If you’re looking to bring a little sunshine to your dessert table, this Limoncello Cake with Mascarpone Frosting is a showstopper that’s as luscious as it is bright. Imagine soft, lemony cake layers soaked with the sweet, fragrant zing of Limoncello, all wrapped up in a cloud of creamy mascarpone frosting. It’s the kind of cake that feels like a celebration—fresh, fluffy, and guaranteed to make everyone at the table ask for seconds.
Ingredients You’ll Need
Every component in this recipe is there for a reason, building layers of flavor and texture that make this cake unforgettable. From the citrusy punch of fresh lemons to the silky richness of mascarpone, each ingredient contributes to the magic of a truly memorable Limoncello Cake with Mascarpone Frosting.
- All-purpose flour: The backbone of the cake, providing structure and a tender crumb.
- Granulated sugar: Adds sweetness and helps create a light, airy texture in the cake layers.
- Baking powder: Ensures your cake rises beautifully for that perfect, fluffy bite.
- Salt: Just a touch brings out the vibrant flavors and balances the sweetness.
- Unsalted butter (room temperature): Gives richness, moisture, and a melt-in-your-mouth quality to each slice.
- Large eggs: Bind everything together and add incredible lift and moisture to the cake.
- Limoncello liqueur: The star ingredient, infusing every bite with a sweet-tart citrus kick.
- Zest and juice of 2 fresh lemons: Doubles down on that zesty lemon flavor and keeps the cake extra fresh.
- Mascarpone cheese: The secret to a luxuriously smooth, creamy frosting with a delicate tang.
- Heavy cream: Whips up to make the frosting light, fluffy, and totally irresistible.
- Vanilla extract: Adds warmth and rounds out the citrus notes in both cake and frosting.
How to Make Limoncello Cake with Mascarpone Frosting
Step 1: Prep Your Pans and Oven
Start by preheating your oven to 350°F (175°C). Grease two 9-inch round cake pans with butter or nonstick spray, then line the bottoms with parchment paper for easy release later. This little step ensures your Limoncello Cake with Mascarpone Frosting comes out flawless, not stuck!
Step 2: Mix the Dry Ingredients
In a medium bowl, whisk together the flour, baking powder, and salt until everything looks evenly combined. This not only distributes the leavening but also makes for a more tender, evenly risen cake.
Step 3: Cream Butter and Sugar
In a large bowl, cream together the butter and granulated sugar until light and fluffy. This process whips air into the mixture, giving the cake its beautiful lift. Add the eggs one at a time, mixing thoroughly after each, then pour in the Limoncello liqueur and fresh lemon juice for that unmistakable citrus aroma.
Step 4: Combine Wet and Dry Mixtures
Gradually add the dry ingredients to your wet mixture, stirring gently until everything is just blended. Over-mixing can make the cake dense, so stop as soon as you don’t see dry spots. Fold in the lemon zest for a final burst of brightness.
Step 5: Bake the Cake
Divide the batter evenly between your prepared pans. Smooth the tops, then bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean. Let the cakes cool in the pans for 10 minutes, then turn them out onto a wire rack to cool completely.
Step 6: Whip Up the Mascarpone Frosting
While the cakes cool, beat together the mascarpone cheese, heavy cream, powdered sugar, and vanilla extract until smooth, silky, and fluffy. This frosting is dreamy—light yet rich, with just the right amount of sweetness to complement the tangy cake.
Step 7: Assemble and Frost
Place one cake layer on your serving platter and spread a generous layer of mascarpone frosting over the top. Set the second cake layer on top, then frost the entire cake with the remaining frosting. For an extra flourish, smooth the sides or create swoops and swirls—it’s all about what makes you smile.
How to Serve Limoncello Cake with Mascarpone Frosting
Garnishes
This cake loves a little extra attention! Top with fresh lemon zest, thinly sliced lemons, or even a sprinkle of edible flowers for a pop of color. A dusting of powdered sugar or a scattering of fresh berries makes each slice even more inviting.
Side Dishes
Pair your Limoncello Cake with Mascarpone Frosting with a cup of espresso, a pot of hot tea, or a flute of sparkling prosecco for a truly Italian-style treat. If you want to go the extra mile, serve with a side of fresh berries or a scoop of lemon sorbet for an added citrusy touch.
Creative Ways to Present
Try making individual mini cakes or cupcakes for a sweet, personal touch at parties. You can also create a layered trifle with cubes of cake, mascarpone frosting, and lemon curd in pretty glasses. No matter how you present it, this cake is always the star of the show!
Make Ahead and Storage
Storing Leftovers
Keep any leftover Limoncello Cake with Mascarpone Frosting covered in the refrigerator. It stays moist and flavorful for up to three days—just make sure it’s in an airtight container so it doesn’t absorb any fridge odors.
Freezing
If you want to make the cake in advance, you can freeze the unfrosted layers wrapped tightly in plastic wrap and foil for up to two months. Thaw overnight in the fridge before frosting. Frosted cake can be frozen, but the texture of the mascarpone frosting might change slightly.
Reheating
While this cake is best enjoyed chilled or at room temperature, if you prefer a slightly warmer slice, pop it in the microwave for about 10 seconds. The frosting will get extra creamy and the citrus aroma will come alive!
FAQs
Can I use another citrus liqueur instead of Limoncello?
Absolutely! While Limoncello is classic, you can try other citrus liqueurs like orange-flavored Cointreau or Grand Marnier for a different twist. Just know the flavor will shift a bit, but the cake will still be delicious.
Is there a non-alcoholic version of this cake?
Yes! Substitute the Limoncello with extra lemon juice and a bit more sugar to keep the balance of sweetness and tartness. The cake will still have a lovely lemon flavor, just without the boozy kick.
Can I make this cake gluten-free?
Definitely. Swap the all-purpose flour for your favorite 1:1 gluten-free baking blend. Check that your baking powder is gluten-free as well, and you’ll have a stunning gluten-free Limoncello Cake with Mascarpone Frosting.
Can I prepare the mascarpone frosting in advance?
You sure can! Make the frosting up to a day ahead and store it in the refrigerator. Give it a gentle whisk before using to restore its fluffy texture.
How do I keep the cake layers moist?
The combination of Limoncello, lemon juice, and butter makes these layers naturally moist, but be sure not to overbake them. Check for doneness at the minimum bake time and remove from the oven as soon as a toothpick comes out clean.
Final Thoughts
If you’re ready to wow your friends and family with a dessert that’s bursting with fresh, citrusy flavor, give this Limoncello Cake with Mascarpone Frosting a try. It’s pure sunshine in every bite, and I promise—it’ll become a new favorite in your kitchen, too!
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Limoncello Cake with Mascarpone Frosting Recipe
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: Italian-inspired
- Diet: Vegetarian
Description
This Limoncello Cake with Mascarpone Frosting is a refreshing and moist dessert that perfectly balances the bright citrus flavors of lemons with the smooth richness of mascarpone cheese. Infused with Limoncello liqueur and fresh lemon zest and juice, it’s an elegant choice for any celebration or a sophisticated summer treat.
Ingredients
Dry Ingredients
- 2 cups all-purpose flour
- 2 tsp baking powder
- ½ tsp salt
Wet Ingredients
- ½ cup unsalted butter, room temperature
- 1 ½ cups granulated sugar
- 4 large eggs
- ¾ cup Limoncello liqueur
- Zest and juice of 2 fresh lemons
Frosting
- 8 oz mascarpone cheese
- 1 cup heavy cream
- 1 tsp vanilla extract
- ½ cup powdered sugar
Instructions
- Prepare the oven and pans: Preheat your oven to 350°F (175°C) and grease two 9-inch round cake pans thoroughly to prevent sticking.
- Mix dry ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt to evenly distribute the leavening agents and seasoning throughout the flour.
- Cream butter and sugar: In a separate large bowl, beat the unsalted butter and granulated sugar until the mixture becomes light and fluffy, which incorporates air and ensures a tender crumb.
- Add eggs and liquids: Add the eggs one at a time into the creamed mixture, mixing well after each addition. Then, pour in the Limoncello liqueur and fresh lemon juice, combining them thoroughly with the wet ingredients.
- Combine dry and wet ingredients: Gradually add the dry flour mixture to the wet ingredients, mixing gently until just blended to maintain the cake’s light texture.
- Bake the cake layers: Divide the batter evenly between the prepared pans. Bake in the preheated oven for 25-30 minutes or until a toothpick inserted into the center comes out clean.
- Prepare mascarpone frosting: While the cakes bake and cool, beat the mascarpone cheese, heavy cream, powdered sugar, and vanilla extract together in a bowl until the frosting is smooth and fluffy.
- Assemble the cake: Once the cake layers are completely cooled, spread a layer of mascarpone frosting over one cake layer, then place the second layer on top and frost the entire cake evenly for a beautiful finish.
Notes
- Ensure the butter is at room temperature for easy creaming with sugar.
- Use fresh lemons for the best flavor in zest and juice.
- Allow cakes to fully cool before frosting to prevent melting.
- Limoncello adds a distinct citrus flavor and alcohol content; to reduce alcohol, bake cakes slightly longer to let some alcohol evaporate.
- Store leftover cake covered in the refrigerator due to the dairy content in the frosting.
Nutrition
- Serving Size: 1 slice (1/12 of cake)
- Calories: 370
- Sugar: 30g
- Sodium: 140mg
- Fat: 22g
- Saturated Fat: 13g
- Unsaturated Fat: 7g
- Trans Fat: 0.5g
- Carbohydrates: 36g
- Fiber: 1.2g
- Protein: 5g
- Cholesterol: 110mg
