Limoncello Mascarpone Cake with Creamy Lemon Frosting

Abby Marlow

This Limoncello Mascarpone Cake pairs moist lemon-infused layers with a silky mascarpone frosting and tangy lemon curd. Perfect for beginner bakers, it’s a showstopping dessert that’s surprisingly easy to make at home.

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Prep Time 20

Cook Time 25

Total Time 45

Course Dessert

Cuisine Italian

Servings 12 servings

Calories 480 kcal

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

For the best Limoncello Mascarpone Cake, chill the layers before frosting for cleaner cuts. For a twist, replace Limoncello with fresh orange juice for a citrus variation.

Keyword citrus cake, Italian dessert recipe, lemon layer cake, limoncello cake, mascarpone cake