Limoncello Mascarpone Cake

The sun was streaming through my kitchen window when I decided to attempt this Italian masterpiece, having just returned from a trip to the Amalfi Coast with dreams of recreating that bright, citrus-kissed magic. My tiny apartment smelled like a lemon grove within minutes, and I knew I was onto something special. The cake turned out even better than the one I had at that little café in Positano, though my floor needed a good mopping after I accidentally tipped the bag of powdered sugar.

I served this at my mothers birthday last spring, watching her eyes light up at the first bite of that cloud like frosting. She made me write down the recipe on a napkin right then and there, and now it appears at every family celebration. The best part is slicing into those layers and seeing everyone lean in closer, forks ready.

Ingredients

• All purpose flour: The structure builder here, do not use cake flour or your layers might collapse under all that creamy filling
• Granulated sugar: Room temperature eggs whip up so much better when the sugar has had time to dissolve into them
• Large eggs: Must be at room temperature or they will not reach that gorgeous pale fluffy stage you need
• Whole milk: Whole milk makes a tender crumb that absorbs the limoncello syrup beautifully
• Unsalted butter: Melted and cooled means it will not cook your eggs when you fold it in
• Baking powder: The lift that makes your sponge airy instead of dense
• Salt: Just enough to make the lemon flavor pop without tasting salty
• Lemon zest: Use a microplane and avoid the bitter white pith for pure citrus brightness
• Vanilla extract: The background singer that harmonizes everything together
• Water and sugar: Simple syrup becomes extraordinary with limoncello added
• Limoncello liqueur: The star of the show, quality matters here since the flavor shines through
• Heavy cream: Cold heavy cream whips up stiff and stable when you need it to
• Mascarpone cheese: Italian cream cheese that adds that luxurious velvety texture nothing else can match
• Powdered sugar: Sweetens and stabilizes the frosting without graininess
• Lemon zest: Another hit of fresh citrus because you can never have too much
• Vanilla extract: Rounds out the mascarpone filling with warm depth

Instructions

Preheat your oven and pans:

Set your oven to 350°F (175°C) and grease two 8 inch round cake pans, lining the bottoms with parchment paper so nothing sticks.

Mix the dry ingredients:

Whisk together flour, baking powder, and salt in a medium bowl so everything is evenly distributed.

Whip eggs and sugar:

Beat eggs and sugar on high speed with an electric mixer until the mixture turns pale yellow and triples in volume, which takes about 5 to 7 minutes of patience.

Fold gently:

Gently fold in the dry ingredients, lemon zest, and vanilla using a spatula, being careful not to deflate all that air you just whipped in.

Add butter and milk:

Pour in melted cooled butter and milk, folding just until combined and stopping as soon as you see no dry flour streaks.

Bake the layers:

Divide batter between your prepared pans and bake for 25 to 30 minutes until a toothpick comes out clean.

Cool completely:

Let the cakes rest in pans for 10 minutes, then turn them out onto wire racks to cool all the way through.

Make the syrup:

Heat water and sugar in a small saucepan over medium heat until the sugar dissolves completely, then cool slightly before stirring in limoncello.

Prepare the filling:

Whip cold heavy cream to soft peaks in a chilled bowl, then whisk mascarpone with powdered sugar, lemon zest, and vanilla until smooth.

Combine carefully:

Fold the whipped cream into your mascarpone mixture gently so you keep all that fluffy volume you just created.

Assemble the layers:

Slice each cake horizontally in half if you want four thin layers, then place the first layer on your plate and brush generously with limoncello syrup.

Fill and repeat:

Spread mascarpone filling over the soaked layer, then repeat with remaining cakes, finishing by frosting the top and sides completely.

Decorate and chill:

Add lemon slices, zest, white chocolate curls, or edible flowers, then refrigerate for at least 1 hour before serving.

Save to Pinterest

This cake has become my go to for summer dinner parties, the way the cool creamy frosting balances against that bright lemon soaked sponge feels like eating sunshine. There is something about serving something this elegant that makes even a Tuesday night feel special.

Making It Ahead

The flavors actually deepen overnight in the refrigerator, making this the perfect make ahead dessert for entertaining. I have made it up to two days before and served it to rave reviews, though the texture is best within 24 hours.

Serving Suggestions

A small glass of chilled limoncello alongside each plate creates the most beautiful Italian dessert course experience. The cake is rich enough that thin slices satisfy, so this recipe serves more than you might expect.

Recipe Success Secrets

Every component needs to be completely cool before assembly or your mascarpone will melt into a sad puddle. Work quickly once you start brushing with syrup so the layers soak evenly.

• Chill your bowl and beaters for 10 minutes before whipping cream
• Test syrup doneness by rubbing a drop between fingers
• Use a rotating cake stand for easier frosting application

Save to Pinterest

This recipe deserves to be shared with people who appreciate the beautiful combination of simple ingredients transformed into something extraordinary.

Recipe FAQs

→ Can I make this cake non-alcoholic?

Yes, simply substitute the limoncello liqueur with fresh lemon juice and add extra sugar to taste in the syrup. The cake will still have that wonderful lemon flavor without the alcohol content.

→ How far in advance can I prepare this cake?

The cake can be made a day ahead and stored in the refrigerator. In fact, chilling it overnight allows the flavors to meld together and the texture to set properly for serving.

→ What's the best way to split the cake layers?

Use a long serrated knife and gently saw through each cake layer horizontally. It's helpful to mark the center with a toothpick first to ensure even layers.

→ Can I use different decorations?

Absolutely! While lemon slices and zest are traditional, you can also use berries, mint leaves, or other edible decorations that complement the lemon theme.

→ How should I store leftovers?

Store any leftovers covered in the refrigerator for up to 3-4 days. The cake maintains its texture and flavor well when properly stored.