Limoncello Cake: Fruity and Juicy Recipes for a Refreshing Summer Treat!

Is there anything nicer than enjoying the wonderful weather outside in the garden with a summer cocktail and a piece of juicy cake? As people with a sweet tooth, we love to sweeten our day with something delicious and to try new recipes. A fruity lemon cake is THE summer classic par excellence and should not be missing from any recipe collection. But how about treating yourself and your loved ones to something very special for a change? When life gives you lemons, let’s do like the Italians and bake a limoncello cake! Wonderfully juicy, refreshing and super aromatic – the Italian classic tastes like summer and makes us dream of our next vacation. Whether with almonds, a cheesecake or limoncello tiramisu – our recipes are a real treat.

The Best Limoncello Cake Recipe

Limoncello is a fruity lemon liqueur that has a long tradition on the west coast of Italy and tastes particularly good during the summer. If you love lemon cake but also fancy something new, then you should definitely try our Limoncello Cake recipe!

Ingredients for 16 pieces:

• 8 oz/240 grams of sour cream
• 8 oz/240 grams of wheat flour
• 2 Eggs
• 5 oz/150 grams of sugar
• 1,7 fl oz/50 grams of canola oil
• 1,7 fl oz/50 ml Limoncello
• The grated zest of 1 lemon
• 1 tbsp baking powder
• 1 tsp vanilla extract
• A pinch of salt

Frosting:

• 4 oz/120 grams of powdered sugar
• 1,7 fl oz/50 ml Limoncello

Directions:

• Preheat the oven to 350F/180 C degrees and spray a springform or loaf pan with cooking spray.
• Place sour cream, eggs, sugar, canola oil, limoncello, vanilla extract and lemon zest in blender and blend until smooth, 1 minute.
• Whisk together the flour, baking powder, and salt in a separate bowl and gradually add to the wet ingredients.
• Mix everything to a smooth batter and pour into the baking pan.
• Bake for 40-45 minutes and let cool completely.
• Whisk together the ingredients for the frosting and spread over the limoncello cake.
• Garnish with grated lemon zest, if you like, and enjoy!

Italian Limoncello Cake with Almonds and Ricotta

Slightly nutty, fresh and super fluffy, this Italian Limoncello cake with almonds and ricotta is the perfect treat for your afternoon coffee.

Ingredients for 8 pieces:

• 8 oz/240 grams grams of almond flour
• 4 oz/120 grams butter, at room temperature
• 7 oz/200 grams of sugar
• 10 oz/300 grams of ricotta
• 4 eggs, separated
• 1 fl. oz. / 30 ml Limoncello
• The grated zest of 2 lemons
• 1 tsp vanilla extract
• Flaked almonds and powdered sugar for garnish

Directions:

• Preheat the oven to 350F/180C degrees and line a springform pan with baking paper.
• Mix 3,5 oz/100 grams of sugar and lemon zest well with the hand mixer.
• Add the butter and vanilla extract and beat until fluffy for 5-6 minutes.
• Gradually add the egg yolks and stir well.
• Add the almond flour in the bowl and mix.
• Fold in the ricotta and limoncello and stir until smooth.
• Beat the egg whites in a clean bowl for 4-5 minutes until stiff and gradually add the remaining sugar.
• Gently fold in the egg white mixture and pour the batter into the springform pan.
• Sprinkle with flaked almonds and bake for 40-45 minutes.
• Let cool completely and sprinkle with powdered sugar and top with the frosting.

Lemon Tiramisu Recipe

Whether classic, with berries or strawberries – we love tiramisu and all its variations! Would you like some limoncello tiramisu for dessert? The lemon liqueur gives the Italian classic a special Mediterranean, fruity touch and simply tastes great.

Ingredients for 8 servings:

• 14 oz/400 grams ladyfingers
• 4 eggs, separated
• 17oz/500 grams of mascarpone
• 3 oz/100 grams of powdered sugar
• The juice and zest of 2 lemons
• 1,8 fl oz/60 ml Limoncello

Directions:

• In a large bowl, beat the egg whites and half the sugar with a hand mixer for 3-4 minutes.
• In a separate bowl, beat the yolks and remaining sugar for 6-7 minutes until light yellow and thick.
• Add the mascarpone to the egg yolk mixture and stir until smooth.
• Fold in the grated lemon zest and mix.
• Carefully fold in the egg whites with a wooden spoon, cover with cling film and place in the fridge for 30 minutes.
• Mix the lemon juice and limoncello with about 1,8 fl oz /60 ml of water in a bowl.
• Dip ladyfingers in the limoncello mixture and arrange on the bottom of a casserole dish.
• Spread half of the cream and repeat the process.
• Chill the limoncello tiramisu for 1-2 hours and enjoy!
• Alternatively, you can prepare the limoncello tiramisu in a glass.

Limoncello Cheesecake Recipe

With a crunchy base, creamy filling and fruity lemon frosting – your family will love this Limoncello Cheesecake!

Ingredients for the base:

• 3 cups digestive biscuits
• ⅔ cup unsalted butter melted

 Filling:

• 3 cups cream cheese at room temperature
• 1¼ cup caster sugar
• ⅓ cup plain flour
• 3 eggs
• zest of 2 lemons
• juice of 1 lemon
• ½ cup limoncello
• ¾ cup sour cream/creme fraiche

Decoration:

• ½ cup lemon curd
• ¼ cup limoncello

Directions:

• For the base, crumble the biscuits in the blender and gradually add the butter.
• Pour the mixture into the bottom of a springform pan and chill in the fridge for 30 minutes.
• Preheat the oven to 220°C / 430°F.
• In a stand mixer, mix the cream cheese, sugar and flour.
• Gradually add the lemon juice, Limoncello and the lemon zest.
• Add one egg at a time waiting for each egg to be fully incorporated before adding the next.
• Fold through the sour cream (or creme fraiche) and then pour into the tin.
• Bake in the oven for 15 minutes and then reduce the oven temperature to 110°C/210° and bake for a further 30-35 minutes.
• Turn the oven off and leave the cheesecake to cool (while still in the oven) with the door slightly ajar for 2 hours.
• Once cooled, wrap the cheesecake (still in the tin) in foil and refrigerate overnight.
• Carefully remove the cheesecake from the tin.
• Mix the lemon curd and Limoncello and pour over the cheesecake.

Limoncello Tart Recipe

And here is a recipe for limoncello tart, for all hobby bakers who like to experiment in the kitchen! This fruity lemon meringue tart is irresistibly delicious and the perfect summer treat!

Ingredients:

For the dough:

• 5 oz/150 grams of wheat flour
• 3,5 oz/100 grams of butter, cut into small cubes
• 1 oz/30 grams of powdered sugar
• 1 egg yolk

Limoncello Filling:

• 3 oz/90 grams of sugar
• 1,7 oz/50 grams of butter, melted
• 6 oz/180 grams of cream cheese
• 8,8 oz/250 grams of quark
• 5 egg yolks
• 3 fl oz/100 ml Limoncello
• The juice and zest of 2 lemons
• 1 oz/30 grams of cornstarch

Meringue:

• 1,7 oz/50 grams of sugar
• 4 egg whites
• 1 tsp vanilla extract

Directions:

• Mix the ingredients for the dough thoroughly in a bowl, wrap in cling film and place in the fridge for 90 minutes.
• For the filling, mix the egg yolks, sugar, lemon zest and juice and limoncello in a bowl until smooth.
• Add the cream cheese, butter, quark and cornstarch and mix well.
• Preheat the oven to 350F/180C degrees and grease a springform pan with butter.
• Roll out the dough and place in the form.
• Pinch the edges and pierce several times with a fork.
• Blind bake for 10-15 minutes, add the filling and bake for another 35-40 minutes.
• Reduce the oven temperature to 265F/130C degrees.
• Beat the egg whites. Gradually add the sugar and vanilla extract and beat until stiff for 5 minutes.
• Spread the meringue on the tart and bake for another 20 minutes.
• Let the limoncello tart cool and enjoy!