Limoncello Lemon Mascarpone Cake
This limoncello lemon mascarpone cake is the ultimate celebration of citrus—ultra-moist lemon cake soaked in limoncello, layered with whipped mascarpone frosting, and finished with a tangy lemon curd topping. Elegant yet easy, it’s sunshine in every bite.
Ingredients
- 2 cups all-purpose flour 240g
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 cup milk 120ml
- 1/2 cup limoncello 120ml
- 2 tbsp lemon juice 30ml
- 1 1/2 cups sugar 300g
- Zest of 2 lemons
- 2 large eggs room temp
- 1 cup olive oil 240ml
- 1 recipe mascarpone frosting
- 1 recipe lemon curd
Instructions
- Line a 9″ pan with parchment, grease sides, and preheat oven to 345°F.
- Mix flour, baking powder, and baking soda. Set aside.
- Combine milk, limoncello, and lemon juice in a measuring cup.
- Rub lemon zest into sugar. Beat with eggs for 1 minute.
- Slowly drizzle in olive oil, then the milk mixture. Mix until smooth.
- On low speed, mix in dry ingredients.
- See full steps with tips & photos → https://p4pd.org/limoncello-lemon-mascarpone-cake/
Notes
- Mascarpone Frosting: Beat together 1 cup mascarpone cheese, ½ cup heavy cream, ¼ cup powdered sugar, and 1 tsp vanilla until thick and fluffy.
- Lemon Curd: Homemade or store-bought lemon curd works beautifully here.
- Pan Option: You can also bake this in an 8-inch pan for a taller cake—just adjust the bake time accordingly.
- Booze-Free Option: Replace limoncello with more lemon juice and a touch of vanilla for a kid-friendly version.