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–+ servings
Limoncello Mascarpone Cake

Limoncello Mascarpone Cake for a Sweet Taste of Italy

A delightful Limoncello Mascarpone Cake that's a bright burst of summer, perfect for any gathering.
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Prep Time 30 minutes
Cook Time 20 minutes
Chilling Time 1 hour
Total Time 1 hour 50 minutes
Servings: 12 slices
Course: Desserts
Cuisine: Italian
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 2 cups All-Purpose Flour Provides the structure of the cake; ensure proper sifting for a light texture.
  • 2 tsp Baking Powder Acts as a leavening agent; check freshness for optimal rise.
  • 1 tsp Salt Enhances flavor and balances sweetness; essential for taste development.
  • 4 large Eggs Contributes moisture and richness; bring to room temperature for better emulsification.
  • ¾ cup Granulated Sugar Provides sweetness and moisture; can substitute with a sweetener of choice.
  • 1 tsp Vanilla Extract Adds depth of flavor; use pure vanilla for best results.
  • 1 each Lemon Zest Introduces bright citrus notes that elevate the cake flavor; fresh zest is recommended for maximum aroma.
For the Limoncello Syrup
  • ½ cup Limoncello Liqueur Infuses layers with tangy sweetness; substitute with lemon syrup for a non-alcoholic option.
  • ¼ cup Water Helps dissolve sugar in the syrup; plain water works well.
  • ¼ cup Granulated Sugar Sweetens the limoncello syrup; adjust based on desired sweetness.
For the Mascarpone Filling
  • 1½ cups Mascarpone Cheese Creates a creamy filling; can use ricotta as a substitute for a different texture.
  • 1 cup Heavy Whipping Cream Adds lightness and airy texture to the filling; chill before whipping for best results.
  • ¼ cup Powdered Sugar Sweetens and stabilizes the mascarpone mixture; sift to prevent lumps.
  • 1 tsp Lemon Juice Balances flavors and adds a hint of acidity; freshly squeezed is preferred.
  • 1 tsp Vanilla Extract Enhances the flavor profile of the filling; use quality extract for best results.
For the Glaze
  • ¾ cup Powdered Sugar Used for thickening the glaze; sift to eliminate clumps.
  • 2-3 tbsp Limoncello Adjust for desired glaze consistency; start with less and add to achieve pourable thickness.
  • Lemon Zest For garnish, adding a fresh look to the dish; use fresh zest for better flavor.

Equipment

  • Oven
  • mixing bowls
  • Electric Mixer
  • 8-inch round cake pans
  • Parchment Paper
  • Saucepan
  • whisk
  • spatula

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and grease two 8-inch round cake pans, then line them with parchment paper for easy removal.
  2. In a mixing bowl, sift together the all-purpose flour, baking powder, and salt.
  3. In another bowl, beat the eggs and granulated sugar on medium-high for 5-7 minutes until the mixture is thick and pale.
  4. Fold in the vanilla extract and lemon zest, followed by the dry ingredients.
  5. Divide the batter between the prepared pans and bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
  6. Allow the cakes to cool completely in the pans before moving to a wire rack.
  7. In a small saucepan, combine ¼ cup of water, ¼ cup of granulated sugar, and ½ cup of limoncello. Heat over medium until the sugar dissolves completely, stirring occasionally.
  8. Once dissolved, remove from heat and allow the syrup to cool completely.
  9. In a large mixing bowl, beat 1½ cups of mascarpone cheese, ¼ cup of powdered sugar, 1 teaspoon of freshly squeezed lemon juice, and 1 teaspoon of vanilla extract using an electric mixer until smooth and creamy.
  10. In a separate bowl, whip 1 cup of heavy whipping cream until soft peaks form.
  11. Gradually fold the whipped cream into the mascarpone mixture until it's light and fluffy.
  12. Carefully slice each cooled sponge cake in half horizontally to create four layers.
  13. Place one layer on a serving plate and brush generously with the limoncello syrup, allowing it to soak in for a minute.
  14. Spread a portion of the mascarpone filling evenly over the syrup-soaked layer.
  15. Repeat this process for each layer, stacking them up, and finish with the final layer of cake on top.
  16. Chill the assembled cake in the refrigerator for at least 1 hour to stabilize.
  17. Once chilled, prepare the glaze by whisking together ¾ cup of powdered sugar and 2-3 tablespoons of limoncello until smooth and pourable.
  18. Drizzle the glaze generously over the top of the cake, allowing it to cascade down the sides.
  19. Dust with a little extra powdered sugar and garnish with fresh lemon slices and mint leaves to add a cheerful touch.
  20. Your Limoncello Mascarpone Cake is now ready to impress!

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 45gProtein: 5gFat: 18gSaturated Fat: 10gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 5gCholesterol: 100mgSodium: 200mgPotassium: 120mgFiber: 1gSugar: 25gVitamin A: 500IUVitamin C: 5mgCalcium: 80mgIron: 1mg

Notes

Ensure eggs, mascarpone, and cream are at room temperature for better mixing and airy texture. Monitor your cake closely to avoid overbaking.

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