Limoncello Mascarpone Cake

The summer I spent in Amalfi, every afternoon ended with tiny glasses of limoncello on weathered terraces overlooking the sea. The scent of lemons hung in the air everywhere, heavy and bright. When I returned home desperate to recreate those moments, this cake became my edible postcard. It captures everything I loved about those evenings.

My friend Marco tasted this at a dinner party and actually went quiet for a full minute. He said it reminded him of his nonnas kitchen in Naples, which might be the best compliment Ive ever received. Now he requests it for every birthday.

Ingredients

• All-purpose flour: Provides the structure for a tender crumb that will soak up that gorgeous syrup without falling apart
• Granulated sugar: Sweetens the sponge while helping create that beautiful airy volume when beaten with eggs
• Large eggs: Room temperature eggs whip up dramatically higher and create the fluffiest texture possible
• Whole milk: Adds moisture and richness to keep the sponge from drying out
• Unsalted butter melted and cooled: Brings a subtle depth of flavor that keeps the cake from tasting too sweet
• Baking powder: Gives the sponge its lift so each layer bakes up light and tender
• Salt: A pinch enhances all the other flavors and balances the sweetness
• Lemon zest: Infuses every bite with bright aromatic citrus essence
• Vanilla extract: Rounds out the citrus notes with warm comforting sweetness
• Water: Creates the base for the simple syrup that will keep layers incredibly moist
• Limoncello liqueur: The star of the show bringing that authentic Italian lemon essence and gentle warmth
• Heavy cream cold: Whips up into billowy peaks that lighten the mascarpone into perfection
• Mascarpone cheese cold: Creates that distinctively Italian creamy luscious frosting
• Powdered sugar: Sweetens the frosting smoothly without any gritty texture

Instructions

Preheat and prep your pans:

Set your oven to 350°F and grease two 8-inch round cake pans then line them with parchment paper for easy removal later.

Whisk the dry ingredients:

In a medium bowl combine flour baking powder and salt so they are evenly distributed.

Build the sponge base:

Beat eggs and sugar on high speed for 5 to 7 minutes until the mixture turns pale and has tripled in volume.

Fold gently:

Add the dry ingredients lemon zest and vanilla using a light hand to preserve all that air you just whipped into the eggs.

Add the butter and milk:

Pour in melted butter and milk mixing only until just combined to avoid deflating the batter.

Bake the layers:

Divide batter evenly between the prepared pans and bake for 25 to 30 minutes until a toothpick comes out clean.

Cool completely:

Let cakes rest in their pans for 10 minutes then turn them out onto wire racks to cool entirely before assembling.

Make the limoncello syrup:

Heat water and sugar in a small saucepan until dissolved then remove from heat and stir in the limoncello once slightly cooled.

Prepare the mascarpone filling:

Whip cold heavy cream to soft peaks then in another bowl whisk mascarpone powdered sugar lemon zest and vanilla until smooth before folding the two together.

Assemble with love:

Brush each cake layer generously with limoncello syrup then spread with mascarpone filling stacking them and frosting the outside until fully covered.

Chill before serving:

Refrigerate the finished cake for at least 1 hour so all the flavors meld and the texture sets beautifully.

Save

This cake has become my go-to for summer gatherings and dinner parties that need something impressive yet refreshing. Theres something about the way the limoncello permeates the cake that makes people close their eyes and smile.

Making It Ahead

The flavors actually improve overnight as the syrup fully penetrates the sponge and the mascarpone firms up beautifully. I often bake the layers one day then assemble and chill the cake the next morning.

Serving Suggestions

Cold slices with a small glass of chilled limoncello create the perfect ending to any Italian inspired meal. The cake is rich enough that thin slices satisfy even the most dedicated dessert lovers.

Customization Options

For a non alcoholic version replace the limoncello with fresh lemon juice and a touch more sugar in the syrup. You can also add fresh berries between layers for extra color and seasonal brightness.

• Brush syrup sparingly if you prefer a lighter soaking
• Add a drop of lemon oil to the frosting for extra intensity
• Keep the cake chilled until serving for the best texture

Save

Every time I serve this cake I am transported back to that sunlit terrace. Hope it brings you a little piece of Italian summer too.

Recipe FAQ

→ Can I make this cake without alcohol?

Yes, you can easily substitute limoncello with lemon juice and extra sugar in the syrup. The cake will still have a lovely lemon flavor, though it won't have the same depth as the traditional version. For best results, use fresh lemon juice and adjust the sweetness to your taste.

→ How far in advance can I prepare this cake?

The cake can be made a day ahead and stored in the refrigerator. In fact, chilling it for at least 1 hour before serving allows the flavors to meld together and the cake to set properly. The sponge layers absorb the limoncello syrup better when the cake has been refrigerated, resulting in a more cohesive texture.

→ What's the best way to split the cake layers?

Use a long serrated knife and a gentle sawing motion to split each cake layer horizontally. It's helpful to mark the center of each layer with a toothpick first. Rotate the cake as you cut to ensure an even split. If you're new to layering cakes, practice on one layer first before attempting all four.

→ Can I use different citrus flavors?

Absolutely! While limoncello is traditional, you can experiment with other citrus flavors like orange or grapefruit. Orange liqueur or fresh orange juice with sugar would work well. Just be mindful that different citrus fruits have varying levels of acidity and sweetness, so you may need to adjust the syrup recipe accordingly.

→ How should I store leftovers?

Store any leftovers in an airtight container in the refrigerator for up to 3 days. The cake can be served chilled or brought to room temperature before serving. If the mascarpone frosting seems firm after refrigeration, let it sit at room temperature for about 15 minutes before serving for the best texture.