Limoncello Mascarpone Cake – A Decadent Citrus Delight

A Taste of Italy: The Origins of Limoncello, Mascarpone Cake

Limoncello Mascarpone Cake is a rich, Italian-inspired dessert that marries the zesty brightness of Limoncello liqueur with the smooth, creamy texture of mascarpone cheese. This indulgent cake, layered with lemon-soaked sponge and fluffy mascarpone frosting, hails from the sun-soaked Amalfi Coast, where Limoncello is a regional treasure. Perfect for celebrations or elegant dinners, this cake brings a vibrant burst of citrusy flavor in every bite, offering a balanced sweetness and tang that is unmistakably Mediterranean.

Ingredients for Limoncello Mascarpone Cake

To create the ultimate Limoncello Mascarpone Cake, we will prepare three components: the sponge cake layers, the Limoncello soaking syrup, and the mascarpone cream filling and frosting.

For the Sponge Cake:

• 2 cups cake flour, sifted
• 2 tsp baking powder
• ½ tsp salt
• 4 large eggs, at room temperature
• 1 ½ cups granulated sugar
• ½ cup unsalted butter, melted and cooled
• 1 tbsp lemon zest (from organic lemons)
• ½ cup whole milk
• 2 tbsp fresh lemon juice
• 1 tsp vanilla extract

For the Limoncello Soaking Syrup:

• ½ cup Limoncello liqueur
• ¼ cup water
• ¼ cup granulated sugar
• 1 tbsp lemon juice

For the Mascarpone Cream Filling and Frosting:

• 16 oz mascarpone cheese, chilled
• 2 cups heavy whipping cream
• 1 cup powdered sugar, sifted
• 1 tsp vanilla extract
• 2 tbsp Limoncello
• Optional: yellow gel food coloring for a sunny hue

For Garnish (Optional but Recommended):

• Candied lemon slices
• Fresh mint leaves
• White chocolate curls
• Edible flowers

Step-by-Step Instructions to Make Limoncello Mascarpone Cake

Step 1: Prepare the Sponge Cake

1. Preheat the oven to 350°F (175°C). Grease and flour two 8-inch round cake pans and line the bottoms with parchment paper.
2. In a medium bowl, whisk together the cake flour, baking powder, and salt.
3. In a large mixing bowl, beat the eggs and sugar together using a stand mixer on high speed for about 8–10 minutes until thick, pale, and tripled in volume.
4. Gently fold in the lemon zest, vanilla extract, lemon juice, and half of the flour mixture.
5. Add the milk and the remaining flour mixture. Mix until just incorporated—avoid overmixing.
6. Drizzle in the melted butter, folding gently to maintain the airy texture.
7. Divide the batter evenly between the prepared pans and bake for 25–30 minutes, or until a toothpick inserted comes out clean.
8. Let the cakes cool in the pans for 10 minutes, then remove and allow them to cool completely on wire racks.

Step 2: Make the Limoncello Soaking Syrup

1. In a small saucepan over medium heat, combine water, sugar, and lemon juice.
2. Stir until the sugar is fully dissolved, then remove from heat and stir in the Limoncello.
3. Let the syrup cool to room temperature.

Step 3: Whip the Mascarpone Cream Filling

1. In a chilled mixing bowl, beat the heavy cream on medium-high speed until soft peaks form.
2. In another bowl, combine the mascarpone cheese, powdered sugar, vanilla extract, and Limoncello. Whisk until smooth and creamy.
3. Gently fold the whipped cream into the mascarpone mixture in three additions, creating a light, fluffy frosting.
4. Optional: Add a touch of yellow food coloring to enhance the lemony appearance.

Step 4: Assemble the Cake

1. Using a serrated knife, level the tops of the sponge cakes if needed.
2. Place one cake layer on a serving platter or cake board.
3. Brush the entire surface with a generous amount of Limoncello syrup.
4. Spread a thick layer of mascarpone cream evenly on top.
5. Repeat with the second layer: soak with syrup, then frost the top and sides with remaining cream.
6. Use an offset spatula to smooth the frosting to your desired finish.

Step 5: Chill and Garnish

1. Refrigerate the assembled cake for at least 4 hours, preferably overnight, to allow the flavors to meld and the cream to set.
2. Before serving, decorate with candied lemon slices, white chocolate curls, fresh mint, or edible flowers for an elegant finish.

Serving and Storage Tips

• Serve the Limoncello Mascarpone Cake chilled for the best texture and flavor.
• Store in an airtight container in the refrigerator for up to 4 days.
• This cake does not freeze well due to the mascarpone cream—best enjoyed fresh.

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Why This Limoncello Mascarpone Cake Stands Out

This cake captures the essence of Italian pastry craftsmanship with its light, citrus-infused sponge, silky mascarpone cream, and refreshing Limoncello drizzle. Whether served at a spring brunch, summer soirée, or elegant dinner party, it leaves a lasting impression with its balance of tart and sweet, its sumptuous layers, and a visual appeal worthy of a bakery showcase.