Limoncello Cake

Step 1

Preheat the oven to 350 degrees F.  Grease and flour 3 (8xround pans.

Step 2

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.

Step 3

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

Step 4

In the bowl of your mixer, add the  softened butter and softened cream cheese.  Mix until smooth.

Step 5

Gradually add the sugar and mix at medium speed for 2 to 3 minutes

Step 6

Add eggs one at a time, mixing until the yellow of the yolk disappears

Step 7

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).

Step 8

Divide the batter between the pans.

Step 9

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.

Step 10

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.

Step 11

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.

Step 12

Remove from heat and stir in the Limoncello. Cool. If you want the mixture to be a thicker consistency, cook longer over low heat.

Step 13

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.

Step 14

Freeze your mixing bowl and beaters 15 minutes before whipping the cream (30 minutes if chilling in the refrigerator.)

Step 15

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.

Step 16

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.

Step 17

Place the first cake layer on cake plate or pedestal. Brush the top generously with Limoncello Syrup. Spread with frosting.

Step 18

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.

Step 19

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.

Step 20

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.