I can’t wait to share my Limoncello Mascarpone Cake and the clever twist behind its limoncello glaze that keeps readers asking how it’s done.

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I never expected a simple citrus cake to make me pause, but my Limoncello Drizzle Mascarpone Cake did. It teases with bright lemon zest and a silky mascarpone cheese layer that melts into every bite, and yet it keeps something secret that makes you wanna taste again.

I kept changing things, stuffing a little curiosity into the texture, and some days it’s slightly imperfect, which honestly I like. If you like bold citrus without the syrupy guilt this falls under Spring Cake Flavors and might be the dessert that surprises your friends, or ruins every other cake you’ll try later.

Ingredients

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Zesty lemon adds bright sourness and vitamin C, wakes up the whole cake.
Limoncello, lemon liqueur, brings fragrant boozy brightness without making cake overly wet
Mascarpone adds rich creamy texture and mild tang, higher fat makes it indulgent
Butter builds structure and flavor, gives tender moist crumbs and buttery mouthfeel
Buttermilk adds gentle tang and acidity, keeps crumb tender and moist
Eggs provide protein lift and emulsification, help the cake rise and bind
Powdered sugar smooths glazes, sweetens and balances lemon sourness without grit
Heavy cream whips to soft peaks, lightens mascarpone and adds airy texture

Ingredient Quantities

2 1/2 cups (312 g) all purpose flour

2 tsp baking powder

1/2 tsp baking soda

1/2 tsp fine salt

1 cup (226 g) unsalted butter, softened

1 1/2 cups (300 g) granulated sugar

3 large eggs, room temp

1 tsp vanilla extract

Zest of 2 lemons (about 2 tbsp)

1 cup (240 ml) buttermilk, room temp

1/4 cup (60 ml) limoncello for the batter

8 oz (225 g) mascarpone cheese, cold

1 cup (240 ml) heavy cream, cold

1/2 cup (60 g) powdered sugar, sifted for the mascarpone cream

2 tbsp limoncello for the mascarpone cream

1/3 cup (80 ml) limoncello for the glaze

1 to 1 1/2 cups (120 to 180 g) powdered sugar, sifted for the glaze

1 tbsp fresh lemon juice

Extra lemon zest and thin lemon slices for garnish its optional

Optional 2 tbsp granulated sugar for candying lemon slices

How to Make this

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1. Preheat oven to 350F (175C). Grease and line a 9 inch round cake pan with parchment, or use an 8×4 loaf pan if you prefer. Whisk together 2 1/2 cups (312 g) all purpose flour, 2 tsp baking powder, 1/2 tsp baking soda and 1/2 tsp fine salt; set aside.

2. In a large bowl beat 1 cup (226 g) softened unsalted butter with 1 1/2 cups (300 g) granulated sugar until light and fluffy, about 3 to 4 minutes. Add 3 large eggs one at a time beating after each, then mix in 1 tsp vanilla extract and the zest of 2 lemons (about 2 tbsp). Scrape the bowl as needed.

3. Stir 1/4 cup (60 ml) limoncello into 1 cup (240 ml) room temp buttermilk. With mixer on low, add the dry ingredients in three additions alternating with the limoncello-buttermilk mixture, beginning and ending with the flour. Mix just until combined, dont overwork the batter.

4. Pour batter into prepared pan, smooth the top and bake 30 to 40 minutes, or until a toothpick comes out with a few moist crumbs. Ovens vary so check at 25 minutes if using a shallow pan. Let cake cool in pan 10 minutes, then turn out onto a wire rack.

5. While cake is still warm poke holes over the top with a skewer or fork. Whisk together 1/3 cup (80 ml) limoncello, 1 to 1 1/2 cups (120 to 180 g) sifted powdered sugar and 1 tbsp fresh lemon juice until pourable but thick enough to cling to the cake. Spoon or drizzle the glaze over the warm cake so some sinks in. Let cake cool completely so glaze sets.

6. For the mascarpone cream: in a bowl beat 8 oz (225 g) cold mascarpone with 1/2 cup (60 g) sifted powdered sugar and 2 tbsp limoncello until smooth. In a separate chilled bowl whip 1 cup (240 ml) cold heavy cream to soft peaks, then gently fold the whipped cream into the mascarpone mixture until homogenous and light.

7. When cake is fully cooled spread the mascarpone cream over the top (or split the cake and fill if you cut it into layers). Refrigerate at least 30 minutes so the cream firms up before serving. This also helps the flavors meld.

8. Optional quick candied lemon slices: thinly slice a lemon, simmer slices in 1/4 cup water with 2 tbsp granulated sugar for 4 to 6 minutes until translucent, remove and let dry on a rack. Use these and extra lemon zest and thin lemon slices to garnish the cake.

9. Slice and serve chilled or at cool room temp. Store leftovers covered in the fridge up to 3 days, because of the mascarpone and limoncello. Enjoy the bright lemon zing with creamy mascarpone, its really lovely.

Equipment Needed

1. 9-inch round cake pan (or 8×4 loaf pan), plus parchment paper and butter or shortening for greasing
2. Oven (preheat to 350 F / 175 C)
3. Electric mixer (hand or stand)
4. Mixing bowls — at least one large for the batter and one smaller for the mascarpone cream
5. Measuring cups and spoons (and a kitchen scale if you want precise weights)
6. Rubber spatula and wooden spoon for folding and scraping the bowl
7. Whisk for the glaze and to break up powdered sugar lumps
8. Microplane or fine grater for lemon zest
9. Wire cooling rack and a skewer or fork to poke holes for the limoncello soak

FAQ

Q: Can I make this cake alcohol free? A: Yes, easily. Swap each limoncello amount with an equal volume of simple syrup infused with lemon zest. To make it, simmer equal parts sugar and water with the zest for a few minutes, cool and use. Or use a tiny bit of lemon extract plus simple syrup if you want stronger lemon flavor.

Q: My mascarpone cream went runny, what did I do wrong? A: Usually temp and technique. Keep mascarpone and cream very cold, whip the cream to soft peaks then gently fold into the mascarpone with the powdered sugar and limoncello. Don’t overwhip or it breaks down. If you need extra stability add 1 tsp cornstarch or a little sifted instant pudding mix before folding. Chill for 20 to 30 minutes before spreading.

Q: Cake turned out dense or sunk in the middle, how fix that? A: Common causes are overmixing the batter after adding flour, expired baking powder, too much flour from scooping, or oven temp too low. Use the spoon-and-level method or weigh flour, mix until just combined, bake at the correct temp and test with a toothpick. If it still sinks, check your leaveners and oven calibration.

Q: Can I make this ahead or freeze it? A: Yes. Bake layers up to 2 days ahead and wrap airtight in plastic, refrigerate. You can freeze cooled layers up to 2 months wrapped well. Mascarpone cream is best fresh or the same day, it doesnt freeze well. Assemble the cake the day you serve for best texture.

Q: How do I candy lemon slices for garnish? A: Slice lemons thin, simmer in equal parts water and sugar for 2 to 3 minutes until rinds get translucent, transfer to a rack to dry. If you want extra sparkle toss them in granulated sugar while still a bit tacky. Let them dry several hours before using.

Q: Is there much alcohol left in the finished cake if I bake it? A: Baking reduces alcohol but wont remove it entirely, especially in the glaze and mascarpone cream where limoncello is added after baking. If serving kids or avoiding alcohol use the simple syrup lemon swap instead, that will make it fully alcohol free.

Limoncello Drizzle Mascarpone Cake: A Citrusy Delight Recipe Substitutions and Variations

Limoncello: If you want alcohol free, swap equal volumes with a mix of fresh lemon juice and simple syrup, for example for 1/4 cup limoncello use about 2 tablespoons lemon juice plus 2 tablespoons simple syrup. If you still want booze but neutral flavor, use vodka at the same volume and add extra lemon zest.
Buttermilk: Make a quick substitute by stirring 1 tablespoon lemon juice or white vinegar into 1 cup milk, let it sit 5 to 10 minutes until slightly curdled. Works fine with whole or low fat milk.
Mascarpone cheese: Use full fat cream cheese plus a splash of heavy cream. For 8 ounces mascarpone, beat 8 ounces cream cheese with 2 to 3 tablespoons heavy cream until silky. Or use ricotta whipped smooth with a bit of cream for a lighter option.
All purpose flour: For a softer, more tender cake use cake flour in the same volume and expect a lighter crumb. If you need gluten free, swap cup for cup with a reliable 1 to 1 GF flour blend that includes xanthan gum.

Pro Tips

1) Keep the mascarpone and cream really cold and use a chilled bowl, otherwise the filling can go runny or grainy. Whip the cream to soft peaks then fold it in gently, dont try to force it or you’ll deflate it. If it still seems loose, pop it in the fridge for 15–30 minutes to firm up before spreading.

2) For bright lemon flavour without overpowering booze, steep the lemon zest in the limoncello for 10–20 minutes then strain the zest out. You get the aroma but less alcohol bite, and you can reduce how much you add to the batter or glaze without losing punch.

3) When adding wet and dry ingredients, alternate them and stop as soon as the streaks disappear, dont overmix. Overworking the batter makes the cake tough, so err on the side of under-mixed slightly, you want a tender crumb not rubbery.

4) To make the cake extra moist and evenly flavored, apply the glaze in two light passes while the cake is still warm, letting each pass sink in before adding the next. If the glaze is too thin add a bit more sifted powdered sugar, if too thick loosen with a teaspoon of lemon juice or limoncello.

Limoncello Drizzle Mascarpone Cake: A Citrusy Delight Recipe

Recipe by Toni Baldesera

0.0 from 0 votes

I can't wait to share my Limoncello Mascarpone Cake and the clever twist behind its limoncello glaze that keeps readers asking how it's done.

Servings

servings

Calories

670

kcal

Equipment: 1. 9-inch round cake pan (or 8×4 loaf pan), plus parchment paper and butter or shortening for greasing
2. Oven (preheat to 350 F / 175 C)
3. Electric mixer (hand or stand)
4. Mixing bowls — at least one large for the batter and one smaller for the mascarpone cream
5. Measuring cups and spoons (and a kitchen scale if you want precise weights)
6. Rubber spatula and wooden spoon for folding and scraping the bowl
7. Whisk for the glaze and to break up powdered sugar lumps
8. Microplane or fine grater for lemon zest
9. Wire cooling rack and a skewer or fork to poke holes for the limoncello soak

Ingredients

2 1/2 cups (312 g) all purpose flour
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp fine salt
1 cup (226 g) unsalted butter, softened
1 1/2 cups (300 g) granulated sugar
3 large eggs, room temp
1 tsp vanilla extract
Zest of 2 lemons (about 2 tbsp)
1 cup (240 ml) buttermilk, room temp
1/4 cup (60 ml) limoncello for the batter
8 oz (225 g) mascarpone cheese, cold
1 cup (240 ml) heavy cream, cold
1/2 cup (60 g) powdered sugar, sifted for the mascarpone cream
2 tbsp limoncello for the mascarpone cream
1/3 cup (80 ml) limoncello for the glaze
1 to 1 1/2 cups (120 to 180 g) powdered sugar, sifted for the glaze
1 tbsp fresh lemon juice
Extra lemon zest and thin lemon slices for garnish its optional
Optional 2 tbsp granulated sugar for candying lemon slices

Directions

Preheat oven to 350F (175C). Grease and line a 9 inch round cake pan with parchment, or use an 8×4 loaf pan if you prefer. Whisk together 2 1/2 cups (312 g) all purpose flour, 2 tsp baking powder, 1/2 tsp baking soda and 1/2 tsp fine salt; set aside.
In a large bowl beat 1 cup (226 g) softened unsalted butter with 1 1/2 cups (300 g) granulated sugar until light and fluffy, about 3 to 4 minutes. Add 3 large eggs one at a time beating after each, then mix in 1 tsp vanilla extract and the zest of 2 lemons (about 2 tbsp). Scrape the bowl as needed.
Stir 1/4 cup (60 ml) limoncello into 1 cup (240 ml) room temp buttermilk. With mixer on low, add the dry ingredients in three additions alternating with the limoncello-buttermilk mixture, beginning and ending with the flour. Mix just until combined, dont overwork the batter.
Pour batter into prepared pan, smooth the top and bake 30 to 40 minutes, or until a toothpick comes out with a few moist crumbs. Ovens vary so check at 25 minutes if using a shallow pan. Let cake cool in pan 10 minutes, then turn out onto a wire rack.
While cake is still warm poke holes over the top with a skewer or fork. Whisk together 1/3 cup (80 ml) limoncello, 1 to 1 1/2 cups (120 to 180 g) sifted powdered sugar and 1 tbsp fresh lemon juice until pourable but thick enough to cling to the cake. Spoon or drizzle the glaze over the warm cake so some sinks in. Let cake cool completely so glaze sets.
For the mascarpone cream: in a bowl beat 8 oz (225 g) cold mascarpone with 1/2 cup (60 g) sifted powdered sugar and 2 tbsp limoncello until smooth. In a separate chilled bowl whip 1 cup (240 ml) cold heavy cream to soft peaks, then gently fold the whipped cream into the mascarpone mixture until homogenous and light.
When cake is fully cooled spread the mascarpone cream over the top (or split the cake and fill if you cut it into layers). Refrigerate at least 30 minutes so the cream firms up before serving. This also helps the flavors meld.
Optional quick candied lemon slices: thinly slice a lemon, simmer slices in 1/4 cup water with 2 tbsp granulated sugar for 4 to 6 minutes until translucent, remove and let dry on a rack. Use these and extra lemon zest and thin lemon slices to garnish the cake.
Slice and serve chilled or at cool room temp. Store leftovers covered in the fridge up to 3 days, because of the mascarpone and limoncello. Enjoy the bright lemon zing with creamy mascarpone, its really lovely.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.