The higher the proof of the vodka, the more lemon flavor your finished product will have. Here’s how I make limoncello – combine ½ cup lemon rind strips with 4 cups vodka, cover, and let stand for two weeks strain and combine with simple syrup made from 3 cups water and 1½ cups sugar. A gift idea for you – combine this cake and a bottle of limoncello (homemade or not) for a great present. Homemade limoncello is a great gift – especially for men (I tend to find buying presents for the men in my life challenging). It’s also ridiculously easy to make if you’re so inclined. Limoncello is a southern Italian lemon liqueur traditionally served cold as a digestif. You’ll still get great flavour which is helped along by the zing of lemon zest. If you don’t have, or don’t want to use alcohol, simply substitute it with good old lemon juice. With limoncello in the cake and the glaze, this cake is bursting with fresh lemony flavour.Ĭitrus cakes are always a crowd pleaser – so much fresh, bright, tangy flavour, it’s like eating sunshine.Įven if you don’t have limoncello, this is a really good basic recipe. Enjoy your taste of Italy.Heavenly zesty lemons transform this cake into something truly special. Keep the cake chilled, allow to warm a few minutes before serving. For a yellow color add a few drops of yellow food coloring. Mix all ingredients together with electric mixer at medium speed until you reach the desired consistency. I like to frost the whole cake top sides the whole thing, If I’m in a really good mood I crush up some ladyfingers with sugar and press it into the side of the cake! Yup it’s a winner.ĭissolve the gelatin in lemon juice and Limoncello. Then I top it with the cake and another thin layer of the mascarpone cheese, I then put the cake in the fridge while I make the frosting. Starting with the mascarpone layer, frosting, lady fingers. Then spread a layer of the mascarpone cheese, I then add a thin layer of frosting and then a layer of the lady fingers, (which need a drizzle of syrup) and then do it all again. In a spring form pan layer the cake at the bottom with a bit of the syrup drizzled over top. Optional: sprinkle with finely grated lemon rind. Spread evenly between the cooled cake layers. Be careful not to make the cake soggy, the lady fingers can handle more of the syrup.īeat all ingredients together until soft peaks are formed. Stir over med heat to thicken a bit and cook off some of the alcohol spoon over the cake and lady fingers. (The other cake was frozen to use in a strawberry trifle.)Īfter the cake has cooled, pour a mixture of 4 tablespoons of the limoncello on top.
I only used 2 of the cakes, one for the bottom of the torte and one for the top. Remove immediately from pans and allow to cool completely. Mix in the vanilla and lemon extracts.ĭivide the batter evenly between the three cake pans.
Add the flour in four parts, alternating with the milk. Add the eggs one at a time, beating well after each. Then add the sugar and beat until light and fluffy, approximately 5 minutes. Grease and flour 3 (9 inch) round cake pans.Ĭream the butter. Lemon is such a light spring flavor that its my to recipe when I need a wow factor at a shower or party! I’ve made this about four times and taken it to a few events and its gotten rave reviews. I call it a copycat but who can really get it spot on? So this is my copycat version kinda making it better recipe! LOL. This is such a yummy recipe and I love it more than the Cheese cake Factory’s Limoncello, sorry CCF. I promised to post it, so sorry its taken me so long. The minute I posted this on Instagram I’ve had a few friends who wanted this recipe.