Limoncello Cake With Mascarpone Frosting

Name: Limoncello Cake With Mascarpone Frosting
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Ingredients: 2 cups all-purpose flour; 1 teaspoon baking powder; 1 teaspoon baking soda; ½ teaspoon salt; ½ cup vegetable oil; 1.25 cups granulated sugar; 1 tablespoon lemon zest (~1 lemon); 2 tablespoons fresh lemon juice; 1 teaspoon vanilla extract; 3 large eggs; ½ cup buttermilk; ½ cup limoncello; 8 oz. mascarpone cheese (~1 cup); 1 teaspoon vanilla extract; ½ cup heavy whipping cream; 4.5 cups powdered sugar; ⅔ cup store-bought lemon curd

By Emily Richter

5 from 11 votes

6/18/2026

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This limoncello mascarpone cake is everything I want in a celebration dessert: Bright, citrusy layers infused with real limoncello and topped with the most luxurious mascarpone frosting. Unlike a traditional lemon cake, this version uses mascarpone in both the batter and frosting for a richer, softer crumb that practically melts on your tongue. Finished with a layer of buttery lemon curd between each tier, it’s the kind of cake people ask about for weeks after the party.

A slice of limoncello mascarpone cake on a plate.

Why I’m Obsessed

Incredible texture: The mascarpone keeps every layer unbelievably moist and tender, so you get that perfect soft crumb without the cake being dense.
Bright lemon flavor: Between the fresh zest, juice, and a splash of limoncello, the lemon flavor is vibrant without being overpowering.
Easier than it looks: This is a simple mix-and-bake batter with a no-fuss frosting. It looks like a showstopper but comes together without any fancy techniques.
Perfect for any occasion: From birthdays to holidays to “just because” dinners, this cake fits right in and always gets rave reviews.

What You’ll Need

Check the recipe card below for exact measurements.

All-purpose flour: Stick with all-purpose here. It gives the cake its fluffy, tender structure. Make sure your flour isn’t too old, as stale flour can affect how the cake rises.
Fresh lemons: You’ll need both zest and juice. Always use fresh lemons for the most vibrant citrus flavor.
Vanilla extract: Just a dash balances the tartness of the lemon and rounds out the flavor beautifully.
Buttermilk: This is the secret to an ultra-moist, silky crumb. Store-bought works great, or you can easily make your own (see Swaps & Substitutions below).
Limoncello: The star ingredient! It adds a sweet, concentrated lemon punch you just can’t replicate with extract alone. Don’t skip it.
Mascarpone cheese: This rich, creamy Italian cheese is what sets this cake apart. It goes into the frosting for an incredibly smooth, velvety finish. You can make mascarpone at home if you’d like!
Heavy whipping cream: An essential part of the mascarpone frosting. It whips up beautifully with the mascarpone.
Powdered sugar: Adds just the right amount of sweetness to the frosting without making it gritty.
Lemon curd: You can find store-bought lemon curd in the jam aisle, or make your own for an extra-special touch. It adds a gorgeous tart, buttery layer between the cake tiers.

Swaps & Substitutions

Alcohol-free option: Replace the limoncello with equal parts fresh lemon juice and simple syrup, or use 1 teaspoon of pure lemon extract mixed with a couple tablespoons of water. You’ll still get plenty of lemon flavor.
Cream cheese instead of mascarpone: In a pinch, cream cheese works for the frosting. The flavor will be tangier and the texture slightly firmer, but it’s still delicious.
No buttermilk? No problem: Add 1 tablespoon of white vinegar to a 1-cup measuring cup, then fill the rest with milk. Stir and let it sit for 10 minutes before using. It works just like store-bought buttermilk.
Lemon curd alternatives: If you can’t find lemon curd, a thin layer of lemon marmalade or orange marmalade works in a pinch. Store-bought is perfectly fine, but homemade lemon curd takes this cake to the next level if you have time.

How to Make Limoncello Cake With Mascarpone Frosting

Preheat Oven

Preheat your oven to 350°F and spray two 9-inch round cake pans with cooking spray. I like to line the bottoms with parchment rounds for easy release.

Mix the Batter

Whisk the flour, baking powder, baking soda, and salt together in a medium bowl and set aside.

In a separate large bowl, mix the oil, sugar, lemon zest, lemon juice, and vanilla until well combined. The mixture should smell incredible at this point!

Next, whisk in the eggs, buttermilk, and limoncello. Then gently fold in the dry ingredients and mix until just combined. You want the batter smooth but don’t overmix it, or the cake can turn out tough rather than tender.

Bake the Cake

Divide the batter evenly between the two prepared pans. Bake for about 25 minutes, or until a toothpick inserted in the center comes out clean.

Pro tip: If one side of your oven bakes hotter than the other, swap the pans halfway through the bake time so each layer bakes evenly.

Let Cake Cool (Don’t Skip This!)

I know it’s tempting, but you absolutely cannot frost or cut a hot cake. You’ll end up with a melted mess! When the cakes are done, let them cool in the pans on a wire rack for 10–15 minutes, then carefully flip each cake out to cool completely.

Short on time? Wrap each cooled-to-the-touch layer in plastic wrap and pop them in the freezer for 30 minutes to an hour. This speeds up cooling and actually makes the layers easier to handle.

If you’re decorating the next day, wrap the layers in plastic wrap and store them in the fridge overnight. They’ll be perfectly chilled and ready to frost in the morning.

Lemon curd being spooned on top of limoncello mascarpone cake.

Prep Mascarpone Frosting

Add the mascarpone cheese, vanilla extract, and heavy cream to the bowl of a stand mixer. Beat on low to medium speed until smooth and well blended.

Add the powdered sugar and continue mixing on low until fully combined. The frosting should be thick, creamy, and spreadable. Use it right away for the best consistency, or store it in an airtight container in the fridge until you’re ready. You can find my full mascarpone frosting recipe here.

Frost & Serve

Place the first cake layer on your serving plate or cake stand. Spread half of the mascarpone frosting on top, then add about ⅓ cup of lemon curd over the frosting in an even layer.

Set the second layer on top and repeat with the remaining frosting and another layer of lemon curd. You can smooth the sides or leave them rustic. Slice, serve, and enjoy!

try it!

Mascarpone Frosting

Make my 4-ingredient mascarpone frosting! You’ll love it on cakes, cupcakes, cookies and even cinnamon rolls.

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Tips for Best Results

Room temperature ingredients: Make sure your eggs, buttermilk, and mascarpone are all at room temperature before you start. This helps everything incorporate smoothly and gives you an even crumb.
Don’t overbake: Start checking the cake at 22 minutes. Overbaking will dry out the layers, and nobody wants a dry lemon cake!
Cool completely before frosting: I can’t stress this enough. Warm cake will melt the mascarpone frosting and everything will slide apart.
Use fresh lemons: Bottled lemon juice works in a pinch, but fresh zest and juice make a noticeable difference in brightness and flavor.
Level your layers: If the tops of your cakes dome up during baking, use a serrated knife to trim them flat before frosting. It makes stacking so much easier.

Two layer limoncello mascarpone cake on a cake plate.

Easy Variations to Try

Bundt cake version: Pour all the batter into a greased and floured Bundt pan and bake at 350°F for 40–50 minutes. Drizzle with a simple limoncello glaze once cooled.
Limoncello cupcakes: Divide the batter into lined muffin tins and bake for 18–22 minutes. Top each cupcake with a swirl of mascarpone frosting and a tiny dollop of lemon curd.
Loaf cake: Pour the batter into a greased 9×5-inch loaf pan and bake for 50–60 minutes. Perfect for gifting!
Extra limoncello glaze: Mix powdered sugar with a splash of limoncello and fresh lemon juice until pourable, then drizzle over the finished cake for an extra-glossy, citrusy finish.
Try more lemon cakes: If you love this recipe, you’ll also enjoy my Lemon Ricotta Cake or Lemon Olive Oil Cake.

FAQs

How do you make a homemade limoncello glaze?

Whisk together 1 cup of powdered sugar, 1–2 tablespoons of limoncello, and 1 tablespoon of fresh lemon juice until smooth and pourable. Drizzle it over your cooled cake for a sweet, citrusy finish. Add more powdered sugar for a thicker glaze or more limoncello for a thinner one.

Can I substitute lemon extract for limoncello?

Yes! Use 1–2 teaspoons of pure lemon extract in place of the limoncello. Since extract is much more concentrated than a liqueur, you’ll want to add a couple of tablespoons of water or milk to make up the liquid difference. The flavor will be slightly different—less sweet and boozy—but still bright and lemony.

Can I use a Bundt pan for limoncello cake?

Absolutely! Grease and flour a standard 10-cup Bundt pan and pour all the batter in. Bake at 350°F for 40–50 minutes, or until a toothpick comes out clean. Keep an eye on it starting around the 40-minute mark, since Bundt pans can bake differently depending on the material. Let it cool in the pan for about 15 minutes before inverting onto a wire rack.

Storage & Make-Ahead Tips

Room temperature: Keep the frosted cake covered with a cake dome or plastic wrap at room temperature for up to 2 days, as long as your kitchen isn’t too warm.
Refrigerator: Store covered in the fridge for up to 5 days. Let it sit at room temperature for 20–30 minutes before serving so the frosting softens.
Freezing cake layers: Bake the layers, let them cool completely, then wrap each one tightly in plastic wrap followed by a layer of aluminum foil. Freeze for up to 3 months. Thaw in the fridge overnight before frosting.
Make-ahead timeline: Bake the cake layers up to 2 days ahead and refrigerate them wrapped in plastic. Make the mascarpone frosting the morning of and keep it chilled. Assemble and frost up to 4 hours before serving for the best texture.