Limoncello Mascarpone Cake Recipe

Introduction

This Limoncello Mascarpone Cake is a bright and luscious treat, combining zesty lemon flavors with a creamy mascarpone frosting. Perfect for gatherings or a special dessert, it offers a moist texture with a hint of Italian liqueur that delights the palate.

Ingredients

• 2 cups (240 g) all purpose flour
• 2 teaspoons baking powder
• ½ teaspoon salt
• 1¼ cups (250 g) granulated sugar
• 2 large lemons, zested
• 3 large eggs, room temperature
• ¾ cup (180 ml) olive oil
• ½ cup (120 ml) limoncello
• ¼ cup (60 ml) lemon juice
• ¼ cup (60 g) sour cream, room temperature
• 8 oz. mascarpone cheese
• 1 cup (120 g) powdered sugar
• 2 teaspoons vanilla extract
• 1 cup (240 ml) cold heavy whipping cream
• ¼ – ½ cup lemon curd

Instructions

1. Step 1: Preheat the oven to 350°F (177°C). Grease and line the bottom of a 9-inch (23 cm) springform or cake pan with parchment paper.
2. Step 2: In a large bowl, whisk together the flour, baking powder, and salt until well combined.
3. Step 3: In a separate large mixing bowl, whisk the granulated sugar and lemon zest together until the texture resembles wet sand. On low speed, add the eggs and mix until combined, then increase to high speed and whip for 2–3 minutes until thick and light yellow.
4. Step 4: With the mixer on low, slowly stream in the olive oil, followed by the limoncello, lemon juice, and sour cream. Mix for another minute on low to fully combine, scraping the sides as needed.
5. Step 5: Gradually whisk in the dry ingredients on low speed until just incorporated. Avoid overmixing.
6. Step 6: Pour the batter evenly into the prepared pan. Bake for 35–45 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs. The crust should be golden and the top spring back when gently pressed.
7. Step 7: Cool the cake in the pan for 15 minutes, then carefully remove the springform ring. Let the cake cool completely to room temperature before frosting.
8. Step 8: Chill a mixing bowl and whisk attachment in the fridge or freezer for 15–20 minutes before making the frosting.
9. Step 9: Whisk the mascarpone cheese on low speed until smooth. Add the vanilla extract and powdered sugar, mixing until fully combined.
10. Step 10: Slowly add the cold heavy whipping cream while mixing on low, then increase to medium speed and whip for 2–3 minutes until the frosting is light and fluffy.
11. Step 11: Spread the mascarpone frosting over the cooled cake. Drop dollops of lemon curd on top, then use the back of a spoon to create gentle swirls blending the curd into the frosting decoratively.

Tips & Variations

• Use fresh lemon zest and juice for the brightest flavor; avoid the white pith for bitterness.
• For a more intense lemon flavor, increase the lemon curd topping or serve with extra on the side.
• If limoncello is unavailable, substitute with lemon extract or a mild lemon vodka for a similar taste.
• Ensure eggs and sour cream are at room temperature to achieve a smooth, uniform batter.

Storage

Store the cake covered in the refrigerator for up to 3 days to keep the frosting fresh. Before serving, let it sit at room temperature for about 30 minutes for the best texture. Leftovers can be gently reheated in a warm oven to refresh the cake, but avoid heating the frosting directly.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of alcohol instead of limoncello?

Yes, you can substitute limoncello with lemon-flavored vodka or lemon extract for a similar citrus note, but the authentic depth of limoncello adds a unique sweetness and aroma.

How can I make this cake dairy-free?

For a dairy-free version, replace the mascarpone with a dairy-free cream cheese alternative and use coconut cream instead of heavy whipping cream. Also, substitute sour cream with a plant-based yogurt or sour cream alternative.

Limoncello Mascarpone Cake Recipe

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★★★★★

4.5 from 62 reviews

• Author: Harper
• Total Time: 1 hour 5 minutes
• Yield: 16 servings 1x

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Description

This luscious Limoncello Mascarpone Cake combines the bright, zesty flavors of fresh lemons and limoncello liqueur with a moist, tender cake base. Topped with a creamy mascarpone frosting and delicate swirls of lemon curd, this Italian-inspired dessert is perfect for spring and summer gatherings, offering a refreshing and elegant treat that’s both light and indulgent.

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Ingredients

Scale 1x2x3x

Cake

• 2 cups (240 g) all purpose flour
• 2 teaspoons baking powder
• ½ teaspoon salt
• 1¼ cups (250 g) granulated sugar
• 2 large lemons, zested
• 3 large eggs, room temperature
• ¾ cup (180 ml) olive oil
• ½ cup (120 ml) limoncello
• ¼ cup (60 ml) lemon juice
• ¼ cup (60 g) sour cream, room temperature

Frosting

• 8 oz. mascarpone cheese
• 1 cup (120 g) powdered sugar
• 2 teaspoons vanilla extract
• 1 cup (240 ml) cold heavy whipping cream

Topping

• ¼ – ½ cup lemon curd

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Instructions

1. Prep: Preheat your oven to 350°F (177°C). Grease and line the bottom of a 9-inch (23 cm) springform or cake pan with parchment paper to ensure easy removal after baking.
2. Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, baking powder, and salt until thoroughly combined.
3. Whisk Sugar and Lemon Zest: Using a mixer fitted with a whisk attachment, combine the granulated sugar and lemon zest. Whisk until the mixture resembles wet sand, releasing the citrus aroma.
4. Add Eggs: On low speed, gradually whisk in the eggs to the sugar and zest until incorporated. Increase to high speed and continue whipping for 2–3 minutes until the mixture is thick and pale yellow.
5. Incorporate Wet Ingredients: With the mixer on low, slowly stream in olive oil, followed by limoncello, lemon juice, and sour cream. Mix for an additional minute on low to ensure full incorporation. Scrape down the sides and bottom of the bowl as needed.
6. Add Dry Ingredients: Still on low speed, gradually add the dry flour mixture to the wet ingredients. Mix just until combined to avoid over-mixing which could toughen the cake.
7. Bake: Pour the limoncello lemon cake batter evenly into the prepared cake pan. Bake for 35–45 minutes or until a toothpick inserted into the center comes out clean or with a few moist crumbs. The cake’s crust should be golden brown with a springy top.
8. Cool: Allow the cake to cool in the pan for 15 minutes. Carefully release and remove the springform ring. Then transfer the cake to cool completely at room temperature before frosting.
9. Chill Equipment: Place a mixing bowl and whisk attachment in the fridge or freezer for 15–20 minutes before making the frosting to help it whip up light and fluffy.
10. Make Frosting: Whisk mascarpone cheese on low speed until smooth. Add vanilla extract and powdered sugar and mix well. Slowly add cold heavy cream while mixing on low, then increase mixer speed to medium and whip for 2–3 minutes until the frosting is light and fluffy.
11. Decorate: Once the cake is completely cooled, spread the mascarpone frosting evenly on top. Use the back of a spoon to create decorative swirls. Drop dollops of lemon curd onto the frosting and swirl gently to incorporate with the mascarpone for a beautiful marbled effect.

Notes

• For best results, make sure eggs and sour cream are at room temperature to ensure a smooth batter.
• Do not overmix the batter after adding the flour to keep the cake tender and soft.
• The limoncello adds a subtle boozy lemon flavor, but you can reduce or omit it for a milder taste.
• Chilling the mixing bowl and whisk helps create a light, airy frosting with the mascarpone and heavy cream.
• Store leftovers covered in the fridge and consume within 3 days for freshness.

• Prep Time: 20 minutes
• Cook Time: 40 minutes
• Category: Dessert
• Method: Baking
• Cuisine: Italian

Keywords: Limoncello cake, mascarpone frosting, lemon cake, Italian dessert, lemon curd cake, spring cake, citrus cake