Does Limoncello Cake Need to be Refrigerated?

Yes, because of the limoncello whipped cream cheese frosting, this cake should be refrigerated (in an airtight container or under a cake dome). However, for best flavor and texture, we recommend removing the cake rom the refrigerator a couple of hours before serving. This will allow the cake time to warm and soften.

Can the Limoncello Cake Layers be Made in advance and Frozen?

Yes, as with the majority of our cakes, (from chocolate cake to lemon cake , orange cake , and more) these layers freeze beautifully. However, we recommend freezing the layers before glazing with the limoncello syrup. After baking the cake layers, allow to cool to slightly warm or room temperature. We like to place each cake layer on a foil wrapped cake cardboard (for extra support), then tightly wrap the cake layer in plastic wrap followed by aluminum foil. Freeze the cake layers for up to three months. To thaw, move the wrapped limoncello cake layers to the kitchen counter and allow to sit for 30-45 minutes before unwrapping. Continue to thaw and then glaze, fill, and frost the cake as usual.

Is there Alcohol in Limoncello?

Yes, Limoncello (aka Lemoncello) is an Italian Lemon Liqueur. Produced primarily in southern Italy, it is made by steeping lemon zest in highly concentrated ethanol or vodka to release the oils which are then combined with simple syrup. While the amounts can vary, Limoncello is usually about 25-30% alcohol.

Does the Alcohol Bake Out of the Limoncello cake?

No, the alcohol does not fully bake out as the limoncello cake layers bake- a portion of it might, but not all. In addition, more limoncello is present in the syrup and frosting. According to a study from the US Department of Agriculture 's Nutrient Data Laboratory, it can take longer than 2 1/2 hours for alcohol to fully bake out food. Factors like the baking temperature, method, etc. all play a role (per this alcohol & baking article ).

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