Limoncello Mascarpone Cake – A Citrus Delight!

Bright, elegant, and irresistibly moist, this Limoncello Mascarpone Cake brings the sun-kissed flavor of Italian lemons to your table. Mascarpone lends a velvety richness, limoncello adds a sophisticated citrus backbone, and fresh lemon zest perfumes every slice. The result is a tender-crumbed cake that feels special enough for celebrations yet simple enough for a weekend bake. Serve it with a dusting of powdered sugar, a few lemon slices, and sprigs of mint for a dessert that looks as stunning as it tastes.

Why You’ll Love This Cake

This cake balances indulgence and freshness in a way few desserts manage. The mascarpone brings cheesecake-like creaminess without heaviness, while the limoncello adds delicate citrus notes that never overwhelm. Because the batter is mixed with gentle technique and baked low and slow, the crumb stays plush for days—ideal if you enjoy make-ahead desserts. It’s also endlessly versatile: bake it in a springform for a showstopper centerpiece, split the layers and fill with whipped cream for a torte, or portion the batter into cupcakes for easy entertaining.

Ingredients

1 cup mascarpone cheese (room temperature)
1/2 cup limoncello liqueur
1 cup granulated sugar
3 large eggs (room temperature)
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
2 tablespoons freshly grated lemon zest (from 2–3 lemons)
1 teaspoon vanilla extract
1/4 teaspoon fine salt
1/2 cup heavy cream (room temperature)
Powdered sugar for dusting (optional)
Lemon slices and mint leaves for garnish (optional)

Equipment & Pan Options

9-inch springform pan or 9-inch round cake pan (2-inch sides)
Large mixing bowls and a hand mixer or stand mixer
Fine grater or microplane for zest
Offset spatula
Parchment paper

For mini cakes or cupcakes, use a 12-cup muffin tin with liners; for a loaf, use a 9×5-inch pan. Baking time will vary (guidance below).

Baker’s Notes on Texture & Flavor

Mascarpone is the heart of this recipe. It melts into the batter and bakes into a silky, fine crumb—think pound cake meets light cheesecake. Limoncello brings nuanced citrus with a gentle warmth. Because alcohol evaporates as it bakes, you get a bright lemon bouquet without a boozy bite. Heavy cream contributes moisture and tenderness; combined with the right amount of leavening, it helps produce an even, delicate crumb. The sugar is held in check by lemon zest and vanilla, so the overall profile reads “lively and luxurious,” not cloying.

Step-by-Step Instructions

Prep the pan and oven. Heat the oven to 325°F (163°C). Lightly butter the pan, line the base with a circle of parchment, and dust the sides with flour. This cake is tender; good pan prep ensures a clean release.
Whisk the dry ingredients. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt until well combined. Set aside.
Cream mascarpone and sugar. In a large bowl, beat the mascarpone and granulated sugar on medium speed until smooth, creamy, and slightly lightened, 2–3 minutes. The mixture should look satiny rather than grainy.
Add the eggs one at a time. Beat in the eggs, one by one, mixing well after each addition and scraping the bowl as needed. Stir in the vanilla and lemon zest until aromatic.
Incorporate liquids and flour gently. On low speed, mix in the dry ingredients in three additions, alternating with the heavy cream and limoncello in two additions (start and end with dry). Blend just until the flour disappears. Overmixing can toughen the crumb.
Fill and bake. Pour the batter into the prepared pan and smooth the top. Bake on the center rack for 45–55 minutes, or until the top is lightly golden and a tester inserted in the center comes out with a few moist crumbs. Begin checking at 42–45 minutes; ovens vary.
Cool and release. Let the cake cool in the pan on a rack for 15 minutes, then run a thin knife around the edge, unlatch the springform, and lift away the ring. Slide off the parchment and cool completely before dusting or garnishing.
Finish and serve. Just before serving, dust lightly with powdered sugar. Garnish with lemon slices and mint leaves if you like. Slice with a sharp, thin-bladed knife for neat wedges.

Optional Enhancements

Limoncello Syrup Brush: For extra moisture and citrus glow, warm 2 tablespoons limoncello with 2 tablespoons water and 1 tablespoon sugar until dissolved. Brush over the warm cake. (Optional and lovely for special occasions.)
Lemon Glaze: Whisk 1 cup powdered sugar with 1–2 tablespoons limoncello (or lemon juice) until pourable; drizzle over a cooled cake.
Whipped Mascarpone Topping: Lightly whip 1/2 cup cold heavy cream to soft peaks; fold in 1/4 cup mascarpone and a teaspoon of sugar. Spoon next to each slice.

Pan Size & Timing Guide

9-inch springform: 45–55 minutes at 325°F (163°C).
9×5-inch loaf: 55–65 minutes at 325°F; tent with foil if browning early.
Standard cupcakes: 18–22 minutes at 325°F; fill liners 2/3 full.
8-inch round (deep): 50–60 minutes; test center carefully.

Make-Ahead, Storage & Freezing

Make-ahead: Bake a day in advance; the citrus blooms overnight. Keep covered at cool room temperature.
Storage: Store tightly wrapped at room temperature for 2 days or refrigerate up to 5 days. Bring chilled slices to room temperature for best texture.
Freezing: Wrap whole or sliced cake well in plastic, then foil, and freeze up to 2 months. Thaw overnight in the fridge, then bring to room temp before serving.

Troubleshooting & Pro Tips

Cake sank in the middle? Usually from underbaking or overmixing. Bake until a tester shows just a few moist crumbs, and mix on low only until combined.
Dense texture? Room-temperature ingredients help emulsify better. If mascarpone is cold, it won’t cream smoothly with sugar.
Dry edges? Oven may run hot. Try 315–320°F next time and bake a bit longer. You can also add a light syrup brush to even out moisture.
Zest like a pro: Zest only the yellow layer; the white pith is bitter. Zest directly over the bowl to capture fragrant oils.

Flavor Variations

Amalfi Almond: Swap vanilla for almond extract and top with toasted sliced almonds.
Blueberry Lemon: Fold 1 cup fresh blueberries int

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Limoncello Mascarpone Cake – A Citrus Delight