Why You’ll Love This Recipe
There’s so much to adore about Limoncello Mascarpone Cake. Here’s why it’s a must-try:
- Citrusy and Creamy : The zesty brightness of limoncello pairs perfectly with the velvety richness of mascarpone.
- Light and Refreshing : Unlike heavy cakes, this dessert feels light and airy—perfect for any season.
- Easy to Make : No complicated techniques or layers required—just mix, bake, and chill.
- Customizable : Adjust sweetness, alcohol levels, or toppings to suit your taste.
- Impress Your Guests : This cake looks and tastes gourmet but is surprisingly simple to prepare.
Ingredients You’ll Need
The secret to this cake lies in its simple yet indulgent combination of ingredients. Here’s what you’ll need:
For the Cake:
- 1 ½ cups all-purpose flour
- 1 ½ teaspoons baking powder
- ¼ teaspoon salt
- ¾ cup granulated sugar
- ½ cup unsalted butter , melted and cooled
- 3 large eggs , room temperature
- ¼ cup limoncello liqueur (adjust to taste)
- Zest of 2 lemons
- ¼ cup fresh lemon juice
For the Mascarpone Filling/Frosting:
- 8 oz mascarpone cheese , softened
- ½ cup powdered sugar (adjust to taste)
- 2 tablespoons limoncello liqueur
- 1 teaspoon vanilla extract
- 1 cup heavy whipping cream , chilled
Optional Garnishes:
- Fresh lemon slices
- Lemon zest
- Powdered sugar dusting
- Edible flowers
Step-by-Step Instructions
Ready to whip up this zesty, creamy cake? Follow these easy steps:
Step 1: Preheat Your Oven
Preheat your oven to 350°F (175°C) . Grease and flour an 8-inch round or square cake pan, or line it with parchment paper for easy removal.
Step 2: Make the Cake Batter
- In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
- In a large mixing bowl, whisk together the melted butter and granulated sugar until smooth.
- Add the eggs one at a time, whisking well after each addition. Stir in the limoncello, lemon zest, and lemon juice.
- Gradually fold the dry ingredients into the wet ingredients, mixing just until combined. Do not overmix.
Step 3: Bake the Cake
- Pour the batter into the prepared cake pan and smooth the top with a spatula.
- Bake in the preheated oven for 25–30 minutes , or until a toothpick inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Step 4: Prepare the Mascarpone Frosting
- In a large mixing bowl, beat the mascarpone cheese, powdered sugar, limoncello, and vanilla extract 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 incorporated and light.
Step 5: Assemble and Decorate
- Once the cake has cooled completely, spread the mascarpone frosting evenly over the top and sides of the cake.
- Garnish with fresh lemon slices, a sprinkle of lemon zest, or a dusting of powdered sugar for a finishing touch.
Step 6: Chill and Serve
- Refrigerate the cake for at least 1–2 hours to allow the flavors to meld and the frosting to set.
- Slice and serve chilled, savoring the creamy, citrusy goodness in every bite!
Why This Recipe Works So Well
The magic of Limoncello Mascarpone Cake lies in its balance of flavors and textures. The tender cake base provides a soft, citrusy foundation, while the mascarpone frosting adds a luxurious creaminess with a hint of tang. The limoncello ties everything together with its bold, aromatic citrus notes, creating a dessert that’s as refreshing as it is indulgent—a true crowd-pleaser.
