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Limoncello Cake – Olga’s Flavor Factory

Limoncello Cake - Olga's Flavor Factory

Lemon lovers, have I acquired a cake for you!

This Limoncello Cake has the brilliant and refreshing taste of lemon infused in each scrumptious chew. The sunshine and fluffy sponge cake layers have lemon zest gently perfuming the cake layers, that are additionally soaked with a limoncello syrup. Limoncello has such a fragile lemon taste. It’s delicate and has some floral notes and isn’t overly tart. It provides the lemon flavored cake a very nice balanced taste.

The billowy cream cheese and mascarpone frosting additionally has each lemon zest and limoncello for taste. The creamy and fluffy frosting works so nicely with the remainder of the cake to make it luscious however not too wealthy. Within the middle of the cake, I added refreshing and creamy lemon curd, simply sufficient to actually deliver up the lemon taste up a notch however not overpower the cake. All in all, I attempted to maintain the cake tender and luscious however not overly candy or tart.

Once I made this cake for my household, it was an enormous hit. The very first thing my husband stated when he took a chew was that I didn’t “oversell” it:). So I hope you give it a attempt to are simply as proud of the outcomes. When you love the flavour of lemons, this cake is for you.

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Elements:

Sponge Cake:

eight eggs, separated, room temperature

1 cup granulated sugar, divided

½ cup milk and melted butter, complete (1/four cup every)

1 teaspoon vanilla extract

1/2 teaspoon lemon zest

1½ cups all function flour

2 teaspoons baking powder

¼ teaspoon salt

Limoncello Syrup:

1/2 cup water

1/four cup granulated sugar

1/three cup limoncello

Frosting:

2 (eight 0z) packages cream cheese (16 ouncestotal), room temperature

1 cup powdered sugar

2 (eight 0z) packages mascarpone cheese (16 ouncestotal), room temperature

1/2 cup heavy cream, chilled

1 teaspoon vanilla extract

half – 1 Tablespoon limoncello

half – 1 teaspoon, lemon zest

half cup lemon curd

Directions:

Should you don’t need to use limoncello, you’ll be able to omit it from the frosting and use lemonade as an alternative for the syrup. 

Sponge Cake:

Preheat the oven to 350 levels Fahrenheit. Line the underside of two spherical (9 inch) cake pans with parchment paper.

Separate the eggs, placing the whites in a single bowl and the yolks in one other.

Beat the whites utilizing a whisk attachment on a standing mixer or a hand-held mixer till foamy. Regularly pour in half of the sugar. Combine the whites on excessive velocity till stiff peaks type. Put aside.

Within the different bowl with the yolks, add the remaining sugar and use the identical whisk attachment to beat the yolks till they’re pale and fluffy.

Mix the milk, melted butter, vanilla extract and lemon zest in a bowl or cup. Put aside.

Utilizing a rubber spatula, fold the egg whites into the egg yolks, being cautious to not deflate the batter as a lot as attainable.

Sift the flour, baking powder, and salt over the folded eggs and gently fold within the batter.

When there are nonetheless some remaining streaks of flour, pour within the milk and butter combination into the batter by the aspect of the bowl.

Proceed gently folding till evenly distributed.

Divide the batter in half, pouring into the ready cake pans.

Bake within the preheated oven till they’re golden and a toothpick inserted into the middle of the cake comes out clear, 20-25 minutes.

Cool on a wire rack.

In the meantime, put together the limoncello syrup and the frosting.

Limoncello Syrup:

Make a easy sugar by heating the sugar and water in a small pot till sugar dissolves and add the limoncello. Put aside to chill. Limoncello is an Italian liquor comprised of the zest of lemons, sugar, water, and, in fact, alcohol. The flavour could be very delicate and delicate. 

Frosting:

In a standing mixer with a paddle attachment or utilizing a hand mixer, combine the cream cheese and powdered sugar till evenly combined, clean and fluffy. Add the lemon zest, vanilla extract and limoncello.

Add the mascarpone cheese. You possibly can simply fold within the mascarpone cheese with a rubber spatula, because it’s mushy sufficient or combine with the mixer simply till mixed, about 30 seconds.

In a separate bowl, whip the heavy cream till fluffy and stiff peaks type. You are able to do this by hand utilizing a whisk or use a hand-held mixer or a standing mixer.

Utilizing a rubber spatula, fold within the whipped cream into the frosting till evenly combined. Assembling the Cake: 

Minimize every cake in half horizontally.

Utilizing a serrated knife, make a small minimize throughout the surface of the cake. It will maintain your knife on the identical degree as you’re slicing throughout. Proceed slicing deeper into the cake till you’ve gotten reduce right through.

One other trick I exploit when adorning muffins is to line the serving plate throughout the sting with aluminum foil in order that the sting of the cake is overlapping the aluminum foil by about half inch. This can catch all of the drips and crumbs, leaving your serving plate neat and clear. Whenever you’re finished adorning simply rigorously pull the aluminum foil out.

Utilizing a pastry brush, brush the highest and backside of every layer with the limoncello syrup.

Put a dollop of frosting within the middle of the cake plate, which can assist to carry the cake in place. Place the primary cake layer within the middle of the cake plate and generously unfold the cake layer with frosting, all the best way to the sides.

Place the second cake layer on prime of the frosted cake layer. Unfold the lemon curd evenly over the floor of the cake, all the best way to the sides. You should use kind of lemon curd, relying on how candy and “lemony” you need the cake to be. 

Place the third cake layer on prime of the lemon curd layer and generously unfold the cake layer with frosting, all the best way to the sides.

Prime with the final layer and this time frost the edges and the highest of the cake. Rigorously pull out the aluminum foil from beneath the sides of the cake and discard.

You’ll have sufficient frosting left over to pipe a border all the best way across the cake too. I piped a border all the best way across the edges of the cake and added a couple of swirls within the middle too. I used my favourite Wilton 1M piping tip. 

I additionally grated white chocolate on prime of the cake in addition to lemon zest and a skinny lemon slice within the middle of the cake.

The cake ought to be chilled within the fridge for no less than 2-four hours earlier than serving, or in a single day. The cake might be made 2 days prematurely, utterly assembled and saved within the fridge, coated.

Earlier than serving, let the cake stand at room temperature for about 30 minutes, for the most effective style and texture.

Limoncello Cake

 

Complete time

2 hours 25 minutes

 

Writer: Olga’s Flavor Factory

Recipe sort: Sweets

  • eight eggs, separated, room temperature
  • 1 cup sugar, divided
  • ½ cup milk and melted butter, complete (1/four cup every)
  • 1 teaspoon vanilla extract
  • ½ teaspoon lemon zest
  • 1½ cups all function flour
  • 2 teaspoons baking powder
  • ¼ teaspoon salt
  • ½ cup water
  • ¼ cup granulated sugar
  • ⅓ cup limoncello
  • 2 (eight 0z) packages cream cheese (16 ouncestotal), room temperature
  • 1 cup powdered sugar
  • 1 teaspoon vanilla extract
  • ½ – 1 Tablespoon limoncello
  • 2 (eight 0z) packages mascarpone cheese (16 ouncestotal), room temperature
  • ½ cup heavy cream, chilled
  • ½ – 1 teaspoon, lemon zest
  • ½ cup lemon curd
  1. Preheat the oven to 350 levels Fahrenheit. Line the underside of two spherical (9 inch) cake pans with parchment paper.
  2. Separate the eggs, placing the whites in a single bowl and the yolks in one other.
  3. Beat the whites utilizing a whisk attachment on a standing mixer or a hand-held mixer till foamy. Progressively pour in half of the sugar. Combine the whites on excessive velocity till stiff peaks type. Put aside.
  4. Within the different bowl with the yolks, add the remaining sugar and use the identical whisk attachment to beat the yolks till they’re pale and fluffy.
  5. Mix the milk, melted butter, vanilla extract and lemon zest in a bowl or cup. Put aside.
  6. Utilizing a rubber spatula, fold the egg whites into the egg yolks, being cautious to not deflate the batter as a lot as attainable.
  7. Sift the flour, baking powder, and salt over the folded eggs and gently fold within the batter.
  8. When there are nonetheless some remaining streaks of flour, pour within the milk and butter combination into the batter by the aspect of the bowl. Proceed gently folding till evenly distributed.
  9. Divide the batter in half, pouring into the ready cake pans.
  10. Bake within the preheated oven till they’re golden and a toothpick inserted into the middle of the cake comes out clear, 20-25 minutes.
  11. Cool on a wire rack.
  12. In the meantime, put together the limoncello syrup and the frosting.
  1. Make a easy sugar by heating the sugar and water in a small pot till sugar dissolves and add the limoncello. Put aside to chill.
  1. In a standing mixer with a paddle attachment or utilizing a hand mixer, combine the cream cheese and powdered sugar till evenly combined, clean and fluffy. Add the lemon zest, vanilla extract and limoncello.
  2. Add the mascarpone cheese. You’ll be able to simply fold within the mascarpone cheese with a rubber spatula, because it’s gentle sufficient or combine with the mixer simply till mixed, about 30 seconds.
  3. In a separate bowl, whip the heavy cream till fluffy and stiff peaks type. You are able to do this by hand utilizing a whisk or use a hand-held mixer or a standing mixer.
  4. Utilizing a rubber spatula, fold within the whipped cream into the frosting till evenly combined.
  1. Reduce every cake in half horizontally.
  2. Utilizing a serrated knife, make a small minimize throughout the surface of the cake. This can maintain your knife on the identical degree as you’re slicing throughout. Proceed chopping deeper into the cake till you might have reduce all through.
  3. One other trick I exploit when adorning desserts is to line the serving plate throughout the sting with aluminum foil in order that the sting of the cake is overlapping the aluminum foil by about ½ inch. This can catch all of the drips and crumbs, leaving your serving plate neat and clear. Whenever you’re executed adorning simply rigorously pull the aluminum foil out.
  4. Utilizing a pastry brush, brush the highest and backside of every layer with the limoncello syrup.
  5. Put a dollop of frosting within the middle of the cake plate, which can assist to carry the cake in place. Place the primary cake layer within the middle of the cake plate and generously unfold the cake layer with frosting, all the best way to the sides.
  6. Place the second cake layer on prime of the frosted cake layer. Unfold the lemon curd evenly over the floor of the cake, all the best way to the sides. You need to use kind of lemon curd, relying on how candy and “lemony” you need the cake to be.
  7. Place the third cake layer on prime of the lemon curd layer and generously unfold the cake layer with frosting, all the best way to the sides.
  8. Prime with the final layer and this time frost the edges and the highest of the cake. Rigorously pull out the aluminum foil from beneath the sides of the cake and discard.
  9. You’ll have sufficient frosting left over to pipe a border all the best way across the cake too. I piped a border all the best way across the edges of the cake and added a couple of swirls within the middle too. I used my favourite Wilton 1M piping tip.
  10. I additionally grated white chocolate on prime of the cake in addition to lemon zest and a skinny lemon slice within the middle of the cake.
  11. The cake ought to be chilled within the fridge for a minimum of 2-four hours earlier than serving, or in a single day. The cake may be made 2 days prematurely, utterly assembled and saved within the fridge, coated.
  12. Earlier than serving, let the cake stand at room temperature for about 30 minutes, for the perfect style and texture.

For those who do not need to use limoncello, you’ll be able to omit it from the frosting and use lemonade as an alternative for the syrup.

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