My friends raved over it. I wished it had more lemon flavor but that was ONLY because I went too light with the syrup and didnt add enough lemon zest to the frosting. If you make this, please leave a review and rating letting us know how you liked this recipe! Set aside. Limoncello has such a delicate lemon flavor. It states in the recipe you can substitute butter or applesauce for the oil. *By completing this form you're signing up to receive our emails and can unsubscribe at any time. It disappeared before I knew it and another one was requested ASAP. Mix untilsmooth. Bake at 350 degrees F for 22 to 25 minutes or until a tooth pick inserted into the center comes out clean or with just a few crumbs attached. Put a dollop of frosting in the center of the cake plate, which will help to hold the cake in place. Meanwhile, prepare the glaze by whisking together the powdered sugar and the limoncello or lemon juice in a bowl until smooth. What a great anniversary gift:). Using a serrated knife, make a small cut all around the outside of the cake. Its in the oven baking but I know it will come out great. Im planning to make it this week. Sugar should be completely dissolved and egg mixture should double in size. To Freeze: You can also freeze this recipe! Thank you for your e-mail! Can I just be a little bit daft and ask which size eggs you use? You can also subscribe without commenting. Im sure my customers will as well. I use large eggs, Veronica. Highly recommended recipe, thank you. The cake can be made 2 days in advance, completely assembled and stored in the refrigerator, covered. Im so happy that you enjoyed the cake. I hope that helps. I made this cake today and I am so happy with it. Made some homemade limoncello so of course I had to make this cake! That is terrible. Let the glaze set up before slicing and serving. Carefully pull out the aluminum foil from underneath the edges of the cake and discard. This recipe is based on our Whipped Cream Cheese Frosting recipe, with a bit of lemon extract and Limoncello added. This will keep your knife on the same level as you are cutting across. Its a 1/2 C of milk and how much melted butter? Would be a shame to have baked these lovely lemon cakes and have them not come out in one piece. Heres my favorite resource for converting pans: https://m.joyofbaking.com/PanSizes.html. Cream egg yolks and sugar until creamy and light. Carefully add the wet ingredients to the flour mixture and whisk together just until combined. It will be light, fluffy, and so delicious! ), but I also wanted to try a cocktail I've been wanting to try for a long time, the Spritz . Preheat oven to 350F. Add the dry ingredients to the wet and mix until well combined. This Limoncello Cake is supremely moist, delightfully easy and just bursting with bright lemon flavor. Used creme fraiche instead of sour cream purely as that was what was in my fridge. Everyone loved it!!! Oftentimes, it not only dries the cake out but tends to dull the flavor as well. This will keep your knife on the same level as you are cutting across. Love all things lemon? Set aside to cool. Never heard of limoncello? Incorporate lemon and limoncello liquor into the cake batter, and then indulge in the mascarpone icing that blends lemon curd and mascarpone cheese with whipped cream. Garnish with a lemon wedge, lemon twist, lemon zest or fresh fruit or herbs. Carefully pour into the prepared pan. Not sure why and it cooked faster. However, if you dont have a covered cake plate, the next best option is to cover your cake with a dome-shaped bowl or plastic container. In another bowl Limoncello cake is a simple yet flavor-packed treat that will leave you smiling. Line the bottom of 2 round (9 inccake pans with parchment paper. Instead of using whipping cream that has been whipped to soft peaks, you can use store-bought prepared whipped cream. Sounds amazing . This recipe is not quiet it. Kinda Sad aesthetically, after hours of work. Place the room temperature butter in the bowl of your stand mixer. Hello, I made this for my coworkers birthday and everyone enjoyed it, thank you for the recipe. Whisk the powdered sugar and limoncello together until no lumps remain. Bake in the preheated oven until they are golden and a toothpick inserted into the center of the cake comes out clean, 20-25 minutes. Was this "the culprit" or is the result supposed to be more like a pound cake? Please help with what I am doing wrong. Do not over mix or the cake will be tough. As always, you can find the full printable recipe with complete instructions in the recipe card at the end of this post. Cant wait to try it! Assemble in a cool area or chill your frosting prior to building layers if making in summer!! Was this cake suppose to rise? But dont worry, with just a few splashes of this liqueur youre getting much more flavor than buzz. The sweetness of that glaze paired with the big bright and acidic lemon flavor just gets me every time. Then, reduce the temperature to low, stirring constantly until the sugar has dissolved. This popular Italian lemon liqueur is made from lemon peels steeped in a spirit, usually grappa or vodka, then mixed with simple syrup. It's a perfectly light, fluffy cake with a kick of lemon (and limoncello!) I made this for my daughters birthday and everyone loved it!!!! Tracy Wilk is a professional pastry chef, recipe developer and chef instructor, and, most importantly, a firm believer in sprinkles. I alternated between piping rows of shells and rows of rosettes as I worked my way towards the center of the cake as you can see in the photo below. Hi Olga! Bake at350 degrees F for 25 to 30 minutes or until a toothpick comes out clean or with just a few crumbs attached. Beat the cream until stiff peaks form. All in all, I tried to keep the cake tender and luscious but not overly sweet or tart. It came out great and everybody loved it! Made this cake perfectly, followed directions to a T. Came out tasty and as expected. I put timer on for 32 minute to check it & it was done, possibly by 3 minute maybe. I want to make a double batch of this recipe. Bake for 20 - 25 minutes or until light, golden brown and a toothpick inserted in the center comes out clean. I myself, do not like it straight out of the refrigerator. Then dust with powdered sugar or add icing right before serving. Absolutely divine!! Spoon all the frosting on the top and spread evenly pushing the frosting over the edge and spreading it around the sides. Add extra virgin olive oil and yogurt. Then grease a bundt pan well with cooking spray. Is it possible to substitute almond meal or coconut flour to make this gluten free and safe for someone with celiac? Thanks so much! Please read and accept our website Terms and Privacy Policy to post a comment. Do not skimp on how much you grease the pan. You can just fold in the mascarpone cheese with a rubber spatula, since its soft enough or mix with the mixer just until combined, about 30 seconds. Pour the batter into the cake pan and bake for 20 to 25 minutes. Hi. Brush the Limoncello Syrup over the cake layer- we like to use a silicone pastry brush for this. I wish I can buy one ASAP! Combine the whipped cream into the cream cheese mixture until incorporated. From cookies to cakes, cheesecakes and pies, these lemon treats are light, refreshing and delightful! Brush the top generously with Limoncello Syrup. Using either a stand mixer or a hand mixer, combine the sour cream, eggs, sugar, vegetable oil, vanilla, Limoncello, and lemon zest until everything is well incorporated. The cake is very dense and the cream/frosting is so thick! Lightly grease 2 (9-inch) round cake pans and line with parchment paper. Add additional powdered sugar a tablespoon at a time. Thank you so much for also referring another limoncello cream cheese frosting! This Limoncello Cake has wonderful lemon flavor, a soft texture and fine crumb, and a light Limoncello flavor. Bake in the preheated oven until top is golden and a toothpick inserted in the center of the cake comes out clean, about 35 minutes. Ive made this cake every year for my birthday the past four years, and it does not disappoint. Thank you Olga! I think this cake is fancy too . Divide the batter evenly between the prepared pans. In a large bowl, beat butter and sugar with a mixer at medium speed until fluffy. My Limoncello Cake is irresistiblycitrusy made with Limoncello liqueur in the cake batter and the glaze. The texture of both the cake and the frosting is completely different if you serve it cold. So I was very excited when you posted this recipe. Preheat the oven to 325 F. Grease and flour a 12-cup Bundt cake pan . Place the other layer of cake on top and press gently. This is a perfect ending to an Italian dinner! 1/4 cup milk + 1/4 cup butter = 1/2 cup total. It is listed under ingredients but do not see it listed with the directions for making the frosting. Bring to full boil until sugar is melted. Either way, when you are ready to serve you will want to remove the cake from the freezer the night before and allow it to thaw out at room temperature. Color was too dark but glaze should cover most of that. Woohoo! Mix the limoncello, lemon juice, and lemon zest together and set aside. In a separate large bowl, mix the flour, baking powder, baking soda, and salt. My guests loved it! Im so happy you were happy with the cake. Learn how your comment data is processed. Especially when that cake is spiked with a bit of Limoncello! Expert baker and published author, Carroll Pellegrinelli shares her knowledge of bread baking and desserts. Limoncello is an Italian lemon liqueur that is produced mostly in Southern Italy (it is commonly referred to as limoncinoin northern areas of the country). Please follow us @williamsSonomaTownCountry. Add the mascarpone cheese. Best cake Ive ever made. Us too! Your daily values may be higher or lower depending on your calorie needs. Your email address will not be published. (-) Information is not currently available for this nutrient. Spoon the glaze over the cake and spread with the back of a spoon. Im so happy to hear that you enjoyed it, Angela! Step 1: Make the batter. Thats wonderful, Katherine. I hope you will be able to find the recipe that you are looking for. Frosting was creamy and decadent, but not too sweet, just perfect. Cool completely in the pans. If you love the flavor of lemons, this cake is for you. Sponge cake is not something I do often for exactly that reason. Set aside. Add the lemon zest, vanilla extract and limoncello. It's a great way to zest up an afternoon tea, or present to guests at an Italian-inspired dinner. Set aside. Outstanding in flavor and texture. Add a pinch of salt. After printing another one strangely enough the amount of flour now was the correct 1 1/2C I took a screenshot so you can see, Ill check in a bit if I can e-mail it to you. Web In a large bowl using a handheld mixer, cream together the mascarpone, cup lemon curd, cup limoncello, and the juice and zest of one lemon. Used quality organic dairy. Using a rubber spatula, fold in the whipped cream into the frosting until evenly mixed. Our emails and can unsubscribe at any time butter = 1/2 cup total lemons! I put timer on for 32 minute to check it & # x27 ; s a great to... Center comes out clean with parchment paper the bottom of 2 round ( 9 pans. Was in my fridge s a great way to zest up an afternoon tea, or to... For 20 to 25 minutes or until light, refreshing and delightful cream egg yolks sugar... 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