Introduction
Looking for a light, sweet, and slightly tangy dessert that feels fancy but is super easy to make? Say hello to the Limoncello Mascarpone Cake! This cake is soft, moist, and filled with the fresh flavor of lemon. The creamy mascarpone cheese gives it a smooth and rich taste, while the Limoncello (a sweet Italian lemon liqueur) adds a fun and zesty twist.
This cake is perfect for spring or summer, but honestly, it’s good any time you want a dessert that looks beautiful and tastes even better. And don’t worry—this recipe is so simple that even beginners can make it without stress. Let’s dive in!
Ingredients – Limoncello Mascarpone Cake
Here’s what you’ll need to make this delicious cake:
For the Cake Layers:
- 1 box of white or yellow cake mix
- 1 cup milk
- ½ cup vegetable oil
- 3 large eggs
- 2 tablespoons lemon zest (about 2 lemons)
- ¼ cup fresh lemon juice
- ¼ cup Limoncello liqueur
For the Mascarpone Filling:
- 1 cup mascarpone cheese (room temperature)
- 1 cup heavy whipping cream
- ⅓ cup powdered sugar
- 2 tablespoons Limoncello
- 1 teaspoon vanilla extract
For the Limoncello Syrup:
- ¼ cup Limoncello
- 2 tablespoons water
- 2 tablespoons sugar
Optional Toppings:
- Whipped cream
- Fresh berries (like blueberries or raspberries)
- Lemon slices or zest
Step by Step Process – Limoncello Mascarpone Cake
Step 1: Preheat the Oven
Preheat your oven to 350°F (175°C). Grease two 8-inch or 9-inch round cake pans and line the bottoms with parchment paper for easy removal.
Step 2: Make the Cake Batter
In a large mixing bowl, pour in the cake mix. Add the milk, oil, eggs, lemon juice, lemon zest, and Limoncello. Use a hand or stand mixer to beat everything together for about 2 minutes, or until smooth.
Step 3: Bake the Cake
Divide the batter evenly between the two pans. Bake for 25–30 minutes, or until a toothpick inserted into the center comes out clean. Let the cakes cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely.
Step 4: Make the Limoncello Syrup
While the cakes are cooling, make the syrup. In a small saucepan, mix the Limoncello, water, and sugar. Heat over medium heat until the sugar dissolves completely. Let it cool.
Step 5: Make the Mascarpone Filling
In a clean bowl, combine mascarpone, powdered sugar, Limoncello, and vanilla. Mix until smooth. In a separate bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the mascarpone mixture until fully combined. Chill in the fridge for 15–20 minutes if needed.
Step 6: Assemble the Cake
Place one cake layer on a plate or cake stand. Brush the top with half of the Limoncello syrup. Spread a generous layer of mascarpone filling on top.
Add the second cake layer and repeat with the rest of the syrup. Frost the top and sides with the remaining filling (or just keep the sides “naked” for a rustic look). Add whipped cream, berries, or lemon zest for decoration if you like.
Step 7: Chill and Serve
Place the cake in the fridge for at least 1 hour before serving. This helps all the flavors come together and makes the cake easier to slice. Slice, serve, and enjoy the refreshing lemony goodness!
Nutritional Information
| Nutrient | Amount Per Slice |
|---|---|
| Calories | 360–400 kcal |
| Total Fat | 24g |
| Saturated Fat | 12g |
| Carbohydrates | 34g |
| Sugars | 22g |
| Protein | 4g |
| Fiber | 0.5g |
| Sodium | 250mg |
| Cholesterol | 90mg |
Frequently Asked Questions
1. Can I make this cake without Limoncello?
Yes! If you don’t want to use alcohol, just replace the Limoncello with extra lemon juice or lemon syrup. It will still taste fresh and delicious.
2. What is mascarpone cheese?
Mascarpone is an Italian cream cheese that’s softer and creamier than regular cream cheese. It adds a rich, smooth texture to desserts.
3. Can I use homemade cake instead of boxed mix?
Absolutely! If you have a favorite vanilla or lemon cake recipe, go ahead and use it. The boxed mix just makes things quicker and easier.
4. How should I store the cake?
Keep the cake in the fridge, covered with plastic wrap or in an airtight container. It stays fresh for up to 3 days.
5. Can I freeze this cake?
You can freeze the cake layers (before adding the mascarpone filling). Just wrap them tightly and freeze for up to 2 months. Thaw and assemble when ready.
Final Thoughts
And there you have it—your new favorite dessert: Limoncello Mascarpone Cake! It’s light, creamy, lemony, and oh-so-lovely to look at. Whether you’re baking it for a party, a special dinner, or just to treat yourself, this cake is sure to impress without stressing you out in the kitchen.
The best part? It feels like something you’d order at a fancy Italian restaurant, but you can make it right at home with just a few simple steps. So go grab that mixing bowl and get baking—your taste buds will thank you!
