Our love for limoncello is no secret- and turns out, it tastes just as good in a cake as it does in an aperitivo glass.
Limoncello is a quintessential Italian liqueur made from the zest of lemons found on the Amalfi Coast, sugar, water and of course, alcohol – most oftentimes grappa, but occasionally vodka as well. It tastes fantastic on its own as an aperitif before a meal or digestif after a meal, but as it so happens, it’s equally as tasty when infused into baked goods… particularly cake. Behold, our new favorite dessert: limoncello cake!
While we love a lemony dessert on its own (we’re looking at you, ricotta cookies) the limoncello adds something a little extra special. Since limoncello is made from the peels of lemons, there’s a slight bitterness to it – which perfectly balances the sweetness of this cake. A super fluffy, whipped mascarpone buttercream ties it all together – and who could resist some extra lemon slices for decor?
This cake is perfectly brunch-ready for spring, and for any time you want to fully encapsulate that sense of Amalfi Coast aperitivo hour – but all in one delicious dessert. As a matter of fact, it’s so good, we’re serving it on the spring and summer menu over at GDL Italian!
And if you’re up for the extra challenge of making limoncello at home, try this homemade recipe from Giada. Her version is made from vodka, which is much easier to track down than grappa here in the states, lemons, sugar and water. Just be sure to whip it up earlier in the week- the lemons need approximately four days to steep before it’s ready.
Not up for making it at home? You can easily find limoncello in most local supermarkets or online here.