Introduction
If sunshine were a dessert, it would absolutely be this Limoncello Mascarpone Cake. With its pillowy lemon-infused layers, Limoncello syrup soak, and heavenly mascarpone frosting, it’s equal parts refreshing, indulgent, and unforgettable. Whether you’re hosting a spring brunch, a summer dinner party, or just craving citrusy decadence, this cake brings bright Italian vibes and soft, creamy bliss to every bite.
Want more citrus-forward or no-bake party treats? You’ll love this Grasshopper Pie and these caramel apple pie cookies.
Why I Love This Cake
- 🍋 Limoncello + lemon juice + zest = flavor explosion
- 🍰 Moist, fluffy layers with a tender crumb
- 🧁 Mascarpone whipped frosting = next-level creamy
- 🍸 Optional Limoncello syrup soak gives it a grown-up twist
- 💛 Topped with glaze + garnishes = elegant finish
Ingredients
Cake Layers:
- 2 cups all-purpose flour
- 1½ tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- ¾ cup unsalted butter, softened
- 1½ cups granulated sugar
- 3 large eggs
- 2 tsp pure vanilla extract
- 2 tbsp fresh lemon juice
- 1 tbsp lemon zest
- ¾ cup buttermilk
Limoncello Syrup:
- ¼ cup Limoncello liqueur
- 2 tbsp granulated sugar
Mascarpone Frosting:
- 8 oz mascarpone cheese, room temp
- 1 cup heavy whipping cream
- ½ cup powdered sugar
- 1 tsp vanilla extract
Lemon Glaze:
- 1 cup powdered sugar
- 2 tbsp fresh lemon juice
- 1 tbsp Limoncello (optional)
Garnish:
- Fresh lemon slices
- Mint leaves
- Powdered sugar (for dusting)
Instructions
1. Bake the Cake 🍋
Preheat oven to 350°F (175°C). Grease and line two 8-inch cake pans.
In a mixing bowl:
- Whisk flour, baking powder, baking soda, and salt.
In another large bowl:
- Cream butter and sugar until light and fluffy.
- Beat in eggs one at a time.
- Mix in vanilla, lemon juice, and zest.
Alternating in thirds, add the flour mixture and buttermilk, stirring just until combined.
Divide batter between pans and bake for 22–25 minutes, or until a toothpick comes out clean. Cool completely before assembly.
2. Limoncello Syrup 🍸
In a small saucepan over low heat:
- Stir Limoncello and sugar until sugar dissolves.
Let cool before using.
3. Mascarpone Frosting 🧁
In a chilled bowl, whip:
- Mascarpone, heavy cream, powdered sugar, and vanilla
- Beat until soft peaks form and frosting is smooth and spreadable.
4. Assemble the Cake 🍰
- Brush each cooled cake layer with Limoncello syrup.
- Spread a thick layer of mascarpone frosting between layers and over the top.
Optional: chill for 30 minutes to set the frosting before glazing.
5. Lemon Glaze ✨
Whisk together powdered sugar, lemon juice, and optional Limoncello until smooth.
Drizzle generously over the frosted cake.
6. Garnish 🍃
Add fresh lemon slices, mint leaves, and a final dusting of powdered sugar for a polished, fresh finish.
Tips for Success
- Chill your bowl and beaters before making mascarpone frosting for best volume.
- Use high-quality Limoncello for rich flavor (or sub with extra lemon juice if needed).
- For extra zing, add a touch of lemon zest into the mascarpone layer.
- You can make the cake layers a day ahead—just wrap tightly and refrigerate.
Serving Suggestions
Serve slices of this dreamy cake with:
- A chilled glass of Limoncello or sparkling lemonade
- A spoonful of this no-bake Oreo cream pie on the side
- A platter of cookie dough brownie bombs for a chocolatey balance
Or surprise guests with Easter cookies for a bright and playful dessert spread.
Storage & Make Ahead
- Store in the refrigerator for up to 4 days.
- Let slices come to room temperature before serving for best flavor.
- Cake layers and frosting can be made 1–2 days ahead.
Final Thoughts
This Limoncello Mascarpone Cake brings the sunny vibes of lemon season with every forkful. Light, zesty, and beautifully balanced, it’s ideal for celebrations, special occasions, or just a weekend treat that feels a little extra.
💬 Tried it? Drop a comment or tag @chefmaniac on social to show off your citrus masterpiece!
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