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This Gluten-Free Limoncello Mascarpone Dream Cake is a luscious, citrusy dessert with a creamy mascarpone filling and a bright limoncello-infused flavor—perfect for special occasions or a refreshing summer treat!
GF Limoncello Mascarpone Dream Cake
Prep Time: 30 mins | Cook Time: 25-30 mins | Chill Time: 4+ hours
Serves: 10-12
Ingredients:
For the Cake Layers:
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2 cups gluten-free flour blend (with xanthan gum, like Cup4Cup or King Arthur)
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1 ½ tsp baking powder
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½ tsp salt
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¾ cup granulated sugar
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½ cup unsalted butter (softened) or coconut oil (for dairy-free)
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3 large eggs (room temp)
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½ cup whole milk (or almond milk)
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¼ cup limoncello liqueur (or sub lemon juice + zest for non-alcoholic)
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Zest of 2 lemons
For the Limoncello Syrup (optional but delicious!):
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¼ cup limoncello
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2 tbsp powdered sugar
For the Mascarpone Filling/Frosting:
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16 oz (2 cups) mascarpone cheese (chilled)
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1 cup heavy whipping cream (or coconut cream for dairy-free)
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½ cup powdered sugar
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2 tbsp limoncello (or lemon juice)
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1 tsp vanilla extract
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Zest of 1 lemon
For Decoration (optional):
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Lemon slices
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Fresh berries
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Edible flowers
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Shaved white chocolate
Instructions:
1. Bake the Cake Layers:
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Preheat oven to 350°F (175°C). Grease and line two 8-inch round pans with parchment.
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Whisk together GF flour, baking powder, and salt.
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In a separate bowl, cream butter and sugar until fluffy. Add eggs one at a time, then mix in lemon zest.
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Alternate adding dry ingredients with milk and limoncello, mixing until smooth.
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Divide batter between pans and bake 25-30 mins, until a toothpick comes out clean. Cool completely.
2. Make the Limoncello Syrup (optional):
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Warm limoncello and powdered sugar in a small saucepan until dissolved. Brush over cooled cake layers for extra moisture and flavor.
3. Whip the Mascarpone Filling:
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Beat mascarpone, powdered sugar, limoncello, and vanilla until smooth.
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In another bowl, whip cream to stiff peaks, then gently fold into mascarpone mixture.
4. Assemble the Cake:
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Place first layer on a plate, spread half the mascarpone filling, then top with second layer.
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Frost the top and sides with remaining filling. Chill at least 4 hours (overnight is best).
5. Decorate & Serve:
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Garnish with lemon zest, berries, or white chocolate. Slice and enjoy chilled!
Tips & Variations:
✅ Non-alcoholic version: Replace limoncello with lemon juice + extra zest.
✅ Make it keto: Use almond/coconut flour and a sugar substitute.
✅ Extra lemony? Add a layer of lemon curd between cake layers!
This cake is a zesty, creamy dream—perfect for birthdays, holidays, or just because! Would you like any adjustments? 😊🍋
