Limoncello Mascarpone Cake 
This Limoncello Mascarpone Cake is a radiant and luxurious dessert, perfect for summer gatherings or an elegant sweet indulgence. The tender lemon cake, infused with bright citrus notes and layered with a velvety limoncello-mascarpone cream,
creates a delightful harmony of zesty and creamy textures, elevated with delicate touches that will enchant your guests!
Limoncello Mascarpone Cake is a luscious and elegant Italian-inspired dessert that embodies the perfect balance of citrusy brightness and creamy indulgence. This delightful cake features layers of moist, tender sponge cake infused with limoncello,
a vibrant Italian lemon liqueur that imparts a refreshing tang and a hint of sophistication. The sponge layers are alternated with a rich and velvety mascarpone cream filling, made from smooth mascarpone cheese, whipped cream, and just the right amount of sweetness to complement the tartness of the lemon.
Ingredients
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup unsalted butter, softened
1 1/2 cups granulated sugar
3 large eggs
1/4 cup vegetable oil
1/3 cup fresh lemon juice
2 tablespoons lemon zest
1 teaspoon vanilla extract
3/4 cup whole milk
Limoncello Mascarpone Filling:
8 oz mascarpone cheese, softened
1 cup heavy cream
1/2 cup powdered sugar
3 tablespoons limoncello liqueur
1 teaspoon lemon zest
1 tablespoon honey (plus extra for drizzling)
Garnish:
Lemon slices, thinly sliced
White chocolate curls or edible flowers
Instructions
Prepare the Lemon Cake:
Preheat your oven to 350°F (175°C). Grease and line two 8-inch round cake pans with parchment paper.
In a medium bowl, whisk together the flour, baking powder, and salt.
In a large bowl, cream the softened butter and granulated sugar until light and fluffy, about 2-3 minutes. Beat in the eggs one at a time, followed by the vegetable oil, lemon juice, lemon zest, and vanilla extract.
Gradually add the dry ingredients to the wet, alternating with the milk, beginning and ending with the dry ingredients. Mix until just combined.
Divide the batter evenly between the prepared pans and smooth the tops. Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean. Let cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
Make the Limoncello Mascarpone Filling:
In a large bowl, beat the softened mascarpone, powdered sugar, limoncello, lemon zest, and 1 tablespoon honey until smooth and creamy.
In a separate bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the mascarpone mixture until fully combined and fluffy. Refrigerate until ready to use.
Assemble the Cake:
Level the cooled cakes with a serrated knife if needed. Place one cake layer on a serving platter and spread a generous layer of the limoncello mascarpone filling over the top.
Place the second cake layer on top and spread the remaining filling over the top and sides, smoothing with a spatula or creating decorative swirls for an elegant effect.
Serve and Garnish:
Drizzle a little extra honey over the top of the cake for a glossy, sweet accent that enhances the lemon and limoncello flavors.
Garnish with thinly sliced lemon slices and white chocolate curls or scatter edible flowers for a vibrant, summery finish.
Slice with a hot, clean knife and serve at room temperature or slightly chilled, savoring the zesty, creamy bliss!
Details
Prep Time: 25 minutes
Cook Time: 30 minutes
Total Time: 55 minutes (plus cooling)
Servings: 10-12 slices
Tips
Use fresh, high-quality lemons for the juice and zest to maximize the cake’s bright flavor.
Ensure the mascarpone is at room temperature for a smooth filling; avoid overmixing to maintain its creamy texture.
Store the cake in an airtight container in the refrigerator for up to 3 days—bring to room temperature before serving for the best flavor and texture.
This Limoncello Mascarpone Cake brings a touch of Italian elegance to your table with its vibrant citrus notes, creamy filling, and stunning presentation! 