Delizie Al Limone Recipe

Preparation

1. 1

   Make the Lemon Sponge Cake

   Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.

2. 2

   Mix Dry Ingredients

   In a bowl, sift together flour, baking powder, and salt. Set aside.

3. 3

   Cream Butter and Sugar

   In a large mixing bowl, cream together the unsalted butter and granulated sugar until light and fluffy.

4. 4

   Add Eggs and Flavorings

   Add eggs one at a time, mixing well after each addition. Stir in vanilla extract and lemon zest.

5. 5

   Combine with Dry Ingredients

   Alternately add the dry mixture and milk to the butter mixture, starting and ending with the dry ingredients. Mix until just combined.

6. 6

   Bake the Cake

   Divide the batter evenly between the prepared cake pans and smooth the tops. Bake for 25-30 minutes or until a toothpick comes out clean.

7. 7

   Cool and Soak

   Once baked, let the cakes cool for 10 minutes in the pans before transferring to a wire rack. Brush the tops of the cakes with limoncello while still warm.

8. 8

   Prepare Lemon Pastry Cream

   In a saucepan, heat milk until warm. In a separate bowl, whisk together egg yolks, sugar, and cornstarch. Slowly add warm milk to the yolk mixture, then return everything to the saucepan. Cook over medium heat, stirring constantly until thickened. Remove from heat and stir in lemon curd until smooth.

9. 9

   Whip the Cream

   In a separate bowl, whip the heavy cream with powdered sugar until stiff peaks form. Fold the whipped cream into the lemon pastry cream gently.

10. 10

    Assemble the Cake

    Place one layer of the soaked sponge cake on a serving platter. Spread half of the lemon pastry cream on top. Add the second layer and top with the remaining pastry cream. Decorate with additional lemon curd if desired.