Italian Cake with Limoncello and Mascarpone

This Italian cake with Limoncello and mascarpone or Torta al Limoncello con Mascarpone is so soft, well-moist, fluffy and smells like heaven! You will need 20 minutes to prepare it plus 35-40 to cook. Here is the recipe:


  • 3 eggs
  • 180 grams’ sugar
  • 150 ml vegetable oil
  • 200 grams Mascarpone cheese
  • 100 ml Limoncello liqueur
  • 300 grams’ cake flour/Italian 00 Flour, sifted
  • 1 1/2 teaspoon baking powder



  • Preheat the oven to 180°C/ 350°F/Gas Mark 4. Grease and line with baking paper a 22 cm diameter mold. Set aside.
  • In a bowl, add eggs and sugar and whisk with an electric mixer until creamy. Apply the mascarpone cheese and whisk to combine. Next, pour the oil and Limoncello and mix to incorporate.
  • In a separate bowl combine the sifted flour and baking powder. Then, add it to the mascarpone mixture and beat until well combined.
  • Pour the batter into the baking mold and bake for 35-40 minutes or until a tester comes out clean.


You can replace the mascarpone with 200 g of ricotta – it will make the pie nevertheless soft but with less fat. The Limoncello cake is also a good base to make, perhaps with a delicious lemon cream or white chocolate.

Buon Appetito!

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