storage/reheating

I store the cake in the fridge in an airtight container for up to 3 days. It’s best served chilled or at room temperature. I don’t reheat it because the mascarpone frosting is delicate.

FAQs

Can I make this cake alcohol-free?

Yes, I substitute lemon juice or lemonade for the limoncello to keep the citrus flavor without the alcohol.

Can I freeze this cake?

Yes, I freeze the sponge layers without frosting. I wrap them well and freeze for up to 2 months. I thaw and frost before serving.

Can I use store-bought frosting?

While homemade is best, I’ve used lemon or vanilla frosting in a pinch. It won’t be as rich or authentic, but still tasty.

How do I ensure the mascarpone frosting is stable?

I make sure the cream is very cold and don’t overwhip. If it gets too soft, a short chill firms it right up.

What’s the best way to slice the cake into layers?

I use a long serrated knife and score around the edge before slicing through evenly.

Conclusion

This Limoncello Mascarpone Cake is a fresh, elegant dessert that feels like a celebration in every bite. With its tender crumb, zesty flavor, and creamy topping, it’s a perfect choice for spring occasions, brunches, or whenever I want to indulge in something truly special.