Limoncello Mascarpone Cake

Making this Limoncello Mascarpone Cake changed my baking game forever. God, the smell of this cake. The first time I pulled my Limoncello Mascarpone Cake from the oven, I literally stopped in my tracks when that lemon scent hit me. One bite and I knew I’d nailed it. This isn’t your run-of-the-mill lemon cake – it’s this incredible mix of zingy citrus and creamy richness that somehow works perfectly.

What really makes this Limoncello Mascarpone Cake pop is, you guessed it, the Limoncello. If you’ve never baked with it before, you’re seriously missing out. It adds this amazing depth that plain lemon juice just doesn’t have. Then there’s the mascarpone frosting with swirls of lemon curd on top… honestly, this Limoncello Mascarpone Cake looks fancy enough for a dinner party but it’s not actually that hard to make.

Why I Love This Limoncello Mascarpone Cake Recipe

I’ve gone through so many lemon cake recipes over the years (my family always requests them), and this Limoncello Mascarpone Cake beats them all, hands down:

The texture is incredible – super moist and tender from the buttermilk and sour cream. It stays fresh for days, though at my house the Limoncello Mascarpone Cake is usually gone by breakfast the next morning!

The flavor changes with every bite – sometimes you get that bright lemon punch, sometimes the warmth of the Limoncello hits first. And the mascarpone cream just ties everything together.

This Limoncello Mascarpone Cake looks like something from a bakery window, but you don’t need any special skills or weird equipment. If you can stir things together without making a total mess, you can handle this recipe.

What You’ll Need for Limoncello Mascarpone Cake

For the Cake:

• Sugar
• Fresh lemon zest and juice
• Vegetable oil and melted butter
• Vanilla extract
• Kosher salt
• Eggs (room temperature works best)
• Limoncello
• Buttermilk and sour cream
• All-purpose flour
• Baking powder

For the Frosting:

• Mascarpone cheese
• Heavy cream
• Powdered sugar
• Vanilla
• Lemon curd (store-bought is totally fine for this Limoncello Mascarpone Cake – I use it all the time)

How to Make Limoncello Mascarpone Cake

First, heat your oven to 350°F and line a 9×9 pan with parchment. Trust me on the parchment – it makes getting the Limoncello Mascarpone Cake out so much easier.

Here’s my favorite trick: rub the lemon zest into the sugar with your fingers for a minute or two. It feels weird but makes such a difference – all those essential oils get released and your sugar becomes super lemony before you’ve even started mixing.

Mix your wet ingredients – the oil, melted butter, vanilla, salt, sour cream, lemon juice, Limoncello, and buttermilk. Add the eggs and mix until it looks smooth.

When you add the flour and baking powder, don’t go crazy with the mixing. Just stir until the flour disappears. I learned this one the hard way – overmixing makes the Limoncello Mascarpone Cake tough instead of tender.

Pour the batter in your pan and bake for 30-40 minutes. You’ll know it’s done when a toothpick comes out clean or with just a few crumbs. Let it cool completely before frosting – I know it’s hard to wait, but it’s worth it.

The Frosting for Limoncello Mascarpone Cake

This mascarpone frosting is honestly the best part of the Limoncello Mascarpone Cake, but it can be a little tricky. Start by whipping the heavy cream with powdered sugar and vanilla until it forms stiff peaks.

Then – and this is crucial – gently fold in the mascarpone just until it’s mixed in. Don’t overmix! I’ve ruined so many batches of Limoncello Mascarpone Cake by mixing too much, and it turns grainy and weird. The texture should stay smooth and creamy.

Once your cake is completely cool, spread the mascarpone cream on top. Drop spoonfuls of lemon curd over the surface and swirl it with a knife. It’s not just pretty – those pockets of lemon curd give the Limoncello Mascarpone Cake amazing bursts of flavor.

Ways to Switch Up Your Limoncello Mascarpone Cake

What I love about this Limoncello Mascarpone Cake is how easy it is to customize:

• In summer, I throw some fresh berries on top of my Limoncello Mascarpone Cake – blueberries look amazing against the white frosting and taste fantastic with the lemon.
• Sometimes I add a pinch of dried lavender to the sugar when I’m rubbing in the lemon zest. The floral notes with the lemon are chef’s kiss.
• For bigger occasions, I double the Limoncello Mascarpone Cake recipe and make two layers with extra frosting and lemon curd in between. Total showstopper.
• If you need gluten-free Limoncello Mascarpone Cake, just use your favorite 1:1 GF flour blend. I’ve done this for friends and nobody could tell the difference.

Storing Your Limoncello Mascarpone Cake

This Limoncello Mascarpone Cake actually gets better after a few hours in the fridge – the flavors meld together and get even more delicious.

If you somehow have Limoncello Mascarpone Cake leftovers, keep them in the fridge for up to 4 days. The frosting is best in the first couple days though.

You can freeze the Limoncello Mascarpone Cake without frosting for up to 3 months, but don’t freeze it with the mascarpone frosting on top – it gets grainy when it thaws and ruins the whole thing.

Quick Limoncello Mascarpone Cake Variations

• Lemon-Lavender Limoncello Mascarpone Cake: Add ½ tsp dried lavender to the sugar-zest mixture
• Berry-Topped Limoncello Mascarpone Cake: Pile on fresh raspberries, blueberries, or strawberries
• Nutty Limoncello Mascarpone Cake: Swap ½ cup flour for almond flour
• GF Limoncello Mascarpone Cake: Use 1:1 gluten-free baking flour

The Full Limoncello Mascarpone Cake Recipe

OK, so I’ve been rambling about this Limoncello Mascarpone Cake forever without giving you the actual measurements. My bad! Here’s the full recipe with all the details you need:

Ingredients

For the Cake:

• 1½ cups granulated sugar
• Zest from 2 large lemons
• ⅓ cup vegetable oil
• ¼ cup (½ stick) unsalted butter, melted and cooled slightly
• 2 tsp vanilla extract
• ½ tsp kosher salt
• ¼ cup sour cream
• ¼ cup fresh lemon juice
• 3 tbsp Limoncello liqueur
• ⅔ cup buttermilk
• 3 large eggs, room temperature
• 2 cups all-purpose flour
• 2½ tsp baking powder

For the Mascarpone Frosting:

• 8 oz mascarpone cheese, softened but still cool
• 1 cup heavy cream, cold
• ⅓ cup powdered sugar
• 1 tsp vanilla extract
• ⅓ cup lemon curd (homemade or store-bought)

Instructions

1. Prep work: Preheat your oven to 350°F. Line a 9×9-inch baking pan with parchment paper, leaving some overhang on two sides to help lift the cake out later. Spray lightly with cooking spray.
2. Make the lemony sugar: In a large bowl, combine the sugar and lemon zest. Use your fingertips to rub the zest into the sugar for about 2 minutes until it’s fragrant and looks like wet sand. Your kitchen will smell amazing at this point!
3. Mix the wet ingredients: To your lemony sugar, add the oil, melted butter, vanilla, and salt. Whisk until combined. Mix in the sour cream, lemon juice, Limoncello, and buttermilk until smooth. Add the eggs one at a time, whisking well after each.
4. Add the dry ingredients: Sift the flour and baking powder directly into your wet ingredient bowl. Gently fold with a spatula just until no dry streaks remain. The batter will be on the thinner side – that’s normal for Cake!
5. Bake: Pour the batter into your prepared pan and smooth the top. Bake for 35-40 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs. The top should spring back when lightly pressed.
6. Cool: Let the Limoncello Mascarpone Cake cool in the pan for 15 minutes, then use the parchment paper to lift it out onto a cooling rack. Let it cool COMPLETELY before frosting – this takes at least 2 hours, so plan ahead!
7. Make the frosting: In a large bowl, beat the heavy cream, powdered sugar, and vanilla with an electric mixer until stiff peaks form. In a separate bowl, briefly stir the mascarpone to loosen it. Very gently fold the whipped cream into the mascarpone using a spatula until just combined. Don’t overmix!
8. Frost and swirl: Spread the mascarpone frosting over the cooled Limoncello Mascarpone Cake. Drop spoonfuls of lemon curd on top, then use a knife or toothpick to create pretty swirls throughout the frosting. Don’t overdo the swirling or you’ll lose the distinct lemon curd pockets.
9. Chill: Refrigerate the Cake for at least 1 hour before serving to let the flavors develop and the frosting set.

My Biggest Cake Disasters (And How to Avoid Them)

Look, I’ve messed up this Cake plenty of times while perfecting the recipe. Learn from my fails:

The Great Curdling Disaster of 2022: I once tried to make Cake while both the mascarpone and heavy cream were too warm. Total disaster – the frosting broke and looked like cottage cheese. Make sure your heavy cream is COLD from the fridge, and your mascarpone is cool but just soft enough to stir.

The Case of the Sunken Center: Opened the oven door too early to “check” on the Limoncello Mascarpone Cake. Rookie mistake. The center collapsed faster than my hopes and dreams. Don’t open that oven door until at least 30 minutes have passed!

The Lemony Explosion: Tried to amp up the lemon flavor in my Limoncello Mascarpone Cake by doubling the juice without adjusting anything else. The cake was so acidic it made my eye twitch. There’s a balance, people!

The Sticky Situation: Skipped the parchment paper once because I was feeling lazy. Spent 20 minutes trying to pry Cake chunks out of the pan. Just use the parchment.

Perfect Occasions for Limoncello Cake

This Cake has seen me through:

• My sister’s baby shower (topped with blue berries for her boy)
• A “sorry your boss is terrible” dinner for my best friend
• Multiple “I just felt like cake” Tuesdays
• My parents’ anniversary (they’re lemon dessert fanatics)
• The dinner party where I was trying to impress my husband’s new coworkers

It’s honestly perfect for any time you want something that looks impressive without killing yourself in the kitchen. I’ve served Limoncello Mascarpone Cake to everyone from my pickiest relatives to professional chefs, and it’s always a hit.

FAQ

Can I skip the Limoncello in Limoncello Mascarpone Cake?
Sure! Just use extra lemon juice instead. Still tastes great.

Why did my Limoncello Mascarpone Cake frosting get weird and grainy?
You probably mixed it too much. Mascarpone is finicky – fold gently and stop as soon as it’s mixed in.

Can I make Limoncello Mascarpone Cake ahead?
Definitely! I actually like to bake it a day ahead, keep it in the fridge, and frost it before serving.

How do I get the most lemon flavor in my Limoncello Mascarpone Cake?
Fresh zest is key – that’s where all the flavor is. And letting the cake chill for a few hours really brings out the lemon taste.

Can I double this for a layer Limoncello Mascarpone Cake?
Yep! Double everything and bake in two 9-inch round pans. Reduce cooking time to around 25-30 minutes. Put frosting and extra lemon curd between the layers.

Do I really need buttermilk for Limoncello Mascarpone Cake?
In a pinch, you can make a substitute with regular milk and a tablespoon of lemon juice or vinegar. Let it sit for 5 minutes before using. But honestly, real buttermilk makes a difference here.

A Few Last Tips for Limoncello Mascarpone Cake

• Don’t skimp on the lemon zest – that’s where all the flavor is in your Limoncello Mascarpone Cake!
• If you’re making this for a special occasion, dress up your Limoncello Mascarpone Cake with some edible flowers or fancy lemon slices
• For the best lemon curd swirl effect, make sure your mascarpone frosting is completely smooth first
• Store any Limoncello Mascarpone Cake leftovers covered in the fridge, but bring slices to room temp for about 15 minutes before serving for the best flavor

Oh, and take a picture when you make your Limoncello Mascarpone Cake! Tag me if you post it – I love seeing everyone’s versions of this recipe. Each one turns out a little different, but they’re all delicious!

Limoncello Mascarpone Cake

This Limoncello Mascarpone Cake is ultra-moist, citrusy, and topped with a luscious mascarpone frosting. A perfect Italian-inspired dessert.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 40 minutes mins

Cooling Time 2 hours hrs

Total Time 4 hours hrs

Course Dessert

Cuisine Italian

Servings 9 squares

Equipment

• 9×9-inch Baking Pan
• – Mixing Bowls
• Electric Mixer
• Whisk
• Parchment Paper

Ingredients

  

Cake Batter

• 1 1/2 cups granulated sugar
• 2 lemons (zested)
• 1/3 cup vegetable oil
• 1/4 cup unsalted butter melted and cooled slightly
• 2 tsp vanilla extract
• 1/2 tsp kosher salt
• 1/4 cup sour cream
• 1/4 cup fresh lemon juice
• 3 tbsp Limoncello liqueur
• 2/3 cup buttermilk
• 3 large eggs room temperature
• 2 cups all-purpose flour
• 2 1/2 tsp baking powder

Mascarpone Frosting

• 8 oz mascarpone cheese softened but cool
• 1 cup heavy cream cold
• 1/3 cup powdered sugar
• 1 tsp vanilla extract
• 1/3 cup lemon curd store-bought or homemade

Instructions

 

• Preheat oven to 350°F (175°C). Line a 9×9-inch baking pan with parchment paper and lightly grease.
• Rub lemon zest into sugar to release oils. Whisk in oil, butter, vanilla, salt, sour cream, lemon juice, Limoncello, and buttermilk.
• Add eggs one at a time, mixing after each.
• Gently fold in flour and baking powder until just combined.
• Pour batter into pan. Bake for 35-40 minutes, until a toothpick comes out clean.
• Cool completely before frosting.

Notes

For best flavor, chill cake for a few hours before serving.

Keyword Cake, Cheesecake, Limoncello, Mascarpone