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 sweetening our day with something delicious and trying new recipes. A fruity lemon cake is THE summer classic 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 do 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 guaranteed to be a real culinary delight.
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 with its fresh taste, especially in summer. If you love lemon cake but also want something new, then you should definitely try our limoncello cake recipe!
Ingredients for 16 pieces:
- 240 grams of sour cream
- 240 grams of wheat flour
- 2 Owner
- 150 grams of sugar
- 50 grams of rapeseed oil
- 50 ml Limoncello
- The grated zest of 1 lemon
- 1 THE Backpulver
- 1 TL Vanilleextrakt
- A pinch of salt
Limoncello Frosting Ingredients:
- 120 grams of powdered sugar
- 50 ml Limoncello
Preparation:
- Preheat the oven to 180 degrees and spray a springform pan or loaf pan with cooking spray.
- Add the sour cream, eggs, sugar, canola oil, limoncello, vanilla extract and lemon zest to the mixer and mix for 1 minute until smooth.
- Whisk together the flour, baking powder and salt in a separate bowl and gradually add to the wet ingredients.
- Mix everything into a smooth dough and pour into the baking pan.
- Bake for 40-45 minutes and allow to cool completely.
- Mix the ingredients for the glaze until smooth and spread it over the limoncello cake.
- Garnish with grated lemon peel if desired and enjoy!
Italian limoncello cake with almonds and ricotta
Our recipes for a juicy oneChocolate cherry cakewe have already told you. Now it's getting even fruitier! Slightly nutty, fresh and super fluffy - this Italian limoncello cake with almonds and ricotta is the perfect accompaniment to your afternoon coffee.
Ingredients for 8 pieces:
- 240 grams of almond flour
- 120 grams butter, at room temperature
- 200 grams of sugar
- 300 Gramm Ricotta
- 4 eggs, separated
- 40 ml Limoncello
- The grated zest of 2 lemons
- 1 TL Vanilleextrakt
- Almond flakes and powdered sugar for garnish
Preparation:
- Preheat the oven to 180 degrees and line a 20 cm diameter springform pan with baking paper.
- Mix 100 grams of sugar and lemon peel well with a hand mixer.
- Add butter and vanilla extract and beat until fluffy, 5-6 minutes.
- Add egg yolks little by little and stir well.
- Add almond flour to 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.
- Carefully fold in the egg white mixture and pour the dough into the springform pan.
- Sprinkle with flaked almonds and bake for 40-45 minutes.
- Allow to cool completely and sprinkle with powdered sugar and top with the icing above.
- And your Italian limoncello cake with almonds is ready!
Lemon tiramisu recipe
Whether classic, with berries or aRhubarber-Tiramisu– 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 tastes simply excellent.
Ingredients for 8 servings:
- 400 grams of ladyfingers
- 4 eggs, separated
- 500 Gramm Mascarpone
- 100 grams of powdered sugar
- The juice and zest of 2 lemons
- 60 ml Limoncello
Preparation:
- Beat the egg whites and half the sugar in a large bowl with a hand mixer for 3-4 minutes until stiff.
- Beat egg yolks and remaining sugar in a separate bowl 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 peel and mix.
- Carefully fold in the egg white mixture with a wooden spoon, cover with cling film and place in the fridge for 30 minutes.
- Mix lemon juice and limoncello with about 60 ml of water in a bowl.
- Dip the ladyfingers into the limoncello mixture and spread them on the bottom of a baking dish.
- Spread with 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 crispy bottom,creamy filling and fruityLemon Frosting – Your family will love this limoncello cheesecake!
Ingredients for the base:
- 450 grams of Biscoff cookies
- 120 grams butter, melted
- 1 TL Vanilleextrakt
Filling:
- 550 grams of full-fat cream cheese
- 120 grams of powdered sugar
- 150 ml sour cream
- 50 ml Limoncello
- 180 grams of white chocolate
- 3 Owner
- The juice and zest of 1 lemon
- 20 grams of cornstarch
Lemon curd:
- 100 Gramm Butter
- 3 Owner
- 130 grams of sugar
- The juice and zest of 3 lemons
Preparation:
- For the base, crumble the cookies in a mixer and gradually add the butter.
- Spread the mixture in the bottom of a springform pan and place in the refrigerator for 30 minutes.
- Preheat the oven to 170 degrees and melt the white chocolate in a water bath.
- Mix cream cheese, sugar, sour cream, limoncello and lemon zest and juice in a large bowl with a hand mixer until smooth.
- In a separate bowl, beat the cornstarch and eggs until smooth and fold into the cream cheese mixture.
- Stir in the chocolate and pour the mixture onto the base.
- Bake for 50-60 minutes and allow to cool completely.
- For the lemon curd, bring the lemon juice, zest and sugar to the boil in a saucepan and slowly add the butter.
- Simmer on medium heat for 7-8 minutes.
- Whisk eggs in a bowl and slowly stir in with a whisk.
- Simmer for 4-5 minutes and then allow to cool slightly.
- Spread the lemon curd on the limoncello cheesecake and enjoy!
Limoncello cake with a difference: lemon tart recipe
And here is a recipe for limoncello cake with a difference, for all hobby bakers who like to experiment in the kitchen! This fruity lemon tart with meringue topping is irresistibly delicious and the perfect summer treat!
Ingredients dough:
- 150 grams of wheat flour
- 100 grams butter, cut into small cubes
- 30 grams of powdered sugar
- 1 egg yolk
Limoncello-Creme:
- 90 grams of sugar
- 50 grams butter, melted
- 180 grams of cream cheese
- 250 grams of quark
- 5 egg yolks
- 100 ml Limoncello
- The juice and zest of 2 lemons
- 30 grams of cornstarch
Kiss:
- 50 grams of sugar
- 4 egg whites
- 1 TL Vanilleextrakt
Preparation:
- Mix the ingredients for the dough thoroughly in a bowl, wrap in cling film and place in the fridge for 90 minutes.
- For the cream, mix the egg yolks, sugar, lemon zest and juice and limoncello in a bowl until smooth.
- Add cream cheese, butter, quark and cornstarch and mix well.
- Preheat the oven to 180 degrees and grease a springform pan with butter.
- Roll out the dough and place it in the mold.
- Press the edges and pin several times with a fork.
- Blind bake for 10-15 minutes, spread the cream on top and bake for another 35-40 minutes.
- Reduce the oven temperature to 130 degrees and beat the egg whites in a bowl to make the meringue.
- Gradually add the sugar and vanilla extract and beat until stiff for 5 minutes.
- Spread the egg mixture on the tart and bake for another 20 minutes.
- Allow the limoncello tart to cool slightly and enjoy!
