This classic Italian lemon cake is a favorite for its light, fluffy texture and the bright citrus flavor.
This limoncello pound cake recipe is a classic Italian dessert that combines the flavors of lemon and vanilla. It’s easy to make, but it does require some time in the oven.
Limoncello lemon cake is a delectable delicacy that will drive you insane with its incredible smoothness and fragrance. The foundation is a buttered sponge cake flavored with grated rind and a drop of limoncello liquor, making it ideal for limoncello fans. To enhance the aroma of the dessert, the sponge cake is sliced into layers and filled with a soft and enveloping cream enhanced with ricotta cheese and lemon jam. This delicacy, which is simple and somewhat sour, is reminiscent of previous cakes and is perfect for commemorating a birthday, an anniversary, or a special event.
Use a 23 cm diameter mold that has been thoroughly greased or lightly oiled; alternatively, you may cover it with a piece of greased parchment paper in the area that will come into touch with the pan’s bottom to keep it from sliding.
Use only organic lemons that have not been chemically processed. Select ones that are juicy, aromatic, and have a rich zest. They should be properly cleaned and dried with a towel or absorbent kitchen paper. Using the proper grater, extract the zest, being careful not to remove the white portion of the fruit, which is somewhat bitter and would impair the final product.
You may use store-bought jam from the supermarket or create your own lemon jam at home. This lemon and apple jam with ginger fragrance is particularly good if you like spicy and unusual tastes.
You may also add a few pieces of almond, gently toasted in a nonstick skillet or in the oven, or chocolate chips on the top of the cake.
Refrigerate the cake until you’re ready to serve it.
What is the best way to preserve Limoncello Lemon Cake?
The lemon and limoncello cake may be kept in the refrigerator for a maximum of 1-2 days, covered on the surface with a sheet of cling film due to the presence of ricotta cheese.
How to Make a Lemon Limoncello Cake
Make the foundation by whisking together the sugar and eggs (1) in a mixing bowl until the mixture is puffy and foamy.
Stir in the melted and warmed butter, as well as the grated lemon zest (2) and limoncello liqueur, while continuously stirring.
Finally, carefully fold in the flour, along with the baking powder (3).
Pour into a mold coated with a disc of parchment paper (4) and bake for 35-40 minutes at 350° F in a preheated oven. Remove the baking sheet from the oven and set it aside to cool.
Prepare the cream in the meanwhile. Combine the egg yolks, sugar, and flour in a mixing bowl. Dissolve everything in the heated milk (5), then add the entire lemon zest, heat, and whisk continuously to thicken. Turn off the machine and let it cool fully. Remove the lemon zest and fold in the ricotta and lemon jam carefully.
Wet each layer of the sponge cake with limoncello liquor that has been slightly diluted with a drop of water (6).
Fill each layer with a little lemon cream until you’ve used up all of the ingredients (7). Remove the cake from the oven and place it in the refrigerator until ready to serve.
Sprinkle a little powdered sugar over the top, garnish with lemon slices, and serve immediately (8).
The all recipes limoncello cake is a recipe for a lemon cake. This cake is made with lemon zest, lemon juice, and limoncello liqueur.
Frequently Asked Questions
Can I use limoncello instead of lemon juice?
Yes, you can use limoncello instead of lemon juice.
Whats a limoncello cake?
What is a limoncello mascarpone cake?
A limoncello mascarpone cake is a type of Italian dessert made with mascarpone cheese, eggs, sugar and lemon zest.
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