Limoncello mascarpone cake is a deliciously soft and tender lemon cake infused with limoncello liqueur flavor. This Italian lemon cake is topped with a rich and creamy mascarpone frosting and tart lemon curd. Make this limoncello cake anytime you need a simple, but stunning dessert.
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Why Should You Make This Recipe
My hands down favorite type of cake to make is a simple, but flavorful cake. My Orange Olive Oil Cake, Lemon Ricotta Cake and Almond Cake are just a few of my favorite simple Italian cakes on the blog. If you’re a fan of simple cakes with tons of fresh flavor this limoncello cake with mascarpone frosting is for you.
- Layers of flavor and textures. One thing I adore about this limoncello mascarpone cake is the layer of flavors and textures. The olive oil, limoncello and lemon juice creates a beautiful tender, moist and fluffy crumb. The rich mascarpone frosting adds another layer of creamy texture, while lemon curd provides a pop of tart and sweet flavor.
- Easy to make, bake and eat. This limoncello cake with mascarpone tastes like you just bought it from a lovely Italian or mediterranean bakery, but don’t let the bakery worthy flavor and appearance fool you. This italian lemon cake is incredibly quick and easy to make in a few easy steps.
Ingredients
This limoncello cake recipe requires just a handful of simple ingredients to make and you probably already have them in your pantry and fridge. Here’s what you’ll need.
Limoncello Cake
- Dry Ingredients: Gather all purpose flour, baking powder and salt.
- Wet Ingredients: Gather granulated sugar, lemon zest, eggs, olive oil, freshly squeezed lemon juice, limoncello liqueur and sour cream.
Mascarpone Frosting
Gather mascarpone cheese, powdered sugar, vanilla extract and heavy cream. The lemon curd is optional, but highly recommended to really make this limoncello dessert cake really shine.
Substitutions
Here are my recommended ingredient substitutions to make this easy limoncello liqueur cake if you need them.
- Baking Powder: This both acts as a leavener in this Italian limoncello and lemon cake.
- Granulated Sugar: This lemon cake with limoncello cake recipe calls for granulated sugar, but maple sugar would also work well to make this cake refined sugar free. If you decide to use maple sugar, process the sugar in a food processor until the granules of sugar are the consistency of superfine sugar.
- Lemon Zest and Juice: Lemon pairs so beautifully with olive oil and the classic italian limoncello liqueur. I highly recommend using fresh lemon zest and freshly squeezed lemon juice in this cake.
- Eggs: This recipe has not been tested without eggs. Make sure they are room temperature.
- Olive Oil: Use a mild, slightly fruity olive oil for this moist limoncello lemon cake. I like to use this brand when I bake with olive oil.
- Limoncello: Feel free to use any brand of this Italian liqueur. The alcohol does bake off, but if you prefer to leave the liqueur out of the cake, replace it with ½ cup (120 ml) of lemon juice for a total of ¾ cup (180 ml) lemon juice.
- Sour Cream: Feel free to replace this ingredient with the same amount of whole milk greek yogurt.
- Mascarpone Cheese: Normally I would recommend mascarpone cheese as a substitute for cream cheese in certain circumstances. For this mascarpone frosting recipe, mascarpone cheese must be used. I personally love using the one from Trader Joes.
- Lemon Curd: Feel free to use your favorite store bought lemon curd or lemon curd recipe. The lemon curd is optional, but highly recommended.
Variations
- 9 inch (23 cm) square pan: Follow the recipe as written. Prepare a 9 inch (23 cm) square pan by lining the bottom and two sides with parchment paper. Bake the limoncello lemon cake for 30 - 40 minutes. Top with mascarpone frosting and lemon curd as written in the original recipe.
- Limoncello Loaf Cakes: Prepare the recipe as written. Divide the batter into two 8x4 loaf pans. Bake for 30 - 40 minutes on until a toothpick inserted into the center comes out with a few moist crumbs and the edges of the cake pull slightly away from the sides of the pan.
- Limoncello Liqueur Syrup: For even more limoncello flavor, make a simple syrup to soak into the cake. Simmer ¼ cup (60 ml) water with ¼ cup (50 g) sugar in a saucepan over medium heat until the sugar dissolves and the mixture is clear. Remove the mixture from the heat and stir in ¼ cup (60 ml) limoncello liqueur. To soak the cake in the liqueur, use a toothpick to poke tiny holes into the top of the cake. Brush the syrup onto the cake. Reserve any extra syrup to serve along side the cake if you like.
How To Make
Learn how to make limoncello mascarpone cake in a few easy steps.
- Preheat the oven to 350 F (177 C). Grease and line the bottom of a 9- inch (23 cm) springform or cake pan with parchment paper. In a large bowl, whisk together the flour, baking powder and salt together until well combined.
- In a large mixing bowl fitted with whisk attachment, whisk the sugar and lemon zest together. On low, whisk the eggs and lemon sugar together until all the eggs are combined. Increase the speed to high and whip for 2-3 minutes. With the mixture on low speed, stream in the olive oil, followed by the limoncello, lemon juice and sour cream. Once all the ingredients a are mixed in, mix together for another minute to fully combine. On low, whisk in the dry ingredients.
- Evenly pour the limoncello and lemon cake batter into the prepared pan. Bake the Italian liqueur cake for 35 - 45 minutes or until a toothpick inserted into the center of the cake comes out clean or with a few moist crumbs. Cool the cake in the pan for 15 minutes.
- On low, whisk the mascarpone cheese until smooth. Once smooth, mix in the vanilla extract and powdered sugar until well combined. Once all the sugar has been added, mix in the heavy cream slowly on low speed. Once all the heavy cream has been added, increase the mixer speed to medium for about 2 - 3 minutes or until the frosting is light and fluffy.
5. Once the cake is completely cooled, top the limoncello cake with the mascarpone frosting. Drop dollops of lemon curd into the swirls. Using the back of a spoon, gently swirl the curd into the swirls of mascarpone frosting.
How To Make Ahead, Store, Freeze and Thaw
- Make Ahead: The mascarpone frosting can be made several hours before topping the cake. Store in an airtight container in the fridge.
- Store: An unfrosted limoncello cake can be stored in an airtight container at room temperature for up to 4 - 5 days. Once the cake is topped with mascarpone frosting, keep the cake stored in an airtight container in the fridge for up to one week.
- Freeze: Make sure the unfrosted limoncello lemon cake is completely cooled to room temperature. Wrap the cake or each slice in plastic wrap and place in a ziplock bag or other airtight, freezer proof container. Store in the freezer for up to 2 months. I do not recommend freezing the cake once the frosting has been applied.
- Thaw: The easiest and tastiest way to thaw your moist limoncello cake is to let it thaw overnight in the fridge.
M’s Expert Tips
- Zest the lemon directly into the sugar. This allows the oils from the lemon to flavor the cake better.
- Freshly squeeze the lemon juice. In a pinch you can use store bough lemon juice, but this is the perfect time to use the lemon juice from the whole lemons used for the zest.
- Bring cold ingredients to room temperature. This allows the ingredients to mix together more evenly which requires less mixing, resulting in soft, fluffy, moist and tender limoncello cake with mascarpone.
- Don’t overmix the batter. Always use the lowest speed on your electric mixer or mix in the dry ingredients by hand. Make sure to mix the dry ingredients into the wet until just combined.
- Use the baking times as a guide. As a general rule, when the cake becomes very fragrant, it’s a good idea to start checking. Begin checking the cake at the minimum baking time. A toothpick inserted into the center of the cake should come out with a few moist crumbs or clean. The top should be golden brown and the top of the cake should quickly bounce back when lightly pressed.
FAQs
Limoncello is a liqueur made from lemon zest. Limoncello liqueur is produced in southern Italy, particularly in Sorrento, Capri and along the Amalfi coast.
Limoncello liqueur does contain alcohol. However, this limoncello cake recipe bakes the alcohol out of the cake. For more limoncello flavor and a bit more alcohol in the cake, make a simple syrup with the limoncello to brush over the cake.
The classic limoncello dessert contains layers of ice cream, lemon curd and limoncello liqueur. Limoncello cake is inspired by limoncello dessert by topping a limoncello cake with mascarpone frosting and lemon curd.
Other Lemon Recipes to Try
If you try this Limoncello Mascarpone Cake recipe please rate the recipe and leave a comment below. Doing so helps other readers decide if this is a great recipe to bake. Don’t forget to tag me on Instagram using @olivesnthyme so I can see what you’re baking! - M
Limoncello Mascarpone Cake Recipe
Equipment
- 1 parchment paper
- 1 stand mixer with whisk attachment or hand mixer with beaters
- 1 zester
Ingredients
Limoncello Cake
- 2 cups (240 g) all purpose flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- 1¼ cups (250 g) granulated sugar
- 2 large lemons, zested
- 3 large eggs, room temperature
- ¾ cup (180 ml) olive oil
- ½ cup (120 ml) limoncello
- ¼ cup (60 ml) lemon juice
- ¼ cup (60 g) sour cream, room temperature
Mascarpone Frosting
- 8 oz. mascarpone cheese
- 1 cup (120 g) powdered sugar
- 2 teaspoons vanilla extract
- 1 cup (240 ml) cold heavy whipping cream
- ¼ - ½ cup lemon curd
Instructions
- Preheat the oven to 350 F (177 C). Grease and line the bottom of a 9- inch (23 cm) springform or cake pan with parchment paper.
- In a large bowl, whisk together the flour, baking powder and salt together until well combined.2 cups (240 g) all purpose flour, 2 teaspoons baking powder, ½ teaspoon salt
- In a large mixing bowl fitted with whisk attachment, whisk the sugar and lemon zest together until they are the consistency of wet sand. On low, whisk the eggs and lemon sugar together until all the eggs are combined. Increase the speed to high and whip for 2 -3 minutes. The egg and sugar mixture will be thick and light yellow in color.1¼ cups (250 g) granulated sugar, 2 large lemons, zested, 3 large eggs, room temperature
- With the mixture on low speed, stream in the olive oil, followed by the limoncello, lemon juice and sour cream. Once all the ingredients are mixed in, mix together for another minute on low to fully combine. Scrape the sides and bottom of the mixing bowl as needed. On low, whisk in the dry ingredients. Mix until just incorporated.¾ cup (180 ml) olive oil, ½ cup (120 ml) limoncello, ¼ cup (60 ml) lemon juice, ¼ cup (60 g) sour cream, room temperature
- Evenly pour the limoncello and lemon cake batter into the prepared pan. Bake the Italian liqueur cake for 35 - 45 minutes or until a toothpick inserted into the center of the cake comes out clean or with a few moist crumbs. The crust will be golden brown and the top should bounce back when gently pressed.
- Cool the cake in the pan for 15 minutes. Gently release the side of the springform pan, remove the ring and allow the cake to cool completely to room temperature before topping with frosting.
- Place a mixing bowl and whisk attachment in the fridge or freezer for about 15 - 20 minutes before making the frosting recipe. On low, whisk the mascarpone cheese until smooth. Once smooth, mix in the vanilla extract and powdered sugar until well combined. Once all the sugar has been added, mix in the heavy cream slowly on low speed. Once all the heavy cream has been added, increase the mixer speed to medium for about 2 - 3 minutes or until the frosting is light and fluffy.8 oz. mascarpone cheese, 1 cup (120 g) powdered sugar, 2 teaspoons vanilla extract, 1 cup (240 ml) cold heavy whipping cream
- Once the cake is completely cooled, top the limoncello cake with the mascarpone frosting. Create decorative swirls using the back of a spoon. Drop dollops of lemon curd into the swirls. Using the back of a spoon, gently swirl the curd into the swirls of mascarpone frosting.¼ - ½ cup lemon curd
Kristie Morris says
If I can't find mascarpone cheese, can I use regular cream cheese?
Megan says
Hi Kristie, I haven't tried to substitute cream cheese for mascarpone in the frosting. The taste and texture will turn out differently than the recipe as written if you do choose to sub cream cheese for mascarpone. The mascarpone frosting is essentially stabilized whipped cream. If you like the taste of cool whip, you may decide to go that route. If you plan on serving the cake very soon after topping with the frosting, you can make freshly whipped cream or you can use my lemon cream cheese frosting recipe. Please let me know if you have any other questions.