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Limoncello Mascarpone Cake

Limoncello Mascarpone Cake – A Zesty Slice of Elegance

Limoncello Mascarpone Cake is an elegant dessert celebrating the sunny Amalfi Coast with refreshing zest and sweet indulgence.
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Prep Time 20 minutes
Cook Time 20 minutes
Chill Time 1 hour
Total Time 1 hour 40 minutes
Servings: 8 slices
Course: Desserts
Cuisine: Italian
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Sponge
  • 2 cups All-purpose flour Gluten-free flour can be used for a gluten-free option.
  • 1 tbsp Baking powder Acts as a leavening agent.
  • 1 tsp Salt Enhances overall flavor.
  • 4 Large eggs Room temperature.
  • 1 cup Granulated sugar Sweetens sponge and aids browning.
  • 1 tsp Vanilla extract Deepens flavor profile.
  • 1 tbsp Lemon zest Infuses sponge with fresh citrus flavor.
For the Syrup
  • 1/2 cup Limoncello liqueur Substitute with a homemade lemon syrup for a non-alcoholic option.
  • 1/4 cup Water Used to dissolve the sugar.
For the Filling
  • 1 cup Powdered sugar Sweetens the mascarpone filling.
  • 1 cup Heavy whipping cream Contributes richness.
  • 1/4 cup Lemon juice Brightens flavor.
For Garnishing
  • Fresh lemon slices and mint Optional decorative elements.
  • 2 tbsp Powdered sugar for dusting Adds a finishing touch.

Equipment

  • Oven
  • Mixing bowls
  • Electric mixer
  • 8-inch Round Cake Pans
  • Parchment Paper
  • Saucepan
  • Wire rack

Method
 

Step-by-Step Instructions for Limoncello Mascarpone Cake
  1. Preheat your oven to 350°F (175°C) and grease two 8-inch round cake pans, lining the bottoms with parchment paper.
  2. In a bowl, sift together all-purpose flour, baking powder, and salt.
  3. In another bowl, beat room temperature eggs with granulated sugar for 5–7 minutes until pale and thick.
  4. Gently fold in vanilla extract and lemon zest.
  5. Carefully combine dry ingredients, divide batter between pans, and bake for 18–20 minutes.
  6. Let the cakes cool in the pans for 10 minutes before transferring them to a wire rack.
  7. In a saucepan, combine water, sugar, and limoncello; heat until sugar dissolves.
  8. Remove from heat and let syrup cool completely.
  9. In a bowl, beat mascarpone, powdered sugar, lemon juice, and vanilla until smooth.
  10. Whip cream until soft peaks form and gently fold into mascarpone mixture.
  11. Slice cooled sponge layers in half horizontally to create four layers.
  12. Brush one layer with limoncello syrup, spread a layer of mascarpone filling, and repeat with remaining layers.
  13. Chill the cake for at least 1 hour to set.
  14. Drizzle limoncello glaze over the top and lightly dust with powdered sugar.
  15. Garnish with lemon slices and mint leaves if desired.

Nutrition

Serving: 1sliceCalories: 450kcalCarbohydrates: 60gProtein: 6gFat: 20gSaturated Fat: 12gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 90mgSodium: 200mgPotassium: 150mgFiber: 1gSugar: 40gVitamin A: 5IUVitamin C: 15mgCalcium: 4mgIron: 3mg

Notes

For the best flavor and texture, refrigerate the assembled cake overnight before serving. Ensure all ingredients are at room temperature for optimal results.

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