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Limoncello Cake Recipe

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4.4 from 15 reviews

This Limoncello Cake is a luscious lemon-infused dessert featuring moist cake layers soaked with a vibrant Limoncello syrup and topped with a light, tangy lemon whipped cream cheese frosting. Perfect for spring and summer celebrations, this cake combines the bright flavors of lemon zest, juice, and Limoncello liqueur, balanced with creamy frosting and a tender crumb for a delectable treat that serves up to 15 guests.

  • Total Time: 45 minutes
  • Yield: 15 servings

Ingredients

For the Cake

  • 8 oz (226g) cream cheese, softened (full fat, do not use reduced fat or whipped)
  • 1 1/2 sticks (168g) unsalted butter, softened (if using salted butter, omit 1/2 tsp salt)
  • 2 cups (400g) sugar
  • 4 large eggs, room temperature
  • 3 cups (342g) cake flour
  • Zest of 1 lemon
  • 2 teaspoons (8g) baking powder
  • 1/2 teaspoon (3g) baking soda
  • 1/2 teaspoon (3g) salt
  • 1/2 cup (121g) Limoncello
  • 1/2 cup (121g) milk
  • Juice of 1 lemon (approx. 1/4 cup)
  • 1 tablespoon (10g) lemon extract

For the Limoncello Syrup

  • 1/4 cup (60g) water
  • 1/4 cup (50g) sugar
  • 1/3 cup (70g) Limoncello

For the Lemon Whipped Cream Cheese Frosting

  • 16 oz (two 8 oz packages) full-fat cream cheese, softened
  • 2 cups (230g) powdered sugar, measured then sifted
  • 2 teaspoons (8g) lemon extract
  • 1 1/2 tablespoons (15g) Limoncello (add more if desired)
  • 3 cups (696g) heavy whipping cream

Instructions

  1. Preheat and prepare pans: Preheat oven to 350°F (175°C). Grease and flour three 8-inch by 2-inch round cake pans.
  2. Mix dry ingredients: In a medium bowl, whisk together cake flour, baking powder, baking soda, salt, and lemon zest for 30 seconds. Set aside.
  3. Combine wet ingredients for liquid mix: In another bowl, mix Limoncello, milk, lemon juice, and lemon extract. The lemon juice thickens the milk, mimicking buttermilk.
  4. Cream cheese and butter base: In a mixer bowl, beat softened butter and cream cheese together until smooth and creamy.
  5. Add sugar: Gradually add sugar to the butter and cream cheese mixture, mixing at medium speed for 2 to 3 minutes until light and fluffy.
  6. Add eggs: Add eggs one at a time, mixing until each egg is fully incorporated and yolk color disappears.
  7. Alternate dry and wet ingredients: With mixer on low, alternately add flour mixture and liquid mixture, beginning and ending with dry ingredients. Do three additions of dry and two of wet.
  8. Divide batter: Evenly divide batter among the three prepared pans.
  9. Bake: Bake at 350°F for 22 to 25 minutes or until a toothpick inserted comes out clean or with a few moist crumbs. Cool 5-10 minutes in pans, then turn out onto racks to cool completely.
  10. Prepare syrup: In a saucepan over medium heat, bring water and sugar to a boil. Lower heat and stir until sugar dissolves and mixture is clear. Remove from heat and stir in Limoncello. Cool completely. For thicker syrup, cook longer over low heat.
  11. Brush syrup: When assembling, generously brush each cake layer top with Limoncello syrup, using a silicone pastry brush to help syrup absorb.
  12. Chill bowl and beaters: Freeze mixing bowl and beaters for 15 minutes before whipping cream (or 30 minutes if refrigerated).
  13. Whip cream: Using a whisk attachment, beat heavy cream until stiff peaks form. Keep refrigerated.
  14. Make frosting base: In a separate bowl, mix cream cheese, powdered sugar, lemon extract, and Limoncello until very smooth.
  15. Fold frosting: Gently fold cream cheese mixture into whipped cream until fully combined. Keep frosting refrigerated until use.
  16. Assemble cake: Place first cake layer on plate, brush with syrup, spread a layer of frosting. Repeat for second and third layers.
  17. Crumb coat and chill: Apply a thin layer of frosting over assembled cake to seal crumbs. Chill in freezer for about 15 minutes.
  18. Final frosting layer: Apply remaining frosting smoothly. To smooth, heat bench scraper or spatula under hot water, dry, then smooth edges.
  19. Decorate (optional): Tint remaining frosting with lemon yellow gel food coloring. Using a 1M large star piping tip, pipe rows of shells and rosettes starting from the outer edge inward. Use a small offset spatula to add textured yellow frosting around the cake base.

Notes

  • Use full-fat, regular cream cheese for best texture and flavor; avoid reduced-fat or whipped varieties.
  • Room temperature eggs mix better; warm cold eggs in a bowl of warm water for 5 minutes if needed.
  • Cake flour can be substituted with all-purpose flour minus 2 tablespoons per cup for similar texture.
  • Three 8-inch pans yield 15 slices; batter volume approximately 8 cups.
  • Can also be baked as cupcakes (350°F for 18-20 minutes) or in a 9×13-inch pan.
  • Limoncello syrup can be thickened by cooking longer on low heat.
  • Chilling the frosting bowl and beaters helps achieve stiff peaks quickly when whipping cream.
  • Store finished cake in refrigerator; consume within 3-4 days for best freshness.
  • Author: Olivia
  • Prep Time: 20 minutes
  • Cook Time: 25 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: Italian-inspired

Find it online: https://yourdailycook.com/limoncello-cake-recipe-2/