Summer Desserts 2

Another summer favorite is my lemon cake with lemon curd filling and a white-chocolate Limoncello butter cream. This cake is fluffy, lightly lemoned, and together with the tart curd and sweet buttercream is just amazing. I made this cake for a wedding cake and had 3 layers extra of cake, so I used my leftover curd and buttercream, made a small cake and planned to serve it out as dessert sometime. Turned out most everyone was gone on holiday trips, so I at the whole thing myself. And I wonder why I am not losing my new-baby-weight. 🙂


Lemon Limoncello Cake

Cake recipe makes 2 layered 8 inch cake or 4 layered 6 inch cake

Curd recipe makes enough to fill a four layered 8 inch cake. I never had problems with leftovers. Just ate ’em up.

Buttercream is enough to frost the 4 layered 6 inch, or the 2 layered 8 inch. The recipe is easy to double, triple etc, and always comes out good.



2 1/4 cups flour

1 cup sugar

3 tsp. Baking powder

½ cup lemon juice

½ cup buttermilk

¼ cup water

½ cup canola oil

rind of 1 lemon


¾ cup sugar

zest of 3 lemons

3 eggs

5 yolks (refrigerate whites for the meringue)

1 cup lemon juice

150 gr. Softened butter


½ cup butter

2 cups icing sugar

100 gr. white chocolate

30 ml Limoncello plus some for brushing on the cake



Preheat oven to 150C. Grease baking pan

Sift flour, sugar, and baking powder in a bowl. In another bowl mix the lemon juice, buttermilk, water, oil, and lemon rind. Add the liquid ingredients to the dry and mix on medium speed.

Fill pans and bake for aprox. 25/30 minutes for the two 8 in. pans, or 45+ minutes for the two six inch pans, or until toothpick inserted in center comes out clean. Set cakes aside to cool completely.


In a heat proof bowl mix the sugar, eggs, yolks, zest and the lemon juice. Place over simmering water stiring constantly until the mixture thickens. Takes about 12 minutes or so.

Remove from heat and pour through a sieve into another bowl. Using a spatula stir in the butter, one chunk at a time. Set curd aside in fridge to set.


Sift icing sugar. Beat the butter until light and fluffy and add the icing sugar gradually until well mixed. Chop the white chocolate and place in a small bowl. Add the Limoncello and melt gradually in the microwave, or on a double boiler. When fully melted and smooth add the chocolate to the butter and sugar. Beat on high speed until light. Set aside.

Putting it together

I had not taken any pictures of the steps, at the time I made this cake, but I hope to take some in the future, and will add them as I do.

Once the cakes are completely cooled, trimmed, and torted if needed, brush limoncello on the surface of each layer. Pipe a dam around edge of one layer with the white chocolate buttercream. This stops the softer filling from leaking out. Refrigerate for a few minutes to firm up the buttercream. Fill with the curd. Lay another layer on top and continue on until all layers are filled. Cover the entire cake in the buttercream and smooth, or make a decorative design. Refrigerate cake for a few hours, or over night, for it to set and the flavours to blend well. Bring to room temperature to serve.


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