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Limoncello Mascarpone Cake: A Luxurious Italian-Inspired Citrus Delight
Why You’ll Love This Recipe
This exquisite Limoncello Mascarpone Cake combines the bright, zesty flavors of lemon with the rich creaminess of mascarpone cheese and the sweet, aromatic touch of Limoncello liqueur. Light, fluffy cake layers are delicately soaked in Limoncello syrup, filled with silky mascarpone frosting, and finished with a tangy lemon glaze.
Perfect for special occasions, dinner parties, or whenever you crave a sophisticated dessert that balances sweet and tangy flavors perfectly. This showstopping cake will transport you straight to the sunny Amalfi Coast with every heavenly bite!
Recipe Details
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Chilling Time: 2 hours
- Total Time: 3 hours
- Servings: 12 slices
- Calories: 420 kcal per slice
Limoncello Mascarpone Cake
Servings
12
servingsPrep time
30
minutesCooking time
25
minutesCalories
420
kcalIngredients
- For the Lemon Cake
2 cups all-purpose flour
1½ teaspoons baking powder
½ teaspoon baking soda
¼ teaspoon salt
¾ cup unsalted butter, softened
1½ cups granulated sugar
3 large eggs, room temperature
2 teaspoons pure vanilla extract
2 tablespoons fresh lemon juice
1 tablespoon lemon zest (from approximately 2 lemons)
¾ cup buttermilk, room temperature
- For the Limoncello Syrup
¼ cup Limoncello liqueur
2 tablespoons granulated sugar
- For the Mascarpone Frosting
8 oz mascarpone cheese, room temperature
1 cup heavy whipping cream, cold
½ cup powdered sugar
1 teaspoon vanilla extract
- For the Lemon Glaze
1 cup powdered sugar
2 tablespoons fresh lemon juice
1 tablespoon Limoncello (optional)
Directions
- Preparing the Lemon Cake
- Preheat the oven to 350°F (175°C). Grease two 8-inch round cake pans and line the bottoms with parchment paper.
- Mix dry ingredients: In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
- Cream butter and sugar: In a large bowl, beat the softened butter and granulated sugar with an electric mixer until light and fluffy, about 3-4 minutes.
- Add eggs and flavorings: Beat in eggs one at a time, ensuring each is fully incorporated before adding the next. Mix in vanilla extract, lemon juice, and lemon zest.
- Alternate dry ingredients and buttermilk: Gradually add the flour mixture to the butter mixture in three parts, alternating with the buttermilk. Begin and end with the flour mixture, mixing just until combined after each addition.
- Bake the cakes: Divide batter evenly between prepared pans. Bake for 23-25 minutes, or until a toothpick inserted in the center comes out clean.
- Cool slightly: Allow cakes to cool in pans for 10 minutes before transferring to wire racks.
- Making the Limoncello Syrup
- Mix ingredients: While cakes are still warm, combine Limoncello and sugar in a small saucepan over low heat. Stir until sugar is completely dissolved.
- Apply to warm cakes: Using a pastry brush, generously brush the warm syrup over the tops of both cake layers. Allow cakes to cool completely.
- Creating the Mascarpone Frosting
- Beat mascarpone: In a large bowl, beat mascarpone cheese until smooth.
- Whip cream separately: In another chilled bowl, whip heavy cream, powdered sugar, and vanilla extract until soft peaks form.
- Combine carefully: Gently fold the whipped cream mixture into the mascarpone until smooth and well blended. Be careful not to overmix.
- Chill if needed: If the frosting seems too soft, refrigerate for 15-20 minutes before assembling the cake.
- Preparing the Lemon Glaze
- Mix ingredients: In a small bowl, whisk together powdered sugar, lemon juice, and Limoncello (if using) until smooth and pourable. Adjust consistency with more sugar or lemon juice as needed.
- Assembling the Cake
- Level cakes if needed: If your cake layers have domed tops, use a serrated knife to level them.
- Start layering: Place one cake layer on a serving plate or cake stand.
- Add frosting: Spread approximately 1 cup of mascarpone frosting evenly over the first layer.
- Complete the cake: Place the second cake layer on top, pressing gently to secure.
- Frost the cake: Cover the top and sides of the cake with the remaining mascarpone frosting, creating a smooth or textured finish as desired.
- Add the glaze: Pour the lemon glaze over the top of the cake, allowing it to drip down the sides slightly.
- Garnish if desired: Decorate with lemon slices, zest, or edible flowers.
- Chill before serving: Refrigerate the cake for at least 2 hours before serving to allow the flavors to meld and the frosting to set.
Notes
- Room temperature ingredients: Ensure butter, eggs, and mascarpone are at room temperature for the smoothest texture.
Don't overmix: Mix just until ingredients are combined to avoid a dense cake.
Zest first, juice second: Always zest your lemons before juicing them.
Chill the bowl and beaters: For the best whipped cream results, chill your bowl and beaters in the freezer for 15 minutes before whipping.
Alcohol-free option: Replace Limoncello with lemon syrup made from lemon juice and sugar for an alcohol-free version.
Make ahead: This cake tastes even better the next day as flavors have time to develop.
Ingredients
For the Lemon Cake
- 2 cups all-purpose flour
- 1½ teaspoons baking powder
- ½ teaspoon baking soda
- C; teaspoon salt
- ¾ cup unsalted butter, softened
- 1½ cups granulated sugar
- 3 large eggs, room temperature
- 2 teaspoons pure vanilla extract
- 2 tablespoons fresh lemon juice
- 1 tablespoon lemon zest (from approximately 2 lemons)
- ¾ cup buttermilk, room temperature
For the Limoncello Syrup
- ¼ cup Limoncello liqueur
- 2 tablespoons granulated sugar
For the Mascarpone Frosting
- 8 oz mascarpone cheese, room temperature
- 1 cup heavy whipping cream, cold
- D; cup powdered sugar
- 1 teaspoon vanilla extract
For the Lemon Glaze
- 1 cup powdered sugar
- 2 tablespoons fresh lemon juice
- 1 tablespoon Limoncello (optional)
Equipment Needed
- Two 8-inch round cake pans
- Parchment paper
- Electric mixer (stand or hand)
- Mixing bowls
- Zester/microplane
- Pastry brush
- Offset spatula
- Cake stand or serving plate
- Wire cooling rack
Step-by-Step Instructions
Preparing the Lemon Cake
- Preheat the oven to 350°F (175°C). Grease two 8-inch round cake pans and line the bottoms with parchment paper.
- Cream butter and sugar: In a large bowl, beat the softened butter and granulated sugar with an electric mixer until light and fluffy, about 3-4 minutes.
- Add eggs and flavorings: Beat in eggs one at a time, ensuring each is fully incorporated before adding the next. Mix in vanilla extract, lemon juice, and lemon zest.
- Bake the cakes: Divide batter evenly between prepared pans. Bake for 23-25 minutes, or until a toothpick inserted in the center comes out clean.
- Cool slightly: Allow cakes to cool in pans for 10 minutes before transferring to wire racks.
- Mix ingredients: While cakes are still warm, combine Limoncello and sugar in a small saucepan over low heat. Stir until sugar is completely dissolved.
- Apply to warm cakes: Using a pastry brush, generously brush the warm syrup over the tops of both cake layers. Allow cakes to cool completely.
Creating the Mascarpone Frosting
- Beat mascarpone: In a large bowl, beat mascarpone cheese until smooth.
- Combine carefully: Gently fold the whipped cream mixture into the mascarpone until smooth and well blended. Be careful not to overmix.
- Chill if needed: If the frosting seems too soft, refrigerate for 15-20 minutes before assembling the cake.
- Mix ingredients: In a small bowl, whisk together powdered sugar, lemon juice, and Limoncello (if using) until smooth and pourable. Adjust consistency with more sugar or lemon juice as needed.
Assembling the Cake
- Level cakes if needed: If your cake layers have domed tops, use a serrated knife to level them.
- Start layering: Place one cake layer on a serving plate or cake stand.
- Complete the cake: Place the second cake layer on top, pressing gently to secure.
- Frost the cake: Cover the top and sides of the cake with the remaining mascarpone frosting, creating a smooth or textured finish as desired.
- Garnish if desired: Decorate with lemon slices, zest, or edible flowers.
- Chill before serving: Refrigerate the cake for at least 2 hours before serving to allow the flavors to meld and the frosting to set.
- Room temperature ingredients: Ensure butter, eggs, and mascarpone are at room temperature for the smoothest texture.
- Don’t overmix: Mix just until ingredients are combined to avoid a dense cake.
- Zest first, juice second: Always zest your lemons before juicing them.
- Alcohol-free option: Replace Limoncello with lemon syrup made from lemon juice and sugar for an alcohol-free version.
- Make ahead: This cake tastes even better the next day as flavors have time to develop.
- Refrigerate: Store covered in the refrigerator for up to 3 days.
- Freezing: This cake can be frozen (without glaze) for up to 1 month. Thaw overnight in the refrigerator and add fresh glaze before serving.
FAQs
Can I make this cake without alcohol?
Yes! Replace Limoncello with lemon syrup made from equal parts lemon juice and sugar.
s="wp-block-heading">Can I make this cake in advance?
Absolutely! This cake actually improves with time as the flavors meld. Make it up to 2 days ahead and store in the refrigerator.
Why did my mascarpone frosting curdle?
This usually happens when the mascarpone is too cold or the ingredients are overbeaten. Ensure mascarpone is at room temperature and fold gently.
What can I substitute for mascarpone cheese?
In a pinch, you can use cream cheese mixed with a little heavy cream, though the flavor will be slightly different.
s="wp-block-heading">How do I store leftover cake?
Keep it refrigerated in an airtight container or covered with plastic wrap for up to 3 days.
