What is a limoncello mascarpone cake?

A Cake Limoncello Mascarpone is a layered dessert made with sponge or pound cake, soaked in a lemony syrup often infused with limoncello (an Italian lemon liqueur), and layered with sweetened mascarpone cheese. It's light, creamy, and bursting with citrus flavor.

Can I put limoncello in a cake?

Yes, you can absolutely add limoncello to a cake. It’s commonly brushed onto layers to add moisture and a subtle lemon liqueur flavor. Just a few tablespoons go a long way without overpowering the dessert.

Can you mix mascarpone and lemon?

Mascarpone and lemon are a perfect pair. The creamy richness of mascarpone balances the bright tang of lemon, creating a refreshing and luxurious flavor combo. This pairing is also found in creamy treats like my lemon sopapilla cheesecake .

Can you use mascarpone in cakes?

Yes, mascarpone works beautifully in cakes—either as a filling, frosting, or whipped layer. It adds richness without heaviness and holds up well under refrigeration. Think of it as the sophisticated cousin of cream cheese.

Cake Limoncello Mascarpone – 5-Star Stunning, Light & Creamy Treat

Description

This cake limoncello mascarpone is a zesty, creamy dessert made with sponge cake soaked in lemon syrup and layered with mascarpone cream. Perfect for spring and summer occasions.

Ingredients

Scale

1 pound cake or sponge cake (store-bought or homemade)

1/4 cup limoncello

1/4 cup lemon juice

1/4 cup sugar

1 cup mascarpone cheese

1/2 cup powdered sugar

1 teaspoon lemon zest

1 cup whipped cream or whipped topping

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Instructions

1. In a small saucepan, combine limoncello, lemon juice, and sugar. Heat until sugar dissolves. Let cool.

2. In a bowl, beat mascarpone with powdered sugar and lemon zest until smooth.

3. Fold in whipped cream until light and fluffy. Chill the filling for 10 minutes.

4. Slice cake horizontally to create layers (2–3 depending on height).

5. Brush each layer with the limoncello syrup.

6. Spread a generous amount of mascarpone filling over each layer.

7. Repeat until layered. Chill cake for at least 2 hours.

8. Dust with powdered sugar and garnish with lemon slices or mint.

Notes

Store covered in the refrigerator for up to 3 days.

For an alcohol-free version, replace limoncello with lemon syrup using extract.

Optional toppings: crushed amaretti cookies, berries, or pistachios.

Prep Time: 20 mins
Cook Time: 0 mins (no bake)
Category: Dessert
Method: No-bake
Cuisine: Italian-Inspired

Nutrition

Serving Size: 1 slice
Calories: 320
Sugar: 22g
Sodium: 130mg
Fat: 20g
Saturated Fat: 12g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 29g
Fiber: 0g
Protein: 5g
Cholesterol: 75mg