Limoncello Mascarpone Cake – Bright & Elegant Dessert Recipe

Introduction

This Limoncello Mascarpone Cake is a bright and elegant dessert perfect for any special occasion. With layers of light sponge soaked in limoncello syrup and a creamy mascarpone filling, it offers a delightful balance of citrus and sweetness.

Ingredients

• 1 cup all-purpose flour
• 1 tsp baking powder
• ¼ tsp salt
• 4 large eggs, room temperature
• ¾ cup granulated sugar
• 1 tsp vanilla extract
• Zest of 1 lemon
• ½ cup Limoncello liqueur
• ¼ cup water
• ¼ cup sugar (for syrup)
• 1½ cups mascarpone cheese
• 1 cup heavy whipping cream
• ¼ cup powdered sugar (for filling)
• 1 tsp lemon juice
• 1 tsp vanilla extract (for filling)
• ¾ cup powdered sugar (for glaze)
• 2–3 tbsp Limoncello (for glaze)
• Lemon zest, to garnish
• Fresh lemon slices and mint, optional for decoration
• Powdered sugar for dusting

Instructions

1. Step 1: Preheat your oven to 350°F (175°C). Grease and line two 8-inch round cake pans. In a bowl, sift together the flour, baking powder, and salt.
2. Step 2: In a separate bowl, beat the eggs and granulated sugar until pale and thick, about 5 to 7 minutes. Fold in the vanilla extract and lemon zest.
3. Step 3: Gently fold the dry ingredients into the egg mixture. Divide the batter evenly between the prepared pans and bake for 18 to 20 minutes. Allow the cakes to cool completely.
4. Step 4: For the limoncello syrup, combine water, sugar, and Limoncello in a small saucepan. Heat gently until the sugar dissolves completely, then let the syrup cool.
5. Step 5: To prepare the filling, beat the mascarpone cheese with powdered sugar, lemon juice, and vanilla extract until smooth. Gradually add the heavy whipping cream and beat until the mixture is light and fluffy.
6. Step 6: Slice each cake layer horizontally to make four layers in total. Brush each cake layer generously with the limoncello syrup, then spread the mascarpone filling between the layers. Chill the assembled cake for at least 1 hour.
7. Step 7: For the glaze, mix the powdered sugar with 2 to 3 tablespoons of limoncello until smooth. Drizzle the glaze over the chilled cake, allowing it to drip down the sides.
8. Step 8: Dust the cake with additional powdered sugar and garnish with lemon zest, fresh lemon slices, and mint if desired. Serve chilled and enjoy.

Tips & Variations

• Use room temperature eggs for a lighter, fluffier sponge.
• Adjust the amount of limoncello in the syrup and glaze to taste, especially if serving to children or those sensitive to alcohol.
• For a non-alcoholic version, substitute limoncello with lemon syrup or lemon juice mixed with simple syrup.
• Chill the cake overnight for the flavors to meld beautifully and the texture to improve.

Storage

Store the cake covered in the refrigerator for up to 3 days. Keep it chilled to maintain the mascarpone filling’s texture. When ready to serve, let it sit at room temperature for 10 to 15 minutes for the best flavor and creaminess.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cake ahead of time?

Yes, this cake can be assembled a day in advance and stored refrigerated. Chilling allows the flavors to blend and the cake to set nicely.

Can I use mascarpone substitutes?

While mascarpone is ideal for its creamy texture and mild flavor, you can substitute with a mixture of cream cheese and heavy cream if needed, but the taste and consistency may vary.

Limoncello Mascarpone Cake – Bright & Elegant Dessert Recipe

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4.4 from 62 reviews

This Limoncello Mascarpone Cake is a bright and elegant dessert featuring light sponge cake layers soaked in limoncello syrup, filled with a creamy mascarpone filling, and topped with a zesty limoncello glaze. Perfect for special occasions, it combines the refreshing citrus flavor of lemon and the unique taste of limoncello liqueur to create a sophisticated and moist cake.

• Author: Isla
• Prep Time: 30 minutes
• Cook Time: 20 minutes
• Total Time: 1 hour 50 minutes
• Yield: 8 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: Italian
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

For the Sponge Cake:

• 1 cup all-purpose flour
• 1 tsp baking powder
• ¼ tsp salt
• 4 large eggs, room temperature
• ¾ cup granulated sugar
• 1 tsp vanilla extract
• Zest of 1 lemon

For the Limoncello Syrup:

• ½ cup Limoncello liqueur
• ¼ cup water
• ¼ cup sugar

For the Mascarpone Filling:

• 1½ cups mascarpone cheese
• 1 cup heavy whipping cream
• ¼ cup powdered sugar
• 1 tsp lemon juice
• 1 tsp vanilla extract

For the Limoncello Glaze:

• ¾ cup powdered sugar
• 2–3 tbsp Limoncello
• Lemon zest, to garnish
• Fresh lemon slices and mint, optional for decoration
• Powdered sugar for dusting

Instructions

1. Make the Sponge: Preheat your oven to 350°F (175°C). Grease and line two 8-inch round cake pans with parchment paper to prevent sticking. In a bowl, sift together the all-purpose flour, baking powder, and salt to ensure an even mixture.
2. Beat Eggs and Sugar: In a separate large bowl, beat the eggs and granulated sugar together on high speed for about 5 to 7 minutes until the mixture becomes pale and thick, which helps create a light and airy sponge.
3. Add Flavorings and Dry Ingredients: Fold in the vanilla extract and lemon zest gently to preserve the airiness. Carefully fold in the sifted dry ingredients to the egg mixture until just combined, avoiding overmixing.
4. Bake the Cake Layers: Divide the batter evenly between the two prepared pans. Bake in the preheated oven for 18 to 20 minutes or until a toothpick inserted into the center comes out clean. Let the cakes cool completely on a wire rack to room temperature.
5. Prepare Limoncello Syrup: In a small saucepan, combine water, sugar, and limoncello liqueur. Heat over medium heat until the sugar dissolves completely, stirring occasionally. Remove from heat and let the syrup cool before use to prevent soaking the cake too much.
6. Make the Mascarpone Filling: In a mixing bowl, beat mascarpone cheese, powdered sugar, lemon juice, and vanilla extract until smooth and creamy. Gradually fold in the heavy whipping cream and beat until the filling is light and fluffy, ensuring a smooth texture for layering.
7. Assemble the Cake: Carefully slice each cooled cake layer horizontally using a serrated knife to create four even layers. Generously brush each cake layer with the cooled limoncello syrup to moisten the sponge thoroughly. Spread a layer of the mascarpone filling between each cake layer. Once assembled, chill the cake in the refrigerator for at least 1 hour to allow the flavors to meld and the filling to set.
8. Finish and Decorate: Prepare the limoncello glaze by mixing powdered sugar with 2 to 3 tablespoons of limoncello until smooth. Drizzle this glaze over the top of the chilled cake, letting it drip elegantly down the sides. Dust the cake lightly with powdered sugar and garnish with fresh lemon slices, lemon zest, and optional fresh mint leaves for a beautiful presentation. Serve the cake chilled for best flavor and texture.

Notes

• Use room temperature eggs for better volume in the sponge.
• Chilling the assembled cake helps the mascarpone filling to set perfectly.
• If limoncello is unavailable, substitute with a lemon syrup or lemon liqueur but the flavor profile will slightly differ.
• Ensure the limoncello syrup is cool before brushing on the cake to avoid melting the mascarpone filling.
• For extra stability, use cold heavy cream when whipping to firm peaks.
• This cake is best served within 2 days of preparation for optimal freshness.

Keywords: Limoncello cake, mascarpone dessert, lemon cake, Italian dessert, layered cake, mascarpone filling, citrus cake, elegant cakes