Limoncello Cake with Mascarpone Frosting Recipe
If you’re in the mood for a dessert that sings with bright citrus flavor and Italian charm, this Limoncello Cake with Mascarpone Frosting is about to become your new favorite treat. Each forkful is tender, sunny, and rich without ever feeling too heavy, laced with real lemon essence from zest to juice to that iconic splash of Limoncello. Topped with a cloud-like mascarpone frosting, this cake is a true celebration—perfect for gatherings, special occasions, or simply brightening up any day.
Ingredients You’ll Need
The beauty of this Limoncello Cake with Mascarpone Frosting is in its simple ingredients, each playing a unique role in creating layers of flavor and irresistible texture. Don’t skip any of these—together they create a dessert that’s the very definition of sunshine on a plate.
- All-purpose flour: The backbone of the cake, providing structure while still keeping things light and fluffy.
- Baking powder: Helps the cake rise beautifully for that irresistible, tender crumb.
- Salt: Just a pinch heightens all the fresh citrus notes and balances the sweetness.
- Granulated sugar: Adds sweetness and when rubbed with lemon zest, infuses the entire cake with citrusy fragrance.
- Zest of 2 lemons: Nothing beats the flavor impact and aromatic oils of fresh lemon zest.
- Large eggs (room temperature): Eggs add richness and help everything bind together for a lovely, moist cake.
- Olive oil: A touch of good olive oil brings subtle fruitiness and a tender crumb (yes, really—don’t be afraid!).
- Limoncello: The star of the show; this Italian lemon liqueur intensifies that sunny flavor and keeps things extra moist.
- Fresh lemon juice: Tangy and bright, this gives the cake its signature citrus zing.
- Sour cream (room temperature): For even more moisture and a gentle tang that balances all that sweet lemon.
- Mascarpone cheese: The heart of the frosting—creamy, mild, and perfectly lush.
- Powdered sugar: Dissolves seamlessly into the frosting so it’s silky and sweet (without any grittiness).
- Vanilla extract: Adds warmth and complexity to the mascarpone frosting.
- Cold heavy whipping cream: Whipped in for a lighter, almost mousse-like frosting texture.
- Lemon curd (optional): Swirl or drizzle on top for dazzling presentation and an extra pop of tart lemon flavor.
How to Make Limoncello Cake with Mascarpone Frosting
Step 1: Preheat and Prep Your Pan
Start by setting your oven to 350°F (175°C). Grease a 9-inch round springform or regular cake pan and line it with parchment for easy release. Getting your pan ready first means you can move fast once your batter is mixed, ensuring your cake rises perfectly!
Step 2: Whisk and Combine the Dry Ingredients
Grab a medium bowl and whisk together the flour, baking powder, and salt. This quick step means your leavening agents are spread evenly, ensuring every bite of your limoncello cake is fluffy and even.
Step 3: Infuse the Sugar with Lemon Zest
In a large mixing bowl, add the granulated sugar and the zest of two lemons. Use your fingers to really rub the zest into the sugar—this releases essential oils and maximizes citrusy flavor. This is one of the secret steps to a truly spectacular Limoncello Cake with Mascarpone Frosting!
Step 4: Add the Wet Ingredients
To your lemony sugar, whisk in the eggs and beat for 2–3 minutes until the mixture becomes pale and slightly thickened. Next, stream in your olive oil slowly for smooth blending, then add limoncello, fresh lemon juice, and sour cream. Mix until everything is just combined—your batter will already smell incredible.
Step 5: Bring the Batter Together
Gently fold the dry ingredients into the wet mixture with a spatula, being careful not to overmix. Overmixing can make the cake dense instead of cloudlike, so fold just until you no longer see streaks of flour. Pour the batter into your prepared pan and smooth the top.
Step 6: Bake the Cake
Slide your pan into the oven and bake for 35–45 minutes. You’re looking for a golden top and a toothpick inserted in the center to come out clean. Let the cake cool in the pan for 15 minutes before turning it out to cool completely. This waiting is the hardest part but necessary so your mascarpone frosting won’t melt!
Step 7: Make the Mascarpone Frosting
Once the cake is completely cool, whip your mascarpone until smooth, then add powdered sugar and vanilla. Slowly stream in the cold whipping cream, beating until the frosting is thick and billowy. The result is a luxurious topping that makes this Limoncello Cake with Mascarpone Frosting absolutely irresistible.
Step 8: Frost and Decorate
Spread the frosting generously over the cooled cake. For an extra burst of lemon, swirl or drizzle lemon curd on top. If you’re feeling fancy, use a spoon to create pretty waves or a swirling pattern. Step back, admire your masterpiece, then dig in!
How to Serve Limoncello Cake with Mascarpone Frosting
Garnishes
The finishing touches can really set your Limoncello Cake with Mascarpone Frosting apart. Try scattering a little more lemon zest over the top, adding candied lemon slices, or a light dusting of powdered sugar for that “one more slice, please” appeal.
Side Dishes
This cake is gorgeous on its own, but fresh berries—especially raspberries or blueberries—make a colorful, tangy contrast. If it’s a special occasion, a flute of bubbly prosecco or a little pour of chilled Limoncello on the side is pure delight.
Creative Ways to Present
Consider cutting the cake into small squares for a party platter, or layering slices in glasses with extra mascarpone frosting and berries for a portable trifle. You can even use edible flowers or mint leaves as a playful, summery accent.
Make Ahead and Storage
Storing Leftovers
If you have leftovers (lucky you!), keep the cake in an airtight container in the fridge. This helps the mascarpone frosting hold its texture and keeps the cake fresh for up to five days. The flavors deepen and blend, making each piece just as delicious—if not more—than the first.
Freezing
If you’d like to freeze your Limoncello Cake with Mascarpone Frosting, do so before frosting for best results. Wrap cooled cake layers tightly in plastic wrap and freeze for up to two months. Thaw overnight in the fridge, then frost just before serving for a just-baked taste.
Reheating
This cake is divine served cold or at room temperature. If you prefer it a bit warmer (minus the frosting), microwave an unfrosted slice for 10–15 seconds. Be sure to add frosting after reheating, so it stays light and airy.
FAQs
Can I make Limoncello Cake with Mascarpone Frosting without alcohol?
Absolutely! Replace the limoncello with extra lemon juice, and maybe a touch more vanilla. Your cake will still burst with lemony brightness and be 100 percent family friendly.
What if I can’t find mascarpone?
No mascarpone? Cream cheese is a decent substitute. It’s tangier than mascarpone, so you might want to add a splash of cream or a bit of extra powdered sugar for balance.
Can I use store-bought lemon curd for the topping?
Definitely! Store-bought lemon curd works beautifully as a swirl or drizzle over your cake, saving time without sacrificing that glorious citrus zing.
Is olive oil really necessary or can I use another oil?
Olive oil gives the cake subtle depth and keeps it moist, but if you prefer, you can use a neutral oil like canola. Still, for that hint of fruitiness and authentic Italian character, olive oil is the way to go.
Can I bake this recipe as cupcakes or a loaf cake?
Yes, you can! Just divide the batter among cupcake tins (adjust bake time to about 18–22 minutes) or pour into a loaf pan (bake 45–55 minutes). Test frequently so you don’t overbake your Limoncello Cake with Mascarpone Frosting in its new form.
Final Thoughts
If you make just one show-stopping citrus dessert this season, let it be Limoncello Cake with Mascarpone Frosting. It brings sunshine to your table in the most decadent way, and every bite is infused with the warmth of Italy. I hope you’ll give this beauty a try and share a slice (or two) with your favorite people—you just might start a delicious new tradition.
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Limoncello Cake with Mascarpone Frosting Recipe
- Total Time: 55 minutes
- Yield: 16 servings 1x
- Diet: Vegetarian
Description
Indulge in the delightful flavors of this Limoncello Cake with Mascarpone Frosting. This moist and zesty cake, infused with limoncello liqueur and topped with a creamy mascarpone frosting, is a perfect treat for any occasion.
Ingredients
Cake:
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 1/4 cups granulated sugar
- Zest of 2 lemons
- 3 large eggs at room temperature
- 3/4 cup olive oil
- 1/2 cup limoncello
- 1/4 cup fresh lemon juice
- 1/4 cup sour cream at room temperature
Frosting:
- 8 oz mascarpone cheese
- 1 cup powdered sugar
- 2 teaspoons vanilla extract
- 1 cup cold heavy whipping cream
- 1/4–1/2 cup lemon curd (optional for drizzling or swirl)
Instructions
- Preheat oven: Preheat oven to 350°F. Grease and line a 9-inch round springform or cake pan with parchment paper.
- Mix dry ingredients: In a medium bowl, whisk together flour, baking powder, and salt.
- Prepare wet ingredients: In a large bowl, rub lemon zest into the sugar, then whisk in eggs until light. Slowly add olive oil, limoncello, lemon juice, and sour cream.
- Combine ingredients: Gently fold in dry ingredients until just incorporated. Pour batter into pan and bake for 35–45 minutes.
- Make frosting: Beat mascarpone until smooth, add powdered sugar, vanilla, then slowly stream in heavy cream until fluffy. Frost cooled cake and drizzle with lemon curd if desired.
Notes
- Avoid overmixing for a tender crumb.
- For extra lemon flavor, brush cooled cake with additional limoncello before frosting.
- Store frosted cake in the refrigerator for up to 5 days; unfrosted cake can be frozen for up to 2 months.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 slice
- Calories: 360
- Sugar: 28 g
- Sodium: 120 mg
- Fat: 18 g
- Saturated Fat: 9 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 42 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 45 mg
