Limoncello Mascarpone Cake Recipe

Introduction

This Limoncello Mascarpone Cake is a delightful combination of bright lemon flavors and creamy mascarpone filling. Light, fluffy, and subtly boozy, it’s perfect for a special occasion or a refreshing treat.

Ingredients

• 1 ¼ cups all-purpose flour
• 1 tsp baking powder
• 4 large eggs (separated)
• ¾ cup granulated sugar
• Zest of 2 lemons
• 2 tbsp lemon juice
• ¼ cup limoncello liqueur
• 8 oz mascarpone cheese
• 1 cup heavy cream
• ½ cup powdered sugar
• 1 tsp vanilla extract

Instructions

1. Step 1: Preheat oven to 350°F (175°C). Grease and line two 8-inch round cake pans.
2. Step 2: In a bowl, whisk together the flour and baking powder. Set aside.
3. Step 3: Beat the egg whites until soft peaks form. Set aside.
4. Step 4: In a separate bowl, beat the egg yolks with granulated sugar until pale and creamy. Stir in lemon zest, lemon juice, and ¼ cup of limoncello.
5. Step 5: Gently fold the dry ingredients into the yolk mixture, then carefully fold in the beaten egg whites until just combined.
6. Step 6: Divide the batter evenly between the prepared pans and bake for 22–25 minutes, or until a toothpick inserted in the center comes out clean. Let cool completely.
7. Step 7: To make the syrup, combine ¼ cup limoncello, ¼ cup water, and 2 tablespoons sugar in a small saucepan. Simmer until sugar dissolves and syrup slightly thickens. Allow to cool.
8. Step 8: Brush each cooled cake layer generously with the limoncello syrup to keep them moist and flavorful.
9. Step 9: Beat mascarpone cheese until smooth. Gradually add heavy cream, powdered sugar, and vanilla extract, beating until fluffy and spreadable.
10. Step 10: Layer the cake with the mascarpone filling between layers. Refrigerate for at least 4 hours before serving to allow flavors to meld.

Tips & Variations

• For a stronger lemon flavor, add extra lemon zest to the batter or mascarpone filling.
• If limoncello isn’t available, substitute with lemon extract or omit it for a non-alcoholic version.
• Decorate the cake with fresh lemon slices or candied lemon peel for an elegant touch.
• To speed cooling, place the cake layers in the fridge before assembling.

Storage

Store the assembled cake covered in the refrigerator for up to 3 days. The cake is best served chilled. If desired, bring to room temperature for 20 minutes before serving to soften the mascarpone filling.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cake ahead of time?

Yes, you can assemble the cake a day in advance and refrigerate it. This helps the flavors develop and makes serving easier.

Is it possible to freeze the cake?

Freezing is not recommended as the mascarpone filling can separate when thawed, affecting texture and taste.

Limoncello Mascarpone Cake Recipe

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★★★★★

4.4 from 58 reviews

This Limoncello Mascarpone Cake is a light and airy dessert featuring layers of lemon-infused sponge cake soaked in a sweet limoncello syrup and topped with a smooth mascarpone cream. Perfect for lemon lovers, it blends citrusy brightness with creamy richness for an elegant and refreshing treat.

• Author: Stella
• Prep Time: 20 minutes
• Cook Time: 25 minutes
• Total Time: 4 hours 45 minutes
• Yield: 8 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: Italian

Ingredients

Scale 1x2x3x

For the Cake

• 1 ¼ cups all-purpose flour
• 1 tsp baking powder
• 4 large eggs, separated
• ¾ cup granulated sugar
• Zest of 2 lemons
• 2 tbsp lemon juice
• ¼ cup limoncello liqueur

For the Syrup

• ¼ cup limoncello liqueur
• ¼ cup water
• 2 tbsp sugar

For the Mascarpone Filling

• 8 oz mascarpone cheese
• 1 cup heavy cream
• ½ cup powdered sugar
• 1 tsp vanilla extract

Instructions

1. Preheat Oven and Prepare Pans: Preheat your oven to 350°F (175°C). Grease and line two 8-inch round cake pans to prevent sticking.
2. Mix Dry Ingredients: In a bowl, whisk together the all-purpose flour and baking powder; set aside this dry mixture.
3. Beat Egg Whites: In a separate clean bowl, beat the egg whites until soft peaks form. Set aside carefully without overbeating.
4. Prepare Egg Yolks Mixture: In another bowl, beat the egg yolks with granulated sugar until the mixture becomes pale and creamy. Stir in lemon zest, lemon juice, and limoncello liqueur for a burst of citrus flavor.
5. Combine Ingredients: Gently fold the dry flour mixture into the yolk mixture until just combined. Then carefully fold in the beaten egg whites to maintain the batter’s light texture.
6. Bake the Cake Layers: Divide the batter evenly between the prepared pans. Bake in the preheated oven for 22–25 minutes, or until a toothpick inserted in the center comes out clean. Allow the cakes to cool completely before proceeding.
7. Make Limoncello Syrup: Simmer ¼ cup limoncello liqueur, ¼ cup water, and 2 tablespoons sugar together until the sugar dissolves and the syrup thickens slightly. Let it cool to room temperature.
8. Soak Cake Layers: Generously brush each cooled cake layer with the limoncello syrup to infuse them with moistness and flavor.
9. Prepare Mascarpone Cream: Beat the mascarpone cheese until smooth. Gradually add heavy cream, powdered sugar, and vanilla extract while continuing to beat until the mixture is fluffy and creamy.
10. Assemble and Chill: Layer one cake with a portion of the mascarpone cream, then top with the second cake layer. Cover and refrigerate the entire cake for at least 4 hours to allow the flavors to meld and the filling to set before serving.

Notes

• Ensure the egg whites are beaten to soft peaks but not overbeaten for a light cake texture.
• The limoncello syrup adds moisture and enhances the lemon flavor, so apply it generously.
• You can substitute limoncello with lemonade or a lemon syrup for a non-alcoholic version.
• Chilling the cake overnight will improve the depth of flavor and texture.
• Use fresh lemons for the zest and juice to maximize citrus brightness.

Keywords: Limoncello cake, mascarpone dessert, lemon cake, Italian cake, citrus sponge cake, limoncello syrup, creamy cake filling