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Limoncello Cake

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This Limoncello Cake is a light and refreshing Italian-inspired dessert, featuring a moist lemon-infused sponge layered with zesty Limoncello syrup and creamy frosting.

Ingredients

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  • 1 cup all-purpose flour
  • 1 cup granulated sugar
  • 4 large eggs
  • 1/2 cup unsalted butter, melted
  • 1/4 cup Limoncello liqueur
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • Zest of 2 lemons
  • 1/2 cup lemon juice
  • 1/2 cup heavy cream
  • 1 cup powdered sugar
  • 1 teaspoon vanilla extract

Instructions

  1. Preheat the oven to 350°F (175°C). Grease and flour an 8-inch round cake pan.
  2. In a bowl, whisk together the flour, baking powder, salt, and lemon zest.
  3. In a separate large bowl, beat the eggs and granulated sugar until pale and fluffy.
  4. Slowly add the melted butter and Limoncello to the egg mixture, mixing well.
  5. Gradually fold the dry ingredients into the wet ingredients until just combined.
  6. Pour the batter into the prepared pan and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
  7. While the cake is baking, mix lemon juice with 1/4 cup of granulated sugar to make the syrup.
  8. When the cake is done, let it cool for 10 minutes, then poke holes in the surface with a skewer and drizzle the lemon syrup evenly over the warm cake. Let it absorb and cool completely.
  9. For the frosting, whip the heavy cream with powdered sugar and vanilla extract until stiff peaks form.
  10. Once the cake is fully cooled, spread the whipped frosting on top and garnish with extra lemon zest if desired.

Notes

For enhanced flavor, chill the cake for a few hours before serving to allow the Limoncello syrup to soak in fully.

Find it online: https://cubaqueen.com/limoncello-cake/