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Luscious Limoncello Cake
John and Tony Alberti, lemon linguini, lemonchello
Nathan Congleton / TODAY
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3.6153846 (208 rated)
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Fresh limoncello cake is fresh and vibrant with lots of zest. It's perfect for any summertime get-together.

Swap option: Use almond flour for a nuttier flavor.


  • Cake

    • Nonstick cooking spray
    • 1 cup mascarpone
    • 2 eggs
    • 1/3 cup extra-virgin olive oil
    • 2 tablespoons lemon juice
    • 1 tablespoon lemon zest
    • 1 cup powdered sugar
    • 2 ounces limoncello liqueur
    • 2 cups all-purpose flour
    • 1 teaspoon baking powder
    • 1 pinch salt
  • Icing

    • 1 cup powdered sugar
    • 3 ounces limoncello liqueur


For the cake:

1. Preheat oven to 350°F. Grease a 9-inch cake pan with nonstick cooking spray and line with parchment paper.

2. In a bowl, whisk together the mascarpone, eggs, olive oil, lemon juice, lemon zest, sugar and limoncello in a large bowl.

3. In a separate bowl, mix the flour, baking powder and salt. Gently stir the dry ingredients into the wet (do not over mix or the cake will be tough). Pour cake mixture into prepared tin.

4. Bake in the preheated oven until top is golden and a skewer inserted in the center of the cake comes out clean, about 35 minutes. Remove from oven and let cool slightly.

For the icing:

In a small bowl, stir the powdered sugar and limoncello together in a small bowl until smooth.

Spoon the glaze over the cake and spread with the back of a spoon. The glaze will seep into the cake and add moisture.

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John and Tony Alberti make delicious lemon linguine

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