Ingredients

Lemon Sponge Cake

• 12 large eggs, at room temperature
• 2 cups granulated sugar
• 2 ½ cups all-purpose flour
• Finely grated zest of 4 lemons
• 2 teaspoons baking powder
• Pinch of salt

Limoncello Syrup

• 1 cup water
• ⅔ cup granulated sugar
• ½ cup Limoncello (or freshly squeezed lemon juice for a non-alcoholic option)
• Optional: zest strip from 1 lemon

Pistachio Mascarpone Cream

• 2 cups mascarpone cheese
• 2 cups heavy cream, well chilled
• ⅔ cup smooth unsweetened pistachio paste
• 1 cup powdered sugar
• 2 teaspoons pure vanilla extract

Decoration & Garnish

• 1 cup chopped toasted pistachios
• Fresh lemon zest curls
• Optional: edible flowers or gold leaf

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Instructions

1. Bake the Sponge

Preheat the oven to 350°F (175°C). Grease and line four 9-inch round cake pans (or bake in batches if necessary).
In a large bowl, beat eggs and sugar until pale, thick, and tripled in volume.
Fold in lemon zest, sifted flour, baking powder, and salt with a spatula.
Divide batter evenly into the pans and bake for 25–30 minutes, until golden and springy to the touch. Cool completely.

2. Prepare the Syrup

In a saucepan, combine water, sugar, and optional lemon zest. Simmer until the sugar has dissolved.
Remove from heat, stir in Limoncello (or lemon juice), and allow to cool fully.

3. Make the Pistachio Mascarpone Cream

Whip the chilled heavy cream until soft peaks form.
In a separate bowl, beat mascarpone, pistachio paste, powdered sugar, and vanilla until smooth.
Gently fold in the whipped cream. Refrigerate until ready to use.

4. Assemble the Cake

Level the cooled cakes if needed. Place the first sponge on a serving plate and brush generously with Limoncello syrup.
Spread a thick, even layer of pistachio mascarpone cream on top.
Repeat with remaining sponge layers, syrup, and cream, finishing with sponge on top.

5. Frost and Decorate

Use the remaining pistachio mascarpone cream to cover the top and sides of the cake.
Decorate with chopped pistachios, fresh lemon zest curls, and optional edible gold or flowers for a striking finish.

6. Chill and Serve

Refrigerate for at least 1 hour before slicing to allow the layers to set and flavors to blend. Serve chilled in neat, generous slices.