Limoncello mascarpone cake is a light, citrusy dessert that combines the bright flavor of lemon with the rich creaminess of mascarpone. With its moist lemon sponge and luscious mascarpone filling, this cake offers the perfect harmony of citrus brightness and creamy richness. Whether served at brunch, afternoon tea, or as a show-stopping finale to a dinner party, this cake is sure to impress. With simple ingredients and an easy-to-follow recipe, you can recreate this Italian-inspired treat at home. Follow along to create this stunning dessert that tastes like pure sunshine in every bite.
Table of contents
Ingredient lineup
Making an alcohol-free limoncello mascarpone cake is all about keeping the bright, citrusy flavors while ensuring a moist, fluffy texture. Here’s everything you need to create this refreshing, lemon-infused dessert, along with substitutions for different dietary needs.
The essentials
- All-purpose flour: provides structure for a soft yet sturdy cake.
(Substitute: cake flour for a lighter texture.) - Baking powder: helps the cake rise, keeping it airy and fluffy.
- Unsalted butter: adds richness and enhances the lemon flavor.
(Substitute: coconut oil for a dairy-free option.) - Granulated sugar: balances the tartness of the lemons with the perfect amount of sweetness.
(Substitute: coconut sugar for a caramel-like depth.) - Eggs: provide structure, moisture, and richness.
(Substitute: flax eggs for a vegan alternative.) - Whole milk: keeps the cake moist while adding a subtle creaminess.
(Substitute: almond or oat milk for a dairy-free version.) - Lemon zest and juice: the star ingredients that add a natural citrus brightness.
Filling
- Mascarpone cheese: creates a creamy, rich filling that pairs perfectly with lemon.
(Substitute: cream cheese for a tangier option or coconut cream for dairy-free.) - Heavy cream: whipped to perfection to create a light and airy mascarpone filling.
(Substitute: full-fat coconut milk for a non-dairy version.) - Powdered sugar: adds sweetness and a silky texture to the mascarpone filling.
- Vanilla extract: enhances the flavors with a warm, sweet depth.
(Substitute: almond extract for a nuttier undertone.)
Optional flavor boosters
- Lemon extract: intensifies the citrus flavor without adding extra acidity.
- Greek yogurt: adds tang and moisture to the cake for an extra tender crumb.
- Honey or maple syrup: a natural sweetener that pairs beautifully with lemon.
Optional toppings
- Powdered sugar: a light dusting on top adds elegance and a touch of sweetness.
- Lemon slices: a fresh, decorative garnish that highlights the citrus theme.
- Fresh mint leaves: adds a pop of color and a refreshing contrast to the creamy cake.
Step-by-step directions
This limoncello mascarpone cake is easy to make with just a few steps. Follow this guide for a soft, lemony cake layered with a creamy mascarpone filling.
Prepare the cake batter
Preheat the oven to 350°F (175°C) and grease two 8-inch cake pans, lining them with parchment paper. In a bowl, whisk together flour, baking powder, and salt. In a separate bowl, beat butter and sugar until light and fluffy, then mix in the eggs one at a time. Stir in lemon zest, lemon juice, and vanilla extract. Gradually add the dry ingredients and milk, alternating between the two and mixing until just combined; avoid overmixing for a light, tender cake.
Bake the cakes
Evenly divide the batter between the prepared cake pans and bake for 22–25 minutes, until a toothpick inserted in the center comes out clean. Let them cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
Make the mascarpone filling
In a bowl, beat mascarpone cheese, powdered sugar, and vanilla extract until smooth. In a separate bowl, whip heavy cream until soft peaks form. Gently fold the whipped cream into the mascarpone mixture until fully combined. Refrigerate the filling while the cakes cool.
Assemble the cake
Place one cake layer on a serving plate. Spread an even layer of mascarpone filling over the top. Place the second cake layer on top and spread the remaining filling over the cake. Dust with powdered sugar and garnish with lemon slices and mint leaves if desired.
Chill and serve
Refrigerate the cake for at least 30 minutes before slicing to allow the flavors to meld. Enjoy your homemade alcohol-free limoncello mascarpone cake chilled for a refreshing bite or at room temperature for a softer, melt-in-your-mouth experience.
Pro oh là là tips
Want to make your limoncello mascarpone cake even more irresistible? Try these creative twists and delicious pairings!
Customization and variations
- Make it extra moist: brush the cake layers with a simple lemon syrup made from lemon juice and sugar to enhance the citrus flavor.
- Swap the citrus: try orange zest and juice for a delicate orange mascarpone cake.
- Add a berry twist: layer fresh raspberries, blueberries, or strawberries between the cake and mascarpone filling for a fruity contrast.
- Go nutty: add finely ground almonds or pistachios to the batter for a rich, nutty depth.
- Lighter alternative: swap mascarpone for Greek yogurt or ricotta for a tangier, lower-fat filling.
- Chocolate lovers’ dream: drizzle melted white chocolate over the top for a touch of indulgence.
- Gluten-free version: use almond flour or a 1:1 gluten-free flour blend to keep the cake light and airy without wheat.
Pairings and serving ideas
- Warm and cozy: enjoy with a cup of honey lemon tea or coconut coffee for a soothing, citrusy complement.
- Elegant dessert pairing: serve with a scoop of vanilla bean gelato or homemade lemon sorbet, plus a side of macerated strawberries for a fresh, indulgent finish.
- Brunch-ready: pair with almond flour lemon pancakes or Greek yogurt blueberry muffins for a citrus-infused breakfast spread.
- Italian-style indulgence: enjoy with homemade biscotti, almond amaretti cookies, or rhubarb cookies for a classic pairing that enhances the cake’s delicate flavors.
- Refined touch: garnish with candied lemon peels and a light drizzle of honey for a simple, elegant finish.
- Balance with a savory bite: Follow up a meal of basil pesto pasta, Mediterranean quinoa salad, or a fresh Caprese salad with a slice of this cake for a refreshing contrast.
Frequently asked questions
Can I make limoncello mascarpone cake without alcohol?
Yes! Instead of limoncello, use a mixture of fresh lemon juice and simple syrup or a splash of lemon extract mixed with water. This keeps the bright citrus flavor without any alcohol. Brushing the cake layers with a homemade lemon syrup also enhances moisture and flavor.
How do I keep mascarpone from curdling?
Make sure the mascarpone is at room temperature before mixing, and avoid over-whipping it. If combining it with other liquids, fold them in gently to prevent separation. Using heavy cream stabilized with powdered sugar also helps maintain a smooth consistency.
Can I make this cake ahead of time?
Yes! You can bake the cake layers a day in advance and store them wrapped at room temperature. The assembled cake should be refrigerated due to the mascarpone filling, but let it sit at room temperature for about 15 minutes before serving for the best texture.
What’s the best way to store leftover cake?
Store it in an airtight container in the refrigerator for up to 3 days. Since mascarpone is delicate, avoid leaving the cake out for too long. If freezing, wrap individual slices tightly in plastic wrap and store them in a freezer-safe container for up to a month.
What toppings go well with this cake?
Candied lemon peels, fresh berries, toasted almonds, or a light dusting of powdered sugar all complement the cake beautifully. For extra elegance, drizzle a bit of honey over the top or serve with a side of lemon sorbet for a refreshing contrast.
This cake is a dreamy blend of bright citrus and creamy indulgence, making every bite pure bliss. Every bite melts in your mouth with its soft sponge and luscious filling, making it an irresistible dessert for any occasion. Serve it with a dusting of powdered sugar, a fresh lemon garnish, or a sprig of mint for a stunning presentation. Whether you’re celebrating a special moment or just treating yourself, this cake is bound to be a favorite.
Have you tried making this cake at home? Share your thoughts and variations in the comments below. I’d love to hear from you!
Bon appétit!
Recipe card
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Limoncello mascarpone cake
- Total Time: 1 hour 15 minutes
- Yield: 8–10 servings 1x
Ingredients
Cake
- 2 cups all-purpose flour
- 2 ½ tsp baking powder
- ½ tsp salt
- ½ cup unsalted butter, softened
- 1 cup granulated sugar
- 3 large eggs
- ¼ cup fresh lemon juice
- 1 tbsp lemon zest
- 1 tsp vanilla extract
- ¾ cup whole milk
Mascarpone filling
- 1 cup mascarpone cheese
- ½ cup powdered sugar
- 1 tsp vanilla extract
- ¾ cup heavy cream
Garnish
- Powdered sugar (for dusting)
- Lemon slices
- Fresh mint leaves
Instructions
1️⃣ Prepare the cake batter
Preheat oven to 350°F (175°C). Grease and line two 8-inch cake pans. In a bowl, whisk flour, baking powder, and salt. In a separate bowl, beat butter and sugar until fluffy. Add eggs one at a time, then mix in lemon juice, zest, and vanilla. Alternately add dry ingredients and milk, mixing until just combined.
2️⃣ Bake the cakes
Divide the batter between the cake pans. Bake for 22–25 minutes or until a toothpick inserted in the center comes out clean. Let cool in pans for 10 minutes, then transfer to a wire rack.
3️⃣ Make the mascarpone filling
In a bowl, beat mascarpone, powdered sugar, and vanilla extract until smooth. In a separate bowl, whip heavy cream until soft peaks form. Gently fold into the mascarpone mixture. Refrigerate while cakes cool.
4️⃣ Assemble the cake
Place one cake layer on a plate. Spread half the mascarpone filling over it. Add the second layer and spread the remaining filling over the top.
5️⃣ Chill and serve
Dust with powdered sugar and garnish with lemon slices and mint. Refrigerate for 30 minutes before slicing. Enjoy!
Notes
Pro oh là là tip: for extra moisture, brush the cake layers with a simple syrup made from lemon juice and sugar before assembling.
- Prep Time: 20 minutes
- Cooling Time: 30 minutes
- Cook Time: 25 minutes