Limoncello Cake
From midgelet 8 years ago
- 90 to make
- Serves 12
My friend raved about an Italian Lemon liqueur cake she ate at a restaurant. I replicated it using a combo of a few recipes from the Net and Allrecipes.. Someone said it was the best lemon cake they ever had. Yes it has a few steps of preparation but its a first class spectacular cake in taste and visual appeal. Read more Sorry I didn't think to photo whole cake before I sliced and served it. The microwave lemon curd from Allrecipes is a gem of a recipe itself. Each part can be made a day ahead of time and assembled before serving. Worth every effort! See less
Ingredients
- Cake: shopping list
- 1 cup full fat plain greek style yogurt or sour cream shopping list
- 2 eggs shopping list
- 1/3 cup salad oil shopping list
- 2 Tbs fresh lemon zest shopping list
- 1 cup sugar shopping list
- pinch salt shopping list
- 2 cups cake flour shopping list
- 1 1/2 tsp baking powder shopping list
- 1/2 tsp baking soda shopping list
- 1/4 cup Limoncello liquer shopping list
- Glaze: shopping list
- 3/4 cup powdered sugar shopping list
- 3 Tbs Limoncello Liquer shopping list
- Micro Lemon curd : ( will be part of filling ) makes 1 1/4 cups shopping list
- Use 3/4 cup lemon curd: this recipe or use store bought shopping list
- 1 cup sugar shopping list
- 3 eggs shopping list
- 3 large lemons zested shopping list
- 1 cup fresh lemon juice( I used about 6 lemons for juice and zest ) shopping list
- 1/2 cup unsalted butter melted, cooled a bit shopping list
- Marscarpone frosting: shopping list
- 3/4 cup lemon curd from above recipe or use store bought shopping list
- 1 cup heavy cream whipped shopping list
- 1/3 cup powdered sugar shopping list
- 8 oz mascarpone cheese shopping list
How to make it
- make lemon curd ahead of time.( makes 1 1/4 cups- you wont use all. Leftovers freeze okay )
- Whisk sugar and eggs and lemon juice and zest
- Whisk in melted butter
- Cook and stir in 1 minute increments in microwave with turntable
- After each minute whisk well
- The curd is done when it coats the back of a spoon
- I cooked to the consistency of a thin pudding, about a 5 minute total
- Cool, cover and chill well.
- It will thicken more as it cools,
- Make the cake:
- Beat eggs with sugar,and zest.
- Beat in the oil
- Combine dry ingredients
- Add to sugar mix, alternately with yogurt or sour cream and blend smooth
- Pour into a 9 inch cake pan sprayed with Bakers spray
- Bake in a 350F , 25-35 minutes or tested done in center
- Cool in pan 15 minutes.
- Remove to rack to cool to warm
- Glaze by poking holes in cake with tinges of a fork and slowly pour on glaze to be absorbed
- cool completely and
- May be frozen at this point after it is glazed- see glaze recipe below
- The Filling Frosting:
- Cream together marscapone and 3/4 cups lemon curd
- Whip the cream
- Slowly beat in powdered sugar into cream
- Fold the cheese mixture into the whipped cream
- Glaze:
- 3/4 cup powdered sugar
- 3 Tbs Limoncello
- Blend the sugar and enough Limoncello till smooth and pourable
- Assemble the cake
- Carefully cut cake in half
- spread on 1/3 of filling frosting
- Add second half of cake,
- spread remaining filling frosting on top and around sides of cake
- Chill well.
- Decorate with fresh strawberries, white chocolate curls, candied violets or candied lemon slices
- Enjoy and wait for the compliments!
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