Name: Limoncello Drizzle Mascarpone Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Italian
Ingredients: 2 cups all-purpose flour; 1 1/2 cups granulated sugar; 1/2 cup unsalted butter, softened; 1 cup mascarpone cheese; 1/2 cup milk; 4 large eggs; 1 tablespoon baking powder; 1 teaspoon vanilla extract; Zest of 1 lemon; 1/4 cup limoncello; 1 cup powdered sugar

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I make Limoncello Drizzle Mascarpone Cake when I want a small, bright cake for friends. I like the mix of lemon and cream. I use it for an easy dinner dessert or for a small party. The cake looks good and it does not take many hard steps. Limoncello Drizzle Mascarpone Cake fits well when I need a quick sweet that still feels special.

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I first made this cake when I had extra mascarpone and a small bottle of limoncello. The drink gave a fresh lemon note. The cake turned out moist and soft. Now I keep the recipe for light dinner treats and weekend tea. I make it for days when I want a little lemon, a little cream, and a simple cake.

Limoncello Drizzle Mascarpone Cake is a light lemon cake with a soft cream touch and a sweet limoncello drizzle. The cake uses mascarpone to make the crumb rich and smooth. The limoncello adds a clear lemon scent and a small kick of flavor. The cake tastes bright, creamy, and not too sweet. People often make this for small gatherings, tea time, or a light dessert after a meal. It works well when you want a simple cake that feels a bit fancy. If you like other light cakes, you may also enjoy a classic strawberry shortcake which shares a simple, fresh feel.

why make this recipe

You may make this cake for clear, practical reasons. The cake does not take long to mix. It bakes in about half an hour. You use simple pantry items and a small jar of limoncello. The picker of flavors is easy: lemon zest, mascarpone, and limoncello. It gives bright flavor with low fuss. The cake is good for daily treats and for guests. It looks like a special cake but uses easy steps. The cake keeps well for a few days in the fridge, so you can make it ahead. If you need a small sweet bite that is not heavy, this cake fits. For small party bites that pair well with the cake, see ideas like mascarpone stuffed dates for a simple side treat.

how to make Limoncello Drizzle Mascarpone Cake

First, you mix the wet parts and the dry parts in two bowls. You cream butter and sugar until light. Then you add eggs, one by one, and mix. You mix in mascarpone and milk for a soft batter. In another bowl, you mix flour, baking powder, and lemon zest. You fold the dry mix into the wet mix until just combined. Then you pour the batter into a pan and bake. After the cake cools, you make a thin drizzle by mixing limoncello and powdered sugar. You pour this on top and let it soak in. The cake will be moist and have a sweet lemon glaze. The next note is that you can serve it warm or cool. A warm slice will be softer and the drizzle will sink in more. If you want a firmer top, cool it first. A simple baking tip is to test with a toothpick near the end of the bake time. For a similar easy coffee cake that uses fruit and simple steps, you might like this blueberry coffee cake recipe.

Ingredients

2 cups all-purpose flour
1 1/2 cups granulated sugar
1/2 cup unsalted butter, softened
1 cup mascarpone cheese
1/2 cup milk
4 large eggs
1 tablespoon baking powder
1 teaspoon vanilla extract
Zest of 1 lemon
1/4 cup limoncello
1 cup powdered sugar

These ingredients give a soft, moist cake with a creamy feel. The flour, sugar, butter, baking powder, and eggs make the basic cake base. The mascarpone adds cream and richness. Milk helps the batter flow and keeps the cake moist. Lemon zest gives fresh lemon smell and a small sharp bite. Limoncello adds real lemon flavor and a bit of alcohol scent. The powdered sugar makes a simple glaze that melts into the cake. Use fresh lemon zest for best flavor. Use room temperature butter and eggs so they mix well. If you do not have limoncello, you can use lemon juice and a little lemon extract, but the drink adds a nicer aroma.

Directions

Preheat the oven to 350°F (175°C). Grease and flour a cake pan.
In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
Add the eggs one at a time, mixing well after each addition.
Stir in the mascarpone cheese and milk until smooth.
In another bowl, combine the flour, baking powder, and lemon zest. Gradually add this dry mixture to the wet ingredients, mixing until just combined.
Pour the batter into the prepared cake pan and smooth the top.
Bake for 25-30 minutes or until a toothpick inserted comes out clean.
Let the cake cool completely.
For the drizzle, whisk together limoncello and powdered sugar until smooth.
Once the cake is cooled, drizzle the limoncello mixture over the top and serve.

Step 1 wakes the oven and helps the cake bake evenly. Greasing and flouring the pan stops the cake from sticking. Steps 2 to 4 build the cake texture. Creaming butter and sugar traps air. That air helps the cake rise. Adding eggs one at a time keeps the mix smooth. Mascarpone makes the crumb rich and soft. The milk loosens the batter so it bakes with a fine texture. Step 5 keeps the batter light by not over mixing the flour. Step 6 prepares the cake for a clean top. Step 7 checks doneness. You want a toothpick with only a few crumbs. Step 8 is important: the drizzle sinks in better when the cake is cool. Step 9 makes a thin glaze that soaks in. The amount of limoncello controls how runny the glaze is. Step 10 finishes with a bright lemon shine.

how to serve Limoncello Drizzle Mascarpone Cake

You can serve the cake plain, with a cup of tea, or with fresh fruit. A slice is nice with berries or a mint leaf. You can add a spoon of fresh mascarpone on the side for a richer bite. For a simple party, cut the cake into small squares and place on a plate. The drizzle will shine and keep each piece moist. If you serve it after a heavy meal, keep the portions small. It pairs well with light coffee or herbal tea. For a more formal plate, add a few sliced lemons or candied lemon peel. If you want to make it extra special, add a light dust of powdered sugar on top just before serving.

how to store Limoncello Drizzle Mascarpone Cake

Store the cake in the fridge in an airtight container. The mascarpone and the glaze mean the cake needs cool storage. It will stay fresh for up to 4 days in the fridge. If you plan to keep it longer, wrap slices in plastic wrap and put them in a freezer bag. In the freezer, the cake lasts up to 2 months. Thaw in the fridge overnight. Do not leave the cake at room temp more than two hours. Keep it covered so it does not dry out. If you make the drizzle ahead, store it in a small jar in the fridge and add it just before serving. Warm a slice in the oven for a few minutes if you want it soft again.

tips to make Limoncello Drizzle Mascarpone Cake

Use room temperature butter, eggs, and mascarpone for smooth batter. Measure flour by scooping with a spoon, then level with a knife. Do not over mix after you add the flour. Mix just until you see no dry streaks. Zest the lemon before you cut it. Fresh zest gives the best aroma. If your mascarpone is very thick, soften it with a little milk to make it easy to stir. Watch the bake time near the end. Ovens differ, so check at 22 minutes if your oven runs hot. Let the cake cool before you drizzle so the glaze does not all run off. If the glaze is too thin, add a bit more powdered sugar. If it is too thick, add a drop more limoncello or a tiny bit of milk.

variation

You can swap some parts to change the cake a bit. Use sour cream instead of mascarpone for a tangy note. Swap limoncello for lemon juice and a teaspoon of lemon extract if you do not have the liqueur. Add a cup of berries to the batter for a fruit version. For a lighter syrup, use half limoncello and half simple syrup. You can make cupcakes with the same mix and bake for less time. If you want a nut note, add a few chopped pistachios on top after the drizzle. Each swap changes the taste a little but keeps the cake easy and bright.

FAQs

Q: Can I skip the limoncello?
A: Yes. Use lemon juice and a little lemon extract. The glaze will still taste lemony.

Q: Do I need to use mascarpone?
A: Mascarpone gives the cake its soft, rich crumb. You can use sour cream, but the taste will differ.

Q: Can I make this in a loaf pan?
A: Yes. Watch the bake time. A loaf will take longer to bake through.

Q: Is this cake safe for kids?
A: The limoncello in the drizzle adds alcohol. For kids, use lemon juice or a simple glaze instead. This keeps the flavor without alcohol.

Conclusion

For a full version and more photos, see Limoncello Mascarpone Cake – Italian Lemon Cake which shows steps and notes. You can also check Limoncello Mascarpone Cake (Easy Italian Lemon Cake) for a similar take and tips. For another moist limoncello glaze idea, read Moist Limoncello Cake With Limoncello Glaze.

Limoncello Drizzle Mascarpone Cake