Limoncello Cake Recipe
Citrus cake layered with raspberry preserves, lemon custard, and berries
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Ingredients
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Cake
Lemon Custard
Assembly
Method
Cake Preparation
- 1
Preheat the Oven
Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- 2
Mix Dry Ingredients
In a large mixing bowl, whisk together all-purpose flour, granulated sugar, baking powder, and salt until well combined.
- 3
Cream Butter and Sugar
In another bowl, cream the unsalted butter until smooth. Gradually add the granulated sugar and beat until light and fluffy.
- 4
Add Eggs and Flavorings
Add eggs, one at a time, mixing well after each addition. Stir in vanilla extract, lemon zest, and limoncello.
- 5
- 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 inserted in the center comes out clean.
- 7
Cool the Cakes
Allow the cakes to cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
Lemon Custard Preparation
- 8
Prepare the Custard Mixture
In a medium saucepan, whisk together granulated sugar, egg yolks, lemon juice, and cornstarch until smooth.
- 9
Cook the Custard
Cook over medium heat, stirring constantly until the mixture thickens and begins to bubble. Remove from heat and stir in the unsalted butter until melted and smooth.
- 10
Cool the Custard
Transfer the custard to a bowl, cover with plastic wrap (pressing it directly against the surface), and let it cool to room temperature.
Assembly
- 11
Layer the Cake
Once the cakes are completely cooled, place one layer on a serving plate. Spread a layer of raspberry preserves over the top, followed by a layer of lemon custard.
- 12
Add Berries
Top the lemon custard with fresh raspberries and blueberries.
- 13
Finish the Cake
Place the second cake layer on top and repeat the process with raspberry preserves and lemon custard. Finish with a generous topping of fresh berries.