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Limoncello Mascarpone Cake Recipe

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4.9 from 75 reviews

Limoncello Mascarpone Cake is a light and luscious layered dessert combining the bright citrus flavor of lemon and limoncello with a creamy mascarpone filling. This elegant cake features fluffy sponge layers soaked with a sweet limoncello syrup and topped with a smooth, airy mascarpone cream, making it perfect for special occasions or an indulgent treat.

Ingredients

Scale

Cake

  • 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

Syrup

  • ¼ cup limoncello liqueur
  • ¼ cup water
  • 2 tbsp sugar

Mascarpone Filling

  • 8 oz mascarpone cheese
  • 1 cup heavy cream
  • ½ cup powdered sugar
  • 1 tsp vanilla extract

Instructions

  1. Preheat and prepare pans: Preheat your oven to 350°F (175°C). Grease and line two 8-inch round cake pans to ensure the cake layers release easily after baking.
  2. Mix dry ingredients: In a medium bowl, whisk together the all-purpose flour and baking powder until combined. Set this mixture aside for later use.
  3. Beat egg whites: In a clean mixing bowl, beat the egg whites until soft peaks form. This will help give the cake a light and fluffy texture. Set aside.
  4. Prepare egg yolk mixture: In a separate large bowl, beat the egg yolks with granulated sugar until the mixture is pale and creamy. Add the lemon zest, lemon juice, and ¼ cup limoncello and blend well for a fresh citrus flavor.
  5. Combine batter: Gently fold the dry flour and baking powder mixture into the egg yolk mixture. Then carefully fold in the whipped egg whites, preserving as much air as possible to maintain a light sponge.
  6. Bake the cake layers: Evenly divide the batter between the prepared pans. Bake in the preheated oven for 22 to 25 minutes or until a toothpick inserted into the center comes out clean. Remove from the oven and allow layers to cool completely.
  7. Make limoncello syrup: In a small saucepan, combine ¼ cup limoncello, ¼ cup water, and 2 tablespoons sugar. Bring to a simmer and stir until the sugar dissolves completely. Remove from heat and let the syrup cool.
  8. Brush cake layers: Generously brush the cooled syrup over the top of each cake layer to soak in the bright limoncello flavor and keep the sponge moist.
  9. Prepare mascarpone filling: Beat the mascarpone cheese until smooth in a mixing bowl. Gradually incorporate the heavy cream, powdered sugar, and vanilla extract, beating until the mixture is fluffy and holds soft peaks.
  10. Assemble and chill: Place one cake layer on a serving plate, spread half of the mascarpone filling evenly over it. Top with the second cake layer and cover with the remaining filling. Refrigerate for at least 4 hours to allow flavors to meld and the filling to set before serving.

Notes

  • Ensure egg whites are beaten to soft peaks for the light sponge texture.
  • If limoncello liqueur is unavailable, substitute with lemon extract but adjust syrup sweetness accordingly.
  • Refrigerate the assembled cake for at least 4 hours or overnight for better flavor development.
  • Use fresh lemons for the best citrus zing in this cake.
  • Handle folding gently to keep the batter airy.

Keywords: Limoncello cake, mascarpone dessert, lemon cake, Italian cake, layered cake, limoncello dessert

Find it online: https://freshrecipehub.com/limoncello-mascarpone-cake-recipe/