Limoncello Mascarpone Italian Cake (Printable)
Italian-style cake featuring limoncello syrup, mascarpone cream, and light sponge layers with zesty lemon flavor.
# What You'll Need:
→ Sponge Cake
01 - 1 1/2 cups (180 g) all-purpose flour
02 - 1 cup (200 g) granulated sugar
03 - 6 large eggs, room temperature
04 - 1/2 cup (120 ml) whole milk
05 - 1/3 cup (75 g) unsalted butter, melted and cooled
06 - 2 tsp baking powder
07 - 1/4 tsp salt
08 - Zest of 1 lemon
09 - 1 tsp vanilla extract
→ Limoncello Syrup
10 - 1/2 cup (120 ml) water
11 - 1/2 cup (100 g) granulated sugar
12 - 1/3 cup (80 ml) limoncello liqueur
→ Mascarpone Filling & Frosting
13 - 1 1/2 cups (360 ml) heavy cream, cold
14 - 1 cup (225 g) mascarpone cheese, cold
15 - 1/2 cup (60 g) powdered sugar
16 - Zest of 1 lemon
17 - 1 tsp vanilla extract
→ Decoration (optional)
18 - Lemon slices or zest
19 - White chocolate curls
20 - Edible flowers
# How to Make It:
01 - Preheat the oven to 350°F (175°C). Grease and line two 8-inch (20 cm) round cake pans with parchment paper.
02 - In a medium bowl, whisk flour, baking powder, and salt.
03 - In a large bowl, beat eggs and sugar with an electric mixer on high until pale and tripled in volume (about 5–7 minutes).
04 - Gently fold in the dry ingredients, lemon zest, and vanilla extract.
05 - Add melted butter and milk, mixing until just combined. Do not overmix.
06 - Divide batter evenly between prepared pans. Bake for 25–30 minutes, or until a toothpick comes out clean.
07 - Cool cakes in pans for 10 minutes, then turn out onto wire racks to cool completely.
08 - In a small saucepan, heat water and sugar over medium heat until sugar dissolves. Remove from heat, cool slightly, then stir in limoncello.
09 - In a chilled bowl, whip heavy cream to soft peaks. In another bowl, whisk mascarpone, powdered sugar, lemon zest, and vanilla until smooth. Gently fold whipped cream into mascarpone mixture.
10 - Slice each cake in half horizontally for four thin layers (optional). Place the first layer on a serving plate. Brush generously with limoncello syrup. Spread a layer of mascarpone filling over the cake. Repeat with remaining layers, finishing with mascarpone frosting on top and sides.
11 - Decorate with lemon slices, zest, white chocolate curls, or edible flowers as desired.
12 - Chill for at least 1 hour before serving for best flavor and texture.
# Expert Advice:
01 -
- The limoncello syrup transforms ordinary sponge into something that tastes like it came from an Italian grandmothers kitchen
- Make ahead friendly and actually improves after chilling in the refrigerator overnight
02 -
- Room temperature eggs are absolutely crucial for achieving that proper volume when beating
- Overmixing after adding the dry ingredients will deflate your batter and create a dense cake
03 -
- Freeze your cake layers for 30 minutes before slicing them horizontally for cleaner, more even cuts
- Add a tablespoon of limoncello to your mascarpone frosting for an extra kick of lemon flavor