Limoncello Mascarpone Cake That Tastes Like Summer Recipe

Introduction

This Limoncello Mascarpone Cake captures the bright, refreshing flavors of summer in every bite. Light and moist with a tangy lemon syrup and creamy mascarpone filling, it’s perfect for warm-weather gatherings or a special treat.

Ingredients

• 1 ¼ cups all-purpose flour
• 1 tsp baking powder
• 4 large eggs (separated)
• ¾ cup granulated sugar
• Zest of 2 lemons
• 2 tbsp lemon juice
• ¼ cup limoncello liqueur
• 8 oz mascarpone cheese
• 1 cup heavy cream
• ½ cup powdered sugar
• 1 tsp vanilla extract
• Additional: ¼ cup limoncello, ¼ cup water, 2 tbsp sugar (for syrup)

Instructions

1. Step 1: Preheat the oven to 350°F (175°C). Grease and line two 8-inch round cake pans with parchment paper.
2. Step 2: In a bowl, whisk together the flour and baking powder. Set aside.
3. Step 3: Using a clean bowl, beat the egg whites until soft peaks form. Set aside.
4. Step 4: In a separate large bowl, beat the egg yolks with granulated sugar until the mixture is pale and creamy. Stir in the lemon zest, lemon juice, and ¼ cup limoncello.
5. Step 5: Carefully fold the dry ingredients into the yolk mixture, then gently fold in the beaten egg whites until just combined.
6. Step 6: Divide the batter evenly between the prepared pans. Bake for 22–25 minutes, or until a toothpick inserted in the center comes out clean. Allow cakes to cool completely in the pans.
7. Step 7: To make the syrup, combine ¼ cup limoncello, ¼ cup water, and 2 tablespoons sugar in a small saucepan. Simmer gently until the sugar has dissolved. Let cool.
8. Step 8: Brush each cooled cake layer generously with the limoncello syrup to keep them moist and flavorful.
9. Step 9: For the filling, beat the mascarpone cheese until smooth. Gradually add the heavy cream, powdered sugar, and vanilla extract, continuing to beat until the mixture is fluffy and spreadable.
10. Step 10: Spread a layer of the mascarpone filling on the first cake layer. Top with the second layer, then cover the whole cake with the remaining filling. Refrigerate for at least 4 hours before serving to allow the flavors to meld.

Tips & Variations

• For a non-alcoholic version, substitute the limoncello with lemon syrup or additional lemon juice and water.
• Add a tablespoon of finely chopped fresh mint or basil to the mascarpone filling for an herbal twist.
• Use fresh lemons for zest and juice to ensure the brightest flavor.
• Make sure egg whites are at room temperature to achieve the best volume when whipped.

Storage

Store the cake covered in the refrigerator for up to 3 days. Because of the fresh cream and mascarpone, it’s best enjoyed within this time frame. To serve, let the cake sit at room temperature for 15-20 minutes to soften the filling before slicing.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cake ahead of time?

Yes, this cake benefits from chilling for several hours or overnight to let the flavors develop fully. Just keep it refrigerated and covered.

What can I use if I don’t have limoncello?

If you don’t have limoncello, substitute with lemon syrup, or a combination of extra lemon juice and a little simple syrup for sweetness. The cake will still have a lovely lemon flavor without the liqueur.

Limoncello Mascarpone Cake That Tastes Like Summer Recipe

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★★★★★

4.8 from 60 reviews

This Limoncello Mascarpone Cake perfectly captures the essence of summer with bright lemon flavors and a luxurious mascarpone cream filling. Light, fluffy layers are infused with lemon zest, lemon juice, and limoncello liqueur, then soaked in a sweet limoncello syrup for extra moistness. Topped with a smooth mascarpone and whipped cream frosting, this cake is ideal for warm-weather celebrations or anytime you crave a refreshing dessert.

• Author: Tara
• Prep Time: 25 minutes
• Cook Time: 25 minutes
• Total Time: 5 hours (including refrigeration)
• Yield: 8 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: Italian

Ingredients

Scale 1x2x3x

Cake Ingredients

• 1 ¼ cups all-purpose flour
• 1 tsp baking powder
• 4 large eggs (separated)
• ¾ cup granulated sugar
• Zest of 2 lemons
• 2 tbsp lemon juice
• ¼ cup limoncello liqueur

Syrup Ingredients

• ¼ cup limoncello liqueur
• ¼ cup water
• 2 tbsp granulated sugar

Mascarpone Filling

• 8 oz mascarpone cheese
• 1 cup heavy cream
• ½ cup powdered sugar
• 1 tsp vanilla extract

Instructions

1. Prepare Oven and Pans: Preheat your oven to 350°F (175°C). Grease and line two 8-inch round cake pans with parchment paper to prevent sticking.
2. Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour and baking powder. Set aside for later use.
3. Beat Egg Whites: In a clean, grease-free bowl, beat the egg whites on medium-high speed until soft peaks form. Set aside carefully.
4. Combine Egg Yolks and Flavors: In a separate large bowl, beat the egg yolks with granulated sugar until the mixture becomes pale and creamy. Stir in the lemon zest, lemon juice, and limoncello liqueur to infuse bright citrus flavor.
5. Fold Dry Ingredients: Gently fold the flour and baking powder mixture into the egg yolk mixture until just combined, taking care not to overmix.
6. Incorporate Egg Whites: Carefully fold in the beaten egg whites in batches, being gentle to maintain the airiness of the batter. This will ensure a light and fluffy cake texture.
7. Bake the Cake Layers: Divide the batter evenly between the prepared pans. Bake for 22 to 25 minutes, or until a toothpick inserted in the center comes out clean. Allow the cakes to cool completely in the pans before removing.
8. Prepare Limoncello Syrup: In a small saucepan, combine ¼ cup limoncello liqueur, ¼ cup water, and 2 tablespoons of granulated sugar. Bring to a simmer over medium heat, stirring until the sugar dissolves. Remove from heat and let the syrup cool completely.
9. Brush Cake Layers: Generously brush the cooled limoncello syrup over each cake layer to add moisture and enhance the lemon flavor.
10. Make Mascarpone Filling: In a mixing bowl, beat the mascarpone cheese until smooth. Gradually add the heavy cream, powdered sugar, and vanilla extract, continuing to beat until the mixture is fluffy and holds soft peaks.
11. Assemble the Cake: Place one cake layer on your serving plate. Spread a generous amount of the mascarpone filling over the top. Place the second cake layer on top and spread the remaining filling evenly over the cake, or pipe it if desired.
12. Chill and Set: Refrigerate the assembled cake for at least 4 hours to allow the flavors to meld and the filling to set before serving.

Notes

• Make sure the egg whites are beaten to soft peaks to ensure a light cake texture.
• Use room temperature eggs for better mixing and batter consistency.
• Allow cake layers to cool completely before applying syrup and filling to prevent melting the mascarpone cream.
• This cake is best served chilled and stored in the refrigerator.
• For a stronger limoncello flavor, brush more syrup or allow cakes to soak slightly longer.
• Ensure to use good quality limoncello for the best flavor impact.
• To decorate, add lemon slices or zest on top of the cake before serving for a fresh presentation.

Keywords: Limoncello cake, mascarpone cake, lemon cake, summer dessert, Italian dessert, lemon mascarpone, layered cake