Limoncello Cake with Mascarpone Frosting Recipe
If you’re looking to bring a little dolce vita into your kitchen, this Limoncello Cake with Mascarpone Frosting is the showstopper you need in your repertoire. Imagine tender, buttery cake infused with vibrant lemon and a splash of Italian limoncello, all smothered in a cloud of lush mascarpone frosting. It’s bright, just boozy enough, and feels like the first day of summer in every bite. Whether you’re celebrating something special or simply want to impress your friends at brunch, this is the lemon cake that will leave everyone dreaming of the Amalfi Coast.
Ingredients You’ll Need
This elegant yet easy Limoncello Cake with Mascarpone Frosting leans on a handful of simple, quality ingredients. Each one adds to the taste, texture, or sunny color of the final dessert—don’t skip a single star!
- All-purpose flour: Provides the structure for a light, tender crumb, so be sure to measure it carefully for best results.
- Baking powder: Ensures the cake rises beautifully and stays fluffy rather than dense.
- Salt: Just a pinch heightens the lemony freshness and rounds out the sweetness.
- Unsalted butter: Gives the cake its rich, melt-in-your-mouth texture; use room-temperature butter for easy mixing.
- Granulated sugar: Lends just the right amount of sweetness and keeps the crumb tender.
- Large eggs: Bind the batter while adding moisture and richness to each slice.
- Lemon zest: Packs a powerful punch of citrus aroma and flavor—zest before you juice!
- Fresh lemon juice: Brightens every bite and brings out the tanginess in the frosting and cake.
- Limoncello liqueur: The star of the show infuses both the cake and frosting with sunny Italian flavor.
- Vanilla extract: Adds an extra layer of warmth and depth to balance the citrus.
- Whole milk: Helps achieve a moist, luscious texture—don’t swap for skim.
- Mascarpone cheese: This Italian cream cheese gives the frosting its signature ultra-creamy body and a gentle tang.
- Cream cheese: Blends with the mascarpone and butter for a sturdy, but not too sweet, frosting.
- Powdered sugar: Sifts seamlessly into the frosting for a fluffy, silky finish.
- Limoncello (for frosting): Just a splash brings out that grown-up lemon flavor in every swoop of frosting.
- Extra lemon zest (for frosting): Dials up the fresh citrus aroma right as you take a bite.
How to Make Limoncello Cake with Mascarpone Frosting
Step 1: Prep Your Pans and Oven
Begin by preheating your oven to 350°F, ensuring it’s fully up to temperature for an even bake. Grease and flour two 8-inch round cake pans generously, then line the bottoms with parchment paper to guarantee the cakes slip out effortlessly later. Trust me, this small step saves SO much stress!
Step 2: Mix the Dry Ingredients
Grab a medium bowl and whisk together the flour, baking powder, and salt. This blends everything evenly—no surprise pockets of baking powder—and gives your cake the best texture from the very first crumb.
Step 3: Cream the Butter and Sugar
In a large mixing bowl, use an electric mixer to beat the softened butter and sugar together until the mixture turns light, fluffy, and almost doubles in volume. This step is essential for a soft, tender cake, so don’t rush it—give it about 3–4 minutes.
Step 4: Add Eggs and Citrus
Add the eggs, one at a time, beating well after each addition so your batter stays smooth and cohesive. Next, mix in the lemon zest, lemon juice, Limoncello, and vanilla extract. The kitchen will already smell incredible by this point—just wait!
Step 5: Combine Wet and Dry Ingredients
With mixer on low, alternately add the flour mixture and whole milk to the butter mixture, starting and ending with the flour. Mix just until combined—you want everything nice and silky without overworking the batter.
Step 6: Bake the Cake Layers
Divide the batter evenly between your prepared pans. Give each a gentle tap on the counter to burst any large bubbles, then bake for 28–32 minutes. The cakes are ready when a toothpick comes out clean and the tops spring back to a gentle touch. Cool in the pans for 10 minutes, then flip out onto wire racks to cool completely before you even think about frosting.
Step 7: Make the Mascarpone Frosting
In a clean mixing bowl, beat the mascarpone, cream cheese, and butter together until ultra-smooth—no lumps allowed. Add the powdered sugar, Limoncello, lemon zest, and vanilla, then continue beating until light and fluffy. The result is a frosting that’s impossibly creamy with just the right hint of boozy lemon.
Step 8: Frost and Chill
Once your cake layers are totally cool, spread a generous layer of the mascarpone frosting over the bottom layer, top with the second cake, and cover the entire cake in frosting. For the neatest slices, refrigerate the finished cake for at least 30 minutes before cutting—this helps everything set beautifully.
How to Serve Limoncello Cake with Mascarpone Frosting
Garnishes
Go for the wow factor: top your Limoncello Cake with Mascarpone Frosting with thin lemon slices, extra curls of lemon zest, or even a scattering of candied lemon peel for a sweet sparkle. Edible flowers or a dusting of powdered sugar also look gorgeous and add a little drama without much extra work.
Side Dishes
This cake truly shines on its own, but a little scoop of lightly sweetened whipped cream or a simple berry salad on the side is always welcome. Fresh raspberries or blueberries make a sweet-tart contrast to the creamy mascarpone frosting, and a tiny glass of limoncello or lemon tea for sipping is just perfect.
Creative Ways to Present
If you want to really impress, stack thin slices and serve as a towering layer dessert in glass cups, or cut the cake into petite squares for a finger-food style dessert table. You can even pipe decorative swirls of frosting on top and sprinkle with chopped pistachios for an elegant Italian touch.
Make Ahead and Storage
Storing Leftovers
Your Limoncello Cake with Mascarpone Frosting will stay fresh and luscious for up to 4 days in the fridge. Cover it tightly with plastic wrap or transfer slices to an airtight container. This prevents the cake from drying out while keeping all the bright citrus flavors locked in.
Freezing
You can freeze unfrosted cake layers for up to 2 months; simply wrap them tightly in plastic wrap and foil. Thaw in the fridge before frosting. While the mascarpone frosting is best fresh, it can be frozen on the cake in a pinch—just thaw in the refrigerator overnight and be prepared for a slightly softer texture.
Reheating
This cake is best served cold or at room temperature to preserve the integrity of the mascarpone frosting. If you prefer a slightly warmer piece, let a slice sit at room temperature for 30–40 minutes before serving. Avoid microwaving, which could melt the frosting and leave everything too soft.
FAQs
Can I substitute something else for Limoncello?
Absolutely! If you’d prefer an alcohol-free dessert, swap in more fresh lemon juice and a teaspoon of extra vanilla extract. For another twist, try using orange liqueur like Grand Marnier for a different citrus note.
Do I need to use both mascarpone and cream cheese in the frosting?
The combination of mascarpone and cream cheese creates a sturdy yet silky consistency for the frosting, with an authentic Italian flavor. If you don’t have cream cheese, you can use all mascarpone, but the result will be a bit softer and richer.
How do I prevent my cake from sticking to the pans?
In addition to greasing and flouring the pans, lining the bottom with parchment paper is a surefire trick. It allows the cake to release effortlessly, so you get perfect layers every time—no broken bottoms!
Can I make this cake in advance?
Definitely! Both the cake layers and the frosting can be made a day ahead. Simply store the layers well-wrapped at room temperature and keep the frosting in the fridge. Assemble and frost just before serving for the freshest experience.
Is this Limoncello Cake with Mascarpone Frosting suitable for kids?
The Limoncello in both the cake and frosting is quite minimal, and most of the alcohol bakes off in the oven. However, for a completely kid-friendly version, replace all limoncello with extra lemon juice and a little extra sugar if needed.
Final Thoughts
If you’re searching for a dessert that’s bright, bold, and puts a smile on everyone’s face, Limoncello Cake with Mascarpone Frosting is pure sunshine in a slice. You don’t need to be an expert baker—it’s all about good ingredients and having fun. Give this recipe a try and let it transport you (and your lucky taste-testers) straight to lemon-grove paradise!
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Limoncello Cake with Mascarpone Frosting Recipe
- Total Time: 55 minutes (plus cooling)
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
Indulge in the delightful flavors of this Limoncello Cake with Mascarpone Frosting. The zesty lemon cake paired with the creamy mascarpone frosting creates a perfect balance of sweet and tangy, making it a show-stopping dessert for any occasion.
Ingredients
For the Cake:
- 2 ½ cups all-purpose flour
- 2 ½ teaspoons baking powder
- ½ teaspoon salt
- 1 cup unsalted butter (softened)
- 1 ¾ cups granulated sugar
- 4 large eggs
- 1 tablespoon lemon zest
- ¼ cup fresh lemon juice
- ½ cup Limoncello liqueur
- 1 teaspoon vanilla extract
- 1 cup whole milk
For the Frosting:
- 8 oz mascarpone cheese (softened)
- 4 oz cream cheese (softened)
- ½ cup unsalted butter (softened)
- 2 ½ cups powdered sugar
- 1 tablespoon Limoncello
- 1 teaspoon lemon zest
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven: Preheat the oven to 350°F. Grease and flour two 8-inch round cake pans and line the bottoms with parchment paper.
- Prepare the cake: Whisk together the flour, baking powder, and salt. Cream the butter and sugar, add eggs one at a time, mix in lemon zest, lemon juice, Limoncello, and vanilla. Alternate adding flour mixture and milk to wet ingredients. Divide batter into pans and bake for 28–32 minutes. Cool on wire racks.
- Make the frosting: Beat mascarpone, cream cheese, and butter until smooth. Add powdered sugar, Limoncello, lemon zest, and vanilla, beat until fluffy.
- Frost the cake: Frost the cooled cake layers and refrigerate for 30 minutes before slicing.
Notes
- For added flavor, brush cake layers with Limoncello before frosting.
- Garnish with lemon slices, zest, or candied peel.
- Store leftovers in the fridge.
- Prep Time: 25 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 slice
- Calories: 460
- Sugar: 35 g
- Sodium: 180 mg
- Fat: 26 g
- Saturated Fat: 16 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 1 g
- Protein: 5 g
- Cholesterol: 105 mg
