Limoncello Mascarpone Cake

The first time I attempted this cake, I was hosting a summer dinner party and desperately wanted to impress my Italian neighbors. I'd just returned from Amalfi with a bottle of homemade limoncello, and something about those bright yellow lemons dangling from trees along the coast stuck with me. The cake turned out slightly lopsided but disappeared in minutes, with my neighbor Maria actually asking for seconds. Now I make it every chance I get, and my kitchen always smells like sunny lemons for days.

Last Christmas, my sister requested this instead of the usual holiday cookies, and our entire family sat around the table in quiet contentment while snow fell outside. My nephew usually skips dessert but went back for a third slice, and my mom asked me to write down the recipe right then and there on a napkin. Theres something about the bright lemon flavor cutting through all that rich creaminess that makes people pause and really savor each bite.

Ingredients

• Allpurpose flour: The backbone of your sponge cake, dont pack it down when measuring or your cake will turn dense
• Granulated sugar: Essential not just for sweetness but for creating that airy structure when beaten with eggs
• Large eggs: Must be at room temperature or they wont whip up properly and your cake wont achieve that fluffy texture
• Whole milk: Adds moisture and richness to the sponge, though I've used almond milk in a pinch with decent results
• Unsalted butter: Melted and cooled creates tenderness, and cooling it first prevents scrambling the eggs
• Baking powder: Gives the cake its lift, make sure its fresh by checking the expiration date
• Salt: Just a pinch enhances all the other flavors and balances sweetness
• Lemon zest: Freshly grated only, never bottled, as the oils in the zest carry all the bright flavor
• Vanilla extract: Use pure extract, not imitation, as it provides that warm comforting background note
• Water: Forms the base of your simple syrup
• More granulated sugar: For the syrup, this keeps the cake incredibly moist and adds sweetness balance
• Limencello liqueur: The star of the show, quality matters here so spring for something youd actually drink
• Heavy cream: Must be cold cold cold to whip properly, I even chill my mixing bowl beforehand
• Mascarpone cheese: This Italian cream cheese is what makes the frosting taste like something from a Roman bakery
• Powdered sugar: Sweetens the frosting while keeping it smooth and silky without graininess
• More lemon zest: Brightens the creamy frosting and makes every bite feel fresh
• More vanilla extract: Rounds out the filling with that familiar warmth everyone loves

Instructions

Prepare your oven and pans:

Preheat your oven to 350°F (175°C) and generously grease two 8inch round cake pans with butter, then line the bottoms with parchment paper circles so nothing sticks.

Mix your dry ingredients:

In a medium bowl, whisk together the flour, baking powder, and salt until well combined, then set aside.

Create the fluffy egg base:

Beat eggs and sugar with an electric mixer on high speed for 57 minutes until the mixture is pale yellow and has tripled in volume.

Gently fold everything together:

Add dry ingredients, lemon zest, and vanilla, folding gently with a spatula, then add melted butter and milk mixing just until combined.

Bake until golden:

Divide batter evenly between prepared pans and bake for 2530 minutes until a toothpick inserted in the center comes out clean.

Cool the cakes properly:

Let cakes cool in pans for 10 minutes, then turn out onto wire racks to cool completely before filling.

Make the limencello syrup:

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

Prepare the luscious filling:

Whip cold heavy cream to soft peaks in a chilled bowl, then whisk mascarpone, powdered sugar, lemon zest, and vanilla until smooth before folding whipped cream into the mascarpone mixture.

Assemble like a pro:

Slice each cake horizontally for four thin layers if you want extra height, then place first layer on a serving plate, brush generously with syrup, and spread filling over the cake, repeating with remaining layers and finishing with frosting on top and sides.

Add the finishing touches:

Decorate with fresh lemon slices, extra zest, white chocolate curls, or delicate edible flowers if you want to impress your guests.

Chill for perfection:

Refrigerate the assembled cake for at least 1 hour before serving so all the flavors meld together and the cake becomes easier to slice cleanly.

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This cake has become my goto for birthdays now because something about the combination of tangy limencello and sweet creamy frosting just feels celebratory. I made it for my best friend's engagement party last spring, and her grandmother who actually lived in Italy for twenty years told me it reminded her of her favorite bakery in Rome. That might be the best cooking compliment I've ever received.

Making It Ahead

The beauty of this cake is that it actually improves with time, so feel free to bake the sponge layers a day in advance and wrap them tightly in plastic wrap at room temperature. The frosting can also be prepared a day ahead and kept refrigerated, though you might need to whisk it briefly before spreading to restore its creamy texture.

Getting That Bakery Look

Apply a thin crumb coat of frosting first and chill for 15 minutes before adding the final layer for perfectly smooth sides. An offset spatula dipped in hot water and wiped dry creates those gorgeous swooshes and professionallooking texture on top of the cake.

Serving Suggestions

Pair each slice with a small glass of chilled limencello or a sweet Moscato dAsti to echo the flavors in the cake. I love serving this after a rich Italian dinner because the bright citrus cuts through all the heavy pasta and meat courses beautifully.

• Bring the cake to room temperature for about 20 minutes before serving so the frosting becomes soft and luxurious again
• Use a sharp knife dipped in hot water and wiped clean between slices for perfectly neat servings
• Store any leftovers in the refrigerator for up to 3 days, though Ive never had this cake last longer than a day

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Theres nothing quite like cutting into this cake and watching those creamy layers reveal themselves, especially when someone takes their first bite and their eyes light up. I hope this recipe finds its way into your regular rotation and creates as many happy memories for you as it has for me.

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 mixture. The cake will still have that lovely 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 for at least an hour before serving allows the flavors to meld and the texture to set properly.

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

Use a long serrated knife and gently saw through the middle of each cooled cake layer. Rotate the cake as you cut to ensure an even split. You can also use a cake leveler for more precise layers.

→ Can I use different pan sizes?

While the recipe is designed for 8-inch round pans, you can use different sizes. Just adjust the baking time accordingly - smaller pans will require less time, larger pans more time. The key is to test for doneness with a toothpick.

→ What's the best way to store leftovers?

Store the cake covered in the refrigerator for up to 3-4 days. The cake can be served chilled or brought to room temperature before serving. The flavors will continue to develop as it sits.