Save This Italian-inspired cake features light sponge layers soaked in limoncello syrup, filled and frosted with creamy mascarpone and whipped cream. The cake combines the bright, zesty flavor of limoncello with the rich, smooth texture of mascarpone cheese, creating a perfectly balanced dessert. With a preparation time of 40 minutes and total time of 2 hours including cooling and assembly, this medium-difficulty cake serves 10-12 people and makes an elegant dessert for any occasion.
The sponge cake is made with flour, sugar, eggs, milk, melted butter, baking powder, salt, lemon zest, and vanilla extract. The limoncello syrup adds a citrus kick, while the mascarpone filling and frosting provide a rich, creamy contrast. Optional decorations like lemon slices, white chocolate curls, and edible flowers enhance the presentation.
The first time I encountered limoncello mascarpone cake was at a tiny bakery in Florence where the owner insisted I taste something 'not too sweet, just perfect.' One bite of that creamy, citrus-drenched cake and I understood why Italians take their desserts seriously but never too heavy. I spent the next three years trying to recreate that exact balance of bright lemon and cloud-like mascarpone at home.
I made this cake for my mothers birthday last spring, and she kept sneaking forkfuls from the refrigerator while it chilled. My aunt called me the next day demanding the recipe, saying she dreamed about that lemon cream frosting. Now it is the only birthday cake anyone in my family actually requests by name.
Ingredients
- All-purpose flour: Provides the structure for a tender sponge that can hold up to soaking
- Granulated sugar: Sweetens while helping create that signature light and airy crumb
- Large eggs: Room temperature eggs whip up beautifully for maximum volume
- Whole milk: Adds richness and keeps the sponge tender
- Unsalted butter: Melted and cooled, it folds in easily without deflating the batter
- Baking powder: Gives the cake just enough lift for delicate layers
- Salt: Balances sweetness and enhances all the flavors
- Lemon zest: Infuses the sponge with bright citrus notes throughout
- Vanilla extract: Rounds out the flavors and adds depth
- Water: Forms the base of our simple syrup
- Granulated sugar: Dissolves into the syrup for sweet soaking power
- Limoncello liqueur: The star that gives this cake its signature Italian flair
- Heavy cream: Whips up to create that fluffy frosting base
- Mascarpone cheese: Adds creamy Italian richness without being overpowering
- Powdered sugar: Sweetens the frosting while keeping it smooth
- Lemon zest: Brightens the creamy frosting with fresh citrus flavor
- Vanilla extract: Enhances the mascarpone and brings everything together
- Lemon slices or zest: Makes for gorgeous garnishes that hint at the flavor inside
- White chocolate curls: Add elegance and a contrasting sweetness
- Edible flowers: Create a stunning restaurant-worthy finish
Instructions
- Preheat your oven and prepare the pans:
- Heat your oven to 350°F and grease two 8-inch round cake pans, lining the bottoms with parchment paper for easy release later.
- Whisk the dry ingredients together:
- In a medium bowl, combine flour, baking powder, and salt so they are evenly distributed.
- Whip the eggs and sugar:
- Beat eggs and sugar on high speed until the mixture is pale and has tripled in volume, about 5 to 7 minutes.
- Fold in the dry ingredients:
- Gently incorporate the flour mixture, lemon zest, and vanilla using a spatula, being careful not to deflate all those air bubbles.
- Add the butter and milk:
- Fold in the melted butter and milk until just combined, stopping as soon as you no longer see dry streaks.
- Bake the sponge layers:
- Divide the batter between your prepared pans and bake for 25 to 30 minutes, until a toothpick inserted in the center comes out clean.
- Cool the cakes completely:
- Let the cakes rest in their pans for 10 minutes before turning them out onto wire racks to cool completely.
- Make the limoncello syrup:
- Heat water and sugar in a small saucepan until the sugar dissolves, then cool slightly and stir in the limoncello.
- Prepare the mascarpone frosting:
- Whip cold heavy cream to soft peaks, then whisk mascarpone with powdered sugar, lemon zest, and vanilla before folding the two together.
- Assemble the cake:
- Brush each cake layer generously with limoncello syrup, then spread mascarpone filling between layers and frost the top and sides.
- Add your finishing touches:
- Decorate with lemon slices, zest, white chocolate curls, or edible flowers however you like.
- Chill before serving:
- Refrigerate the cake for at least 1 hour so the flavors can meld and the texture can set.
Save This cake has become my go-to for dinner parties because it looks impressive but actually gets better if made the day before. Something about letting those flavors overnight in the refrigerator transforms it from delicious to unforgettable.
Making It Ahead
The beauty of this cake is that it actually improves with a little time in the refrigerator. The limoncello syrup has time to fully penetrate the sponge, and the mascarpone frosting sets up beautifully. I have made it up to 24 hours in advance, covered carefully, and it tastes even better on the second day.
Serving Suggestions
While this cake is gorgeous on its own, a small glass of chilled limoncello on the side makes it feel like a true Italian dessert experience. I have also served it with fresh berries on the plate when lemons feel out of season, and the tart fruit balances the rich creaminess perfectly.
Storage Tips
Store any leftover cake in the refrigerator, covered well with plastic wrap or under a cake dome. The mascarpone makes it perishable, but it will stay fresh for up to 3 days if properly chilled.
- Let refrigerated cake sit at room temperature for 20 minutes before serving for the best texture
- Freeze unfrosted cake layers for up to 3 months if you want to prep way in advance
- Never leave this cake at room temperature for more than 2 hours due to the dairy
Save Every time I serve this cake, someone asks for the recipe, and I always smile knowing how simple it actually is to make. That is the kind of dessert recipe I love most.
Recipe FAQs
- → Can I make this cake without alcohol?
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Yes, you can substitute limoncello with lemon juice and extra sugar in the syrup for a non-alcoholic version. The cake will still have a lovely lemon flavor, though it won't have the distinctive limoncello taste.
- → How far in advance can I prepare this cake?
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The cake can be made a day ahead and stored in the refrigerator. In fact, chilling it for at least 1 hour before serving allows the flavors to meld and the texture to set properly.
- → What's the best way to split the cake layers?
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Use a serrated knife to carefully slice each cake in half horizontally. A gentle sawing motion works best to get clean, even layers without compressing the sponge.
- → Can I use different decorations?
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Absolutely! While lemon slices, zest, white chocolate curls, and edible flowers are suggested, feel free to get creative. Fresh berries, toasted coconut, or a light dusting of powdered sugar also work beautifully.
- → What should I serve with this cake?
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This cake pairs perfectly with a glass of chilled limoncello or Moscato d'Asti. The sweet, citrusy flavors complement each other wonderfully, creating a complete Italian dessert experience.
