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Limoncello Mascarpone Cake

A light and refreshing dessert that combines the citrusy notes of limoncello liqueur with the creamy richness of mascarpone cheese, ideal for celebrations or as a sweet finish to any meal.
Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Serving Size 8 servings

Ingredients

Cake Ingredients

  • 1 cup mascarpone cheese Ensure it's at room temperature for easier mixing.
  • 1/2 cup limoncello liqueur Can be replaced with fresh lemon juice for a non-alcoholic version.
  • 1 cup granulated sugar
  • 3 large eggs At room temperature.
  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 2 tablespoons freshly grated lemon zest Add more for a stronger lemon flavor.
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 1/2 cup heavy cream For frosting.
  • to taste powdered sugar For dusting (optional).
  • for garnish lemon slices and mint leaves Optional, for decoration.

Instructions

Preparation

  • Preheat the oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
  • In a mixing bowl, beat the mascarpone cheese and granulated sugar until smooth.
  • Add the eggs one at a time, mixing well after each addition.
  • Stir in the limoncello liqueur, lemon zest, and vanilla extract.
  • In another bowl, whisk together the flour, baking powder, baking soda, and salt.
  • Gradually add the dry ingredients to the wet mixture, mixing until just combined.
  • Pour the batter into the prepared cake pan and smooth the top.

Baking

  • Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
  • Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Frosting and Serving

  • Whip the heavy cream until stiff peaks form and use it to frost the cooled cake if desired.
  • Dust with powdered sugar before serving, and garnish with lemon slices and mint leaves if you like.

Notes

Serve at room temperature, either plain or topped with whipped cream. This cake pairs well with coffee or dessert wine. Store in an airtight container in the refrigerator and consume within 3-5 days. For freezing, wrap individual slices and store for up to a month.