Limoncello Cake With Lemon Curd And Raspberry Cream Cheese Frosting Recipes

LIMONCELLO CAKE

Steps:

• Preheat the oven to 350 degrees Fahrenheit. Line the bottom of 2 round (9 inccake pans with parchment paper.
• Separate the eggs, putting the whites in one bowl and the yolks in another.
• Beat the whites using a whisk attachment on a standing mixer or a hand held mixer until foamy. Gradually pour in half of the sugar. Mix the whites on high speed until stiff peaks form. Set aside.
• In the other bowl with the yolks, add the remaining sugar and use the same whisk attachment to beat the yolks until they are pale and fluffy.
• Combine the milk, melted butter, vanilla extract and lemon zest in a bowl or cup. Set aside.
• Using a rubber spatula, fold the egg whites into the egg yolks, being careful not to deflate the batter as much as possible.
• Sift the flour, baking powder, and salt over the folded eggs and gently fold in the batter.
• When there are still some remaining streaks of flour, pour in the milk and butter mixture into the batter by the side of the bowl. Continue gently folding until evenly distributed.
• Divide the batter in half, pouring into the prepared cake pans.
• Bake in the preheated oven until they are golden and a toothpick inserted into the center of the cake comes out clean, 20-25 minutes.
• Cool on a wire rack.
• Meanwhile, prepare the limoncello syrup and the frosting.
• Make a simple sugar by heating the sugar and water in a small pot until sugar dissolves and add the limoncello. Set aside to cool.
• In a standing mixer with a paddle attachment or using a hand mixer, mix the cream cheese and powdered sugar until evenly mixed, smooth and fluffy. Add the lemon zest, vanilla extract and limoncello.
• Add the mascarpone cheese. You can just fold in the mascarpone cheese with a rubber spatula, since it's soft enough or mix with the mixer just until combined, about 30 seconds.
• In a separate bowl, whip the heavy cream until fluffy and stiff peaks form. You can do this by hand using a whisk or use a hand held mixer or a standing mixer.
• Using a rubber spatula, fold in the whipped cream into the frosting until evenly mixed.
• Cut each cake in half horizontally.
• Using a serrated knife, make a small cut all around the outside of the cake. This will keep your knife on the same level as you are cutting across. Continue cutting deeper into the cake until you have cut all the way through.
• Another trick I use when decorating cakes is to line the serving plate all around the edge with aluminum foil so that the edge of the cake is overlapping the aluminum foil by about 1/2 inch. This will catch all the drips and crumbs, leaving your serving plate neat and clean. When you're done decorating just carefully pull the aluminum foil out.
• Using a pastry brush, brush the top and bottom of each layer with the limoncello syrup.
• Put a dollop of frosting in the center of the cake plate, which will help to hold the cake in place. Place the first cake layer in the center of the cake plate and generously spread the cake layer with frosting, all the way to the edges.
• Place the second cake layer on top of the frosted cake layer. Spread the lemon curd evenly over the surface of the cake, all the way to the edges. You can use more or less lemon curd, depending on how sweet and "lemony" you want the cake to be.
• Place the third cake layer on top of the lemon curd layer and generously spread the cake layer with frosting, all the way to the edges.
• Top with the last layer and this time frost the sides and the top of the cake. Carefully pull out the aluminum foil from underneath the edges of the cake and discard.
• You will have enough frosting left over to pipe a border all the way around the cake too. I piped a border all the way around the edges of the cake and added a few swirls in the center too. I used my favorite Wilton 1M piping tip.
• I also grated white chocolate on top of the cake as well as lemon zest and a thin lemon slice in the center of the cake.
• The cake should be chilled in the refrigerator for at least 2-4 hours before serving, or overnight. The cake can be made 2 days in advance, completely assembled and stored in the refrigerator, covered.
• Before serving, let the cake stand at room temperature for about 30 minutes, for the best taste and texture.

LEMON RASPBERRY CAKE WITH LEMON CREAM CHEESE FROSTING

Steps:

• For the cake: Preheat the oven to 350 degrees F. Butter two 9-inch cake pans, then line the bottoms with parchment paper and butter the paper.
• Combine the butter, granulated sugar, oil, lemon zest and vanilla together in a large bowl. Beat with an electric mixer until light and fluffy. Beat the eggs in, one at a time. Beat in the lemon juice.
• Whisk the flour, baking powder and salt together in a bowl.
• Add the flour mixture to the butter mixture in 3 batches, alternating with the milk and beginning and ending with the flour.
• Divide the batter evenly between the two prepared cake pans. Bake in the center of the oven until a wooden pick inserted in the center comes out clean, 20 to 25 minutes. Cool in the pan for 10 minutes, then run a thin knife around the edges of the pans and invert onto racks to cool completely.
• For the frosting and filling: Beat the butter, cream cheese, lemon zest and juice and vanilla together in a large bowl with an electric mixer until very smooth. Add the confectioners' sugar and beat until incorporated and smooth. Separate 1 cup of the frosting to a bowl. Mix the jam into the cup of frosting.
• Spread the raspberry frosting on top of one cake layer. Arrange most of the raspberries on top (reserve 7 or 8 for the top of the cake). Carefully put the second cake layer on top. Take about 1 cup of the remaining plain frosting and use it to cover the entire cake in a thin, even layer (it is okay if it looks messy). Refrigerate the cake until the frosting is firm, about 20 minutes. Use the remaining frosting to evenly cover the cake. Mound the remaining raspberries in the center and serve.

LIMONCELLO CUPCAKES WITH LIMONCELLO CREAM CHEESE FROSTING

Steps:

• Preheat your oven to 350F and line a standard-size cupcake tin with cupcake liners (this recipe makes 12 cupcakes).
• In a medium bowl, combine 1 ½ cups flour, 1 teaspoon baking powder and ½ teaspoon salt. Set aside.
• Using an electric mixer or a stand mixer fitted with the paddle attachment, beat ¼ cup butter and 2 ounces cream cheese on medium speed for about a minute then add the 1 cup of sugar. Beat for another 2 minutes or until light and creamy.
• Add the 3 eggs one at a time making sure it's combined well each time.
• Then add the 2 tablespoons of limoncello. Remember to scrape the bottom and sides of your bowl.
• Switch to low speed and add a third of your flour mixture. Then half of your buttermilk. Add another third of the flour, the rest of the buttermilk and finally the rest of the flour.
• Mix in the ¼ cup lemon juice and ½ teaspoon lemon zest just until combined. Again, scrape the bottom and sides of your bowl for any rogue batter
• Scoop your batter evenly into your tins (about ¾ full).
• Bake for 20-30 minutes or until a toothpick inserted comes out clean.
• Remove from the oven and let cool in the pan for about 10 minutes. Then move to a cooling rack to cool completely.
• Using an electric mixer or a stand mixer fitted with the paddle attachment, beat the ¼ cup butter and the 6 ounces cream cheese on medium speed for about 4-5 minutes or until light and fluffy.
• Add the 1 tablespoon limoncello and beat just until incorporated.
• Switch to low speed and gradually add the 2 cups of confectioner's sugar. Add a little bit more at a time until you get the consistency and the level of sweetness you prefer. Beat until smooth and creamy.
• Make sure the cupcakes are completely cool.
• Using a small knife, carve a small hole (about an inch in diameter and an inch deep) into the middle of your cupcake.
• Take the extra cake out and fill the hole with a dollop of lemon curd. Don't put too much curd; just put enough so that it's level with the top of your cupcake.
• Frost and decorate as desired.

REFRESHING LIMONCELLO CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Prepare an 8-inch cake pan with cooking spray.
• Whisk together the yogurt, eggs, canola oil, lemon juice, lemon zest, sugar, and 4 tablespoons limoncello in a large bowl. In a separate large bowl, mix the flour, baking powder, baking soda, and salt. Gently stir the dry ingredients into the wet. Do not over mix or the cake will be tough. Pour batter into prepared pan.
• Bake in the preheated oven until top is golden and a toothpick inserted in the center of the cake comes out clean, about 35 minutes. Remove from oven and allow to cool slightly.
• Stir the powdered sugar and 3 tablespoons of limoncello together in a small bowl until smooth. Poke small holes all over the top of the still-warm cake with a fork or toothpick. Spoon the glaze over the cake and spread with the back of a spoon. The glaze will seep into the cake and add moisture.

LIMONCELLO CAKE WITH MASCARPONE FROSTING RECIPE - (3.8/5)

Steps:

• CAKE: Preheat oven to 350°F. Lightly grease 2 (9-inch) round cake pans and line with parchment paper. Grease and flour the parchment paper. Mix the limoncello, lemon juice, and lemon zest together and set aside. In a bowl, whisk flour, baking soda, and salt until well combined and set aside. Cream butter and sugar. Add eggs one at a time. Add flour alternately with buttermilk and limoncello mixture. Bake cakes for 20 to 25 minutes. Cool completely in pans. Once cool, remove from pans. Place the first layer on serving plate. Frost top with 1/3 frosting. Place the second layer on top. Frost with half of the frosting. Use remaining frosting to frost the sides of the cake and decorate the top with optional white chocolate shavings. FROSTING: Cream together mascarpone cheese and lemon curd. Whip cream to medium peaks (about the same texture as thawed Cool Whip, stiffer than soft peaks), then slowly add the powdered sugar to the whipped cream until it's fully incorporated. Fold cheese mixture into whipped cream and mix until completely combined.

LEMON SNACK CAKE WITH RASPBERRY-CREAM CHEESE FROSTING

Steps:

• For the Cake: Preheat oven to 350°F. Brush a 9-inch round cake pan with butter. Line bottom with parchment; brush with butter. Dust with flour, tapping out excess.
• In a bowl, whisk together flour, baking powder, baking soda, and salt. In another, stir together milk and lemon juice. In the bowl of a mixer fitted with the paddle attachment, beat butter with lemon zest, granulated sugar, and vanilla on medium speed until light and fluffy, 3 to 4 minutes. Beat in eggs, one at a time.
• Reduce speed to low; beat in flour mixture in three additions, alternating with milk mixture, just until no dry flour remains (do not overmix). Transfer batter to prepared pan; smooth top. Bake until cake is golden and springs back when gently pressed, about 40 minutes. Transfer pan to a wire rack; let cool 20 minutes. Turn cake out onto rack, remove parchment, and let cool completely.
• For the Frosting: In a bowl, beat cream cheese and butter until light and fluffy, 2 to 3 minutes. Beat in confectioners' sugar and freeze-dried berries until smooth.
• Spread frosting over top of cake. Decorate with fresh berries. Cake is best served on the same day, but can be refrigerated in an airtight container up to 2 days.

RASPBERRY LEMON CAKE

Steps:

• For lemon curd, in a heavy saucepan, beat eggs and sugar. Stir in the lemon juice, butter and lemon zest. Cook and stir over medium-low heat for 15 minutes or until mixture is thickened and reaches 160°. Cool for 10 minutes. Cover and chill for 1-1/2 hours or until thickened., For cake, preheat oven to 350°. In a small bowl, dissolve gelatin in boiling water; set aside to cool., In a large bowl, cream beat butter, oil and 1-1/2 cups sugar until blended, about 5 minutes. Add eggs, one at a time, beating well after each addition. Beat in gelatin mixture, lemon juice, lemon zest and extracts. Combine flour, baking powder and salt; add to the butter mixture alternately with milk, beating well after each addition., Pour into three greased and floured 9-in. round baking pans. Bake until a toothpick inserted in the center comes out clean, 20-25 minutes., In a microwave-safe bowl, combine lemonade concentrate and remaining sugar. Microwave, uncovered, on high for 2 minutes or until sugar is dissolved, stirring occasionally. Poke holes in warm cakes with a fork; pour lemonade mixture over cakes. Cool 10 minutes before removing from pans to wire racks to cool completely., For frosting, in a large bowl, beat cream cheese and butter until fluffy. Add confectioners' sugar, lemon juice, lemon zest and vanilla; beat until blended., To assemble, place one cake layer on a serving plate; spread with 6 tablespoons raspberry jam. Repeat. Top with remaining cake layer. Spread about 1/2 cup lemon curd over top of cake (save remaining curd for another use)., Spread frosting over sides of cake and pipe a shell border along the top and bottom edges. Garnish with raspberries if desired. Chill 1 hour.

LIMONCELLO CAKE WITH LEMON CURD AND RASPBERRY CREAM CHEESE FROSTING RECIPE

Steps:

• To make the cake: Preheat oven to 350 degrees. Grease a 9 inch spring form pan with butter or shortening and set aside. In a medium sized bowl sift the flour and cornstarch together 3 times and set aside. Add the eggs, sugar, zest and vanilla to a stand mixer fitted with the paddle attachment and mix on medium-high speed until ribbons form, about 15-20 minutes. Remember the eggs have to be whipped very well so the cake doesn't fall! Add the flour and cornstarch mixture little by little using a sifter or a strainer. Fold the mixture in gently with a rubber scraper so as not to deflate the eggs. Pour the batter into the prepared cake pan and bake for 40 minutes or until the center is springy. Cool completely. To make the frosting: To make the frosting add the raspberries to a saucepan on medium heat and stir until the berries break down and become liquid. About 5-7 minutes. Pour through a strainer to remove the seeds. Add the strained liquid back into the saucepan and simmer on low for another 5-7 minutes until the sauce has reduced to about 1/4 cup. Cool for about 15 minutes before using In a stand mixer combine sugar, butter and cream cheese until light and fluffy. Pour in the raspberry sauce and lemon juice. Mix until the raspberries have been fully incorporated. To assemble the cake: Trim the top layer off the cake and slice the cake into 3 even layers about 1 1/2 inches thick. With a pastry brush moisten your first layer with the limoncello and fill the layer with about 1 Cup of the lemon curd. Place the next layer on top and repeat. Moisten the top layer of the cake with limoncello as well. Frost the cake with the raspberry cream cheese and decorate with extra fresh raspberries.