Description

This Limoncello Italian Cream Cake is a luxurious dessert infused with the bright, citrusy flavor of Limoncello liqueur. A soft, buttery cake with hints of coconut and lemon is layered with a silky mascarpone frosting, making it the perfect treat for special occasions or an elegant dinner party. Light, creamy, and refreshingly zesty, this cake is a showstopper!

Ingredients

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For the Cake:

2 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup unsalted butter, softened
2 cups sugar
5 large eggs, separated
1 teaspoon vanilla extract
2 tablespoons Limoncello liqueur
1 cup buttermilk
1 cup shredded coconut (optional, for texture)

For the Limoncello Syrup:

1/4 cup Limoncello liqueur
1/4 cup sugar
1/4 cup water

For the Mascarpone Frosting:

8 oz mascarpone cheese, softened
1 cup heavy whipping cream
1 1/2 cups powdered sugar
1 teaspoon vanilla extract
Zest of 1 lemon

For Garnish:

Lemon zest
Toasted coconut (optional)
White chocolate shavings (optional)

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Instructions

Make the Cake:

Preheat & Prepare Pans – Preheat oven to 350°F (175°C). Grease and flour three 8-inch round cake pans.
Mix Dry Ingredients – In a bowl, whisk together flour, baking powder, baking soda, and salt.
Cream Butter & Sugar – In a large bowl, beat butter and sugar until light and fluffy. Add egg yolks one at a time, mixing well. Stir in vanilla and Limoncello.
Combine Wet & Dry – Alternate adding dry ingredients and buttermilk to the butter mixture, starting and ending with dry ingredients. Fold in shredded coconut if using.
Whip Egg Whites – In a separate bowl, beat egg whites until stiff peaks form. Gently fold them into the cake batter.
Bake – Divide batter evenly into prepared pans and bake for 25-30 minutes, or until a toothpick comes out clean. Let cakes cool completely.

Make the Limoncello Syrup:

Simmer – In a small saucepan, heat Limoncello, sugar, and water over medium heat until sugar dissolves. Remove from heat and let cool.

Make the Frosting:

Whip the Cream – In a bowl, beat heavy cream until soft peaks form.
Mix Mascarpone – In another bowl, mix mascarpone, powdered sugar, vanilla, and lemon zest until smooth. Fold in whipped cream until fluffy.

Assemble the Cake:

Brush Cakes with Syrup – Brush each cake layer with Limoncello syrup for extra moisture.
Layer & Frost – Spread frosting between layers and over the cake. Smooth with a spatula.
Garnish & Serve – Sprinkle with lemon zest, toasted coconut, or white chocolate shavings. Chill for 1 hour before serving.

Notes

For a non-alcoholic version, replace Limoncello with fresh lemon juice.
Cake tastes best after chilling for a few hours to enhance flavors.
Store in the fridge for up to 4 days.