Limoncello Cake

Delightful Limoncello Cake, bursting with vibrant lemon and limoncello flavors, topped with smooth mascarpone frosting, bringing Italian sunshine to your table.

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Prep Time 30

Cook Time 30

Total Time 1

Servings: 8 people

Course: Dessert

Cuisine: Italian

Calories: 450

Ingredients Method Notes

Ingredients

For the Cake:

1 cup lemon curd
1/3 cup limoncello liqueur
1/2 cup heavy cream
1 cup mascarpone cheese
1 1/2 cups granulated sugar
2 1/2 cups all-purpose flour
3 large eggs
2 teaspoons baking powder
1/2 cup unsalted butter softened
1/4 teaspoon salt
Zest of 2 lemons

For the Frosting:

1 cup mascarpone cheese
1/2 cup heavy whipping cream
2 cups powdered sugar
1 tablespoon fresh lemon juice

Method

Prepare Ingredients: Ensure all ingredients are at room temperature.

Make the Cake Batter:

Cream 1/2 cup unsalted butter and 1 1/2 cups granulated sugar until light and fluffy.
Add 3 eggs one at a time, ensuring each is fully incorporated.
Blend in 1 cup mascarpone, 1/3 cup limoncello, and zest of 2 lemons.
In a separate bowl, mix 2 1/2 cups flour, 2 teaspoons baking powder, and 1/4 teaspoon salt.
Gradually combine dry ingredients with the wet mixture.

Prepare Oven & Pans:

Preheat oven to 350°F.
Line cake pans with parchment paper.

Bake the Cake:

Divide the batter evenly between prepared pans.
Bake for 25–30 minutes or until a toothpick inserted comes out clean.

Prepare Mascarpone Frosting:

Beat 1 cup mascarpone and 1/2 cup whipped cream until smooth.
Gradually add 2 cups powdered sugar and 1 tablespoon lemon juice, beating until no lumps remain.

Assemble the Cake:

Allow cake layers to cool completely.
Spread 1/3 cup of lemon curd between each layer.
Frost the outside with mascarpone frosting.
Garnish with additional lemon zest or slices as desired.

Notes

Using high-quality limoncello and fresh lemon zest makes all the difference. Let the cake cool completely before frosting for the best results.