Limoncello Mascarpone Cake (Alcohol-Free)

Some desserts are more than just sweet endings — they’re celebrations in every bite. This Limoncello Mascarpone Cake is exactly that: a light, lemony, and luscious cake that feels like a warm breeze on a spring afternoon. While traditionally made with a splash of limoncello, this version skips the alcohol without skipping the charm. It still brings all the citrusy brightness you love, balanced with the rich, creamy touch of mascarpone cheese.

this RECIPE FOR LATER

This cake reminds me of the little lemon trees my grandmother used to tend to in her garden. She would zest and juice every last bit of those lemons, folding them into cakes that filled the house with a fresh, citrusy perfume. It’s the kind of dessert that makes you want to linger a little longer at the table, sip tea, and share stories. It’s fresh but comforting, with just the right amount of sweetness — perfect for springtime brunches, Easter celebrations, or those everyday moments when you just want to treat yourself.

Let’s bake a cake that brings sunshine to the table, one soft, lemon-filled layer at a time.

Why You’ll Love This Recipe:

• Bright & Zesty: Bursting with lemon flavor in every layer — the sponge, the syrup, and the frosting.

• Soft & Moist: The cake layers are tender, with a light, melt-in-your-mouth texture.

• Elegant but Easy: It looks fancy, but the steps are straightforward.

• Perfect for Celebrations: Ideal for birthdays, showers, or just because.

• Alcohol-Free Twist: You’ll get all the flavor without using limoncello.

INGREDIENTS YOU’LL NEED:

For the Cake Layers:

• 2 cups (240g) all-purpose flour

• 1 tbsp cornstarch

• 1 tbsp baking powder

• ½ tsp baking soda

• ½ tsp fine sea salt

• 1 cup (226g) unsalted butter, room temperature

• 1½ cups (300g) granulated sugar

• 4 large eggs, room temperature

• 1 tbsp lemon zest (about 1 large lemon)

• 2 tbsp freshly squeezed lemon juice

• 1 tsp vanilla extract

• 1 cup (240ml) buttermilk, room temperature

For the Lemon Syrup:

• ¼ cup (60ml) freshly squeezed lemon juice

• ¼ cup (50g) granulated sugar

• 2 tbsp water

For the Mascarpone Frosting:

• 16 oz (454g) mascarpone cheese, cold

• 1 cup (120g) powdered sugar

• 1 tsp vanilla extract

• 1½ cups (360ml) heavy whipping cream, cold

HOW TO MAKE LIMONCELLO MASCARPONE CAKE (ALCOHOL-FREE):

STEP-BY-STEP INSTRUCTIONS:

Step 1: Prep Your Pans & Oven

Preheat your oven to 350°F (177°C). Grease and line two 8-inch round cake pans with parchment paper. This step helps the cakes release easily and keeps the edges soft.

Step 2: Make the Lemon Cake Batter

In a medium bowl, whisk together the flour, cornstarch, baking powder, baking soda, and salt. Set this aside — it’s your dry mix.

In a large mixing bowl, cream the butter and sugar together until light and fluffy, about 2–3 minutes. Add the eggs one at a time, mixing well after each. Stir in the lemon zest, lemon juice, and vanilla extract.

Add the dry ingredients to the wet in three parts, alternating with the buttermilk. Start and end with the flour mixture. Stir gently just until everything is combined. Don’t overmix — you want the cake to be light and airy.

Step 3: Bake the Cakes

Divide the batter evenly between the two pans. Smooth out the tops and bake for 28–32 minutes, or until a toothpick inserted into the center comes out clean.

Let the cakes cool in the pans for about 10 minutes before turning them out onto a wire rack. Cool completely before adding the syrup and frosting.

Step 4: Make the Lemon Syrup

While the cakes are cooling, combine lemon juice, sugar, and water in a small saucepan. Heat over medium until the sugar dissolves completely. Let it cool — it’ll be brushed over the cake layers for added moisture and flavor.

Step 5: Whip Up the Mascarpone Frosting

In a large bowl, beat the cold mascarpone with the powdered sugar and vanilla until smooth. In a separate bowl, whip the heavy cream to stiff peaks. Gently fold the whipped cream into the mascarpone mix until light and fluffy. Keep it chilled until you’re ready to frost.

Step 6: Assemble the Cake

Place one cake layer on a serving plate. Brush with half the lemon syrup. Spread a generous layer of frosting over the top.

Add the second cake layer and brush with the remaining syrup. Frost the top and sides with the rest of the mascarpone frosting. You can keep it rustic or smooth it out — it’s up to you!

Decorate with lemon zest, slices, or a few edible flowers if you want that extra wow factor.

HELPFUL TIPS:

• Room temperature ingredients are key — they mix better and help the cake rise evenly.

• Don’t skip the syrup — it adds moisture and a burst of lemon flavor.

• Use full-fat mascarpone for the best texture in your frosting.

• Chill the cake for 30 minutes before slicing if you want super clean layers.

• This cake also works beautifully as a sheet cake if you’re serving a crowd.

DETAILS:

• Prep Time: 30 minutes

• Cook Time: 30 minutes

• Total Time: 1 hour

• Yield: 10–12 slices

• Category: Dessert

• Method: Baking

• Cuisine: Italian-inspired

• Diet: Vegetarian

NOTES:

• You can substitute the buttermilk with a mix of milk and lemon juice if needed (1 cup milk + 1 tbsp lemon juice, let sit 5 mins).

• For extra lemon flavor, add a drop of natural lemon extract to the batter or frosting.

NUTRITIONAL INFORMATION: (Estimates per slice, based on 12 servings)

• Calories: ~420

• Fat: 28g

• Carbohydrates: 38g

• Sugar: 25g

• Protein: 5g

• Fiber: <1g

FREQUENTLY ASKED QUESTIONS:

Can I make this cake in advance?
Yes! You can bake the cake layers a day ahead. Just wrap them tightly and store at room temperature. Assemble and frost the next day.

Can I freeze this cake?
Absolutely. Freeze the unfrosted cake layers for up to 2 months. Wrap them well. Thaw overnight in the fridge before using.

Is there a dairy-free version?
You could try substituting dairy-free butter, cream, and cream cheese, though the texture may vary. Mascarpone alternatives made from cashew or coconut milk might work.

Do I have to use mascarpone?
Mascarpone adds a unique creaminess, but you could also try cream cheese for a slightly tangier version.

STORAGE INSTRUCTIONS:

Store the assembled cake in the fridge, covered, for up to 4 days. It actually tastes even better the next day as the flavors settle! Let it sit at room temperature for 10–15 minutes before serving for the creamiest texture.

Related Recipes:

If you liked this recipe, you’ll definitely enjoy these other sweet, citrus-kissed delights:

• Peaches and Cream Crumble Bars

• Blueberry Cheesecake Crumb Cake

• Egyptian Hazelnut Cake

CONCLUSION

This alcohol-free Limoncello Mascarpone Cake is one of those bakes that looks fancy, tastes divine, and doesn’t require a pastry degree to pull off. Whether you’re celebrating a special occasion or just making a regular day feel a little more golden, this cake brings brightness and joy to the table. Light, zesty, and luxuriously creamy — it’s the kind of dessert that leaves a lasting impression, and maybe even a few recipe requests.

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