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Sliced limoncello mascarpone cake showing the moist crumb achieved from the signature limoncello syrup soak.

Limoncello Mascarpone Cake

Rebecca Blumer
This elegant Limoncello Mascarpone Cake combines a moist, citrus-infused olive oil crumb with a silky mascarpone frosting. Perfect for any celebration, it is finished with a tangy lemon curd for the ultimate Italian dessert experience.
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Prep Time 20 minutes
Cook Time 55 minutes
Total Time 1 hour 15 minutes
Course Dessert
Cuisine Italian
Servings 12 slices
Calories 455 kcal

Equipment

  • Nine-inch cake pan or springform pan
  • Parchment Paper
  • Medium mixing bowl
  • Electric Mixer
  • Whisk
  • Measuring cups and spoons

Ingredients
 

Cake

  • 240 g All-purpose flour
  • 1 teaspoon Baking powder
  • 1/2 teaspoon Baking soda
  • 120 ml Milk
  • 120 ml Limoncello
  • 30 ml Lemon juice
  • 300 g Sugar
  • 2 units Lemon zest
  • 2 Large Eggs
  • 240 ml Olive oil

Frosting and Topping

  • 1 recipe Mascarpone frosting
  • 1 recipe Lemon curd

Instructions
 

Prep and Set Up

  • Line a nine-inch pan with parchment paper and grease the sides. Preheat the oven to 345F.
  • In a medium bowl, whisk together the flour, baking powder, and baking soda until airy and uniform.
  • Stir together the milk, limoncello, and lemon juice in a measuring cup and set aside.

Build a Fragrant, Emulsified Batter

  • Rub the lemon zest into the sugar using your fingertips until the sugar is damp and fragrant.
  • Add the eggs to the sugar and beat on medium-high speed for about one minute until the mixture is pale and foamy.
  • With the mixer running, slowly drizzle in the olive oil, then pour in the milk and limoncello mixture until the batter is glossy and smooth.
  • Reduce the mixer speed to low and add the dry ingredients, mixing just until the flour disappears.

Bake, Test, and Finish with Frosting

  • Pour the batter into the prepared pan and bake for 40 to 50 minutes without opening the oven door prematurely.
  • Test the center with a toothpick, it should come out completely dry when the cake is finished.
  • Once the cake is fully chilled, spread the mascarpone frosting over the top and finish with dollops or a drizzle of lemon curd.

Notes

Safety Tip: Respect the two-hour safety rule for dairy-based desserts when serving at room temperature.
Storage Tip: Store the frosted cake in an airtight container in the refrigerator for up to 3 days. Allow slices to sit at room temperature for 20 minutes before serving to restore the frosting's silkiness.
Technique Tip: Avoid over-beating the mascarpone cheese, as it can break and turn grainy. Stop mixing as soon as the frosting is thick enough to hold its shape.
Temperature Tip: Use room temperature eggs and milk to ensure the olive oil emulsifies properly for a glossy, unified batter.
Nutrition information is estimated based on common ingredients and serving sizes and may vary.

Nutrition

Calories: 455kcalCarbohydrates: 58gProtein: 5gFat: 26gSaturated Fat: 11gCholesterol: 68mgSodium: 215mgPotassium: 110mgFiber: 1gSugar: 38gVitamin A: 240IUVitamin C: 12mgCalcium: 85mgIron: 1.4mg
Keyword lemon curd, Limoncello, Mascarpone, Olive Oil Cake
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