This Limoncello Cake is made with fluffy sponge cake layers, brushed with a limoncello syrup, filled with a thin layer of lemon curd and frosted with a decadent mascarpone and cream cheese frosting. 
Lemon lovers, have I got a cake for you!
This Limoncello Cake has the bright and refreshing flavor of lemon infused in every delicious bite. The light and fluffy sponge cake layers have lemon zest gently perfuming the cake layers, which are also soaked with a limoncello syrup. Limoncello has such a delicate lemon flavor. It's mild and has some floral notes and isn't overly tart. It gives the lemon flavored cake a really great balanced flavor.
The billowy cream cheese and mascarpone frosting also has both lemon zest and limoncello for flavor. The creamy and fluffy frosting works so well with the rest of the cake to make it luscious but not too rich. In the center of the cake, I added refreshing and creamy lemon curd, just enough to really bring up the lemon flavor up a notch but not overpower the cake. All in all, I tried to keep the cake tender and luscious but not overly sweet or tart.
When I made this cake for my family, it was a big hit. The first thing my husband said when he took a bite was that I didn't "oversell" it:). So I hope you give it a try and are just as happy with the results. If you love the flavor of lemons, this cake is for you.
Ingredients:
Sponge Cake:
8 eggs, separated, room temperature
1 cup granulated sugar, divided
½ cup milk and melted butter, total (¼ cup each)
1 teaspoon vanilla extract
½ teaspoon lemon zest
1½ cups all purpose flour
2 teaspoons baking powder
¼ teaspoon salt
Limoncello Syrup:
½ cup water
¼ cup granulated sugar
⅓ cup limoncello
Frosting:
2 (8 0z) packages cream cheese (16 oz total), room temperature
1 cup powdered sugar
2 (8 0z) packages mascarpone cheese (16 oz total), room temperature
½ cup heavy cream, chilled
1 teaspoon vanilla extract
½ - 1 Tablespoon limoncello
½ - 1 teaspoon, lemon zest
½ cup lemon curd
Instructions:
If you don't want to use limoncello, you can omit it from the frosting and use lemonade in its place for the syrup.
Sponge Cake:
Preheat the oven to 350 degrees Fahrenheit. Line the bottom of 2 round (9 inch) cake pans with parchment paper.
Separate the eggs, putting the whites in one bowl and the yolks in another.
Beat the whites using a whisk attachment on a standing mixer or a hand held mixer until foamy. Gradually pour in half of the sugar. Mix the whites on high speed until stiff peaks form. Set aside.
In the other bowl with the yolks, add the remaining sugar and use the same whisk attachment to beat the yolks until they are pale and fluffy.
Combine the milk, melted butter, vanilla extract and lemon zest in a bowl or cup. Set aside.
Using a rubber spatula, fold the egg whites into the egg yolks, being careful not to deflate the batter as much as possible.
Sift the flour, baking powder, and salt over the folded eggs and gently fold in the batter.
When there are still some remaining streaks of flour, pour in the milk and butter mixture into the batter by the side of the bowl.
Continue gently folding until evenly distributed.
Divide the batter in half, pouring into the prepared cake pans.
Bake in the preheated oven until they are golden and a toothpick inserted into the center of the cake comes out clean, 20-25 minutes.
Cool on a wire rack.
Meanwhile, prepare the limoncello syrup and the frosting.
Limoncello Syrup:
Make a simple sugar by heating the sugar and water in a small pot until sugar dissolves and add the limoncello. Set aside to cool. Limoncello is an Italian liquor made from the zest of lemons, sugar, water, and, of course, alcohol. The flavor is very delicate and mild. 
Frosting:
In a standing mixer with a paddle attachment or using a hand mixer, mix the cream cheese and powdered sugar until evenly mixed, smooth and fluffy. Add the lemon zest, vanilla extract and limoncello.
Add the mascarpone cheese. You can just fold in the mascarpone cheese with a rubber spatula, since it's soft enough or mix with the mixer just until combined, about 30 seconds.
In a separate bowl, whip the heavy cream until fluffy and stiff peaks form. You can do this by hand using a whisk or use a hand held mixer or a standing mixer.
Using a rubber spatula, fold in the whipped cream into the frosting until evenly mixed. 
Assembling the Cake:
Cut each cake in half horizontally.
Using a serrated knife, make a small cut all around the outside of the cake. This will keep your knife on the same level as you are cutting across. Continue cutting deeper into the cake until you have cut all the way through.
Another trick I use when decorating cakes is to line the serving plate all around the edge with aluminum foil so that the edge of the cake is overlapping the aluminum foil by about ½ inch. This will catch all the drips and crumbs, leaving your serving plate neat and clean. When you're done decorating just carefully pull the aluminum foil out.
Using a pastry brush, brush the top and bottom of each layer with the limoncello syrup.
Put a dollop of frosting in the center of the cake plate, which will help to hold the cake in place. Place the first cake layer in the center of the cake plate and generously spread the cake layer with frosting, all the way to the edges.
Place the second cake layer on top of the frosted cake layer. Spread the lemon curd evenly over the surface of the cake, all the way to the edges. You can use more or less lemon curd, depending on how sweet and "lemony" you want the cake to be. 
Place the third cake layer on top of the lemon curd layer and generously spread the cake layer with frosting, all the way to the edges.
Top with the last layer and this time frost the sides and the top of the cake. 
Carefully pull out the aluminum foil from underneath the edges of the cake and discard.
You will have enough frosting left over to pipe a border all the way around the cake too. 
I piped a border all the way around the edges of the cake and added a few swirls in the center too. I used my favorite Wilton 1M piping tip. 
I also grated white chocolate on top of the cake as well as lemon zest and a thin lemon slice in the center of the cake.
The cake should be chilled in the refrigerator for at least 2-4 hours before serving, or overnight. The cake can be made 2 days in advance, completely assembled and stored in the refrigerator, covered.
Before serving, let the cake stand at room temperature for about 30 minutes, for the best taste and texture.
Limoncello Cake
This Limoncello Cake is made with fluffy sponge cake layers, brushed with a limoncello syrup, filled with a thin layer of lemon curd and frosted with a decadent mascarpone and cream cheese frosting.
- Prep Time: 120 minutes
- Cook Time: 25 minutes
- Total Time: 265 minutes
- Yield: 1 cake (9 inch) 1x
- Category: Dessert
Ingredients
Sponge Cake:
- 8 eggs (separated, room temperature)
- 1 cup sugar (divided)
- ½ cup milk and melted butter (total (¼ cup each))
- 1 teaspoon vanilla extract
- ½ teaspoon lemon zest
- 1½ cups all purpose flour
- 2 teaspoons baking powder
- ¼ teaspoon salt
Limoncello Syrup:
- ½ cup water
- ¼ cup granulated sugar
- ⅓ cup limoncello
Frosting:
- 2 (8 oz) packages cream cheese (16 oz total), room temperature
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- ½ - 1 Tablespoon limoncello
- 2 (8 oz) 8 oz packages mascarpone cheese (16 oz total), room temperature
- ½ cup heavy cream (chilled)
- ½ - 1 teaspoon (lemon zest)
- ½ cup lemon curd
Instructions
Sponge Cake:
- Preheat the oven to 350 degrees Fahrenheit. Line the bottom of 2 round (9 inccake pans with parchment paper.
- Separate the eggs, putting the whites in one bowl and the yolks in another.
- Beat the whites using a whisk attachment on a standing mixer or a hand held mixer until foamy. Gradually pour in half of the sugar. Mix the whites on high speed until stiff peaks form. Set aside.
- In the other bowl with the yolks, add the remaining sugar and use the same whisk attachment to beat the yolks until they are pale and fluffy.
- Combine the milk, melted butter, vanilla extract and lemon zest in a bowl or cup. Set aside.
- Using a rubber spatula, fold the egg whites into the egg yolks, being careful not to deflate the batter as much as possible.
- Sift the flour, baking powder, and salt over the folded eggs and gently fold in the batter.
- When there are still some remaining streaks of flour, pour in the milk and butter mixture into the batter by the side of the bowl. Continue gently folding until evenly distributed.
- Divide the batter in half, pouring into the prepared cake pans.
- Bake in the preheated oven until they are golden and a toothpick inserted into the center of the cake comes out clean, 20-25 minutes.
- Cool on a wire rack.
- Meanwhile, prepare the limoncello syrup and the frosting.
Limoncello Syrup:
- Make a simple sugar by heating the sugar and water in a small pot until sugar dissolves and add the limoncello. Set aside to cool.
Frosting:
- In a standing mixer with a paddle attachment or using a hand mixer, mix the cream cheese and powdered sugar until evenly mixed, smooth and fluffy. Add the lemon zest, vanilla extract and limoncello.
- Add the mascarpone cheese. You can just fold in the mascarpone cheese with a rubber spatula, since it's soft enough or mix with the mixer just until combined, about 30 seconds.
- In a separate bowl, whip the heavy cream until fluffy and stiff peaks form. You can do this by hand using a whisk or use a hand held mixer or a standing mixer.
- Using a rubber spatula, fold in the whipped cream into the frosting until evenly mixed.
Assembling the Cake:
- Cut each cake in half horizontally.
- Using a serrated knife, make a small cut all around the outside of the cake. This will keep your knife on the same level as you are cutting across. Continue cutting deeper into the cake until you have cut all the way through.
- Another trick I use when decorating cakes is to line the serving plate all around the edge with aluminum foil so that the edge of the cake is overlapping the aluminum foil by about ½ inch. This will catch all the drips and crumbs, leaving your serving plate neat and clean. When you're done decorating just carefully pull the aluminum foil out.
- Using a pastry brush, brush the top and bottom of each layer with the limoncello syrup.
- Put a dollop of frosting in the center of the cake plate, which will help to hold the cake in place. Place the first cake layer in the center of the cake plate and generously spread the cake layer with frosting, all the way to the edges.
- Place the second cake layer on top of the frosted cake layer. Spread the lemon curd evenly over the surface of the cake, all the way to the edges. You can use more or less lemon curd, depending on how sweet and "lemony" you want the cake to be.
- Place the third cake layer on top of the lemon curd layer and generously spread the cake layer with frosting, all the way to the edges.
- Top with the last layer and this time frost the sides and the top of the cake. Carefully pull out the aluminum foil from underneath the edges of the cake and discard.
- You will have enough frosting left over to pipe a border all the way around the cake too. I piped a border all the way around the edges of the cake and added a few swirls in the center too. I used my favorite Wilton 1M piping tip.
- I also grated white chocolate on top of the cake as well as lemon zest and a thin lemon slice in the center of the cake.
- The cake should be chilled in the refrigerator for at least 2-4 hours before serving, or overnight. The cake can be made 2 days in advance, completely assembled and stored in the refrigerator, covered.
- Before serving, let the cake stand at room temperature for about 30 minutes, for the best taste and texture.
Notes
If you don't want to use limoncello, you can omit it from the frosting and use lemonade in its place for the syrup.
Hi Olga! How tall is this cake? Can I add fresh berries inside the cake maybe just two layers? Thank you!
Hi there, Vera! I didn't measure how tall the cake is, but it's a nice, fluffy height. You can definitely add fresh berries inside the cake! If you decide to make only two layers, the cake might be a bit shorter, but if that’s the look and texture you prefer, go for it! Enjoy! 😊
Great cake! I made a test version which was a huge hit with the family; now I’m making one for a friend’s 50th birthday party.
Question: when do you remove the cakes from tye pans? Before or after cooling on the wire rack?
Hi Sherri.I'm so glad you enjoyed the cake. How smart to test it out first before making it for such a special occasion:).
I usually let the cake cool for about 5 minutes, then take it out of the cake pans and let it finish cooling out of the pan before icing the cake.
However, I have also taken it out immediately or let it sit for much longer than 5 minutes and it all works out well no matter what.
I'm excited to try this recipe, but can I ask a question?Are you able to freeze leftovers?
when you said lemon ade can be used. do you mean dry or mixed with water
I would recommend freshly squeezed lemonade for the best results.
Can I use a cake pan is that is only 2 inches deep, and what milk should I use?
My all time favorite cake!! I’ve made it several times. Thanks for the recipe!!
Ok so this was my first cake EVER... First of all I did my own lemon curd which came out splendid. Then this recipe turned out to be so friendly and easy, I don't have many tools and yet I managed to follow all the steps without any problem... I thought the sponge cake would be the most challenging part but it wasn't too complicated. Off course I couldn't assembly the cake as neat as Olga but as I decorated it as a naked cake, it came out rustic and pretty.
I loved this recipe, I made it for my mother in law's bday and she really enjoyed it 'cause she likes soft and fresh desserts, it isn't too sweet nor sour, it is just perfect...
I'm so excited to try new recipes from this blog!!!
I'm so happy you were able to make the cake and were happy with the results, Dana. Thank you for taking the time to write - I really appreciate it.
I made this cake for Easter. It is definitely a show stopper and everyone loved the delicate hint of lemon and mascarpone. Thanks for the step by step instructions, they ensure perfect results. I will certainly make it again!
I made this cake today and I am so happy with it. It is light as air and I don't know how it could be any better.
What a great way to start the new year, with such delicious cake!
I have made this cake several times as is and it always comes out beautifully and delicious! My mother in law loves strawberries and I was looking at your Strawberry Souffle Cake recipe which uses this same cake recipe but a difference icing. Is there a way to tweak this icing recipe by adding a strawberry puree without messing up the consistency?
I'm so happy to hear that you enjoy this recipe, Michele.
Unfortunately, strawberries, especially pureed, are very watery and will make the frosting thin and watery too. You can use ground up/crushed freeze dried strawberries - they work great in frostings!
I've made this cake every year for my birthday the past four years, and it does not disappoint. The frosting is perfectly light with the addition of the cream. I add the juice of one lemon to give it an extra lemony kick.
It's taken me a long time to get the cake right and unfortunately this year is no exception. I always get clumps of raw flour in the final product despite putting it through a sieve, but it takes practice for sure. Sponge cake is not something I do often for exactly that reason. For anyone else having trouble with density, when the recipe says to whip the egg yolks until they're pale yellow, they mean it. They should be about as stiff as a meringue, and that will give you much more lift.
Thanks for this amazing recipe! Best birthday cake ever!
Hello, I would like to know if this cake is sturdy enough to be covered with fondant and for stacking?
Not sure if this comment has already been made, but my beautiful cakes tested clean at 20 mins when I checked. I didn’t want to over bake so I always check at the minimum recommended time. I took them out of the oven and they shrank? Then I noticed my sides were not cooked. Only thing I can think of is the oven strips I used on my pans. But they are supposed to HELP make sure the cake is evenly baked? Is there something else up?
This is the first cake I made from scratch, took a while since I was learning along the way. I think I used too much lemon curd and not enough icing in between layers. It came out really tasty and looked nice inside though, but not the outside since I'm a crummy decorator. My parents also really liked it, so I'd say all the time and effort was worth it.
I just took my cake out of the oven. One is higher than the other! Maybe just slice it in half and leave the other one the way it is???
You can do whatever you like, Karen. Just keep in mind that the cake may end up slightly drier if you leave one of the cake layers whole since you won't be able to use as much icing.
Made this cake perfectly, followed directions to a T. Came out tasty and as expected. A notice to mind the room temp during assembly would not have not gone amiss, wish recipe mentioned it. The frosting softened while working, and by the time I got the cake completely assembled , layers began sliding off one another. Kinda Sad aesthetically, after hours of work. Assemble in a cool area or chill your frosting prior to building layers if making in summer!!
The cake is delicious. Many compliments from all who ate it. How many carbs are in one slice