LIMONCELLO CAKE
I was searching for an easy cake to use up some of my Limoncello. We love Limoncello in our family! This uses an lemon cake mix and is full of lemony taste.
Provided by mary winecoff
Categories Dessert
Time 1h10m
Yield 1 cake
Number Of Ingredients 11
Steps:
- Preheat oven to 350°F.
- Add lemon cake mix, lemon pudding mix, eggs, oil, lemon juice, Limoncello, rind and pecans to large bowl.
- Mix for at least 3 minutes.
- Pour into buttered and floured bundt pan.
- Bake for 50-60 minutes.
- Remove from oven.
- Make glaze: Melt butter and add sugar.
- Bring to full boil until sugar is melted.
- Remove from heat and add Limoncello.
- Poke holes all over cake using a skewer or fork.
- Pour glaze over hot cake slowly.
- Cool in pan.
LIMONCELLO TORTA
Steps:
- For the candied lemon peel: Cut the lemons into wheels about 1/4-inch-thick and remove the peel from the fruit, keeping the peels intact. Cut the peels in half into long strips. Bring 4 cups cold water and the lemon peels to a boil in a small saucepot. As soon as the peels come to a boil, drain the water from the peels. Repeat this process three times with fresh cold water to remove the bitterness from the peels. Drain the peels and set them aside.
- Combine the granulated sugar with 2 cups water in a small saucepot to make a simple syrup. Bring the syrup to a boil, stirring to dissolve the sugar. Reduce the heat to low and stir in the lemon peels. Simmer the peels until the white pith is translucent, about 40 minutes. Cool the peels in the syrup and then drain, saving the syrup for another purpose (lemon simple syrup is great in a lemon drop martini). Lay the peels on a mesh cooling rack to dry, about 2 hours. Store them packed in granulated sugar in an airtight container at room temperature.
- For the lemon curd: Remove the zest from the lemons (without the bitter white pith) with a carrot peeler. Pulse the zest with the granulated sugar in a food processor until the zest has been finely minced into the sugar. Cream the butter with the sugar and zest at medium speed in a stand mixer fitted with the whisk attachment. Crack the eggs into a small bowl to ensure there are no shells, then add the eggs one at a time to the mixer until combined. Add the lemon juice and salt and blend until combined. Place the mixture into a medium saucepot. Cook over low heat, stirring constantly, until thickened, about 10 minutes. The lemon curd is ready when it reaches 170 degrees F. Transfer the lemon curd to a metal bowl and cool the bowl in an ice water bath, then cover with plastic wrap pressed against its surface and refrigerate until ready to use.
- For the limoncello dip: Bring the limoncello and 2 cups water to a simmer in a medium saucepot set over medium heat. Allow the mixture to simmer for 4 minutes to cook off the alcohol in the limoncello. Remove the mixture from the heat and allow it to cool.
- For the ricotta filling: Add the ricotta, confectioners' sugar, lemon zest and limoncello to a bowl. Mix to combine. Set aside at room temperature.
- For the whipped cream topping: Whip the cream and granulated sugar together in a stand mixer fitted with a whisk attachment. Whisk until soft peaks are formed, then hold for the assembly of the torta. Refrigerate until ready to use.
- Dip the ladyfingers halfway into the limoncello dip and line a 9-by-13-inch pan with the soaked ladyfingers. Once the bottom is covered, spread the ricotta mixture over the top evenly with an offset spatula. Place a second row of dipped ladyfingers on top of the ricotta mixture. Spread the lemon curd on top of the ladyfingers with the spatula. Place the third and final layer of dipped ladyfingers on top of the lemon curd. Spread the whipped cream topping over the ladyfingers. Refrigerate overnight. Serve well chilled, garnishing slices with candied lemon peel.
REFRESHING LIMONCELLO CAKE
This is a perfect ending to an Italian dinner! A favorite of my family's, this recipe was born as we were trying to figure out how to incorporate our bottles of imported limoncello into a yummy dessert. It's our adult twist on the always refreshing lemonade cake (and surprisingly guilt-free!).
Provided by TheOtherHunny
Categories World Cuisine Recipes European Italian
Time 50m
Yield 8
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Prepare an 8-inch cake pan with cooking spray.
- Whisk together the yogurt, eggs, canola oil, lemon juice, lemon zest, sugar, and 4 tablespoons limoncello in a large bowl. In a separate large bowl, mix the flour, baking powder, baking soda, and salt. Gently stir the dry ingredients into the wet. Do not over mix or the cake will be tough. Pour batter into prepared pan.
- Bake in the preheated oven until top is golden and a toothpick inserted in the center of the cake comes out clean, about 35 minutes. Remove from oven and allow to cool slightly.
- Stir the powdered sugar and 3 tablespoons of limoncello together in a small bowl until smooth. Poke small holes all over the top of the still-warm cake with a fork or toothpick. Spoon the glaze over the cake and spread with the back of a spoon. The glaze will seep into the cake and add moisture.
Nutrition Facts : Calories 393.6 calories, Carbohydrate 65.6 g, Cholesterol 48.3 mg, Fat 11.4 g, Fiber 1 g, Protein 6.4 g, SaturatedFat 1.4 g, Sodium 210.6 mg, Sugar 40.8 g
LIMONCELLO CHEESECAKE SQUARES
Provided by Giada De Laurentiis
Categories dessert
Time 11h35m
Yield 12 to 16 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 350 degrees F. Spray the bottom of a 9 by 9 by 2-inch baking pan with nonstick cooking spray.
- Finely grind the biscotti in a food processor. Add the melted butter and 1 tablespoon of lemon zest, and process until the crumbs are moistened. Press the crumb mixture over the bottom (not the sides) of the prepared pan. Bake until the crust is golden, about 15 minutes. Cool the crust completely on a cooling rack.
- Blend the ricotta in a clean food processor until smooth. Add the cream cheese and sugar and blend well, stopping the machine occasionally and scraping down the sides of the work bowl. Blend in the limoncello, vanilla, and remaining 2 tablespoons of lemon zest. Add the eggs one at a time, and pulse just until blended. Scrape down the sides of the bowl as needed.
- Pour the cheese mixture over the crust in the pan. Place the baking pan in a large roasting pan. Pour enough hot water into the roasting pan to come halfway up the sides of the baking pan. Bake until the cheesecake is golden and the center of the cake moves slightly when the pan is gently shaken, about 1 hour (the cake will become firm when it is cold).
- Transfer the cake to a rack; cool 1 hour. Refrigerate until the cheesecake is cold, at least 8 hours and up to 2 days. Cut the cake into squares and serve.
- *Limoncello liqueur can be found at most liquor stores and in the liquor department of some specialty markets. If limoncello liqueur is unavailable at stores near you, use the following recipe to make your own limoncello liqueur.
- Limoncello:
- Using a vegetable peeler, remove the peel from the lemons in long strips (reserve the lemons for another use). Using a small sharp knife, trim away the white pith from the lemon peels; discard the pith. Place the lemon peels in a 2-quart pitcher. Pour the vodka over the peels and cover with plastic wrap. Steep the lemon peels in the vodka for 4 days at room temperature.
- Stir the water and sugar in a large saucepan over medium heat until the sugar dissolves, about 5 minutes. Cool completely. Pour the sugar syrup over the vodka mixture. Cover and let stand at room temperature overnight.
- Strain the limoncello through a mesh strainer. Discard the peels. Transfer the limoncello to bottles. Seal the bottles and refrigerate until cold, at least 4 hours and up to 1 month.
- Makes: 7 cups
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Inactive Prep Time: 4 days and 4 hours
QUICK AND EASY SUMMER LIMONCELLO CAKE
Limoncello cake is refreshing cake great for a summer picnic or dinner. Quick and easy to make. A scratch cake that will impress your guests. My mom taught me how to make this cake.
Provided by AllieGeekPi
Categories Desserts Specialty Dessert Recipes Liqueur Dessert Recipes
Time 1h30m
Yield 12
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Spray an 8-inch square cake pan with cooking spray.
- Whisk sour cream, white sugar, canola oil, eggs, 3 tablespoons limoncello, and lemon zest together in a large bowl.
- Sift flour, baking powder, baking soda, and salt together in another bowl. Add flour mixture to sour cream mixture; stir with a wooden spoon until batter is just combined. Pour batter into prepared cake pan.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, 33 to 35 minutes. Cool cake in the pan for 5 minutes.
- Whisk confectioners' sugar and 2 tablespoons limoncello liqueur together in a bowl until glaze is thin and smooth. Spread glaze over the top of the cake. Cool cake completely before slicing.
Nutrition Facts : Calories 277.1 calories, Carbohydrate 39.9 g, Cholesterol 39.4 mg, Fat 11.3 g, Fiber 0.6 g, Protein 3.8 g, SaturatedFat 3.3 g, Sodium 135.9 mg, Sugar 22.8 g
LIMONCELLO CHEESECAKE
Limoncello is so tasty to bake with. You need a food processor for this recipe. This is the best cheesecake I have ever made!
Provided by Aimchick
Categories Cheesecake
Time 1h35m
Yield 14 serving(s)
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees F. Spray the bottom of a large spring form pan with nonstick cooking spray. Finely grind the biscotti in a food processor. Add the melted butter and 1 tablespoon of lemon zest, and process until the crumbs are moistened. Press the crumb mixture over the bottom (not the sides) of the prepared pan. Bake until the crust is golden, about 15 minutes. Cool the crust completely on a cooling rack.
- Blend the ricotta in a clean food processor until smooth. Add the cream cheese and sugar and blend well, stopping the machine occasionally and scraping down the sides of the work bowl. Blend in the limoncello, vanilla, and remaining 2 tablespoons of lemon zest. Add the eggs one at a time, and pulse just until blended. Scrape down the sides of the bowl as needed.
- Pour the cheese mixture over the crust in the pan. Place the baking pan in a large roasting pan. Pour enough hot water into the roasting pan to come halfway up the sides of the baking pan. Bake until the cheesecake is golden and the center of the cake moves slightly when the pan is gently shaken, about 1 hour (the cake will become firm when it is cold).
- Transfer the cake to a rack; cool 1 hour. Refrigerate until the cheesecake is cold, at least 8 hours and up to 2 days. Cut the cake into squares and serve.
LIMONCELLO CREME CAKE
Lemon heaven for lemon lovers. That's how we'd describe this cool and creamy limoncello cake. Each bite of this cake is bursting with lemon. This is fancy restaurant quality and isn't a dessert that can just be thrown together. There are a lot of steps but it's well worth the effort. The cake is simple and starts with a cake mix base. Brushing the baked cake with lemon simple syrup adds moisture to the cake. The homemade lemon curd is the base for a light and creamy mascarpone mousse that's full of lemon flavor. Follow Kathleen's directions and you'll have a wonderful cake that's perfect for special occasions.
Provided by Kathleen Hagood @Nature_Mommie
Categories Cakes
Number Of Ingredients 30
Steps:
- LEMON CURD: (Make Ahead) Roll room temperature lemons to loosen the juice inside. Then zest 7-8 lemons using a fine grater. Cut lemons and use a strainer to strain seeds from juice as you squeeze into a bowl.
- Separate the 8 egg yolks and reserve 3 whites for the cake.
- In the top of a double boiler, mix egg yolks, sugar, the 2/3 cup freshly squeezed lemon juice, and the lemon zest from all of the lemons.
- Bring the double boiler to simmer and keep it there. Simmer and whisk constantly. Both the temperature and the whisking are necessary to prevent curdling. Simmer and whisk 10 minutes in this fashion until it becomes a thick pudding-like consistency.
- Remove from heat and whisk in lemon extract. Add butter.
- Whisk until it dissolves completely.
- For a smooth lemon curd, strain the curd to remove the zest. You can leave it, though. I leave it in because I like the slight chewiness one gets from the zest.
- Once the curd is strained, it's nice and smooth like pudding.
- Pour into a bowl and cover with plastic wrap touching the curd to prevent a skin from forming. Place bowl in the refrigerator to cool completely. This will be used to make the mascarpone mousse. (My curd makes around 2 cups, and whatever the recipe makes, I use it ALL in the mousse.)
- CAKE: (Can bake the cake a day ahead.) Preheat oven to 350 degrees. Cut parchment paper to fit the bottom of a 10-inch springform pan. Spray cooking spray onto the pan. Place parchment paper in the bottom, and then spray paper too. Dust slightly with some dry cake mix.
- Mix pudding mix and cake mix. Then add 3 egg whites, 2 tablespoons of oil, and 1 1/3 cup of water until the cake mix is moist. Mix 2 minutes (according to package directions).
- Pour into springform pan. Place this into a larger roasting pan in case of leaking.
- Place into the oven for 30-40 minutes or until a toothpick inserted into the center comes out clean.
- Remove from oven and allow to cool slightly before removing springform sides.
- After removing springform sides, place the cake in the freezer for cooling. If baking the night before, I place it into the refrigerator and then place it into the freezer for about 2 hours the morning before I assemble the cake.
- LEMON MASCARPONE MOUSSE: (Should also be made several hours before assembling to help the mousse set up before assembling.) Whip mascarpone until smooth. Continue to beat while adding sugar and lemon extract.
- Check to see that sugar is dissolved. Then continue to beat while adding lemon curd. (If you stop beating while adding these ingredients, the acid of the lemon could curdle the mascarpone.)
- Add limoncello while beating. When it's smooth, chill in the refrigerator. (I do not remove all of the zest caught in the beaters or wire whip. There will still be some in the mousse.)
- LIMONCELLO SOAKING LIQUID: Combine water, sugar, and lemon zest in a saucepan. Cook over medium-low heat, stirring consistently until sugar is completely dissolved. Bring the heat up to medium-high and bring the syrup to a boil.
- Remove the pan from heat and let sit for 2 minutes. Strain the liquid to remove lemon zest.
- Stir in the limoncello and the lemon extract. Keep the syrup covered until ready to assemble the cake.
- TO ASSEMBLE THE CAKE: Remove cooled cake from the freezer. Using a bread knife, carefully split layer into two layers, cutting all of the way through. Remove top layer, carefully, to wax paper with the cut side up. Carefully, loosen the bottom of the springform pan from the bottom layer by sliding knife or spatula between parchment paper and pan bottom. Then slide cake onto a cake plate with the cut side up.
- Using a pastry brush or a spoon, put limoncello soaking liquid on each layer. (This is why I use the springform pan and cut the layers instead of using two or three round cake pans. The cut layers really allow the liquid to absorb into the cake.)
- Using half of the mascarpone mousse on the layer of cake on the cake plate, smooth it out, and then place it into the freezer until well set. If you rush this, the mousse will squeeze out when the other layer is placed upon it. Return other layers to the freezer also.
- Carefully, place the top layer onto the frosted bottom layer.
- Spread mousse along the top of the cake. You can frost the sides of the cake if you want, but I do not always do that.
- Grate white chocolate on top of the mascarpone mousse. Chill cake for several hours. It takes a while for the mousse to firm up and it's even better the day after it's assembled.
- GARNISHES: When slicing, you may garnish with fresh mint and a lemon slice. Or, it looks really great garnished with a raspberry and some raspberry sauce.
- NOTE: This can be made alcohol free by omitting the limoncello in the mousse, by increasing the sugar in the soaking liquid, and using lemon juice instead of limoncello.
More about "limoncello creme cake recipes"
LIMONCELLO CAKE | GIADZY
From giadzy.com
5/5 (3)Author Giada De LaurentiisServings 10Total Time 45 mins
- Preheat the oven to 350 degrees F. Butter the inside of 2 nine inch cake pans. Line the bottoms with parchment paper and butter that as well. Dust with flour being sure to tap out the excess. Set aside.
- In a medium bowl, whisk together the flour, baking powder, baking soda, salt and sugar. Create a well in the center of the dry ingredients. To the well add the yogurt, limoncello, lemon zest, lemon juice, melted butter and eggs. Use a whisk to combine the wet ingredients in the well. Switch to a rubber spatula and fold the dry ingredients in to the wet ingredients being careful not to overmix. Divide the batter evenly in the 2 prepared pans and spread to cover the pan. Bake for 20 - 25 minutes or until light, golden brown and a toothpick inserted in the center comes out clean. Allow to cook for 10 minutes in the pan before inverting onto a wire rack to cool completely.
- In a medium bowl, combine the cream cheese, mascarpone, limoncello and powdered sugar. Using a handheld mixer, beat on medium speed, starting on low, until light and fluffy, about 4 minutes.
- When the cakes are cooled completely, place one layer of cake on a plate or cake stand. Place 1/4 of the frosting on the cake and spread evenly all the way to the sides using a small offset spatula. Place the other layer of cake on top and press gently. Spoon all the frosting on the top and spread evenly pushing the frosting over the edge and spreading it around the sides. Refrigerate for at least 1 hour before serving. Decorate with thinly sliced lemons if desired. Allow to temper at room temperature for 20 minutes before serving.
CREAMY LIMONCELLO ITALIAN RICOTTA CAKE - SHE LOVES …
From shelovesbiscotti.com
LIMONCELLO ICE CREAM CAKE | TESCO REAL FOOD
From realfood.tesco.com
24 HOUR EASY LIMONCELLO RECIPE - BEST HOMEMADE …
From christinascucina.com
HOMEMADE LIMONCELLO CAKE RECIPE - AN ITALIAN IN MY …
From anitalianinmykitchen.com
LUSCIOUS LIMONCELLO CAKE RECIPE - TODAY
From today.com
LIMONCELLO CREAM TORTE, BETTER THAN CHEESE CAKE FACTORY.
From theglitzypear.com
LIMONCELLO CHEESECAKE - NO-BAKE RECIPE - VENTURA …
From venturalimoncello.com
EASY TO MAKE LIMONCELLO CAKE RECIPE - VENTURA LIMONCELLO
From venturalimoncello.com
LIMONCELLO CAKE - OLGA'S FLAVOR FACTORY
From olgasflavorfactory.com
10 BEST LIMONCELLO CAKE RECIPES | YUMMLY
From yummly.com
LIMONCELLO LEMON CAKE - JO COOKS
From jocooks.com
LIMONCELLO CAKE RECIPE (SUPER MOIST!) - MOM ON TIMEOUT
From momontimeout.com
5/5 (39)Category DessertServings 10Calories 394 per serving
CAPRESE CAKE WITH SORRENTO LIMONCELLO CREAM - LA CUCINA ITALIANA
From lacucinaitaliana.com
LIMONCELLO CREME CAKE - ERMHEARTS
From ermhearts.com
LIMONCELLO POUND CAKE RECIPE > CALL ME PMC
From callmepmc.com
LIMONCELLO RICOTTA CAKE | CREAM CHEESE FROSTING - THIS …
From thisdelicioushouse.com
MOIST LIMONCELLO CAKE WITH LIMONCELLO GLAZE - ZAGLEFT
From zagleft.com
LIMONCELLO CAKE | IMPERIAL SUGAR
From imperialsugar.com
LIMONCELLO CHEESECAKE | CARRIE’S EXPERIMENTAL KITCHEN
From carriesexperimentalkitchen.com
NO-BAKE LIMONCELLO CHEESECAKE RECIPE CREAMY AND DELICIOUS
From thechiappas.com
CRèME FRAîCHE CAKE WITH LIMONCELLO GLAZE
From honestcooking.com
LIMONCELLO & OLIVE OIL CAKE
From thelazyitalian.com
LIMONCELLO CAKE WITH LEMON MASCARPONE FROSTING – MEGHAN IT UP
From meghanitup.com
RECIPE FOR LIMONCELLO CREME CAKE - THERESCIPES.INFO
From therecipes.info
LIMONCELLO CREAM CHEESE POUND CAKE - WHATTOMUNCH.COM
From whattomunch.com
GOURMET LIMONCELLO CAKE - KOUZOUNAS KITCHEN
From kouzounaskitchen.com
LIMONCELLO CREAM CAKE - RECIPES INSPIRED BY MOM
From recipesinspiredbymom.com
DELICIOUS STRAWBERRY CAKE WITH LIMONCELLO CREAM
From tastecelebration.com
HOMEMADE LIMONCELLO CAKE - EVERYBODYLOVESITALIAN.COM
From everybodylovesitalian.com
LIMONCELLO CAKE - GALAVANTE (TRAVEL & LIFESTYLE WEBSITE)
From galavante.com
LIMONCELLO CAKE RECIPE WITH MASCARPONE FROSTING
From thespruceeats.com
OLIVE OIL CAKE WITH LIMONCELLO MASCARPONE CREAM
From comfortandpeasant.com
10 BEST LIMONCELLO MASCARPONE CAKE RECIPES - YUMMLY
From yummly.com
LIMONCELLO CREME CAKE
From pinterest.ca
LIMONCELLO CHEESECAKE WITH LEMON CURD TOPPING - ITALIAN FOOD …
From italianfoodforever.com
CREMA DI LIMONCELLO: A STEP BY STEP GUIDE - SHE LOVES BISCOTTI
From shelovesbiscotti.com
LIMONCELLO CAKE RECIPE: HOW TO MAKE LIMONCELLO CAKE - 2022
From masterclass.com
LIMONCELLO CAKE FROM MIX - THERESCIPES.INFO
From therecipes.info
LIMONCELLO CREAM CHEESE POUND CAKE - CREATIVE CULINARY
From creative-culinary.com
SUMMERTIME LIMONCELLO CAKE - LA CUCINA ITALIANA
From lacucinaitaliana.com
You'll also love