Ingredients
For the Cake
- 200 g flour
- 160 g butter, melted
- 100 g sugar
- 16 g baking powder
- 125 ml limoncello
- 4 eggs
- Zest of 1 lemon
For the Cream
- 4 egg yolks
- 100 g sugar
- 40 ml limoncello
- Zest of 1 lemon
- 450 ml milk
- 30 g flour
Instructions
Prepare the Cake
Preheat the oven to 180°C (356°F).
In a large bowl, whisk the eggs and sugar together until light and fluffy.
Add the melted butter and limoncello, mixing continuously.
Incorporate the lemon zest, flour, and baking powder, mixing until smooth and well combined.
Line a baking tin with parchment paper and pour in the batter.
Bake for 40–45 minutes, then remove from the oven and allow to cool completely.
Prepare the Limoncello Cream
Whisk the egg yolks and sugar together until pale and creamy.
Add the milk and flour, mixing well.
Stir in the limoncello and lemon zest.
Transfer the mixture to a saucepan and cook over low heat, stirring constantly, until thickened.
Remove from heat and let the cream cool completely.
Assemble the Cake
Slice the cake horizontally into two or three layers, depending on its height.
Fill each layer generously with the limoncello cream.
Decorate the top with additional cream and fresh lemon slices.
A soft and fragrant dessert, where the freshness of lemon meets the delicate aroma of limoncello—perfect to end a meal with elegance.