Introduction

Some desserts are more than just sweet endings — they’re celebrations in every bite. This Limoncello Mascarpone Cake is a light, lemony, and luscious treat that feels like a warm breeze on a spring afternoon. Alcohol-free, it still captures all the citrusy brightness and creamy richness you love.

A round cake with three visible layers sits on a white plate on a white marbled surface. The bottom layer is a light yellow sponge cake, followed by a thick middle layer of smooth white cream, and topped with another thin sponge cake layer. The outside of the cake is covered in cream with a light yellow drizzle running down the sides. On top, there are several slices of lemon and orange arranged in a circular pattern, some blackberries and raspberries scattered around, and fresh green mint leaves. The cake looks fresh and colorful, with a mix of creamy and juicy textures. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 cups (240g) all-purpose flour

1 tbsp cornstarch

1 tbsp baking powder

½ tsp baking soda

½ tsp fine sea salt

1 cup (226g) unsalted butter, room temperature

1½ cups (300g) granulated sugar

4 large eggs, room temperature

1 tbsp lemon zest (about 1 large lemon)

2 tbsp freshly squeezed lemon juice

1 tsp vanilla extract

1 cup (240ml) buttermilk, room temperature

¼ cup (60ml) freshly squeezed lemon juice (for syrup)

¼ cup (50g) granulated sugar (for syrup)

2 tbsp water (for syrup)

16 oz (454g) mascarpone cheese, cold

1 cup (120g) powdered sugar

1 tsp vanilla extract (for frosting)

1½ cups (360ml) heavy whipping cream, cold

Instructions

Step 1: Preheat your oven to 350°F (177°C). Grease and line two 8-inch round cake pans with parchment paper to help the cakes release easily and keep edges soft.

Step 2: In a medium bowl, whisk together flour, cornstarch, baking powder, baking soda, and salt. Set aside as your dry mix.

Step 3: In a large mixing bowl, cream the butter and sugar until light and fluffy, about 2–3 minutes. Add eggs one at a time, mixing well after each. Stir in lemon zest, lemon juice, and vanilla extract.

Step 4: Add dry ingredients to wet in three parts, alternating with buttermilk, starting and ending with the dry mix. Stir gently just until combined to keep the batter light.

Step 5: Divide batter evenly between pans, smooth tops, and bake 28–32 minutes until a toothpick comes out clean.

Step 6: Let cakes cool in pans 10 minutes, then turn out onto a wire rack to cool completely.

Step 7: For the lemon syrup, combine lemon juice, sugar, and water in a small saucepan. Heat over medium until sugar dissolves. Cool before brushing over cake layers.

Step 8: For frosting, beat cold mascarpone with powdered sugar and vanilla until smooth. Whip heavy cream to stiff peaks in a separate bowl, then fold gently into mascarpone mixture. Chill until ready to use.

Step 9: Assemble cake by placing one layer on a plate, brushing half the syrup over it, and spreading frosting on top. Add second layer, brush with remaining syrup, then frost top and sides.

Step 10: Decorate with lemon zest, slices, or edible flowers as desired and enjoy!

FAQs

Can I make this cake vegan?

This recipe uses eggs, butter, mascarpone, and heavy cream, which are not vegan. However, you could try substituting with plant-based alternatives, such as vegan butter, aquafaba for eggs, and coconut cream, though texture and flavor will vary.

Is the cake very lemony or mild in lemon flavor?

The cake has a bright but balanced lemon flavor, enhanced by fresh zest and juice in both the batter and syrup, without overpowering the creamy mascarpone frosting.