Description
Limoncello Cake is a delightful Italian-inspired dessert featuring a moist lemon-infused sponge cake soaked with a vibrant limoncello syrup, topped with light and fluffy lemon Italian meringue. This cake combines zesty lemon flavors with a hint of the classic Italian lemon liqueur, making it perfect for special occasions or a refreshing summer treat.
Ingredients
Cake
- 3/4 cup extra virgin olive oil, plus more for greasing the pan
- 3 large eggs, separated, at room temperature
- 1 1/4 cups (250g) granulated sugar
- 1/3 cup whole milk
- 1/3 cup Limoncello
- Zest from 2 lemons
- 2 cups (240g) all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon kosher salt
Limoncello Syrup
- 1/4 cup (50g) sugar
- 2 tablespoons Limoncello
- 2 tablespoons lemon juice
Italian Meringue
- 3/4 cup (150g) sugar
- 1/4 cup water
- 2 tablespoons lemon juice
- 3 large egg whites, at room temperature
Instructions
- Get ready. Preheat your oven to 350°F (175°C). Prepare a 9-inch springform pan by brushing the bottom and sides with olive oil, then line the bottom with parchment paper. Brush the parchment with a thin layer of olive oil to prevent sticking and set aside.
- Beat the egg whites to stiff peaks. In a clean mixing bowl, use a hand mixer to whip the egg whites on medium-high speed until stiff peaks form, about 3 minutes. Set them aside carefully to maintain their volume.
- Mix the wet ingredients. In a large bowl, beat the egg yolks with sugar and olive oil on medium speed until the mixture is smooth and creamy. Then add the milk, limoncello, and lemon zest and mix on low speed just until combined.
- Add the dry ingredients. Sift together the flour, baking powder, and kosher salt. Gradually add this dry mix to the wet ingredients and stir gently on low speed just until incorporated; avoid overmixing to keep the batter light.
- Fold in the egg whites. Using a wide spatula, gently fold half of the beaten egg whites into the batter, rotating the bowl a quarter turn after each fold to incorporate air evenly. Once no streaks remain, fold in the second half of the egg whites with the same gentle technique.
- Bake the cake. Pour the batter into the prepared springform pan and smooth the top. Bake in the preheated oven for 48 to 53 minutes or until a toothpick inserted in the center comes out clean.
- Make the Limoncello syrup. Meanwhile, in a small saucepan over medium heat, combine the sugar, limoncello, and lemon juice. Stir until the sugar dissolves and then remove from heat. Set aside.
- Cool and drizzle. When the cake comes out of the oven, let it cool in the pan for 15 minutes. Then release the springform pan and transfer the cake to a wire rack. Prick the surface of the cake all over with a toothpick and use a pastry brush to gently apply the limoncello syrup over the top, allowing it to soak in as the cake cools to room temperature.
- Prepare sugar syrup for meringue. In a small saucepan, combine sugar, water, and lemon juice. Bring to a boil over high heat without stirring, and cook until the syrup reaches 240°F (116°C) on a candy or instant-read thermometer, about 3 to 4 minutes.
- Beat egg whites to soft peaks. Place the egg whites in a heat-proof mixing bowl set over a damp towel or use the bowl of a stand mixer with a whisk attachment to prevent slipping. Beat the whites on medium-high speed until soft peaks form, about 2 to 3 minutes.
- Make the Lemon Italian Meringue. With the mixer running on medium speed, slowly and carefully pour the hot sugar syrup down the side of the bowl to avoid splashing the beaters. Continue beating until the meringue forms stiff peaks and has cooled down, approximately 4 to 5 minutes.
- Top the cake. Place the cooled cake on a serving plate or cake stand. Using an offset spatula or spoon, spread the lemon Italian meringue evenly on top, creating decorative swoops and swirls.
- Toast and serve. Lightly toast the meringue with a kitchen torch until golden, or place under a preheated broiler for about 30 seconds with careful monitoring. Slice and serve the cake fresh on the day it’s made for the best texture and flavor.
Notes
- Ensure the eggs are at room temperature before whipping for better volume.
- Be gentle when folding the egg whites to maintain the batter’s lightness and airiness.
- The cake is best enjoyed the day it is made to preserve the texture of the meringue topping.
- If you don’t have a kitchen torch, broiling the meringue briefly is an effective alternative but watch carefully to avoid burning.
- You can substitute limoncello with lemon extract and a splash of lemon juice if preferred.
- Prep Time: 30 minutes
- Cook Time: 1 hour 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian
