Name: Limoncello Mascarpone Cake Recipe
Prep time: 30 min
Cook time: 25 min
Total time: 4 h 55 min
Cuisine: Italian
Ingredients: 1 ¼ cups all-purpose flour; 1 tsp baking powder; 4 large eggs (separated); ¾ cup granulated sugar; Zest of 2 lemons; 2 tbsp lemon juice; ¼ cup limoncello liqueur; ¼ cup limoncello liqueur; ¼ cup water; 2 tbsp sugar; 8 oz mascarpone cheese; 1 cup heavy cream; ½ cup powdered sugar; 1 tsp vanilla extract

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Introduction

This Limoncello Mascarpone Cake is a light and refreshing dessert that perfectly balances tangy lemon flavors with creamy mascarpone filling. It’s ideal for lemon lovers looking to impress with a delicious homemade treat.

The image shows a lemon cake with two layers of light yellow sponge cake separated by a thin layer of white cream and a thin layer of lemon filling. The cake slice on a white patterned plate is topped with white icing and thin yellow lemon zest strips, along with a small slice of lemon standing upright. The whole cake sits on a white cake stand behind the slice, decorated with white icing, lemon zest, and thin lemon peel loops radiating from the center. The scene includes a halved lemon, a mint leaf, a blue napkin, and a glass of lemon water on a white marbled surface. A silver fork rests on the plate beside the cake slice. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 ¼ cups all-purpose flour
1 tsp baking powder
4 large eggs (separated)
¾ cup granulated sugar
Zest of 2 lemons
2 tbsp lemon juice
¼ cup limoncello liqueur
8 oz mascarpone cheese
1 cup heavy cream
½ cup powdered sugar
1 tsp vanilla extract

Instructions

Step 1: Preheat oven to 350°F (175°C). Grease and line two 8-inch round pans.
Step 2: Whisk the flour and baking powder together; set aside.
Step 3: Beat the egg whites until soft peaks form. Set aside.
Step 4: In a separate bowl, beat the egg yolks with sugar until pale. Add lemon zest, lemon juice, and limoncello.
Step 5: Fold in the dry ingredients, then gently fold in the beaten egg whites, taking care not to deflate them.
Step 6: Divide the batter evenly into the prepared pans and bake for 22–25 minutes. Allow cakes to cool completely.
Step 7: To make the syrup, simmer ¼ cup limoncello with ¼ cup water and 2 tablespoons sugar until the sugar dissolves. Let it cool.
Step 8: Generously brush each cake layer with the cooled limoncello syrup.
Step 9: Beat mascarpone until smooth. Gradually add heavy cream, powdered sugar, and vanilla extract, then beat until fluffy.
Step 10: Layer the cake with the mascarpone filling and refrigerate for at least 4 hours before serving.

Tips & Variations

Use fresh lemons for zest and juice to enhance the bright citrus flavor.
For a non-alcoholic version, substitute the limoncello with lemon syrup or lemon extract and adjust sugar accordingly.
Make sure to fold the egg whites gently to keep the cake light and airy.
Try adding a handful of fresh berries between layers for added texture and color.

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, remove from the fridge about 15 minutes beforehand to soften slightly. Leftover cake can also be frozen wrapped tightly for up to 1 month; thaw overnight in the refrigerator.

How to Serve

A two-layer lemon cake is shown with light yellow sponge layers and a white creamy frosting between and on top. The top layer has scattered lemon zest and small green garnish. One slice is cut out and placed on a white textured plate in front. The cake sits on a white cake stand on a white marbled surface. Around the cake are slices of lemon and crumbles of lemon zest. In the background, a white bowl holds whole yellow lemons near a vase with white flowers. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cake without alcohol?

Yes, simply replace the limoncello with an equal amount of lemon syrup or a combination of lemon juice and a bit of sugar for sweetness. This will keep the citrus flavor without the alcohol content.

How do I know when the cake layers are done baking?

Check by inserting a toothpick in the center of the cake; it should come out clean or with a few moist crumbs but no wet batter. The edges may also begin to pull away slightly from the pan.