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.
