Limoncello Cake Recipe With Mascarpone Frosting (2024)

Expert baker and published author, Carroll Pellegrinelli shares her knowledge of bread baking and desserts.

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Updated on 03/7/24

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Tracy Wilk is a professional pastry chef, recipe developer and chef instructor, and, most importantly, a firm believer in sprinkles.

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What is Limoncello?

Never heard of limoncello? It could be your next baking ingredient obsession.Limoncello is an Italian lemon liqueur that is produced mostly in Southern Italy (it is commonly referred to as limoncinoin northern areas of the country). It is one of the most popular types of liqueur in Italy, and it has gained popularity across the globe in more recent years. While limoncello is often served in co*cktails, this limoncello cake allows you to enjoy it for dessert, too.

What You'll Need to Make This Limoncello Cake Recipe

A Couple Cake Pans

A Handy Dandy Microplane

A Zippy Hand Mixer

"I loved this cake, but I really loved the mascarpone lemon frosting. I thought it would be a
really unique way to use extra lemon curd filling as well." - Tracy Wilk

Limoncello Cake Recipe With Mascarpone Frosting (6)

A Note From Our Recipe Tester

Ingredients

For the Cake:

2 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon fine salt
1/2 cup butter, softened
1 1/2 cups granulated sugar
3 large eggs
1/2 cup limoncello (lemon-flavored liqueur)
1 lemon, zested and juiced
1/2 cup buttermilk
White chocolate shavings, optional
See Also
50 Copycat Restaurant Recipes

For the Mascarpone Frosting:

16 ounces mascarpone cheese
1 1/4 cups lemon curd
2 cups whipping cream, or heavy cream, chilled
2/3 cup confectioners' sugar

Steps to Make It

Make the Limoncello Cake

Gather the ingredients. Preheat the oven to 350 F.
Lightly grease two 9-inch round cake pans and then line them with parchment paper. Grease and flour the parchment paper as well.
Combine the flour, baking soda, and salt with a wire whisk. Set aside.
Cream the butter and sugar together in a bowl using an electric mixer.
Add the eggs one at a time, beating after each addition.
Combine the limoncello and lemon juice and zest in a small bowl. Add the flour alternating with the buttermilk and limoncello mixture. Mix until combined.
Divide the batter evenly between the prepared pans. Bake the cakes for 20 to 25 minutes or until golden brown and cooked through. Cool completely in the pans.

Make the Frosting

Gather the ingredients.
Cream together the mascarpone cheese and lemon curd in a bowl.
Whip the chilled whipping cream or heavy cream until almost stiff—about 5 to 6 minutes.
Slowly add powdered sugar until completely combined.
Fold the cheese and curd mixture into the whipped cream.

Assemble the Cake

Once the cakes are cool, remove the limoncello cakes from the pans. Place one layer on serving plate.
Frost top with 1/3 of the frosting.
Place thesecond layer on top.
Frost the top with 1/2 of the remaining frosting.
Use the remaining frosting to frost the sides of the cake.
Decorate the top with the optional white chocolate shavings.
Serve and enjoy!

How to Store

This cake will keep for a few days covered and stored in the fridge. Because of the mascarpone and whipped cream frosting, it's important to keep it chilled.

Recipe Tip

Be sure to grease your pans before adding the batter, as this will help you release them when they are done baking and cooling. Would be a shame to have baked these lovely lemon cakes and have them not come out in one piece.

Recipe Variation

Instead of using whipping cream that has been whipped to soft peaks, you can use store-bought prepared whipped cream. If you make this substitution, we suggest cutting back on the confectioners' sugar for the frosting to 1/2 cup or less.

Make Ahead

Bake the cakes up to 3 days before frosting and keep them tightly wrapped in plastic wrap. You may also freeze the cakes double-wrapped and placed inside plastic freezer bags for up to 3 months. Let the cakes thaw, still wrapped, on the counter overnight before frosting.

What Type of Alcohol Is in Limoncello?

Limoncello is typically made by steeping lemon peels in a high-proof neutral spirit like vodka, straining, and mixing the flavored alcohol with a sugar simple syrup. The result is a sweet, lemon-flavored liqueur with a proof similar to other liqueurs.

What Do You Do With Limoncello?

Limoncello can be enjoyed on its own as a digestif after a meal, mixed into co*cktails, used to spike lemonade or iced tea, or used in baked goods like cakes and frosty treats like ice cream.

Homemade Limoncello Recipe

Nutrition Facts (per serving)
557	Calories
34g	Fat
57g	Carbs
7g	Protein

Show Full Nutrition Label

Nutrition Facts
Servings: 16
Amount per serving
Calories	557
% Daily Value*
Total Fat 34g	43%
Saturated Fat 20g	102%
Cholesterol 148mg	49%
Sodium 386mg	17%
Total Carbohydrate 57g	21%
Dietary Fiber 2g	7%
Total Sugars 39g
Protein 7g
Vitamin C 28mg	141%
Calcium 78mg	6%
Iron 2mg	9%
Potassium 199mg	4%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

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