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Limoncello Cake
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4.54 from 88 votes

Limoncello Cake

This homemade moist Limoncello Layer Cake with Limoncello Whipped Cream Cheese Frosting is light, delicious, and perfect for entertaining!
Prep Time25 minutes
Cook Time16 minutes
Additional Time45 minutes
Course: Cakes and Cupcakes
Servings: 15
Author: Melissa and Bebe

Ingredients

  • 8 oz (226g) package cream cheese, softened (Do not use reduced fat or whipped cream cheese)
  • 1 ½ sticks (168g) unsalted butter, softened (if using salted butter omit the ½ teaspoon salt)
  • 2 cups (400g) sugar
  • 4 large eggs, room temperature (you can warm cold eggs in a bowl of very warm water for 5 min.)
  • 3 cups (342g) cake flour (See notes for substitution)
  • zest if 1 lemon
  • 2 teaspoons (8g) baking powder
  • ½ teaspoon (3g) baking soda
  • ½ teaspoon (3g) salt
  • ½ cup (121g) Limoncello
  • ½ cup (121g) milk
  • Juice of 1 lemon approximately ¼ cup
  • 1 Tablespoon (10g) Lemon Extract

For the Limoncello Syrup

  • ¼ cup (60g) water
  • ¼ cup (50g) sugar
  • ⅓ cup (70g) Limoncello

For the Limoncello Whipped Cream Cheese Frosting

  • 16 oz Cream Cheese, softened. (We used two 8 oz packages of full fat cream cheese)
  • 2 cups (230g) powdered sugar, measure then sift
  • 2 teaspoons (8g) lemon extract
  • 1 ½ Tablespoons (15g) Limoncello - Add a bit more if you'd like.
  • 3 cups (696g) heavy whipping cream

Instructions

For the Cake

  • Preheat the oven to 350 degrees F.  Grease and flour 3 (8x2) round pans. 
  • In a medium bowl, combine the cake flour, baking powder, baking soda, salt, and lemon zest). Whisk for 30 seconds to combine and set aside.
  • In another bowl, combine the Limoncello, milk, lemon juice and lemon extract. The milk will take on a thick look - the lemon juice will be turning the milk into buttermilk
  • In the bowl of your mixer, add the  softened butter and softened cream cheese.  Mix until smooth.
  • Gradually add the sugar and mix at medium speed for 2 to 3 minutes
  • Add eggs one at a time, mixing until the yellow of the yolk disappears
  • With the mixer on low speed alternately add the flour mixture and the liquid mixture, beginning and ending with the flour mixture (3 additions of dry mixture and 2 additions of wet).
  • Divide the batter between the pans.
  • Bake at 350 degrees F for 22 to 25 minutes or until a tooth pick inserted into the center comes out clean or with just a few crumbs attached.  Let cool for 5 - 10 minutes in the pans  then then turn out.
  • This recipe makes approximately 8 cups of batter.  Works well for cupcakes (they bake with no dome).  Bake cupcakes at 350 degrees for 18 to 20 minutes. Can also be baked in a 9x13 pan.

For the Limoncello Syrup

  • In a saucepan over medium heat bring the water and sugar to a boil. Turn the heat to low and stir constantly until the sugar dissolves and the mixture is clear.
  • Remove from heat and stir in the Limoncello. Cool. If you want the mixture to be a thicker consistency, cook longer over low heat.
  • As you assemble your cake, brush the top of each cake layer with the Limoncello syrup- it will sink right in. We like to apply the syrup using a silicone pastry brush. Apply to your liking- we had a bit leftover.

For the Lemon Whipped Cream Cheese Frosting

  • I like to prepare this frosting just before it is time to assemble and frost the cake
  • Freeze your mixing bowl and beaters 15 minutes before whipping the cream (30 minutes if chilling in the refrigerator.) 
  • Use the whisk attachment for a stand mixer, beaters on your hand mixer.  Beat the cream until stiff peaks form.  This can happen very quickly so don't walk away from the mixer.  You are at the stiff peak stage when you lift the beater and the cream stands straight up forming a peak. Keep in the refrigerator while completing the next step.  
  • In another bowl combine the cream cheese, powdered sugar, lemon extract, and Limoncello.  Mix until very smooth. Gently fold this into the whipped cream. This frosting should be refrigerated.

To Assemble the Cake

  • Place the first cake layer on cake plate or pedestal. Brush the top generously with Limoncello Syrup. Spread with frosting.
  • Repeat the steps for the next two cake layers and crumb coat the cake with a thin layer of frosting. At this point I like to chill the cake in the freezer for about 15 minutes to firm things up.
  • Finally, add the next coat of frosting and smooth to your liking- you can heat your bench scraper or spatula under very hot water and dry it before smoothing the frosting for a smoother finish.
  • I tinted the remaining frosting yellow with a very small amount Lemon Yellow coloring gel, and used a 1M large star piping tip to add alternating rows of shells and rosettes. I started on the outer edge of the cake and worked my way in. For the bottom of the cake, I applied more of the yellow frosting with a small, tapered offset spatula for texture.

Notes

Substitution for Cake Flour: (Using all purpose flour (plain in UK) to make Cake Flour) For each cup of flour in a recipe, remove 2 Tablespoons of flour and replace with 2 Tablespoons cornstarch (cornflour in the UK). This recipe has 3 cups of flour so you will measure out 3 cups of all purpose flour, remove 6 Tablespoons and replace with 6 Tablespoons cornstarch, whisk to blend
The cake can be baked in 2 (9x2) inch round pans. Bake at350 degrees F for 25 to 30 minutes or until a toothpick comes out clean or with just a few crumbs attached.
For standard size cupcakes, bake at 350 degrees F for 18 to 20 minutes.
The recipe can be baked at 350 degrees F. in a 9x13 sheet pan for 35 to 40 minutes or until a toothpick comes out clean or with just a few crumbs attached.