Do lemon and mascarpone go together?

Absolutely. Lemon and mascarpone are a perfect match in both flavor and texture. The bright acidity of lemon balances beautifully with mascarpone’s rich, creamy profile. In a lemon mascarpone cake, this duo creates a dessert that’s fresh, smooth, and deeply satisfying without being overly sweet.

What is a mascarpone cake?

A mascarpone cake is a dessert that features mascarpone cheese in the batter, frosting, or both. Mascarpone adds moisture, richness, and a silky texture. In the case of a lemon mascarpone cake, it works especially well to mellow the tartness of citrus while enhancing the overall softness of the crumb.

How to make lemon mascarpone frosting?

Lemon mascarpone frosting is made by beating mascarpone cheese with powdered sugar, lemon zest, lemon juice, and sometimes a splash of vanilla extract. For extra fluffiness, you can fold in whipped cream. The result is a thick, creamy frosting that spreads easily and complements any lemon-based dessert, especially a lemon mascarpone cake.

What is limoncello mascarpone cake?

Limoncello mascarpone cake is a variation of lemon mascarpone cake that includes limoncello—a sweet Italian lemon liqueur. The liqueur is often brushed onto the cake layers or blended into the frosting, adding complexity and moisture. It’s popular for more formal events and brings an elegant twist to the original recipe.

Lemon Mascarpone Cake – Irresistible 5-Star Creamy Favorite

Name: Lemon Mascarpone Cake: Bright, Creamy, and Easy to Bake
Prep time: 20 min
Cook time: 30 min
Total time: 1 h
Cuisine: Italian-American
Ingredients: 2 cups (240 g) all purpose flour; 2 teaspoons baking powder; ½ teaspoon salt; 1¼ cups (250 g) granulated sugar; 2 large lemons, zested; 3 large eggs, room temperature; ¾ cup (180 ml) olive oil; ½ cup (120 ml) limoncello; ¼ cup (60 ml) lemon juice; ¼ cup (60 g) sour cream, room temperature; 8 oz. mascarpone cheese; 1 cup (120 g) powdered sugar; 2 teaspoons vanilla extract; 1 cup (240 ml) cold heavy whipping cream; ¼ – ½ cup lemon curd

Description

This lemon mascarpone cake with limoncello is light, citrusy, and layered with creamy mascarpone frosting and lemon curd. It’s the perfect dessert for springtime gatherings, brunch, or whenever you need a sweet burst of sunshine.

Ingredients

Scale

Limoncello Cake

2 cups (240 g) all purpose flour
2 teaspoons baking powder
½ teaspoon salt
1¼ cups (250 g) granulated sugar
2 large lemons, zested
3 large eggs, room temperature
¾ cup (180 ml) olive oil
½ cup (120 ml) limoncello
¼ cup (60 ml) lemon juice
¼ cup (60 g) sour cream, room temperature

Mascarpone Frosting

8 oz. mascarpone cheese
1 cup (120 g) powdered sugar
2 teaspoons vanilla extract
1 cup (240 ml) cold heavy whipping cream
¼ – ½ cup lemon curd

Instructions

1. Preheat oven to 350°F (175°C). Grease and line two 8-inch cake pans with parchment paper.

2. In a bowl, whisk flour, baking powder, and salt.

3. In a separate large bowl, combine sugar and lemon zest. Mix in the eggs until light and creamy.

4. Whisk in olive oil, limoncello, lemon juice, and sour cream until fully combined.

5. Add the dry ingredients to the wet and mix gently until just combined. Do not overmix.

6. Divide the batter evenly between the prepared pans and smooth the tops.

7. Bake for 25–30 minutes or until a toothpick inserted in the center comes out clean. Let cakes cool completely.

8. To make the frosting, beat mascarpone, powdered sugar, and vanilla until smooth.

9. In a separate bowl, whip the cold cream until stiff peaks form, then gently fold it into the mascarpone mixture.

10. Spread a layer of lemon curd on the first cake layer, then top with mascarpone frosting. Repeat with the second layer.

11. Chill the cake for at least 1 hour before serving to allow the frosting to set.

Notes

Bring all ingredients to room temperature for best results.

For a stronger lemon flavor, increase the amount of lemon curd between layers.

This cake can be made a day ahead and stored in the fridge.

Prep Time: 20 minutes
Cook Time: 30 minutes
Category: Dessert
Method: Baking
Cuisine: Italian-American

Nutrition

Serving Size: 1 slice
Calories: 420
Sugar: 32g
Sodium: 210mg
Fat: 26g
Saturated Fat: 11g
Unsaturated Fat: 13g
Trans Fat: 0g
Carbohydrates: 40g
Fiber: 1g
Protein: 5g
Cholesterol: 85mg

Keywords: lemon mascarpone cake, limoncello cake, mascarpone frosting