This limoncello mascarpone cake is the kind of dessert that feels like a quiet afternoon in the sun. Light, citrusy, and just rich enough, it layers tender lemon sponge with smooth mascarpone for a balance that’s bright but never too sharp.
In France, lemon cakes are often simple, served with tea, no frosting, just a glaze if anything. But this one leans more Italian at heart. A limoncello cake with mascarpone filling that’s bold, bright, and softly indulgent, like a bridge between two summer kitchens.
Whether you’re baking for a brunch, a dinner party, or just to chase a golden mood, this is the cake that says “I brought something special” without needing much fuss.
How to make a limoncello mascarpone cake
Making an alcohol-free limoncello mascarpone cake is all about keeping the bright, citrusy flavors while ensuring a moist, fluffy texture.
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Limoncello mascarpone cake
- Total Time: 1 hour 15 minutes
- Yield: 8–10 servings
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
Pro oh là là tips for the dreamiest limoncello mascarpone cake
For extra moisture and depth, brush each cake layer with a quick syrup made from equal parts lemon juice and sugar. It soaks in gently and makes the crumb taste like a sunny lemon grove. You can also add a splash of vanilla or almond extract for warmth.
For an elegant touch, serve a slice with macerated strawberries, mascarpone, and pistachios; a nod to the kinds of layered desserts you’d find in a southern European summer fête. Or keep it classic with a spoonful of lemon sorbet. For brunch, it’s lovely alongside almond pancakes or a mug of coconut coffee. Just the kind of table you’d linger at.
Mascarpone doesn’t love the cold, so wrap leftovers loosely and refrigerate for up to 3 days. Let the cake sit at room temp for 10 to 15 minutes before serving. Skip the microwave; just like a good silk scarf, this one deserves a little grace.
Limoncello mascarpone cake FAQs
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, with a soft sponge that melts in your mouth and a mascarpone filling that feels like sunshine wrapped in velvet. It’s the kind of dessert that’s as lovely for brunch as it is for birthdays. Light, elegant, and impossible to resist.
Serve it with a dusting of powdered sugar, a fresh lemon slice, or a sprig of mint for that perfect finishing touch.
Have you tried making this cake at home? Share your thoughts and variations in the comments. I’d love to hear what you came up with.
Bon appétit!
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Let your sweet tooth wander with these pretty little bites and citrusy desserts:
Honey peach cream cheese cupcakes
Cranberry pistachio shortbread cookies
Lemon no-bake oatmeal cookies