Limoncello Mascarpone Dream Cake – A Heavenly Citrus Dessert

There’s something undeniably elegant about the pairing of Limoncello and mascarpone. Light, creamy, and bursting with citrusy brightness, this Limoncello Mascarpone Dream Cake is a showstopper. Whether you’re planning a summer brunch, a dinner party, or just treating yourself, this cake brings Italian-inspired flavor to the forefront. Best of all? It’s easier to make than it looks.

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 Why You’ll Love This Limoncello Mascarpone Dream Cake

• Zesty and Refreshing: Limoncello adds a bold lemon essence without being overly tart.

• Creamy Mascarpone Filling: Luxuriously smooth and light as air.

• Moist Cake Layers: Soaked in limoncello syrup for maximum flavor.

• Perfect for Special Occasions: A centerpiece-worthy dessert for holidays, birthdays, or summer soirées.

 Ingredients

For the Cake:

• 1 ½ cups all-purpose flour

• 2 tsp baking powder

• ½ tsp salt

• 1 cup unsalted butter (softened)

• 1 cup granulated sugar

• 4 large eggs

• ⅓ cup Limoncello liqueur

• 1 tsp vanilla extract

• ½ cup whole milk

For the Limoncello Syrup:

• ½ cup water

• ¼ cup sugar

• ¼ cup Limoncello

For the Mascarpone Filling:

• 1 ½ cups mascarpone cheese

• 1 cup heavy cream

• ⅓ cup powdered sugar

• 1 tbsp lemon zest

• 1 tbsp Limoncello

For Garnish (Optional):

• Lemon zest curls

• Whipped cream

• Candied lemon slices

 Instructions

Step 1: Make the Cake Layers

1. Preheat your oven to 350°F (175°C). Grease and flour two 8-inch cake pans.

2. In a medium bowl, whisk together flour, baking powder, and salt.

3. In a large mixing bowl, beat butter and sugar until fluffy (about 3 minutes).

4. Add eggs one at a time, mixing well after each.

5. Stir in Limoncello and vanilla.

6. Add dry ingredients in batches, alternating with the milk, beginning and ending with the dry.

7. Divide the batter evenly between pans and bake for 25–30 minutes. Let cool completely.

Step 2: Prepare the Limoncello Syrup

1. In a saucepan, combine water and sugar. Heat over medium until sugar dissolves.

2. Remove from heat and stir in Limoncello.

3. Brush the syrup generously over the cooled cake layers.

Step 3: Whip the Mascarpone Filling

1. In a mixing bowl, beat mascarpone until smooth.

2. Add heavy cream, powdered sugar, lemon zest, and Limoncello.

3. Beat until light, fluffy, and thickened enough to hold shape.

Step 4: Assemble the Cake

1. Place one cake layer on a serving plate.

2. Spread half of the mascarpone filling over the layer.

3. Add the second cake layer and cover the top with the remaining filling.

4. Decorate with lemon zest curls, whipped cream, or candied lemon.

 Tips & Notes

• Chill Before Serving: This cake tastes best after chilling for at least 2 hours.

• Use Real Mascarpone: Don’t substitute with cream cheese—it’s worth using the authentic stuff.

• Homemade Limoncello: If you’ve got the time, make your own limoncello for a personal touch.

 Pairing Suggestions

This dreamy cake pairs wonderfully with:

• Iced Limoncello cocktails

• Fresh berries

• Espresso or cappuccino

For a complete meal idea, pair this dessert with our Lemon Herb Chicken Skillet recipe to keep the citrus theme going strong.

 Storage Tips

• Refrigerator: Store in an airtight container for up to 4 days.

• Freezer: Freeze unassembled cake layers and thaw before use.

 Reader Reviews

“Made this for my sister’s bridal shower, and everyone was begging for the recipe!”
— Amanda R.

“Light, lemony, and luscious! A total summer dream.”
— Josh T.

 Related Recipes You’ll Love

• Zesty Lemon Ricotta Pancakes

• Mascarpone Berry Parfaits

• Limoncello Cheesecake Bars

Final Thoughts

This Limoncello Mascarpone Dream Cake is everything a summer dessert should be: fresh, light, and bursting with flavor. Whether you’re celebrating or simply enjoying a sweet escape, this cake offers the perfect citrusy bite every time.

Limoncello Mascarpone Dream Cake

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• Author: kecha

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Description

This luscious Limoncello Mascarpone Dream Cake is a lemon lover’s fantasy come true. With fluffy lemon sponge layers soaked in limoncello syrup, filled with creamy mascarpone, and finished with a dusting of powdered sugar and fresh lemon zest, it’s a refreshing and elegant dessert perfect for spring, summer, or any celebration.

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Ingredients

Scale 1x2x3x

For the Cake:

• 3 large eggs

• 1 cup granulated sugar

• ½ cup unsalted butter, melted

• ½ cup milk

• 1 tsp vanilla extract

• 1 tbsp lemon zest

• 2 tbsp fresh lemon juice

• 1½ cups all-purpose flour

• 1½ tsp baking powder

• ¼ tsp salt

For the Limoncello Syrup:

• ½ cup water

• ¼ cup sugar

• ¼ cup Limoncello liqueur

For the Mascarpone Filling:

• 1 cup mascarpone cheese

• ½ cup powdered sugar

• 1 tsp lemon zest

• 1 tbsp lemon juice

• 1 cup heavy cream (cold)

For Topping:

• Powdered sugar, for dusting

• Lemon slices and mint (optional, for garnish)

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Instructions

1. Make the Cake Layers:

• Preheat oven to 350°F (175°C). Grease and line two 8-inch cake pans.

• In a bowl, whisk eggs and sugar until light and fluffy.

• Add melted butter, milk, vanilla, lemon zest, and lemon juice. Mix until combined.

• Sift in flour, baking powder, and salt. Fold gently until batter is smooth.

• Divide batter evenly between pans and bake for 20–25 minutes or until a toothpick comes out clean.

• Cool in pans for 10 minutes, then transfer to wire racks to cool completely.

2. Prepare Limoncello Syrup:

• In a small saucepan, combine water and sugar. Bring to a simmer until sugar dissolves.

• Remove from heat and stir in Limoncello. Let cool completely.

3. Make Mascarpone Filling:

• In a large bowl, beat mascarpone, powdered sugar, lemon zest, and juice until smooth.

• In another bowl, whip cold heavy cream until stiff peaks form.

• Fold whipped cream into mascarpone mixture until creamy and fluffy.

4. Assemble the Cake:

• Place one cake layer on a serving plate. Brush with half the Limoncello syrup.

• Spread half the mascarpone filling over the top.

• Add the second cake layer, brush with remaining syrup, and spread the rest of the filling.

• Dust the top with powdered sugar. Garnish with lemon slices and mint leaves if desired.

Notes

• Storage: Store in the fridge for up to 3 days. Best served chilled.

• Alcohol-free Version: Replace Limoncello with lemon simple syrup (omit liqueur and add more lemon juice).

• Texture Tip: Let cake sit for 1–2 hours in the fridge before serving for the best texture and flavor.

• Make Ahead: You can bake the cake layers a day in advance and assemble the next day.