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Limoncello Lemon Mascarpone Cake

Yummy Eats Daily
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.
Prep Time 20 minutes
Cook Time 50 minutes
Cooling & Frosting Time 1 hour
Total Time 2 hours 10 minutes
Servings 12 slices
Calories 370 kcal

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.