Limoncello Mascarpone Dream Cake

A Taste of Italy in Every Bite

Moist, fluffy lemon cake soaked with sweet Limoncello syrup, layered with silky mascarpone cream, and topped with whipped cream and delicate curls of lemon zest—this is not just a cake, it’s a moment. Inspired by classic Italian desserts like tiramisu and lemon torta, this cake offers a luxurious texture and bright, refreshing flavor. Best of all? It’s surprisingly easy to make, and worth every second.

Ingredients

For the Cake (3 layers)

• 2 ½ cups (300g) all-purpose flour (or 1:1 gluten-free baking flour)

• 2 ½ tsp baking powder

• ½ tsp baking soda

• ½ tsp salt

• 1 cup (225g) unsalted butter, softened

• 1 ¾ cups (350g) granulated sugar

• 4 large eggs, room temperature

• 1 tbsp lemon zest

• 1 tsp vanilla extract

• ¾ cup sour cream or Greek yogurt

• ¼ cup freshly squeezed lemon juice

• ½ cup whole milk

Limoncello Syrup

• ½ cup water

• ½ cup sugar

• ½ cup Limoncello liqueur

Mascarpone Cream Filling

• 16 oz (450g) mascarpone cheese, chilled

• 1 cup powdered sugar, sifted

• 1 ½ cups cold heavy whipping cream

• 2 tsp vanilla extract

• 2 tbsp Limoncello (optional for added zing)

Whipped Topping

• 1 ½ cups heavy cream

• 3 tbsp powdered sugar

• 1 tsp vanilla extract

• Lemon zest, white chocolate shavings, or mint (for garnish)

Instructions

Step 1: Preheat and Prep

Preheat your oven to 350°F (175°C). Grease and line three 8-inch round cake pans with parchment paper. Lightly flour the edges to prevent sticking.

Step 2: Mix the Dry Ingredients

In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.

Step 3: Cream the Butter and Sugar

In a large mixing bowl, beat the softened butter and granulated sugar until light and fluffy—about 3-4 minutes on medium-high speed. This step creates air and structure for a tender cake.

Step 4: Add Eggs and Flavor

Add the eggs, one at a time, beating well after each addition. Then mix in the lemon zest and vanilla extract.

Step 5: Combine Wet Ingredients

In a small bowl or measuring cup, whisk together the sour cream, lemon juice, and milk.

Step 6: Assemble the Batter

With the mixer on low, add the dry ingredients to the butter mixture in 3 additions, alternating with the lemon-milk mixture in 2 additions. Begin and end with the dry ingredients. Mix until just combined—do not overmix.

Step 7: Bake the Cake

Divide the batter evenly among the prepared pans. Smooth the tops and bake for 22–27 minutes or until a toothpick comes out clean and the tops spring back when gently pressed.

Let the cakes cool in the pans for 10 minutes, then turn out onto a wire rack to cool completely.

Make the Limoncello Syrup

While the cake layers are cooling, prepare your soaking syrup:

1. Combine sugar and water in a small saucepan over medium heat.

2. Stir until the sugar dissolves completely.

3. Remove from heat and stir in the Limoncello.

4. Let cool completely.

This syrup will add incredible flavor and moisture to your cake.

Prepare the Mascarpone Filling

1. In a chilled mixing bowl, beat mascarpone cheese with powdered sugar and vanilla until smooth.

2. Add in the Limoncello (if using) and mix until incorporated.

3. In a separate bowl, whip the cold heavy cream until stiff peaks form.

4. Gently fold the whipped cream into the mascarpone mixture in two additions. Be careful not to deflate the cream. The result should be thick, smooth, and heavenly.

Make the Whipped Topping

1. In a chilled bowl, whip 1 ½ cups of heavy cream with powdered sugar and vanilla extract until stiff peaks form.

2. This topping can be used to frost the outside or piped as decoration.

Assemble the Cake

1. Level your cakes if they’ve domed slightly on top. You want flat, even layers.

2. Place the first cake layer on your serving platter or cake board.

3. Brush generously with Limoncello syrup.

4. Spread a thick layer of the mascarpone cream over the cake.

5. Repeat the process with the second layer—cake, syrup, mascarpone cream.

6. Top with the final cake layer and brush again with syrup.

7. Frost the top and sides with whipped cream, or use mascarpone cream for a richer finish.

8. Chill the cake for at least 2–3 hours (overnight is best) to allow the flavors to meld.

Decorating Tips

• Garnish with lemon zest curls, white chocolate shavings, edible flowers, or a dusting of powdered sugar.

• For an elegant finish, pipe rosettes or swirls using the remaining whipped topping.

• A thin drizzle of lemon glaze (powdered sugar + lemon juice) can also add a glossy citrus finish.

Serving & Storage

• To serve: Slice chilled for clean cuts, but let stand at room temperature for 10–15 minutes to soften the mascarpone slightly.

• Storage: Refrigerate covered for up to 5 days. This cake actually improves after a day as the flavors meld.

• Freezing: You can freeze individual slices wrapped in plastic and foil for up to 2 months. Thaw overnight in the fridge.

Pro Tips & Variations

• Gluten-Free? This cake works beautifully with a 1:1 gluten-free baking flour.

• Limoncello Substitute: If you’d like an alcohol-free version, use a lemon simple syrup with lemon extract instead.

• Add berries: Fold fresh raspberries into the mascarpone layer or add a thin layer of lemon curd between the cake and cream for extra indulgence.

• Want a taller cake? Double the recipe for a show-stopping 6-layer version!