Go Back
–+ servings
Limoncello Cake with Mascarpone Frosting

Limoncello Cake with Mascarpone Frosting for a Zesty Celebration

A delightful Limoncello Cake with Mascarpone Frosting, perfect for summer celebrations and easily adaptable for gluten-free diets.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 30 minutes
Cooling Time 10 minutes
Total Time 1 hour 10 minutes
Servings: 8 slices
Course: Desserts
Cuisine: Italian
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 2 cups All-Purpose Flour Substitution: Use a 1:1 gluten-free flour blend for a gluten-free option.
  • 1 tablespoon Baking Powder Ensure it is gluten-free for dietary variants.
  • 1 teaspoon Salt
  • ½ cup Butter (unsalted) Room temperature for easy creaming.
  • 1½ cups Granulated Sugar
  • 3 large Eggs Ensure they’re at room temperature for optimal incorporation.
  • ¾ cup Limoncello Liqueur Substitution: Use extra lemon juice and sugar for a non-alcoholic version.
  • 1 cup Fresh Lemon Juice
  • 2 tablespoons Lemon Zest Adds a burst of citrus aroma and flavor.
For the Frosting
  • 1 cup Mascarpone Cheese Substitution: Cream cheese can be used for a stronger flavor.
  • 1 cup Heavy Cream
  • ½ cup Powdered Sugar
  • 1 teaspoon Vanilla Extract

Equipment

  • Oven
  • mixing bowls
  • electric mixer
  • spatula
  • Cake pans
  • Wire racks

Method
 

Step-by-Step Instructions
  1. Preheat the oven to 350°F (175°C) and prepare two 9-inch cake pans by greasing with butter and lining with parchment paper.
  2. In a medium bowl, whisk together flour, baking powder, and salt until evenly combined.
  3. In a large mixing bowl, beat butter and sugar using an electric mixer until light and fluffy (about 3-4 minutes).
  4. Add eggs one at a time, then mix in Limoncello liqueur and lemon juice.
  5. Gradually add the dry mixture to the wet mixture, folding gently to combine. Fold in lemon zest.
  6. Divide batter between the two pans and bake for 25-30 minutes until a toothpick comes out clean.
  7. Let cakes cool in the pans for 10 minutes, then transfer to wire racks to cool completely.
  8. Prepare the frosting by beating together mascarpone cheese, heavy cream, powdered sugar, and vanilla until smooth and fluffy.
  9. Once cakes are cool, place one layer on a serving platter, spread frosting over it, then add the second layer.
  10. Use remaining frosting to cover the top and sides, decorating with lemon zest or lemon slices.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 45gProtein: 4gFat: 18gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 80mgSodium: 200mgPotassium: 200mgFiber: 1gSugar: 25gVitamin A: 500IUVitamin C: 10mgCalcium: 50mgIron: 1mg

Notes

For optimal results, ensure all ingredients are at room temperature and avoid over-mixing.

Tried this recipe?

Let us know how it was!