Limoncello Mascarpone Cake

Limoncello mascarpone cake is a deliciously soft and tender lemon cake infused with limoncello flavor. This Italian cake is topped with a creamy mascarpone frosting and tart lemon curd.

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.

Step 1:  

In a large bowl, whisk together the flour, baking powder and salt together until well combined.

Step 2:  

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.

Step 3:  

With the mixture on low speed, stream in the olive oil, followed by the limoncello, lemon juice and sour cream. On low, whisk in the dry ingredients. Mix until just incorporated.

Step 4:  

Evenly pour the limoncello and lemon cake batter into the prepared pan.  Bake the Italian liqueur cake for 35 - 45 minutes. Cool the cake in the pan for 15 minutes.

Step 5:  

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.

Step 6:  

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.

Step 7:  

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