Limoncello Italian Cream Cake is a light and decadent dessert infused with the bright, citrusy flavors of Limoncello liqueur. This elegant cake features soft, moist layers filled with a rich mascarpone cream and topped with a silky Limoncello glaze. Perfect for celebrations or an indulgent treat, this cake combines the classic flavors of Italian cream cake with a refreshing lemon twist.

Why You’ll Love This Recipe

A delicate balance of creamy and citrus flavors
Moist and tender cake with a rich mascarpone filling
Perfect for special occasions or as a refreshing summer dessert
Can be made ahead for easy entertaining
A unique Italian-inspired twist on traditional cream cake

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

For the Cake:

All-purpose flour
Baking powder
Salt
Unsalted butter, softened
Granulated sugar
Eggs, separated
Whole milk
Limoncello liqueur
Vanilla extract
Lemon zest

For the Mascarpone Cream Filling:

Mascarpone cheese
Heavy whipping cream
Powdered sugar
Limoncello liqueur
Lemon zest

For the Limoncello Glaze:

Powdered sugar
Limoncello liqueur
Lemon juice

For Garnish (Optional):

Toasted coconut flakes
Candied lemon slices
Fresh mint leaves

Directions

Prepare the Cake Layers:
- Preheat the oven and grease two round cake pans.
- In a bowl, whisk together flour, baking powder, and salt.
- In a separate bowl, cream butter and sugar until light and fluffy.
- Add egg yolks one at a time, mixing well.
- Stir in vanilla extract, Limoncello, and lemon zest.
- Alternate adding the dry ingredients and milk, mixing until just combined.
- In a separate bowl, beat the egg whites until stiff peaks form, then gently fold them into the batter.
- Divide the batter evenly between the cake pans and bake until golden.
Make the Mascarpone Cream Filling:
- Beat mascarpone cheese with powdered sugar and Limoncello until smooth.
- In another bowl, whip heavy cream until stiff peaks form, then gently fold it into the mascarpone mixture.
Assemble the Cake:
- Once the cakes are cooled, spread a generous layer of mascarpone cream on one layer.
- Place the second layer on top and cover the cake with the remaining filling.
Prepare the Limoncello Glaze:
- Mix powdered sugar with Limoncello and lemon juice until smooth.
- Drizzle over the cake, allowing it to gently drip down the sides.
Garnish and Serve:
- Sprinkle toasted coconut flakes or candied lemon slices on top.
- Refrigerate for at least 1 hour before serving to enhance the flavors.

Servings and Timing

Servings: 10-12
Prep Time: 20 minutes
Bake Time: 30-35 minutes
Chill Time: 1 hour
Total Time: 1 hour 55 minutes

Variations

Alcohol-Free Version: Substitute Limoncello with lemon juice and a bit of honey.
Nutty Twist: Add finely chopped toasted almonds or pecans to the batter.
Coconut Version: Mix shredded coconut into the cake for extra texture.
Extra Lemon Flavor: Use lemon curd between layers for a tangy touch.
Sheet Cake Option: Bake in a 9×13-inch pan instead of layers for a simpler version.

Storage/Reheating

Refrigeration: Store in an airtight container in the fridge for up to 3 days.
Freezing: Freeze individual slices wrapped in plastic wrap for up to 2 months. Thaw in the fridge before serving.
Serving Tip: Serve chilled for the best flavor and texture.

FAQs

What is Limoncello?

Limoncello is an Italian lemon liqueur made from lemon zest, sugar, and alcohol, known for its bright citrus flavor.

Can I make this cake without Limoncello?

Yes, you can substitute with a mix of lemon juice and simple syrup for a non-alcoholic version.

Can I use cream cheese instead of mascarpone?

Yes, but mascarpone gives a smoother, more authentic Italian texture.

How do I prevent my cake from being too dense?

Make sure to properly beat the egg whites and fold them in gently for a lighter texture.

Can I make this cake ahead of time?

Yes, the cake can be made a day in advance and stored in the fridge until ready to serve.

What type of lemons should I use?

Meyer lemons or regular lemons both work well, but Meyer lemons provide a slightly sweeter flavor.

Can I turn this into cupcakes?

Yes, bake in cupcake liners for about 18-20 minutes and top each with mascarpone frosting.

How do I toast coconut flakes?

Spread them on a baking sheet and bake at 350°F (175°C) for 5-7 minutes until golden.

Can I add a different glaze?

Yes, a lemon cream cheese glaze or a simple powdered sugar-lemon juice glaze works well too.

What pairs well with this cake?

This cake pairs beautifully with espresso, tea, or a glass of chilled Limoncello.

Conclusion

Limoncello Italian Cream Cake is a luxurious, citrus-infused dessert that brings a refreshing and creamy twist to traditional cream cakes. Whether for a special gathering or a sweet treat at home, this cake offers a perfect balance of tangy, creamy, and sweet flavors that will impress any crowd.