Cap off a spring feast with a glorious lemon cake topped by a cloud of limoncello-kissed frosting—a slice of sunshine on a plate.
Dreamy Lemon Cake with Limoncello Frosting
Makes 1 (8-inch) cake
Ingredients
Lemon Cake
- 1 cup unsalted butter, softened
- 2 cups sugar
- 3 cups cake flour
- 1½ teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon kosher salt
- 1 teaspoon lemon zest
- 1 cup whole milk
- 2 tablespoons limoncello
- 4 large egg whites
- 2 (10-ounce) jars lemon curd
Limoncello Frosting
- 1½ cups unsalted butter, softened
- 6 ounces cream cheese, softened
- ¼ cup light corn syrup
- 2 tablespoons limoncello
- 1 teaspoon fresh lemon juice
- 4 cups confectioners' sugar
- 1 teaspoon kosher salt
- ½ teaspoon baking powder
Garnish: lemon wedges, lavender
Instructions
- For cake: Preheat oven to 350°. Spray 3 (8-inch) round cake pans with baking spray with flour.
- In a large bowl, beat butter and sugar with a mixer at medium speed until fluffy.
- In another large bowl, combine flour, baking powder, baking soda, salt, and zest. Add flour mixture to butter mixture in thirds, alternating with milk, beginning and ending with flour mixture. Add limoncello, beating until smooth.
- In a medium bowl, using clean beaters, beat egg whites until stiff peaks form. Fold egg whites into batter. Divide batter evenly among prepared pans.
- Bake until a wooden pick inserted in center comes out clean, 18 to 22 minutes. Let cool in pans for 10 minutes. Remove from pans, and let cool completely on wire racks.
- For frosting: In the bowl of a stand mixer, fitted with a paddle attachment, beat butter and cream cheese at medium speed until smooth, about 2 minutes.
- Add corn syrup, limoncello, and lemon juice. Continue beating at medium speed for 2 minutes.
- Add confectioners' sugar, salt, and baking powder. Beat at high speed until frosting is fluffy, about 2 minutes. Use immediately, or refrigerate until ready to use.
- To assemble: Spread lemon curd between cake layers; cover and freeze for 20 minutes. Spread Limoncello Frosting onto top and sides of cake. Garnish with lemon wedges and lavender, if desired. Refrigerate for up to 3 days.
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