Limoncello Mascarpone Cake Recipe

Prepare and Preheat

Preheat oven to 350°F (175°C). Grease and flour a 9-inch (23 cm) round cake pan or line with parchment and lightly grease. Bring eggs and butter to room temperature (about 30 minutes) if chilled.

Dry Ingredients

Whisk together the all-purpose flour, baking powder and sea salt in a medium bowl until evenly combined; set aside.

Cream Butter and Sugar

In a large bowl or stand mixer fitted with the paddle attachment, beat the softened unsalted butter and granulated sugar on medium speed until light and fluffy, about 3–4 minutes, scraping the bowl once or twice.

Add Eggs and Flavorings

Add eggs one at a time, beating well after each addition. Mix in the vanilla extract, lemon zest and lemon juice, scraping down the bowl.

Combine Wet and Dry

With mixer on low, add one-third of the dry ingredients, then half of the milk, then another third of the dry, then remaining milk, finishing with the remaining dry ingredients. Mix just until combined; do not overmix. Fold in 3 tablespoons limoncello by hand.

Bake

Pour batter into prepared pan, smooth top and bake in the preheated oven for 28–34 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs and the top is pale golden. Rotate pan halfway through baking for even color.

Cool

Let cake cool in the pan on a wire rack for 10 minutes. Turn the cake out onto the rack and cool completely, about 1–1.5 hours, before brushing with syrup and frosting.

While the cake bakes or cools, combine limoncello, water, granulated sugar and lemon juice in a small saucepan. Bring to a gentle simmer over medium heat, stirring until sugar dissolves. Simmer 1–2 minutes just to meld flavors; do not reduce significantly. Remove from heat and cool to warm (about 10 minutes). Keep warm to brush onto the cake.

Whip Cream

In a chilled bowl, whip the cold heavy cream to soft peaks. Be careful not to overwhip; set aside.

Mix Mascarpone

In a separate bowl, gently beat the chilled mascarpone with powdered sugar, lemon zest, lemon juice, limoncello and the pinch of salt just until smooth and slightly thickened. Do not aggressively beat or mascarpone may split.

Fold Together

Fold the whipped cream into the mascarpone mixture in two additions until uniform and light; refrigerate until ready to assemble (15–20 minutes) so it firms slightly.

Brush with Syrup

Place the cooled cake on a serving plate or cake stand. Using a pastry brush, evenly brush the warm limoncello syrup over the top of the cake, allowing it to soak in. Use about 3–4 tablespoons for a light soak; reserve extra for serving.

Frost

Spread about two-thirds of the mascarpone frosting over the top and sides of the cake using an offset spatula for a smooth finish. Use remaining frosting for piping or extra layer if desired.

Garnish

Decorate the cake with toasted almond flakes around the base or on top, scatter fresh blueberries or arrange candied lemon slices, and dust lightly with powdered sugar if using. Chill the assembled cake for at least 30 minutes to set the frosting before slicing.

Serve

Bring to room temperature for 15 minutes before serving for best flavor. Optionally drizzle extra limoncello syrup over slices when plating. Store covered in refrigerator up to 2–3 days; mascarpone frosting is best consumed within 48 hours.