limoncello mascarponse cake recipe

Limoncello Mascarpone Cake Recipe

Soft, delicious and fragrant: ideal for any time of snack.

Recipe Type Dessert
Course Italian
Keyword limoncello, limoncello cake, mascarpone
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 12
Author Ventura Limoncello



  • 2 1/2 cups flour
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1/2 cup butter softened
  • 1 1/2 cups sugar
  • 3 eggs
  • 1/2 cup buttermilk
  • 1/2 cup limoncello
  • 1 lemon peeled and juiced
  • white chocolate shavings for garnish


  • 2 cups Mascarpone cheese
  • 1 1/4 cups lemon curd
  • 2 cups chilled whipping cream or heavy cream
  • 2/3 cups powdered sugar


  1. Preheat oven to 350°. Meanwhile, lightly grease a 9 inch round cake pan then line with parchment paper. Make sure that the parchment paper is well greased and floured as well.

  2. Mix together limoncello, lemon zest, and juice. Set aside the mixture. 

  3. Sift flour baking soda and salt. Whisk them together until completely combined. 

  4. Cream butter and sugar then add eggs one at a time.

  5. Add flour to the mixture alternating with buttermilk and limoncello.

  6. Pour the batter into the cake pan and bake for 20 to 25 minutes. Let it cool before removing from the pan.


  1. Cream mascarpone and lemon curd together. 

  2. Whip cream to medium peaks then add powdered sugar slowly until fully incorporated.

  3. Fold cheese mixture into whipped cream and mix well.

  4. Frost top and sides of the cake and garnish with white chocolate shavings.