Limoncello Mascarpone Cake (Printable)
Italian-inspired cake featuring limoncello syrup, mascarpone cream, and light sponge layers with zesty lemon flavor.
# What You Need:
→ Sponge Cake
01 - 1 1/2 cups all-purpose flour
02 - 1 cup granulated sugar
03 - 6 large eggs, room temperature
04 - 1/2 cup whole milk
05 - 1/3 cup unsalted butter, melted and cooled
06 - 2 teaspoons baking powder
07 - 1/4 teaspoon salt
08 - Zest of 1 lemon
09 - 1 teaspoon vanilla extract
→ Limoncello Syrup
10 - 1/2 cup water
11 - 1/2 cup granulated sugar
12 - 1/3 cup limoncello liqueur
→ Mascarpone Filling & Frosting
13 - 1 1/2 cups heavy cream, cold
14 - 1 cup mascarpone cheese, cold
15 - 1/2 cup powdered sugar
16 - Zest of 1 lemon
17 - 1 teaspoon vanilla extract
→ Decoration
18 - Lemon slices or zest
19 - White chocolate curls
20 - Edible flowers
# How To Make It:
01 - Preheat the oven to 350°F. Grease and line two 8-inch round cake pans with parchment paper.
02 - In a medium bowl, whisk together flour, baking powder, and salt until well combined.
03 - In a large bowl, beat eggs and sugar with an electric mixer on high speed until pale and tripled in volume, approximately 5–7 minutes.
04 - Gently fold in the dry ingredients, lemon zest, and vanilla extract. Add melted butter and milk, mixing until just combined. Avoid overmixing to maintain cake texture.
05 - Divide batter evenly between prepared pans. Bake for 25–30 minutes, or until a toothpick inserted into the center comes out clean.
06 - Allow cakes to cool in pans for 10 minutes, then turn out onto wire racks to cool completely before assembly.
07 - In a small saucepan, heat water and sugar over medium heat until sugar completely dissolves. Remove from heat, cool slightly, then stir in limoncello.
08 - In a chilled bowl, whip heavy cream to soft peaks. In a separate bowl, whisk mascarpone, powdered sugar, lemon zest, and vanilla until smooth. Gently fold whipped cream into mascarpone mixture.
09 - Slice each cake horizontally in half for four thin layers. Place first layer on serving plate, brush generously with limoncello syrup, and spread a layer of mascarpone filling. Repeat with remaining layers, finishing with mascarpone frosting on top and sides.
10 - Decorate with lemon slices, zest, white chocolate curls, or edible flowers as desired. Refrigerate for at least 1 hour before serving to allow flavors to meld.
# Expert Suggestions:
01 -
- The mascarpone cream is impossibly light, like eating a cloud that happens to taste of lemon and happiness
- Everyone thinks you spent hours on something complicated, but the syrup does all the heavy lifting for moisture and flavor
02 -
- The syrup needs to be brushed onto warm cake layers for maximum absorption, but let them cool at least 10 minutes first or theyll fall apart
- Mascarpone can curdle if overmixed, so fold the whipped cream in gently and stop as soon as its combined
03 -
- Chill your mixing bowl and whisk in the freezer for 10 minutes before whipping the cream for faster, more stable peaks
- Room temperature eggs are nonnegotiable here, otherwise they will not whip up properly no matter how long you beat them