Print

Limoncello Mascarpone Cake That Tastes Like Summer Recipe

Print Recipe

★★★★★

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.

Ingredients

Scale

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

Find it online: https://www.cheftara.com/limoncello-mascarpone-cake-that-tastes-like-summer-recipe/