Limoncello Mascarpone Cake (Printable View)
Light sponge soaked in limoncello syrup, layered with mascarpone and whipped cream, crowned with a bright lemon finish.
# Ingredient List:
→ Sponge Cake
01 - 1 1/2 cups all-purpose flour
02 - 1 cup granulated sugar
03 - 6 large eggs, room temperature
04 - 1/2 cup whole milk
05 - 1/3 cup unsalted butter, melted and cooled
06 - 2 teaspoons baking powder
07 - 1/4 teaspoon salt
08 - Zest of 1 lemon
09 - 1 teaspoon vanilla extract
→ Limoncello Syrup
10 - 1/2 cup water
11 - 1/2 cup granulated sugar
12 - 1/3 cup limoncello liqueur
→ Mascarpone Filling and Frosting
13 - 1 1/2 cups heavy cream, cold
14 - 1 cup mascarpone cheese, cold
15 - 1/2 cup powdered sugar
16 - Zest of 1 lemon
17 - 1 teaspoon vanilla extract
→ Decoration
18 - Lemon slices or zest
19 - White chocolate curls
20 - Edible flowers
# How to Make It:
01 - Preheat oven to 350°F. Grease and line two 8-inch round cake pans with parchment paper.
02 - In a medium bowl, whisk together flour, baking powder, and salt until evenly combined.
03 - Beat eggs and sugar with an electric mixer on high speed until pale and tripled in volume, approximately 5 to 7 minutes.
04 - Gently fold the dry mixture, lemon zest, and vanilla extract into the egg mixture until just combined.
05 - Pour in melted butter and milk, folding gently until incorporated. Avoid overmixing to preserve cake texture.
06 - Divide batter evenly between prepared pans. Bake for 25 to 30 minutes until a toothpick inserted in the center comes out clean.
07 - Let cakes cool in pans for 10 minutes, then invert onto wire racks to cool completely before assembly.
08 - Heat water and sugar in a small saucepan over medium heat until sugar dissolves. Remove from heat, cool slightly, then stir in limoncello.
09 - Whip heavy cream to soft peaks in a chilled bowl. In another bowl, whisk mascarpone, powdered sugar, lemon zest, and vanilla until smooth. Fold whipped cream into mascarpone mixture.
10 - Slice each cake horizontally in half for four layers. Place first layer on serving plate, brush with limoncello syrup, and spread mascarpone filling. Repeat with remaining layers, frosting top and sides.
11 - Garnish with lemon slices, zest, white chocolate curls, or edible flowers as desired. Refrigerate for at least 1 hour before serving for optimal flavor and texture.
# Expert Suggestions:
01 -
- The combination of light sponge soaked in limoncello syrup and creamy mascarpone frosting creates this perfect balance of sweet, tart, and rich that feels like eating sunshine on a plate
- It looks impressive with those layered slices but actually comes together more easily than you would expect, especially since the cake can be made ahead
02 -
- Overwhipping the mascarpone mixture can cause it to curdle and separate, so fold everything together gently and stop as soon as it is combined
- The sponge needs to be completely cool before you add the syrup, or the liquid will not absorb properly and your cake might collapse
03 -
- Wrap your cake pans with dampened cake strips before baking to help the layers rise evenly without doming in the center
- Chill your assembled cake for 30 minutes before frosting the sides to minimize crumbs in your final coating