Limoncello Mascarpone Cake

Why You’ll Love This Recipe

• Bright and refreshing citrus flavor from limoncello and fresh lemon zest
• Moist and tender texture thanks to the mascarpone cheese
• Easy to make with simple ingredients and no complicated steps
• Perfect for any occasion – from brunch to dinner parties
• Beautiful presentation with a light dusting of powdered sugar and lemon slices

Ingredients

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

• 1 cup mascarpone cheese
• ½ cup limoncello liqueur
• 1 cup granulated sugar
• 3 large eggs
• 1 ½ cups all-purpose flour
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• 2 tablespoons freshly grated lemon zest
• 1 teaspoon vanilla extract
• ¼ teaspoon salt
• ½ cup heavy cream
• Powdered sugar for dusting (optional)
• Lemon slices and mint leaves for garnish (optional)

Directions

1. Preheat the oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
2. In a large bowl, whisk together mascarpone cheese, limoncello, and sugar until smooth.
3. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
4. In a separate bowl, sift together flour, baking powder, baking soda, salt, and lemon zest.
5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
6. Pour in the heavy cream and gently fold it into the batter until smooth.
7. Transfer the batter to the prepared cake pan and smooth the top.
8. Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
9. Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
10. Dust with powdered sugar and garnish with lemon slices and mint leaves before serving.

Servings and Timing

• Servings: 8-10 slices
• Prep Time: 15 minutes
• Cook Time: 30-35 minutes
• Total Time: 45-50 minutes

Variations

• Lemon Glaze: Drizzle a simple glaze made of powdered sugar and lemon juice for extra sweetness.
• Berry Topping: Serve with fresh raspberries, blueberries, or strawberries.
• Almond Twist: Add ½ teaspoon of almond extract for a nutty depth of flavor.
• Gluten-Free Option: Use a gluten-free all-purpose flour blend.
• Non-Alcoholic Version: Replace limoncello with lemon juice and a touch of honey for a kid-friendly cake.

Storage/Reheating

• Refrigeration: Store in an airtight container in the fridge for up to 5 days.
• Freezing: Wrap the cooled cake tightly in plastic wrap and foil, then freeze for up to 3 months. Thaw overnight in the fridge before serving.
• Reheating: Enjoy at room temperature or warm individual slices in the microwave for a few seconds.

FAQs

Can I make this cake without limoncello?

Yes! Substitute it with fresh lemon juice and a little honey or simple syrup.

What does mascarpone cheese do in this cake?

Mascarpone adds a creamy, rich texture and helps keep the cake moist.

Can I use cream cheese instead of mascarpone?

Yes, but the flavor will be slightly tangier. Soften the cream cheese before using.

What type of limoncello should I use?

Any good-quality limoncello works, but homemade or Italian brands offer the best flavor.

How do I know when the cake is done?

A toothpick inserted in the center should come out clean, and the top should be lightly golden.

Can I use cake flour instead of all-purpose flour?

Yes, but reduce the amount to 1 ¼ cups since cake flour is lighter.

Does this cake need frosting?

No, but a simple lemon glaze or whipped cream makes a delicious topping.

Can I make this cake ahead of time?

Absolutely! The flavors deepen after a day, making it even more delicious.

Can I make cupcakes instead of a cake?

Yes! Divide the batter into cupcake liners and bake for about 18-20 minutes.

What should I serve with this cake?

A scoop of vanilla ice cream or a cup of tea pairs beautifully with this cake.

Conclusion

Limoncello Mascarpone Cake is a citrusy, moist, and sophisticated dessert that’s perfect for any occasion. Whether you serve it plain, dusted with powdered sugar, or topped with fresh fruit, this cake is a true delight. Give it a try and enjoy a slice of lemony indulgence!

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Limoncello Mascarpone Cake

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• Author: Ava
• Total Time: 45 minutes
• Yield: 10-12 Servings
• Diet: Vegetarian

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Description

Indulge in the refreshing taste of Limoncello Mascarpone Cake, a moist and tender dessert bursting with bright lemon flavor. This elegant cake combines the creamy richness of mascarpone cheese with the citrusy kick of limoncello liqueur, creating a delightful treat perfect for special occasions, brunches, or afternoon tea. Serve it with a dusting of powdered sugar, fresh berries, or a light lemon glaze for an irresistible finish.

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Ingredients

• 1 cup mascarpone cheese
• ½ cup limoncello liqueur
• 1 cup granulated sugar
• 3 large eggs
• 1 ½ cups all-purpose flour
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• 2 tablespoons freshly grated lemon zest
• 1 teaspoon vanilla extract
• ¼ teaspoon salt
• ½ cup heavy cream
• Powdered sugar for dusting (optional)
• Lemon slices and mint leaves for garnish (optional)

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Instructions

1. Preheat oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
2. In a large bowl, whisk mascarpone cheese, limoncello, and sugar until smooth.
3. Add eggs one at a time, beating well after each addition. Stir in vanilla extract.
4. In a separate bowl, sift together flour, baking powder, baking soda, salt, and lemon zest.
5. Gradually add dry ingredients to the wet mixture, stirring until just combined.
6. Gently fold in the heavy cream until the batter is smooth.
7. Pour batter into the prepared cake pan and smooth the top.
8. Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
9. Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
10. Dust with powdered sugar and garnish with lemon slices and mint leaves before serving.

Notes

• For extra sweetness, drizzle with a lemon glaze made from powdered sugar and lemon juice.
• Store in an airtight container in the fridge for up to 5 days or freeze for up to 3 months.
• For a non-alcoholic version, substitute limoncello with fresh lemon juice and a touch of honey.

• Prep Time: 15 minutes
• Cook Time: 30minutes
• Category: Dessert
• Method: Baking
• Cuisine: Italian