Limoncello Cake Recipe
Light and zesty sponge cake infused with Italian limoncello, layered with lemon cream and finished with a dusting of powdered sugar. Bright, refreshing, and irresistibly indulgent.
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Ingredients
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Cake
Lemon Cream Filling
Topping
Method
Cake Preparation
- 1
Preheat the Oven
Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- 2
Mix Dry Ingredients
In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt.
- 3
Cream Butter and Sugar
In another bowl, cream together the softened butter and remaining granulated sugar until light and fluffy.
- 4
Combine Wet Ingredients
Add the eggs, milk, limoncello, lemon zest, and vanilla extract to the creamed butter and mix until combined.
- 5
Combine Mixtures
Gradually add the dry ingredients to the wet mixture, mixing until just combined.
- 6
Bake the Cakes
Divide the batter evenly between the prepared cake pans and bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
- 7
Cool the Cakes
Remove from the oven and let the cakes cool in the pans for 10 minutes before transferring to wire racks to cool completely.
Lemon Cream Filling
- 8
Whip the Cream
In a mixing bowl, beat the heavy cream until soft peaks form.
- 9
Add Sugar and Flavor
Gradually add the powdered sugar, lemon juice, and lemon zest, continuing to beat until stiff peaks form.
Assemble the Cake
- 10
Layer the Cake
Place one cake layer on a serving plate. Spread half of the lemon cream filling over the top.
- 11
Add Second Layer
Top with the second cake layer and spread the remaining lemon cream filling on top.
- 12
Dust with Powdered Sugar
Finally, dust the top of the cake with powdered sugar before serving.
