Limoncello Mascarpone Cake Recipe

Limoncello mascarpone cake is a moist lemon cake flavored with limoncello. A creamy mascarpone icing and tangy lemon curd top this Italian lemon cake. If you need a simple yet beautiful dessert, make this limoncello cake.

– 2 cups all purpose flour – 2 teaspoons baking powder – ½ teaspoon salt – 1¼ cups granulated sugar – 2 large lemons, zested – 3 large eggs – ¾ cup olive oil – ½ cup limoncello – ¼ cup lemon juice – ¼ cup sour cream


Heat oven to 350 F (177 C). Prepare a 9-inch (23 cm) springform or cake pan with grease and parchment paper. Mix flour, baking powder, and salt in a large bowl.  


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Whisk sugar and lemon zest until they are wet sand-like in a large bowl with whisk attachment. Add olive oil, limoncello, lemon juice, and sour cream on low speed. 

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Pour limoncello-lemon cake batter evenly into pan.  Italian liqueur cake should be baked for 35–45 minutes until a toothpick inserted into the center comes out clean or with crumbs.  

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Let the cake cool in the pan for 15 minutes. Before icing, gently loosen the springform pan side, remove the ring, and chill the cake to room temperature.  

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Before frosting, chill or freeze a mixing bowl and whisk attachment 15–20 minutes. Make mascarpone smooth on low. Slowly add heavy cream after sugar. After adding all the heavy cream,   

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Mix on medium for 2–3 minutes for light, fluffy frosting. After cooling, frost limoncello cake with mascarpone. Elegant spoon-back swirls. Swirl lemon curd. Mascarpone icing with curd.

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