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.

Ingredients

Scale

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)

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.