Irresistible Limoncello Cake Recipe with Mascarpone Cream

There’s something utterly enchanting about a slice of tender, lemon-kissed cake soaked in liqueur and crowned with a silky mascarpone glaze. This Irresistible Limoncello Cake elevates the classic sponge with bursts of fresh lemon zest and a boozy limoncello syrup, then finishes under a thin ribbon of limoncello-sweetened glaze. I first developed this recipe for a spring brunch, craving something light yet celebratory. The result was a moist, aromatic cake that strikes a perfect balance between citrus brightness and subtle warmth from the liqueur—an instant hit.

In this first part, we’ll gather our ingredients and tackle the initial steps: prepping the pan, whisking dry ingredients, creaming butter and sugar, incorporating eggs and vanilla, and blending the wet and dry components into a smooth batter. Once the cake is in the oven, you’ll be ready for the limoncello syrup and glaze.

Ingredients

For the Cake

• 1¾ cups (220 g) all-purpose flour
• 2 tsp baking powder
• ¼ tsp salt
• Zest of 2 lemons (about 2 Tbsp)
• ½ cup (115 g) unsalted butter, softened
• 1 cup (200 g) granulated sugar
• 3 large eggs, room temperature
• 1 tsp vanilla extract
• ½ cup (120 ml) whole milk

For the Limoncello Syrup

• ⅓ cup (80 ml) limoncello liqueur
• 3 Tbsp granulated sugar

For the Glaze & Garnish

• 1 cup (120 g) powdered sugar
• 2–3 Tbsp limoncello (to thin)
• Thin lemon slices or candied lemon peel, for decoration

STEPS

1. Preheat & Prep
   Preheat the oven to 350 °F (175 °C). Grease and flour an 8″ (20 cm) round cake pan, then line the bottom with a circle of parchment paper. This ensures easy removal and a smooth release.

1. Whisk Dry Ingredients
   In a medium bowl, sift together 1¾ cups flour, 2 tsp baking powder, and ¼ tsp salt. Stir in the lemon zest until it’s evenly distributed, infusing the dry mix with citrus oils.

1. Cream Butter & Sugar
   In a large bowl (or stand-mixer bowl), beat ½ cup softened butter and 1 cup granulated sugar on medium speed for 3–4 minutes, until pale and fluffy. This aeration is crucial for a light crumb.

1. Add Eggs & Vanilla
   With the mixer running on low, add the eggs one at a time, beating well after each addition. Scrape down the bowl, then mix in 1 tsp vanilla extract until fully incorporated.

1. Incorporate Dry & Wet
   With the mixer on low speed, add one-third of the flour mixture, then half the milk, alternating until all ingredients are combined. Scrape the sides of the bowl and mix just until the batter is smooth and homogeneous—overmixing can toughen the crumb.

Limoncello Soak, Glaze, and Garnish

STEPS

6. Make the Limoncello Syrup
   While the cake bakes, combine ⅓ cup limoncello and 3 tablespoons granulated sugar in a small saucepan. Warm gently over low heat, stirring, until the sugar dissolves completely. Remove from heat and set aside.
7. Soak the Cake
   Once the cake comes out of the oven, let it rest in the pan for 5 minutes. Using a skewer or toothpick, poke holes evenly across the top. Slowly brush or spoon the warm limoncello syrup over the surface, allowing it to seep into every hole. Let the cake cool completely in the pan so the syrup is fully absorbed—about 30–40 minutes.
8. Prepare the Glaze
   In a small bowl, whisk 1 cup powdered sugar with 2 tablespoons limoncello, adding more liqueur a teaspoon at a time until the glaze reaches a pourable—but not runny—consistency.
9. Glaze & Garnish
   Invert the cooled cake onto a serving plate. Drizzle the limoncello glaze over the top, letting it drip down the sides. Decorate with thin lemon slices or strips of candied lemon peel, arranging them artistically on the cake’s surface.
10. Serve
    Slice into wedges and serve at room temperature. For an extra-decadent finish, accompany each slice with a dollop of mascarpone cream or a scoop of vanilla gelato. Enjoy the bright, boozy lemon flavor in every tender bite!

FAQs and Conclusion

Q1: Can I make this cake ahead of time?
Yes. Bake and soak the cake through Step 7, then let it cool completely, wrap tightly in plastic, and refrigerate for up to 24 hours. Prepare the glaze and garnish just before serving to keep the lemon slices fresh.

Q2: How should I store leftovers?
Cover the cake loosely with plastic wrap or a cake dome and store at room temperature for up to 2 days. For longer storage, refrigerate up to 4 days—bring to room temperature before serving to allow the syrup and crumb to soften.

Q3: Can I omit the alcohol?
You can replace limoncello in the syrup and glaze with an equal measure of lemon juice mixed with a teaspoon of simple syrup or honey to mimic sweetness, though the flavor will be less boozy.

Q4: What if I don’t have fresh lemon zest?
Use 1 teaspoon of high-quality bottled lemon extract in the cake batter, and increase the vanilla by ½ teaspoon to balance the flavor.

Q5: Can I add mascarpone cream as mentioned?
Absolutely. Whip together 8 oz mascarpone, ¼ cup powdered sugar, and 1 tsp vanilla until smooth. Dollop or pipe over each slice for a rich, creamy complement to the lemon glaze.

Q6: How do I prevent the cake from becoming soggy?
Allow the cake to rest only 5–10 minutes before soaking, then cool fully uncovered so excess moisture can evaporate. Brushing syrup rather than pouring helps control absorption.

Conclusion

This Irresistible Limoncello Cake delivers a tender crumb infused with fresh lemon zest, boozy-sweet raspberry syrup, and a silky glaze for the ultimate spring or summer dessert. With simple pantry ingredients, a quick syrup, and an easy glaze, you can create a cake that feels both elegant and effortless. Whether you serve it with mascarpone cream, a scoop of ice cream, or on its own, each bite offers bright citrus flavor and gentle warmth from the liqueur. Give this recipe a try at your next gathering, and watch it become an instant.

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