This limoncello lemon cake is pure sunshine on a plate—light, zesty, and layered with creamy mascarpone and tangy lemon curd.

It’s the perfect dessert for spring celebrations, dinner parties, or any time you crave something citrusy and sweet.

Why You’ll Love This Recipe

Bursting with fresh lemon flavor and real limoncello

Soft, moist crumb with olive oil for richness

Creamy mascarpone topping + lemon curd = dreamy combo

Perfect make-ahead cake for entertaining

What You’ll Need (Ingredient Highlights)

Limoncello – Brings a bright citrusy note with a boozy twist

Lemon juice + zest – Doubles down on natural lemon flavor

Olive oil – Makes the cake super moist and tender

All-purpose flour – The foundation of the sponge

Eggs & sugar – Whipped together for fluff and sweetness

Baking powder + soda – Helps the cake rise evenly

Mascarpone – Rich and smooth frosting base

Lemon curd – Tart and glossy topping

Pro Tips Before You Start

Make sure all ingredients are at room temperature for best mixing

Zest the lemons before juicing—it’s easier!

Don’t open the oven door while baking to avoid sinking

Use a cake tester or toothpick to check doneness

How to Make Limoncello Lemon Mascarpone Cake

Step 1: Prep the Pan

Line a 9-inch round cake pan with parchment and grease the sides.

Preheat your oven to 345°F (175°C).

Step 2: Mix Dry Ingredients

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

Step 3: Combine Wet Ingredients

In a measuring cup, combine milk, limoncello, and lemon juice. Set aside.

Step 4: Whip Eggs & Sugar

Rub lemon zest into the sugar.

Beat with eggs on medium-high speed for 1 minute until fluffy.

Step 5: Add Oil & Liquids

While mixing, drizzle in the olive oil, then the milk-limoncello mixture.

Mix until incorporated.

Step 6: Add Dry Ingredients

Reduce speed to low and slowly mix in the dry ingredients until smooth.

Step 7: Bake

Pour batter into the prepared pan.

Bake for 40–50 minutes without opening the oven.

Cake is done when a toothpick inserted comes out clean.

Step 8: Cool & Frost

Let cake cool completely.

Spread mascarpone frosting evenly on top.

Dollop or drizzle lemon curd over the frosting for a beautiful finish.

What to Serve It With

A glass of Prosecco or Moscato

Fresh berries or berry compote

A scoop of vanilla gelato

Variations / Substitutions

Use Greek yogurt instead of mascarpone

Substitute orange juice and zest for a citrus twist

Add poppy seeds for extra texture

Storage & Leftovers

Store cake in the refrigerator, covered, for up to 3 days

Best enjoyed chilled or at room temperature

Can be made 1 day in advance for easy serving

FAQs

Can I use store-bought lemon curd?
Yes! It works beautifully and saves time.

Can I make this cake without limoncello?
Yes. Just increase lemon juice and milk slightly to compensate.

Can I freeze the cake?
The unfrosted cake can be frozen. Wrap well and thaw overnight in the fridge.

Do I need a mixer?
A hand mixer makes whipping easier, but a whisk and elbow grease will work in a pinch.

What if I only have extra virgin olive oil?
It’s fine, but be aware it may add a stronger flavor.

Can I make this gluten-free?
Try using a 1:1 gluten-free flour blend. Results may vary slightly.

Final Thoughts

This limoncello lemon cake is elegant and effortless.

Whether you’re celebrating or simply indulging, the rich mascarpone and bright citrus layers will impress every time.

Slice, serve, and let it shine.