Using homemade limoncello I baked a limoncello cake. This oil based recipe is super easy, with results that are amazing.
Memories of Limoncello
Head straight on to the Recipe For ♥ Limoncello Cake ♥
Dave and I mark the start of our weekends with a glass of Port. On our first visit to Italy we wanted to replicate this tradition with something local, and purchased a bottle of limoncello. There is something amazing about lemons from the South of Italy. What is also unique is that each region has a different tasting limoncello, depending on where the lemons are grown. We have spent several holidays in Naples, South of the Amalfi, and Sicily, and each trip has been enjoyed with a bottle or two of this local tipple. Wanting to replicate the memories at home, I have even made my own limoncello. I used a sous vide method to make mine, and it is seriously potent. It is perfect when added to gin or prosecco, or sipped as is.
Making Limoncello Cake
I knew the minute I read Sheree’s title for limoncello cake that I would be making it. And, I didn’t even have to read the ingredients to know this. I had the limoncello, and it seemed perfectly logical to use it in baking. It took me over a year to get around to bake this cake, and post the recipe. But, if you are a fan of all things lemon, please do not wait as long. The only thing that could improve this recipe would be to use Sicilian lemons. I resisted the temptation to use bottled lemon juice. Even though, the one I have comes from Sicily. Instead, I used a new local varietal of lemon which are seedless. They are not as lemony as the Eureka lemon, instead, offering a slightly sweeter lemon taste. However, as my limoncello is so strong in lemon essence, it balanced out perfectly.
Take a look at this inspiring recipe for ♥ Limoncello Cake ♥ from Lavender and Lime #LavenderAndLime Share on X
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Limoncello Cake
Ingredients
- 170 g flour, sifted
- 5 mls baking powder, sifted
- 2.5 mls bicarbonate of soda, sifted
- 2.5 mls fine salt, sifted
- 200 g fructose
- 3 eggs
- 425 g ricotta, at room temperature
- 120 mls olive oil
- 60 mls limoncello
- 5 mls vanilla extract
- 1 lemon, zest and juice
Method
- Preheat the oven to 180° Celsius
- Place the flour, baking powder, bicarbonate of soda and salt into a mixing bowl, and whisk to combine
- Place the fructose and eggs into a stand mixing bowl and beat together until tripled in volume
- Add the ricotta, olive oil, limoncello, vanilla, lemon zest and juice and mix until well combined
- Add half of the flour mixture and fold in gently until just combined
- Add the rest of the flour mixture and fold in gently until just combined
- Pour the batter into a lined and greased 23cm springform pan, then place it onto a baking tray
- Place the tray into the oven and bake for 70 minutes
- Remove from the oven and cool the cake in the pan for 30 minutes before turning out onto a wire rack (right side up) to cool completely
I am in Johannesburg for work this week and am using the opportunity to catch up with friends and family.
See the links below for blog posts I published on April 24:
- 2022: Fear No Evil
- 2020: Blueberry And Thyme Jam
- 2019: Bordeaux Blend
- 2017: Honey Meringue
- 2015: Win Tickets To Wyntoer Stellenbosch
- 2014: Pan Fried Chicken Livers
- 2013: A Place In Thyme
Love Limoncello
It is such a nice after dinner drink 🙂
Sounds delicious I do love to taste lemon in a cake 🙂
Me too Carol 🙂
This sounds really delicious. My mom would love it.
Hi Tandy, I’m not sure if my comment posted. This cake sounds delicious and my mom would love it.
A project for the weekend? and yes, your comment posted 🙂
I used to make my own limoncello but no longer as i don’t drink anymore and hubby never has. this sounds great tho Tandy. I do love lemon!
I am sure you could make this with some of your delicious cordial 🙂
a fab idea!
That looks incredibly delicious! I love that deep brown crust :-))
Thank you so much!
Oh I’m a huge fan of limoncello (especially in desserts), and this cake looks and sounds great. I love its smooth and almost custard-like texture, I guess because of the use of ricotta.
Yes, the ricotta gives that lovely texture 🙂
This cake sounds amazing Tandy, and when our lemon tree next bears fruit, I must remember to make some limoncello. If it was here, I know we would enjoy an occasional tipple of it as well. Great idea, thanks. Pauline (Happy Retirees Kitchen)
I am sure limoncello from your own tree will be amazing!