There’s something magical about the first bite of Limoncello Mascarpone Cake — it’s like tasting sunshine in dessert form. Moist lemon cake layers are soaked with fragrant Italian Limoncello and paired with a rich mascarpone frosting and swirls of lemon curd. The bright citrus tang balances perfectly with the creamy sweetness, creating a dessert that feels light yet indulgent. Even if you’re new to baking layered cakes, this recipe is simple enough to follow and delivers stunning results. It’s perfect for birthdays, bridal showers, or simply when you want a taste of Italy at your table.
Why You’ll Love This Recipe
Baking a Limoncello Mascarpone Cake is all about enjoying bright flavors with minimal stress:
- Fresh lemon flavor – Limoncello, lemon zest, and juice pack in vibrant citrus notes.
- Beginner-friendly method – Straightforward mixing with no complicated techniques.
- Elegant yet approachable – Gorgeous enough for parties, easy enough for everyday celebrations.
- Creamy mascarpone frosting – Light, fluffy, and not overly sweet.
The Story Behind Limoncello Mascarpone Cake
This cake blends Italy’s sun-kissed flavors with creamy indulgence:
- Limoncello is a sweet lemon liqueur from Southern Italy, especially the Amalfi Coast.
- Mascarpone cheese comes from Lombardy, prized for its silky texture and subtle sweetness.
- The pairing is inspired by Italian desserts like tiramisu but with a fresh lemon twist.
- Adding lemon curd between the layers intensifies the tangy, citrus-forward profile.
Key Ingredients in Limoncello Mascarpone Cake
- All-purpose flour – Creates a sturdy yet tender cake structure.
- Limoncello – Infuses the cake and frosting with a sweet citrus aroma.
- Mascarpone cheese – Adds luxurious creaminess to the frosting.
- Lemon zest & juice – Fresh and zesty for a natural burst of flavor.
- Lemon curd – Intensifies tangy notes between layers.
- Buttermilk – Ensures a moist, tender crumb.
How to Make Limoncello Mascarpone Cake
- Prep the pans – Preheat oven to 350°F (175°C) and spray two 9-inch round cake pans with cooking spray.
- Mix dry ingredients – In one bowl, combine flour, baking powder, baking soda, and salt.
- Mix wet ingredients – In another bowl, whisk oil, sugar, lemon zest, lemon juice, and vanilla extract.
- Add eggs and liquids – Whisk in eggs, buttermilk, and Limoncello until smooth.
- Combine wet and dry – Gently mix the dry ingredients into the wet until just combined.
- Bake – Divide batter evenly between pans and bake for 25 minutes, or until a toothpick comes out clean. Cool completely.
- Make mascarpone frosting – Beat mascarpone, vanilla, and cream on low/medium until smooth. Add powdered sugar and mix until fluffy.
- Assemble – Place one cake layer on a stand, spread half the frosting, then ⅓ cup lemon curd. Top with the second layer, repeat frosting, and finish with curd swirls. Chill before serving for best slices.
Limoncello Mascarpone Cake Tips and Twists
- Tips:
- Use fresh lemons for zest and juice — bottled juice won’t have the same brightness.
- Don’t overmix after adding flour to keep the cake soft.
- For neater layers, chill cakes before frosting.
- Taste frosting and adjust sugar for your preference.
- If mascarpone is too cold, let it sit briefly at room temperature before mixing.
- Variations:
- Make it alcohol-free by replacing Limoncello with more lemon juice.
- Add fresh raspberries between layers for a fruity burst.
- Try an orange version by swapping Limoncello for orange liqueur.
Storage, Reheating, and Make-Ahead Tips
- Storage: Refrigerate covered for up to 4 days.
- Reheating: Not needed — best enjoyed chilled or at room temperature.
- Make-Ahead: Bake cakes the day before, wrap tightly, and frost before serving. You can also make the frosting a day ahead and refrigerate.
Serving Suggestions
- Garnish with thin lemon slices or zest curls for extra elegance.
- Serve alongside espresso for a classic Italian touch.
- Pair with fresh berries for color and added freshness.
- Use a cake stand to elevate presentation for parties or special dinners.
Frequently Asked Questions
1. Can I freeze this cake? Yes, freeze unfrosted layers for up to 2 months.
2. Can I use regular milk instead of buttermilk? Yes, add 1 teaspoon lemon juice to ½ cup milk and let sit 5 minutes.
3. Is there a mascarpone substitute? Cream cheese works, but expect a tangier flavor.
4. How strong is the Limoncello flavor? Mild — it’s balanced by the frosting and cake sweetness.
5. Can I make cupcakes with this recipe? Yes, bake 18–20 minutes and frost once cooled.
Enjoy Your Limoncello Mascarpone Cake
Making Limoncello Mascarpone Cake is like bottling sunshine in dessert form. With its moist lemony sponge, creamy mascarpone frosting, and bright lemon curd filling, every bite feels fresh yet indulgent. Whether you’re baking for a gathering or just craving something special, this cake delivers a perfect balance of elegance and ease. Pour yourself a coffee, cut a slice, and enjoy the citrusy magic.
Explore More Recipes
If you love this cake, you might also enjoy:
- Key Lime Pie Trifle – Another tangy layered treat with a tropical twist.
- Chocolate Fudge Cake – Deep, rich chocolate flavor for true chocoholics.
- Italian Pistachio Cream – A decadent spread or dessert filling with nutty sweetness.
Find more delicious ideas in our Dessert collection to complete your menu.
Limoncello Mascarpone Cake with Creamy Lemon Frosting
Ingredients
Dry Ingredients:
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- Wet Ingredients:
- ½ cup vegetable oil
- 1.25 cups granulated sugar
- 1 tablespoon lemon zest ~1 lemon
- 2 tablespoons fresh lemon juice
- 1 teaspoon vanilla extract
- 3 large eggs
- ½ cup buttermilk
- ½ cup Limoncello
Mascarpone Frosting:
- 8 oz mascarpone cheese ~1 cup
- 1 teaspoon vanilla extract
- ½ cup heavy whipping cream
- 4.5 cups powdered sugar
- ⅔ cup store-bought lemon curd
Instructions
- Preheat oven to 350°F (175°C) and spray two 9-inch round cake pans with cooking spray.
- In a bowl, whisk together flour, baking powder, baking soda, and salt.
- In a separate bowl, combine oil, sugar, lemon zest, lemon juice, and vanilla.
- Whisk in eggs, buttermilk, and Limoncello until smooth.
- Add dry ingredients to wet and mix until just combined.
- Divide batter evenly between pans; bake 25 minutes or until a toothpick comes out clean.
- For frosting, beat mascarpone, vanilla, and cream until smooth. Add powdered sugar and blend until fluffy.
- Layer cakes with frosting and ⅓ cup lemon curd in between; frost the top and garnish as desired.
Notes
Calories: 480 kcal | Carbohydrates: 68g | Protein: 5g | Fat: 22g | Saturated Fat: 11g | Cholesterol: 80mg | Sodium: 240mg | Sugar: 52g