Description
This limoncello mascarpone cake combines the best of Italian dessert traditions in one stunning recipe. The cake itself is incredibly moist thanks to olive oil and sour cream, while fresh lemon zest, juice, and authentic limoncello liqueur create layers of bright citrus flavor. Unlike heavy buttercream-frosted cakes, the mascarpone frosting is light, creamy, and just sweet enough to balance the tangy lemon.
Ingredients
For the Limoncello Lemon Cake:
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- 1¼ cups granulated sugar
- Zest of 2 lemons (about 2 tablespoons)
- 3 large eggs, room temperature
- ¾ cup olive oil (or vegetable/canola oil)
- ½ cup limoncello liqueur
- ¼ cup fresh lemon juice (about 1–2 lemons)
- ¼ cup sour cream, room temperature (or full-fat Greek yogurt)
For the Mascarpone Frosting:
- 8 oz mascarpone cheese, cold
- 1 cup powdered sugar (also called confectioners’ sugar)
- 2 teaspoons vanilla extract
- 1 cup cold heavy whipping cream
Optional Garnish:
- ¼–½ cup lemon curd (store-bought or homemade)
- Additional lemon zest for topping
- Fresh berries
- Candied lemon slices
Instructions
Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan with butter or non-stick spray, then line the bottom with a circle of parchment paper. Grease the parchment too
In a medium bowl, whisk together the flour, baking powder, and salt until well combined. Set aside.
In a large bowl, combine the granulated sugar and lemon zest. Using your fingertips, rub the zest into the sugar for about 30 seconds until fragrant and the sugar looks slightly damp.
Add the eggs to the sugar-zest mixture. Using an electric mixer on medium-high speed, beat for 2–3 minutes until the mixture is light, pale yellow, and fluffy.
With the mixer on low speed, slowly drizzle in the olive oil until fully incorporated. Then add the limoncello, lemon juice, and sour cream, mixing just until combined.
Add the flour mixture to the wet ingredients all at once. Mix on low speed (or fold by hand with a spatula) just until no flour streaks remain. Don’t overmix or your cake will be tough
Pour the batter into your prepared pan and smooth the top. Bake for 35–45 minutes, or until the top is golden and a toothpick inserted in the center comes out clean or with just a few moist crumbs. Start checking at 35 minutes to avoid overbaking.
Let the cake cool in the pan for 15 minutes, then run a knife around the edges and invert onto a cooling rack. Remove the parchment paper and let cool completely before frosting, at least 1–2 hours. Frosting a warm cake will cause the mascarpone to melt and slide off.
In a large bowl, beat the cold mascarpone cheese on low speed for about 30 seconds until smooth and creamy. Add the powdered sugar and vanilla extract, mixing on low until just combined.
With the mixer still on low, slowly pour in the cold heavy cream. Once incorporated, increase the speed to medium and beat for 2–3 minutes until the frosting is fluffy, thick, and holds soft peaks. Watch carefully—overbeating will cause the mascarpone to break and become grainy.
Place your completely cooled cake on a serving plate. Spread the mascarpone frosting evenly over the top using an offset spatula, creating swirls if desired. If using lemon curd, spoon small dollops randomly over the frosting and use a knife or skewer to gently swirl it in for a marbled effect.
For the cleanest slices, refrigerate the frosted cake for 30 minutes before cutting. Use a sharp knife dipped in hot water and wiped dry between each slice for bakery-perfect cuts.
Notes
- Don’t skip the zest-sugar rub: This 30-second step multiplies the lemon flavor exponentially by releasing essential oils.
- Check your baking powder: If it’s over 6 months old, test it by mixing ½ teaspoon with hot water—it should fizz vigorously. Old leavening = flat cake.
- Use a kitchen scale if possible: For the most accurate results, weigh your flour (2 cups = 240g). Too much flour makes a dry cake.
- Oil creates moisture: Unlike butter-based cakes that can dry out, this oil-based cake actually tastes better on day two.
- Keep mascarpone COLD: Take it straight from the fridge. Room temperature mascarpone is more likely to break when whipped.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice
- Calories: 385
- Sugar: 28g
- Sodium: 165mg
- Fat: 22g
- Saturated Fat: 9g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 85mg