A Delicious and Eye-catching Limoncello Mascarpone Cake Recipe

By | October 19, 2022

This limoncello mascarpone cake recipe is the perfect summer dessert. It is light, refreshing, and has a beautiful presentation. The cake layers are soaked in lemon-infused syrup, and then they are filled with lemon mascarpone cream. The cake is then decorated with white chocolate curls, lemon wheels, and fresh basil.

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Cake made with mascarpone and limoncello


  • 1¼ cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup (2 sticks) unsalted butter, at room temperature
  • 2 cups granulated sugar, divided
  • 3 large eggs, at room temperature
  • 2 teaspoons vanilla extract
  • zest of 2 lemons
  • 3/4 cup buttermilk, at room temperature
  • 1/2 cup limoncello Lemon Syrup (see recipe below)


For the Lemon Mascarpone Cream Filling: 

  • 2 cups mascarpone cheese, at room temperature
  • 1 cup heavy whipping cream, cold
  • 1/4 cup granulated sugar
  • zest of 1 lemon
  • For the Limoncello Lemon Syrup:
  • 1/2 cup water
  • 1/2 cup granulated sugar
  • zest of 1 lemon
  • 1/4 cup limoncello liqueur



  • Preheat oven to 350°F (180°C). Grease and flour two 9-inch (23 cm) cake pans. Line the bottoms with parchment paper rounds and set aside.
  • Sift the flour, baking powder, baking soda, and salt together in a bowl and set aside.
  • In the bowl of your electric mixer, beat the butter on medium speed until creamy.
  • Add 1½ cups sugar and beat until light and fluffy.
  • With the mixer on low speed, add the eggs one at a time just until blended.
  • Add the vanilla extract and lemon zest and beat just until combined.

Cake slices

With the mixer on low speed alternately add the dry ingredients in three additions with the buttermilk in two additions beginning and ending with the dry ingredients.

Mix each addition just until combined being careful not to overmix.

Gently stir in ¼ cup limoncello Lemon Syrup.

Divide batter evenly between pans, smooth tops with an offset spatula, and bake for about 30 minutes or until a toothpick inserted into the center comes out clean or with moist crumbs attached.

Allow cakes to cool for about 10 minutes before removing them from their pans to wire racks to cool completely before assembly.

When the cakes are cooled make your filling by adding mascarpone cheese to your mixing bowl along with heavy whipping cream, granulated sugar, and lemon zest.

Beat mixture on medium speed until stiff peaks form then being very careful not to overbeat set mixture aside while you make your syrup.

In a small saucepan combine water, granulated sugar, lemon zest, and limoncello liqueur.

Bring mixture to a boil over medium heat stirring constantly, once boiling continue cooking for about 1 minute remove from heat allowing it to cool slightly.

Once the mixture has cooled use a skewer or toothpick to poke holes all over the top of both cooled cake layers.

Using half of your syrup spoon it evenly on top of both cake layers using up all syrup reserving any leftovers for later if desired.

Set one cake layer on top of the other spreading evenly your prepared mascarpone mixture.

Add the remaining cake layer setting it upside down so that the flat bottom now becomes the top giving you a nice smooth top if needed chill the cake briefly while you prepare your topping by shaving curls from the white chocolate bar using a vegetable peeler refrigerate until ready to use

When you’re ready to compile your cake begin by spooning melted white chocolate into a piping bag or zip-lock bag fitted with a small star tip snip off the corner.

Begin piping white chocolate around the edge of the top layer being sure to buildup height as you go around perimeter pipe remaining white chocolate into same design in the center top of cake.

Next grate parmesan cheese over the entire top surface of cake allow to grate Parmesan sticking as best as possible place thinly sliced lemons on top as desired serve chilled Enjoy!

The light sponge cake is soaked in a refreshingly tart lemon syrup and filled with an equally flavorful lemon mascarpone cream. Decorated with white chocolate curls, grated Parmesan cheese, thinly sliced lemons, and fresh basil leaves, this show stopping dessert is as pleasing to look at as it is to eat!