GF Limoncello Mascarpone Dream Cake

by

Here’s a delicious and dreamy Gluten-Free Limoncello Mascarpone Cake recipe — light, zesty, and luxuriously creamy. Perfect for summer parties, special occasions, or simply when you want a slice of something indulgent and citrusy.

🍋 Gluten-Free Limoncello Mascarpone Dream Cake

Ingredients

For the Cake Layers:

  • 1 ½ cups gluten-free all-purpose flour (with xanthan gum)

  • 1 tsp baking powder

  • ¼ tsp baking soda

  • ¼ tsp salt

  • ½ cup unsalted butter, softened

  • ¾ cup granulated sugar

  • 3 large eggs, room temperature

  • Zest of 1 lemon

  • 1 tsp vanilla extract

  • 2 tbsp fresh lemon juice

  • ⅓ cup plain Greek yogurt or sour cream

  • ⅓ cup milk (or dairy-free alternative)

Limoncello Syrup:

  • ¼ cup water

  • ¼ cup sugar

  • ⅓ cup Limoncello liqueur

Mascarpone Lemon Filling:

  • 1 cup mascarpone cheese, room temperature

  • ¾ cup heavy cream (chilled)

  • ⅓ cup powdered sugar

  • 2 tbsp Limoncello

  • Zest of 1 lemon

  • 1 tsp vanilla extract

Topping (Optional):

  • Whipped cream

  • Fresh lemon slices or zest

  • White chocolate shavings

🧁 Instructions

1. Make the Cake Layers:

  1. Preheat oven to 175°C (350°F). Grease and line two 8-inch round cake pans.

  2. In a bowl, whisk together gluten-free flour, baking powder, baking soda, and salt.

  3. In another large bowl, cream butter and sugar until light and fluffy.

  4. Add eggs one at a time, beating well. Stir in lemon zest, vanilla, and lemon juice.

  5. Mix in yogurt. Alternate adding flour mix and milk until just combined.

  6. Divide batter evenly into pans. Bake 22–25 minutes or until golden and a toothpick comes out clean.

  7. Let cakes cool for 10 minutes in the pan, then transfer to a wire rack.

2. Prepare the Limoncello Syrup:

  1. In a small saucepan, combine water and sugar. Heat until sugar dissolves.

  2. Remove from heat, stir in Limoncello. Cool slightly.

3. Make the Mascarpone Filling:

  1. In a chilled bowl, whip mascarpone with powdered sugar, Limoncello, lemon zest, and vanilla.

  2. Gradually beat in cold cream until smooth and thick but spreadable.

4. Assemble the Cake:

  1. Brush both cake layers generously with Limoncello syrup.

  2. Spread mascarpone filling between the layers and on top. Optional: frost the sides.

  3. Chill for 1–2 hours for flavors to meld.

✨ Serving Tips:

  • Serve slightly chilled for best texture.

  • Garnish with lemon curls, edible flowers, or a light dusting of powdered sugar.

Leave a Comment