Wednesday, January 18, 2017

Limoncello Cake with Crema

I'm all about the chocolatey, gooey, super sweet desserts. But sometimes after a big meal, all you need is a simple but delectable sweet to finish it off. 

I adapted this recipe that I found in a magazine and made it my own. It's perfect when you're not quite sure what sweet to have after a dinner... serve it with a side of panna cotta sweet cream and una tazza di caffè. Buon Appetito!


Serves 8 to 12


4 eggs
3/4 cup sugar
2 cups flour, sifted
2 tbsp. Limoncello
1 tbsp. baking powder
1 tbspo. lemon zest
1/2 cup whole milk
butter and flour for coating pan


2 cups whole milk
2 tsp. pure vanilla extract
6 egg yolks
1 cup augar
1/2 cup flour
2 tbsp. cornstarch
1 tbsp. butter

let's make it


1. Preheat oven to 325°. Grease and flour a 10 to 12 cup Bundt pan, or round pan. 

2. In a bowl using an electric mixer, beat the eggs and sugar on medium until creamy and light yellow, 2 to 3 minutes. 

3. Stir in the flour, Limoncello, baking powder and lemon zest until just combined. Add milk and stir until it is all combined. 

4. Pour batter into the pan. Bake until a wooden toothpick inverted in the center comes out clean, about 50 minutes. Leave cake cool. 


1. In a saucepan, heat the milk over medium until almost boiling. Remove from heat and stir in the vanilla. 

2. In a bowl, using an electric mixer, beat the egg yolks and sugar on medium until frothy and pale yellow, 1 to 2 minutes. Whisk in the flour and cornstarch. Pour in the hot milk very slowly, whisking constantly and quickly to prevent the eggs from cooking. 

3. Return the mixture to the saucepan and cook, stirring constantly, until almost boiling about 5 minutes. 

4. Remove from heat, stir in butter and let cool to room temperature before refrigerating. Slice cake in half and can place in between, or can scoop some beside a slice of cake. 

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