Limoncello Sponge Cake
A light and fluffy Italian-inspired sponge cake infused with zesty lemon and a generous drizzle of limoncello, finished with a cloud of lemony whipped cream. About 40 minutes in the oven delivers a bright, citrusy dessert perfect for any occasion.
Ingredients
- 120 g butter room temperature
- 150 g sugar
- 3 eggs
- 180 g white flour
- ½ teaspoon baking powder
- 1 tablespoon lemon peel grated
- 80 ml Greek yogurt
- 40 ml Limoncello
For the cream:
- 1 cup sweet cream liquid
- 2 tablespoons Limoncello
- 1 spoon powdered sugar
- 4-5 drops lemon essential oil pure, food-grade, optional but recommended for a stronger lemon flavor
Instructions
- Heat the oven to 180°C (350°F).
- In a bowl, whisk the butter and sugar with a hand blender until foamy. Add the eggs one at a time. Then add the flour, grated lemon peel and yogurt. Mix well until you get a smooth, homogeneous batter.
- Transfer the batter to a greased baking dish and bake for 35-40 minutes, until golden-brown and a toothpick inserted in the center comes out clean.
- While the cake is still hot, drizzle it with the limoncello. Leave it to cool.
- In a bowl, combine the sweet cream, powdered sugar, lemon essential oil and limoncello, then whisk until you get a fluffy, creamy and firm whipped cream.
- Decorate the cooled cake with the lemony whipped cream and serve.
Notes
Store leftovers covered in the fridge for up to 3 days, and add the whipped cream just before serving so it stays fresh and firm. For an alcohol-free version, swap the limoncello for lemon syrup or fresh lemon juice.