Limoncello Cake Recipe For Easter Day 2024

This homemade moist Limoncello Layer Cake with Whipped Cream Cheese Frosting is light, delicious, and excellent for entertaining!


– 8 oz (226g) package cream cheese, softened (Do not use reduced fat or whipped cream cheese) – ▢1 ½ sticks (168g) unsalted butter, softened (if using salted butter omit the ½ teaspoon salt) – ▢2 cups (400g) sugar – ▢4 large eggs, room temperature (you can warm cold eggs in a bowl of very warm water for 5 min.) – ▢3 cups (342g) cake flour (See notes for substitution) – ▢zest if 1 lemon – ▢2 teaspoons (8g) baking powder – ▢½ teaspoon (3g) baking soda – ▢½ teaspoon (3g) salt – ▢½ cup (121g) Limoncello – ▢½ cup (121g) milk – ▢Juice of 1 lemon approximately ¼ cup – ▢1 Tablespoon (10g) Lemon Extract FOR THE LIMONCELLO SYRUP – ▢¼ cup (60g) water – ▢¼ cup (50g) sugar – ▢⅓ cup (70g) Limoncello FOR THE LIMONCELLO WHIPPED CREAM CHEESE FROSTING – ▢16 oz Cream Cheese, softened. (We used two 8 oz packages of full fat cream cheese) – ▢2 cups (230g) powdered sugar, measure then sift – ▢2 teaspoons (8g) lemon extract – ▢1 ½ Tablespoons (15g) Limoncello - Add a bit more if you'd like. – ▢3 cups (696g) heavy whipping cream

Start with a 350-degree oven. Flour and grease 3 (8x2) round pans.  Mix cake flour, baking powder, baking soda, salt, and lemon zest in a medium bowl. 

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Set aside after 30 seconds of stirring.In another bowl, mix Limoncello, milk, lemon juice, and extract. Lemon juice thickens buttermilk.Mix softened butter and cream cheese.  Smoothly mix.

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Add sugar slowly and mix on medium for 2–3 minutes.Add eggs one at a time and mix until yolk yellow disappears.Add flour and liquid ingredients alternately on low speed, commencing and ending with flour. Divide batter between pans.

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Bake for 22–25 minutes at 350 degrees F until a tooth pick inserted into the centre comes out clean or with a few crumbs.  Cool 5–10 minutes in pans before removing.

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About 8 cups of batter result from this recipe.  Works nicely for domeless cupcakes.  Bake cupcakes 18–20 minutes at 350. Can bake in 9x13 pan.

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Heat water and sugar in a pot on medium. Stir regularly over low heat until sugar dissolves and mixture clears.Remove from heat and stir in Limoncello. Cool. Longer low heat thickens the mixture.

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When assembling your cake, brush Limoncello syrup on top of each layer—it will sink in. We use a silicone pastry brush to add syrup. Apply as desired—we had some left.

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I make this frosting right before assembling and icing the cake. efore whipping the cream, freeze the bowl and beaters for 15 minutes (30 minutes if refrigerated). 

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Whisk attachment for stand mixer, beaters for hand mixer.  Beat cream until stiff peaks.  Don't leave the mixer—this can happen quickly. 

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The firm peak stage occurs when the cream stands straight up when the beater is lifted. Store in the fridge until next step.

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Mix cream cheese, powdered sugar, lemon extract, and Limoncello in another bowl.  Very smooth mix. Fold this into whipped cream gently. This frosting needs refrigeration.

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Also See

Hummingbird Cake Recipe For Easter Day 2024