Limoncello Mascarpone Cake (Printer-friendly)
Light sponge soaked in limoncello syrup with creamy mascarpone filling and lemon accents.
# What You Need:
→ Sponge Cake
01 - 1 1/2 cups all-purpose flour
02 - 1 cup granulated sugar
03 - 6 large eggs, room temperature
04 - 1/2 cup whole milk
05 - 1/3 cup unsalted butter, melted and cooled
06 - 2 teaspoons baking powder
07 - 1/4 teaspoon salt
08 - Zest of 1 lemon
09 - 1 teaspoon vanilla extract
→ Limoncello Syrup
10 - 1/2 cup water
11 - 1/2 cup granulated sugar
12 - 1/3 cup limoncello liqueur
→ Mascarpone Filling & Frosting
13 - 1 1/2 cups heavy cream, cold
14 - 1 cup mascarpone cheese, cold
15 - 1/2 cup powdered sugar
16 - Zest of 1 lemon
17 - 1 teaspoon vanilla extract
→ Decoration
18 - Lemon slices or zest
19 - White chocolate curls
20 - Edible flowers
# How to Make It:
01 - Preheat the oven to 350°F. Grease and line two 8-inch round cake pans with parchment paper.
02 - In a medium bowl, whisk together flour, baking powder, and salt until well blended.
03 - In a large bowl, beat eggs and sugar with an electric mixer on high speed until pale and tripled in volume, approximately 5–7 minutes.
04 - Gently fold the dry mixture into the egg mixture along with lemon zest and vanilla extract until just combined.
05 - Fold in the melted butter and milk, mixing gently until incorporated. Take care not to overmix the batter.
06 - Divide batter evenly between the prepared pans. Bake for 25–30 minutes or until a wooden toothpick inserted into the center comes out clean.
07 - Let the cakes cool in the pans for 10 minutes, then invert onto wire racks to cool completely.
08 - In a small saucepan, combine water and sugar over medium heat. Stir until sugar completely dissolves. Remove from heat, allow to cool slightly, then stir in the limoncello.
09 - Whip cold heavy cream in a chilled bowl until soft peaks form. In a separate bowl, whisk mascarpone, powdered sugar, lemon zest, and vanilla until smooth. Gently fold the whipped cream into the mascarpone mixture.
10 - Slice each cake layer horizontally in half to create four thin layers. Place the first layer on a serving plate. Brush generously with limoncello syrup and spread a layer of mascarpone filling. Repeat with remaining layers, finishing with frosting on top and sides.
11 - Garnish with lemon slices, zest, white chocolate curls, or edible flowers as desired. Refrigerate for at least 1 hour before serving to allow flavors to meld.
# Expert Tips:
01 -
- The limoncello syrup keeps every layer impossibly moist without making it soggy
- Mascarpone adds that luxurious Italian creaminess you cannot get from regular frosting alone
- It tastes like an Italian vacation but comes together with basic pantry staples
02 -
- Room temperature eggs whip up much better than cold ones so plan ahead and take them out of the fridge at least 30 minutes before baking
- The syrup needs to be cool not hot when you brush it on or it will make the cake layers soggy instead of perfectly moist
- Cold mascarpone and heavy cream are essential for the frosting to hold its structure so do not let them sit out too long
03 -
- Use a pastry brush to evenly distribute the limoncello syrup so every bite has that perfect moist texture
- Chill your mixing bowl and whisk before whipping the cream it makes the process faster and the peaks more stable