Description
This Limoncello Cake is a zesty, citrus-infused dessert topped with a cloud of toasted lemon meringue. The cake is soaked in limoncello syrup, making it a delightful treat for any occasion.
Ingredients
Units
Scale
- 3/4 cup extra virgin olive oil, plus more for greasing the pan
- 3 large eggs, room temperature, separated
- 1 1/4 cups (250g) granulated sugar
- 1/3 cup whole milk
- 1/3 cup Limoncello
- Zest from 2 lemons
- 2 cups (240g) all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon kosher salt
For Limoncello Syrup:
- 1/4 cup (50g) sugar
- 2 tablespoons Limoncello
- 2 tablespoons lemon juice
For Lemon Italian Meringue:
- 3/4 cup (150g) sugar
- 1/4 cup water
- 2 tablespoons lemon juice
- 3 large egg whites, room temperature
Instructions
- Preheat the oven to 350°F. Grease a 9-inch springform pan with olive oil, line the bottom with parchment paper, and brush the parchment with olive oil.
- Beat the egg whites to stiff peaks using a hand mixer on medium-high speed for about 3 minutes.
- In another mixing bowl, beat the egg yolks, sugar, and olive oil on medium speed until smooth. Add the milk, limoncello, and lemon zest, and beat on low speed until combined.
- Incorporate the flour, baking powder, and salt, mixing on low speed just until combined.
- Gently fold in the beaten egg whites in two parts, being careful to preserve the air in the batter.
- Pour the batter into the prepared pan and bake for 48 to 53 minutes, or until a toothpick inserted into the center comes out clean.
- Meanwhile, prepare the limoncello syrup by heating sugar, limoncello, and lemon juice in a small saucepan until the sugar dissolves. Set aside.
- Once the cake is done, let it cool for 15 minutes. Then, release the cake from the pan, prick the top with a toothpick, and brush with limoncello syrup. Let the cake cool to room temperature.
- For the meringue, make a sugar syrup by boiling sugar, water, and lemon juice in a small saucepan until it reaches 240°F. Beat the egg whites until soft peaks form, then slowly pour in the hot syrup while beating. Continue until stiff peaks form and the meringue is cool.
- Spread the meringue on top of the cake, then toast using a kitchen torch or broil for 30 seconds.
- Slice and serve immediately. The cake is best enjoyed the same day it is made.
Notes
- Use a kitchen torch or broiler to toast the meringue for a golden finish.
- Store any leftover cake in an airtight container at room temperature for 1-2 days.
Nutrition
- Serving Size: 1 slice
- Calories: 340
- Sugar: 34g
- Sodium: 180mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 41g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 45mg