Warm Limoncello Drizzle Cake, Black Cherry Compote, Lemons Lime Crème Fraiche Recipe

Prepare

Preheat oven to 350°F (175°C). Grease and flour a 9-inch (23 cm) round cake pan or line with parchment; set aside. Let butter and eggs come to room temperature.

Cream butter and sugar

In a large bowl, beat 1 cup room-temperature unsalted butter with 1 cup granulated sugar on medium-high speed until pale, light and fluffy, about 3–4 minutes.

Add eggs and flavor

Add eggs one at a time, beating well after each addition. Scrape bowl. Mix in 1 tsp vanilla extract, 2 tablespoons lemon zest and 1 tablespoon lime zest until incorporated.

Combine dry ingredients

In a separate bowl whisk together 2 cups all-purpose flour, 2 tsp baking powder and 1 tsp fine sea salt.

Alternate dry and wet

With mixer on low, add one-third of the dry mixture to the butter-egg batter, then half of 1 cup whole milk. Repeat with another third of dry, remaining milk, and finish with the last dry. Mix until just combined; do not overmix.

Add limoncello and citrus juice

Fold in 1 tablespoon limoncello and 2 tablespoons fresh lemon juice by hand to preserve lift in the batter.

Bake

Scrape batter into prepared pan, smooth top, and bake in the center of the preheated oven for 35–45 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs and the top is golden.

Cool and rest

Let the cake cool in the pan on a wire rack for 10 minutes. Run a knife around edges and invert onto the rack. Return cake right side up. While still warm (but not piping hot), proceed to drizzle step.

Make drizzle while cake cools: In a small saucepan combine 1 cup limoncello, 1 tablespoon granulated sugar, and 2 tablespoons fresh lemon juice. Bring to a gentle simmer over medium heat and simmer 4–5 minutes until slightly reduced and syrupy. Remove from heat and whisk in 1 tablespoon unsalted butter until glossy. Let cool 1–2 minutes.

Soak and brush: Place the warm cake on a serving plate. Using a skewer or toothpick, poke evenly spaced holes across the top. Spoon or brush the warm limoncello drizzle over the cake, allowing it to soak in. Reserve any extra drizzle to serve alongside.

Cook cherries

In a medium saucepan combine 3 cups pitted black cherries, 1 tablespoon granulated sugar and 1 tablespoon lemon juice. Cook over medium heat, stirring occasionally, until cherries release juices and the mixture begins to simmer, about 6–8 minutes.

Thicken

Mix 1 teaspoon cornstarch with 1 teaspoon cold water to make a slurry. Stir the slurry into the simmering cherries, continue to cook 1–2 minutes until compote thickens slightly. Stir in 1 teaspoon vanilla extract. Taste and adjust sugar or lemon if needed. Remove from heat and let cool slightly; compote will thicken more as it cools.

Make citrus crème fraîche: In a small bowl whisk together 1 cup crème fraîche, 2 teaspoons powdered sugar, 1 teaspoon lemon zest, 1 teaspoon lime zest, 1 teaspoon fresh lemon juice, 1 teaspoon fresh lime juice and a pinch of salt until smooth. Taste and adjust sweetness or acidity. Chill briefly if you prefer a firmer texture.

Plate cake: Slice the warm limoncello-drizzled cake into wedges. Spoon a generous tablespoon of black cherry compote alongside or slightly on top of each slice.

Add crème fraîche: Dollop or pipe about 2 tablespoons of the lemons & lime crème fraîche next to each serving (adjust by preference).

Garnish and serve: Dust with 1 tablespoon confectioners' sugar if desired, top with lemon slices or twists and mint leaves. Serve immediately while cake is warm and drizzle is aromatic; pass extra limoncello drizzle and compote at the table.