Nancy's Kitchen - Tried and Tested 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.
One 2 layer
8 inch cake
1 box of super moist or
moist deluxe white cake mix
1/4 cup oil
1/3 cup fresh lemon juice
Fresh grated zest of 1 lemon
Limoncello simple syrup
1 cup sugar
limoncello (lemon flavored liquor)
1 stick of
unsalted butter at room temp
oz cream cheese or mascarpone cheese
at room temp
Fresh grated zest
of 1 lemon
Pinch of salt
cups confectioners sugar
Preheat the oven to
Grease & flour two 8
inch cake pans.
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
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.
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
Frost the top of
one cake and then place the other
cake on top and frost the rest of
the cake with the remaining
Cake with Mascarpone Lemon Frosting
For the cake:
1 1/2 cups all
2 teaspoons baking
1/4 teaspoon salt
plain whole-milk yogurt
3 large eggs
(packed) finely grated lemon peel
1teaspoon limoncello liqueur
cup vegetable oil
1/4 cup (or
more) limoncello for drizzling
For the frosting:
mascarpone cheese, room temperature
1 1/4 cups lemon curd (store-bought
or homemade -see recipe below)
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
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
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.
Adapted from a recipe by Ina
1 lemon, zested and
juiced (you will need about 1/4 cup)
3/4 cups sugar
unsalted butter at room temperature
pinch of salt
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
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