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A slice of Limoncello Mascarpone Cake showcasing creamy layers and lemon zest decor.

Limoncello Mascarpone Cake

A bright, citrusy layered cake infused with Limoncello liqueur and topped with a creamy mascarpone filling — tender, elegant, and perfect for spring or summer occasions.
Prep Time 30 minutes
Cook Time 25 minutes
Total Time 1 minute
Course Dessert
Cuisine Italian
Servings 10 slices
Calories 330 kcal

Equipment

  • Electric Mixer
  • Mixing Bowls
  • 9" Round Cake Pans

Ingredients
  

Cake Layers

  • cups all-purpose flour
  • 1 tsp baking powder
  • ½ tsp baking soda
  • ¼ tsp salt
  • 3 large eggs room temperature
  • 1 cup granulated sugar
  • 2 tbsp lemon zest about 2 lemons
  • ¼ cup Limoncello liqueur
  • ¼ cup heavy cream

Mascarpone Filling

  • 1 cup mascarpone cheese room temperature
  • ¼ cup Limoncello for filling
  • ¼ cup heavy cream cold
  • 2 tbsp powdered sugar

Optional Drizzle

  • ½ cup powdered sugar for drizzle
  • 1-2 tbsp Limoncello or lemon juice to thin drizzle

Instructions
 

  • Preheat the oven to 350°F (175°C). Grease and line two 9-inch round cake pans with parchment paper.
  • In a bowl, whisk together flour, baking powder, baking soda, and salt.
  • In a separate bowl, beat the eggs and sugar until pale and slightly thickened. Add lemon zest, Limoncello, and heavy cream; mix until smooth.
  • Fold the dry ingredients into the wet until just combined. Divide the batter evenly between the prepared pans and bake for 20–25 minutes or until a toothpick inserted in the center comes out clean.
  • Let the cakes cool completely in the pans on a rack.
  • For the mascarpone filling, beat mascarpone, Limoncello, cold heavy cream, and powdered sugar until smooth and slightly thickened.
  • Once the cake layers are cooled, spread a layer of mascarpone filling on one cake layer, top with the second layer, and spread remaining filling over the top or sides as desired.
  • Optional: Mix powdered sugar with a little Limoncello or lemon juice to make a thin drizzle, then drizzle over the cake.

Notes

This Italian-inspired dessert balances citrus brightness with creamy richness. Letting the mascarpone chill slightly before use helps achieve a smoother filling texture. The cake can be stored in the fridge up to 3 days due to the mascarpone. :contentReference[oaicite:1]{index=1}
Keyword Cake, Citrus, Limoncello, Mascarpone