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Limoncello Cake Recipes









Limoncello Cake Recipes
In response to Fay in NC to her reply on Saturday July 20th for Limoncello cake, here is a simple one and more original one.

Limoncello Cake

One 2 layer 8 inch cake
ingredients
Lemon Cake
1 box of super moist or moist deluxe white cake mix
4 egg whites
1/4 cup oil
1 cup water
1/3 cup fresh lemon juice
Fresh grated zest of 1 lemon
Limoncello simple syrup
1 cup water
1 cup sugar
1/2 cup limoncello (lemon flavored liquor)
Lemon Frosting
1 stick of unsalted butter at room temp
1 8 oz cream cheese or mascarpone cheese at room temp
Fresh grated zest of 1 lemon
Pinch of salt
4 cups confectioners sugar
directions
Preheat the oven to 325 F.

Grease & flour two 8 inch cake pans.

Separate the egg whites into a large mixing bowl and give them a quick whisk. Add the oil, water and lemon zest and whisk them together then on low speed then add the cake mix slowly. Once combined mix for 2 minutes on med speed.

Pour the cake evenly into the two cake pans and bake for the amount of time per the box. Just until a toothpick comes out clean.

While the cakes are baking make the simple syrup by combining the water and sugar in a small sauce pan on high heat just until it boils then reduce the heat to keep the mixture at a high simmer and simmer for 15 minutes. Take the syrup off the heat and immediately stir in the limoncello. Set aside.

Next make the frosting by creaming together the butter, cream cheese and confectioners sugar and add in the lemon zest.

Beat on high until smooth and creamy. Set aside.

When the cake comes out of the oven let them cool for 5 mins, then take a sharp bread knife and cut the tops of the cake to make them uniform smooth layer on top. Remove the cakes from the pan and place on a plate. Take a knife and poke holes in the top of the cake all the way through. Take the simple syrup and spoon over the tops of the cakes evenly just soaking the cakes. You may not use all the solution so just store the remains in an air tight container in the refrigerator for another use.

Frost the top of one cake and then place the other cake on top and frost the rest of the cake with the remaining frosting.

Limoncello Pound Cake with Mascarpone Lemon Frosting

For the cake:
1 1/2 cups all purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
1 cup plain whole-milk yogurt
1 cup sugar
3 large eggs
1 teaspoon (packed) finely grated lemon peel
1teaspoon limoncello liqueur
1/2 cup vegetable oil
1/4 cup (or more) limoncello for drizzling


For the frosting:
1/2 cup mascarpone cheese, room temperature
1 1/4 cups lemon curd (store-bought or homemade -see recipe below)
2 teaspoons of grated lemon zest


Position rack in center of oven and preheat to 350°F. Generously butter 8 1/2x4 1/2x2 1/2-inch metal loaf pan. Sift flour, baking powder, and salt into medium bowl. Combine yogurt, sugar, eggs, lemon peel, and limoncello in large bowl; whisk until well blended. Gradually whisk in dry ingredients. Using rubber spatula, fold in oil. Transfer batter to prepared pan. Place pan on baking sheet.

Place cake on baking sheet in oven and bake until cake begins to pull away from sides of pan and tester inserted into center comes out clean, about 40 to 50 minutes. Cool cake in pan on rack 5 minutes. Cut around pan sides to loosen cake. Turn cake out onto rack.

While still warm, puncture holes in the top of the cake and drizzle with the limoncello. Let this soak in completely.


Mix together the mascarpone cheese and lemon curd, adjusting the amounts of each to your own tastes for how lemon-y or creamy you would like the frosting.


Slice the cake in half horizontally and spread the bottom half with a little less than half of the frosting. Replace the top half of the cake and spread with the remaining frosting and then sprinkle with the lemon zest.

Makes 8 servings.

Lemon Curd
Adapted from a recipe by Ina Garten

1 lemon, zested and juiced (you will need about 1/4 cup)
3/4 cups sugar
4 tablespoons unsalted butter at room temperature
2 eggs
pinch of salt

Mix together the lemon zest and sugar.

Cream the butter and beat in the sugar and lemon mixture. Add the eggs, 1 at a time, and then add the lemon juice and salt. Mix until combined.

Pour the mixture into a 2 quart saucepan and cook over low heat until thickened (about 10 minutes), stirring constantly. The lemon curd will thicken at about 170 degrees F, or just below simmer. Remove from the heat and cool or refrigerate.
Linda MN.

http://www.nancyskitchen.com 


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