Limoncello Mascarpone Cake

Limoncello Mascarpone Cake is a sunshine-bright, absolutely irresistible dessert that brings together tender lemon-soaked cake layers and clouds of silky mascarpone frosting. With the warm flavor of limoncello, fresh lemon zest, and that dreamy Italian cream cheese, this is the cake that steals the show at every gathering!

Why You’ll Love This Recipe

This Limoncello Mascarpone Cake is everything a citrus lover dreams about. The cake itself is incredibly moist thanks to olive oil and sour cream, while the limoncello adds that sophisticated Italian touch. The mascarpone frosting? Pure velvet. It’s light, not overly sweet, and complements the bright lemon perfectly.

This is the kind of cake that works for fancy occasions AND lazy Sunday afternoons. It’s elegant enough for a celebration but simple enough to whip up when you’re craving something special. Plus, it keeps beautifully in the fridge, so you can make it ahead and actually enjoy your party!

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Ingredient List

For the Limoncello Lemon Cake:

• 2 cups all-purpose flour
• 2 teaspoons baking powder
• ½ teaspoon salt
• 1¼ cups granulated sugar
• Zest of 2 lemons (about 2 tablespoons)
• 3 large eggs, room temperature
• ¾ cup olive oil
• ½ cup limoncello
• ¼ cup fresh lemon juice
• ¼ cup sour cream, room temperature

For the Mascarpone Frosting:

• 8 oz mascarpone cheese, cold
• 1 cup powdered sugar
• 2 teaspoons vanilla extract
• 1 cup cold heavy whipping cream

Optional:

• ¼–½ cup lemon curd (for swirling on top—highly recommend!)

Why These Ingredients Work

Olive Oil: Instead of butter, we’re using olive oil here, which keeps the cake incredibly moist and tender for days. It also gives a subtle richness without being heavy. Use a mild, fruity olive oil—not your peppery finishing oil!

Limoncello: This Italian lemon liqueur is the star flavor here. It adds depth and that gorgeous lemony warmth you just can’t get from lemon juice alone. The alcohol bakes off, leaving pure sunshine behind.

Lemon Zest: When you rub the zest into the sugar, you’re releasing those essential oils and infusing the entire cake with aromatic lemon flavor. This step is KEY!

Sour Cream: Adds tang and keeps the cake ultra-moist. It also helps create that perfect, tender crumb.

Mascarpone Cheese: This Italian cream cheese is richer and sweeter than American cream cheese, with a silky texture that makes the frosting absolutely luxurious. It’s delicate though, so we handle it gently!

Heavy Whipping Cream: Whipped right into the mascarpone, this creates a light, fluffy frosting that’s stable enough to hold its shape but still feels cloud-like.

Essential Tools and Equipment

• 9-inch round cake pan
• Parchment paper
• Two mixing bowls (one large, one medium)
• Whisk
• Electric mixer (handheld or stand mixer)
• Microplane or fine grater (for zesting lemons)
• Toothpick (for testing doneness)
• Cooling rack
• Offset spatula or butter knife (for frosting)

How To Make Limoncello Mascarpone Cake

Prepare Your Pan and Oven

Preheat your oven to 350°F (175°C). Grease your 9-inch round cake pan generously with butter or cooking spray, then line the bottom with parchment paper. This double protection ensures your beautiful cake comes out cleanly every time!

Mix the Dry Ingredients

In a medium bowl, whisk together the flour, baking powder, and salt. Set this aside

Create the Lemon Sugar

Here’s where the magic starts! In a large bowl, combine the granulated sugar and lemon zest. Now, using your clean fingers, rub the zest into the sugar for about 30 seconds.

Beat the Eggs

Add your room temperature eggs to the lemon sugar. Using an electric mixer, beat on medium-high speed for 2–3 minutes until the mixture is light, pale, and fluffy.

Add the Wet Ingredients

Turn your mixer to low speed. Slowly drizzle in the olive oil, letting it incorporate fully. Then add the limoncello, fresh lemon juice, and sour cream. Mix just until everything is combined and smooth.

Fold in the Flour

Add your dry ingredients to the wet mixture. Mix on low speed just until you don’t see any more flour streaks. Don’t overmix here! A few small lumps are fine. Overmixing develops gluten, which makes the cake tough instead of tender.

Bake to Perfection

Pour the batter into your prepared pan and smooth the top gently. Bake for 35–45 minutes. Your cake is done when a toothpick inserted in the center comes out clean or with just a few moist crumbs.

Cool Completely

Let the cake cool in the pan for 15 minutes—this prevents it from breaking apart. Then turn it out onto a cooling rack and let it cool completely before frosting.

Make the Mascarpone Frosting

In a clean bowl, beat the cold mascarpone cheese on low speed for about 30 seconds, just until smooth. Don’t overbeat! Add the powdered sugar and vanilla extract, mixing until just combined.

Whip in the Cream

With the mixer running on low, slowly pour in the cold heavy whipping cream in a steady stream. Once it’s all added, increase the speed to medium and beat for 2–3 minutes until the frosting is fluffy, thick, and holds soft peaks.

Assemble Your Masterpiece

Place your completely cooled cake on a serving plate. Using an offset spatula or butter knife, spread the mascarpone frosting evenly over the top of the cake. You can frost the sides too if you have enough, or keep it rustic with just the top frosted—both ways are gorgeous!

If you’re using lemon curd (and I really hope you are!), spoon small dollops randomly over the frosted top. Then, using a knife or skewer, gently swirl the lemon curd into the frosting, creating beautiful marbled patterns.

Chill Before Serving

Pop the cake in the refrigerator for 30 minutes to 1 hour before slicing. This firms up the frosting and makes for much cleaner cuts.

You Must Know

Room temperature ingredients are crucial! Your eggs and sour cream MUST be at room temperature for the batter to emulsify properly. Set them out 30–60 minutes before baking, or place eggs in warm water for 5 minutes in a pinch.

Cold mascarpone and cream are equally crucial! For the frosting, you want everything ICE cold. This helps it whip up stable and fluffy. I even chill my mixing bowl for 10 minutes before making the frosting.

Don’t overbeat the mascarpone frosting. This is the number one mistake people make! Mascarpone has a lower fat content than American cream cheese, so it can break and become grainy if overwhipped. Stop as soon as you see soft peaks.

Personal Secret: Before I frost the cake, I brush a little extra limoncello on top of the cooled cake. Just a tablespoon or so, gently brushed over the surface. This adds an extra layer of flavor and moisture that makes people ask, “What IS that amazing flavor?!”

Pro Tips & Cooking Hacks

• Lemon zest trick: Freeze your lemons for 15 minutes before zesting. They’re easier to zest and you get more of those precious oils!
• Olive oil matters: Use a mild, good-quality olive oil. Extra virgin is fine as long as it’s not too peppery or strong. You want it to complement the lemon, not compete with it.
• No limoncello? No problem! You can substitute with ½ cup whole milk mixed with 1 tablespoon lemon extract. It won’t be quite the same depth of flavor, but it’ll still be delicious.
• Level your cake: If your cake domes in the middle (mine usually does!), use a serrated knife to carefully level the top before frosting. This creates a flat surface for that gorgeous frosting.
• Avoid common mistakes: Don’t open the oven door for the first 30 minutes of baking—this can cause the cake to sink. And resist the urge to press on the cake to test doneness; always use a toothpick.

Flavor Variations / Suggestions

Orange Limoncello Cake: Swap half the lemon zest for orange zest and use half orange juice, half lemon juice. It’s like sunshine in cake form!

Lavender Lemon: Add 1 teaspoon culinary lavender to the sugar and lemon zest. Rub it all together for a sophisticated, floral twist.

Almond Twist: Replace the vanilla in the frosting with almond extract and sprinkle toasted sliced almonds on top.

Berry Topped: Instead of lemon curd, top with fresh raspberries, blueberries, or strawberries. The tartness pairs beautifully with the sweet mascarpone.

Chocolate Drizzle: For the lemon-chocolate lovers, drizzle melted white chocolate over the top. It’s unexpectedly amazing!

Make-Ahead Options

This cake is actually BETTER when made ahead—the flavors have time to marry and develop!

The Cake: Bake the cake up to 2 days ahead. Let it cool completely, wrap tightly in plastic wrap, and store at room temperature. Don’t frost until the day you’re serving.

The Frosting: Make the mascarpone frosting up to 24 hours ahead. Store it in an airtight container in the refrigerator. Let it sit at room temperature for 10 minutes before spreading, and give it a gentle stir to loosen it up.

Fully Assembled: You can frost the cake up to 24 hours before serving. Keep it refrigerated and loosely covered. The flavors actually deepen overnight!

Freezing: The unfrosted cake freezes beautifully for up to 2 months. Wrap it tightly in plastic wrap, then aluminum foil. Thaw overnight in the refrigerator, then bring to room temperature before frosting.

Recipe Notes & Baker’s Tips

• This recipe makes one single-layer 9-inch cake. Want a layer cake? Double the recipe and bake in two pans for 30–35 minutes each.
• The cake batter will seem quite wet—that’s normal! It bakes up perfectly moist and tender.
• If you don’t have a 9-inch round pan, you can use an 8-inch square pan. The cake will be slightly thicker and may need an extra 5–10 minutes of baking time.
• The mascarpone frosting is intentionally not super sweet. If you prefer sweeter frosting, add up to ½ cup more powdered sugar, but add it gradually and taste as you go.
• For the prettiest swirls, don’t overthink the lemon curd pattern. A few simple swoops look more elegant than overworked designs.

Serving Suggestions

Serve this beauty slightly chilled on a pretty cake stand or plate. It’s stunning enough to be the centerpiece of your dessert table!

I love serving slices with:

• A cup of hot espresso or cappuccino for an authentic Italian experience
• Fresh berries on the side for a pop of color and extra freshness
• A small glass of chilled limoncello (for the adults!) as an after-dinner treat
• Vanilla gelato or whipped cream for extra indulgence

This cake is perfect for:

• Spring and summer celebrations
• Easter or Mother’s Day brunch
• Bridal or baby showers
• Elegant dinner parties
• Or just because it’s Tuesday and you deserve cake!

Garnish ideas: Fresh mint leaves, candied lemon slices, or a light dusting of powdered sugar make it extra special.

How to Store Your Limoncello Mascarpone Cake

Refrigerator: Store the frosted cake covered in the refrigerator for up to 5 days. The mascarpone frosting must be kept cold. Cover loosely with plastic wrap or place under a cake dome to prevent the frosting from absorbing fridge odors.

Room Temperature: The unfrosted cake can sit at room temperature, well-wrapped, for up to 2 days. Do not leave the frosted cake at room temperature—mascarpone is perishable!

Freezer: Freeze the unfrosted cake, wrapped tightly in plastic wrap and then aluminum foil, for up to 2 months. I don’t recommend freezing the frosted cake, as mascarpone frosting doesn’t freeze well.

Reheating: No need to reheat! This cake is delicious cold or at cool room temperature. If you’ve refrigerated a frosted slice, let it sit out for 10–15 minutes before eating for the best texture.

Allergy Information

Contains: Dairy (mascarpone, heavy cream, sour cream), eggs, gluten (all-purpose flour), and alcohol (limoncello, though most bakes off).

Dairy-Free Adaptations: This one’s tricky since mascarpone is the star! You could try coconut cream-based frosting, but it won’t have that same luxurious texture.

Gluten-Free: Substitute the all-purpose flour with a 1:1 gluten-free baking flour blend. The texture may be slightly different but should still be delicious.

Egg-Free: Unfortunately, with 3 eggs, this isn’t easily made egg-free. The eggs provide structure and moisture that’s hard to replicate.

Alcohol-Free: Replace the limoncello with whole milk and add an extra tablespoon of lemon juice and ½ teaspoon lemon extract.

Questions I Get Asked A Lot

Can I use regular cream cheese instead of mascarpone?

You can, but the flavor and texture will be different. Mascarpone is sweeter, milder, and creamier than American cream cheese. If you substitute, reduce the powdered sugar to ¾ cup and add an extra teaspoon of vanilla. The frosting will also be tangier and slightly denser.

My mascarpone frosting looks curdled—what happened?

This happens when the mascarpone is overbeaten or if your ingredients weren’t cold enough. Mascarpone has less fat than cream cheese and breaks more easily. Unfortunately, once it’s broken, it’s hard to fix. Make sure everything is ice cold and stop beating as soon as you see soft peaks!

Can I make this cake in advance and freeze it?

Absolutely! The unfrosted cake freezes beautifully for up to 2 months. Wrap it tightly in plastic wrap, then aluminum foil. Thaw in the fridge overnight, bring to room temperature, then frost fresh before serving.

What if I don’t have limoncello?

No worries! Mix ½ cup whole milk with 1 tablespoon fresh lemon juice and 1 teaspoon lemon extract. It won’t have quite the same depth, but it’ll still be a delicious lemon cake.

The top of my cake cracked while baking—is it ruined?

Not at all! Cracks happen, especially with single-layer cakes. Since you’re frosting the top, no one will ever know. If you want to prevent it, make sure your oven temperature is accurate (use an oven thermometer) and don’t overmix the batter.

How do I know when the cake is done?

Insert a toothpick into the center of the cake. It should come out clean or with just a few moist crumbs—but no wet batter. The top should be golden and spring back when lightly touched. Start checking at 35 minutes, but it may need up to 45 minutes depending on your oven.

💬 Tried this recipe? Leave a comment and rating below! I’d absolutely love to hear how your Limoncello Mascarpone Cake turned out! Did you add any fun twists?