Few desserts capture indulgence quite like a Limoncello Mascarpone Cake. With its perfect blend of lemon zest, creamy mascarpone, and a splash of Italian Limoncello, this cake is pure elegance in every bite. Whether you're hosting a party or treating yourself, this recipe is sure to impress.

While I don’t love sipping Limoncello, I absolutely adore baking with it. In desserts like Limoncello Tiramisu or this cake, it adds a bold, bright lemon flavor that’s both rich and refreshing. This cake balances moist lemon layers with creamy mascarpone frosting — it’s simple, indulgent, and beautifully Italian.

Ingredients

For the Cake:

• 2 cups (240g) all-purpose flour
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 cup (120ml) milk, at room temperature
• 1/2 cup (120ml) Limoncello
• 2 tbsp (30ml) lemon juice
• 1 1/2 cups (300g) sugar
• Zest of two lemons
• 2 large eggs, room temperature
• 1 cup (240ml) olive oil (or neutral vegetable oil)

For the Mascarpone Frosting:

• Unsalted butter
• Heavy cream
• Confectioners’ sugar
• Mascarpone cheese
• Vanilla extract

For the Lemon Curd:

• Egg yolks
• 1 large egg
• Granulated sugar
• Lemon juice
• Fresh lemon zest
• Unsalted butter, cubed

Instructions

• Line a 9-inch pan with parchment paper, grease the sides, and preheat oven to 345°F (175°C).
• Mix the flour, baking powder, and baking soda in a medium bowl and set aside.
• In a separate cup, mix milk, Limoncello, and lemon juice. Set aside.
• Rub lemon zest into the sugar, then beat in the eggs on medium-high speed for about one minute.
• While mixing, slowly drizzle in the olive oil, followed by the Limoncello mixture. Mix until incorporated.
• Reduce speed to low and add the dry ingredients. Mix just until combined.
• Pour the batter into the prepared pan and bake for 40–50 minutes.
• Avoid opening the oven mid-bake, or the cake may sink in the center.
• The cake is done when a toothpick inserted in the center comes out clean.