Limoncello Sponge Cake
Indulge in the delightful flavors of Limoncello with this mouthwatering Limoncello Sponge Cake recipe. This light and fluffy cake infused with zesty lemon liqueur will transport your taste buds to Italy. Perfect for any occasion or as a sweet treat to savor. Get ready for a burst of citrusy goodness in every bite!
Ingredients
- 120 g 1 stick butter, room temperature
- 150 g ¾ cup sugar
- 3 eggs
- 180 g 1½ cups white flour
- ½ teaspoon of baking powder
- 1 tablespoon grated lemon peel
- 80 ml ⅓ cup Greek yogurt
- 40 ml 1¼ fl oz authentic Italian Limoncello
For the cream:
- 1 cup liquid sweet cream
- 2 tablespoons authentic Italian Limoncello
- 1 spoon of powdered sugar
- 4-5 drops pure food-grade lemon essential oil (optional but recommended for a stronger lemon flavor)
Instructions
- Heat the oven to 180 C.
- In a bowl, whisk the butter and sugar with a hand blender until foamy. Add eggs, one by one. Then add the flour, grated lemon peel and yogurt. Mix well until you get a homogeneous consistency.
- Transfer the obtained batter to a greased baking dish and put it in the oven for 35-40 minutes, or until it turns golden-brown and passes the toothpick test.
- While hot, drizzle with limoncello. Leave it to cool.
- In a bowl, add sweet cream, powdered sugar, lemon essential oil and limoncello; whisk the cream until you get fluffy, creamy and firm whipped cream.
- Decorate the cake with lemony whipped cream and serve.