Limoncello Mascarpone Cake 

Limoncello Mascarpone Cake Recipe

Bright, zesty, and rich, Limoncello Mascarpone Cake is a perfect dessert for spring and summer gatherings. This elegant Italian-inspired layer cake combines delicate sponge cake, infused with zesty limoncello syrup, and a silky mascarpone frosting. With layers of tangy and sweet flavors, it’s a showstopping treat that strikes a delightful balance between richness and freshness. Whether you’re hosting a dinner party or celebrating a special occasion, this cake is sure to impress your guests.

Ingredients

For the Sponge Cake:

• 1 1/2 cups (180g) all-purpose flour
• 1 tablespoon cornstarch
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 4 large eggs, room temperature
• 1 cup (200g) granulated sugar
• 1/2 cup (120ml) whole milk, room temperature
• 1/2 cup (120ml) vegetable oil
• 1 tablespoon lemon zest
• 1 teaspoon vanilla extract

For the Limoncello Syrup:

• 1/2 cup (120ml) water
• 1/2 cup (100g) granulated sugar
• 1/3 cup (80ml) limoncello

For the Mascarpone Frosting:

• 16 oz (450g) mascarpone cheese, chilled
• 1 cup (240ml) heavy whipping cream, cold
• 3/4 cup (90g) powdered sugar
• 1 tablespoon lemon juice
• 1 teaspoon vanilla extract

For Garnish (Optional):

• Lemon slices or twists
• Fresh mint leaves
• Lemon zest

Preparing the Sponge Cake

Begin by preheating your oven to 350°F (175°C). Grease and line two 8-inch round cake pans with parchment paper. This helps ensure the cakes release easily after baking.

In a medium bowl, sift together the flour, cornstarch, baking powder, and salt. Set this dry mixture aside. In a large mixing bowl, beat the eggs and granulated sugar together using a hand mixer or stand mixer fitted with a whisk attachment. Whip on high speed for about 5 to 6 minutes, or until the mixture becomes thick, pale, and triples in volume. This step creates a light and airy texture.

Reduce the mixer speed to low and gradually add the milk, oil, lemon zest, and vanilla extract. Mix just until combined. Carefully fold in the dry ingredients using a spatula, being sure not to deflate the batter. Divide the batter evenly between the prepared pans and smooth the tops.

Bake for 22 to 25 minutes, or until a toothpick inserted into the center comes out clean. Remove the cakes from the oven and let them cool in the pans for 10 minutes before transferring them to wire racks to cool completely.

Making the Limoncello Syrup

While the cakes are cooling, prepare the limoncello syrup. Combine the water and sugar in a small saucepan over medium heat. Stir until the sugar is fully dissolved, then remove from heat. Let the syrup cool slightly before stirring in the limoncello. Allow the mixture to reach room temperature before using.

This syrup will be brushed onto the cake layers to add moisture and a vibrant lemon flavor. The alcohol from the limoncello mostly cooks off during the process, leaving behind a sweet and citrusy essence.

Whipping the Mascarpone Frosting

For the frosting, make sure all ingredients are cold to help the mascarpone and cream whip properly. In a large mixing bowl, combine the mascarpone cheese, powdered sugar, lemon juice, and vanilla extract. Beat on medium speed just until smooth and combined. Do not overmix, as mascarpone can separate when overworked.

In a separate bowl, whip the heavy cream to soft peaks. Gently fold the whipped cream into the mascarpone mixture in two batches. Continue folding until the frosting is smooth and fluffy. Be careful not to deflate the mixture, as this frosting should be light and airy with a delicate lemon flavor.

Assembling the Cake

Once the cake layers are completely cooled, use a serrated knife to level the tops if needed. Place one cake layer on your serving plate or cake board. Using a pastry brush or spoon, generously brush the top with the limoncello syrup. Spread a thick layer of mascarpone frosting over the cake, smoothing it out evenly with an offset spatula.

Place the second cake layer on top and repeat the process: brush with syrup and spread frosting. Once the layers are stacked, apply a thin crumb coat over the entire cake. Chill the cake for 15 to 20 minutes to set the crumb coat before applying the final layer of frosting.

Finish by frosting the top and sides of the cake with the remaining mascarpone mixture. Smooth the surface as desired or create decorative swirls for a rustic look. For an elegant touch, garnish the top with lemon slices, fresh mint leaves, or a sprinkle of lemon zest.

Storing and Serving Tips

This cake is best served chilled, allowing the flavors to meld and the texture to firm up slightly. Store the cake in the refrigerator for at least 2 hours before serving. When ready to slice, use a clean, sharp knife for neat portions.

Leftovers should be kept in an airtight container in the refrigerator and enjoyed within three days. The limoncello syrup helps keep the cake moist, so it remains delicious even after a day or two. If you prefer a non-alcoholic version, substitute the limoncello with a lemon simple syrup made by steeping lemon peel in the sugar and water mixture.

Flavor Variations and Tips

For a different twist, try adding a layer of lemon curd between the cake and frosting for extra tang. You can also flavor the mascarpone frosting with a few drops of lemon extract for a more intense citrus profile. If mascarpone is unavailable, full-fat cream cheese can be used as a substitute, although the flavor will be slightly tangier.

To make this cake ahead of time, bake the sponge layers a day in advance and store them tightly wrapped at room temperature. The syrup and frosting can also be prepared the day before and kept in the refrigerator. Assembling the cake on the day of serving ensures the freshest presentation and texture.

For a lighter dessert, consider serving the cake without frosting the sides, in a semi-naked style. This rustic presentation is perfect for casual gatherings and highlights the texture of the cake layers.

Final Thoughts

Limoncello Mascarpone Cake offers a delightful blend of textures and flavors. With its tender sponge, vibrant lemon syrup, and creamy mascarpone frosting, it embodies elegance and indulgence. This cake brings a taste of Italy to your kitchen and is well-suited for both casual and formal events. Its balance of sweet and tart makes it a refreshing choice any time of year. Whether you’re making it for a summer celebration or simply to enjoy with friends and family, this recipe is a rewarding and delicious experience from start to finish.