Italian Limoncello Cake: the recipe for a fragrant dessert with a delicate taste

Italian limoncello cake is a dessert that will literally drive you crazy for its extraordinary softness and aroma. Perfect for lovers of this citrus fruit, the base is made with a buttered sponge cake, flavored with its grated rind and a drop of limoncello liqueur.

The sponge cake is cut into layers and filled with a soft and enveloping cream enriched with ricotta cheese and lemon jam, to further enhance the fragrance of the dessert. Simple and slightly sour, this dessert recalls the cakes of the past and it is ideal for celebrating a birthday, an anniversary or a special occasion.

Tips

Use a 23 cm diameter mold, well greased or lightly oiled; alternatively, you can also cover it with a sheet of greased parchment paper in the part in contact with the bottom of the pan, so in this way it will avoid moving.

Only use organic lemons, therefore not chemically treated. Choose them juicy, fragrant and with a thick zest. Wash them thoroughly and pat them dry with a cloth or a sheet of absorbent kitchen paper. Obtain the zest with the help of the appropriate grater and be careful not to remove the white part of the fruit, since it is slightly bitter, it would compromise the final result.

You can use store-bought jam at the supermarket or, alternatively, you can make lemon jam at home. If you love spicy and exotic flavors, you can also try this lemon and apple jam with ginger scent.

You can also garnish the surface of the cake with a few pieces of almond, lightly toasted in a non-stick pan or in the oven, or with chocolate chips.

Keep the cake in the refrigerator until ready to be served.

How to store Italian Limoncello Cake

Very delicate, given the presence of ricotta cheese, the lemon and limoncello cake can be stored in the refrigerator, wrapped on the surface with a sheet of cling film, for a maximum of 1-2 days.

How to make the Italian Limoncello Cake

Prepare the base; collect the sugar and eggs (1) in a bowl and whisk until the mixture is puffy and frothy.

Add the melted and warmed butter and, stirring constantly, also the grated lemon zest (2) and the limoncello liqueur.

Finally add the flour, mixed with the baking powder (3), then mix gently.

Pour into a mold, lined with a disc of parchment paper (4), and bake in a preheated oven at 350° F for about 35-40 minutes. After the baking time, remove from the oven and let cool.

Meanwhile, prepare the cream. Work the egg yolks with the sugar and flour. Dissolve everything with the warm milk (5), add the whole lemon zest, put on the heat and let it thicken, stirring constantly. Turn off and allow to cool completely. Remove the lemon zest and gently mix in the ricotta cheese and lemon jam.

Cut the sponge cake into three layers and wet each layer with the limoncello liqueur, slightly diluted with a drop of water (6).

Fill each layer with a little lemon cream until all the ingredients are used up (7). Transfer the cake to the refrigerator  until ready to serve.

At this point, sprinkle the surface with a little powdered sugar, garnish with lemon slices and serve very cold (8).