A Zesty Italian Masterpiece to Brighten Any Occasion
The Flavors of the Amalfi Coast in Every Bite
This delightful cake captures the sunny essence of southern Italy with its vibrant lemon flavor and creamy texture.
A decadent treat made with a crisp shortcrust base, silky limoncello custard, and a soft, spongy topping, the Limoncello Cream Cake is a showstopper at any gathering.
Originating from family kitchens where simplicity meets elegance, this dessert is a celebration of lemons at their best—bright, fragrant, and just the right amount of sweet.
Whether you’re preparing it for a dinner party or enjoying a slice with an afternoon coffee, this cake delivers a refreshing twist on tradition.
💛 Why Nonna Loves This Recipe
Luscious Layers: Combines three classic Italian textures—crumbly pastry, smooth custard, and light sponge.
Limoncello Magic: Adds a burst of authentic citrus liqueur for depth and flavor.
Traditional, Yet Modern: A creative take on a classic Italian tart that’s still rooted in regional flavors.
Perfect for Spring and Summer: A cool, creamy dessert ideal for warmer days and celebrations.
⏱️ Recipe Time & Yield
Preparation Time: 50 minutes
Cooking Time: 30 minutes
Total Time: 1 hour 20 minutes
Servings: 10
📝 Ingredients
For the Shortcrust Pastry
1¾ cups all-purpose flour (250 g)
⅓ cup unsalted butter (70 g), cold and cubed
⅔ cup granulated sugar (125 g)
1 large egg
2 tablespoons milk
Zest of 1 lemon
Pinch of salt
For the Limoncello Custard
1¼ cups whole milk (300 ml)
4 large eggs
⅔ cup granulated sugar (130 g)
⅓ cup all-purpose flour (40 g)
Zest of 1 lemon
2 tablespoons limoncello liqueur (30 ml)
For the Sponge Cake Topping
1 cup all-purpose flour (140 g)
3 large eggs
½ cup granulated sugar (100 g)
3 tablespoons unsalted butter, melted (40 g)
1 teaspoon baking powder
Zest of 1 lemon
Pinch of salt
👩🍳 Method
Step 1: Make the Limoncello Custard
In a saucepan, heat milk and lemon zest until just about to boil. Remove from heat.
In a separate bowl, whisk eggs and sugar until light.
Stir in the flour to form a smooth paste.
Slowly pour in the hot milk while whisking constantly.
Return the mixture to the saucepan and cook over medium heat until it thickens into a custard.
Remove from heat and stir in limoncello. Cover with plastic wrap and let cool completely.
Step 2: Prepare the Shortcrust Dough
In a large bowl, combine flour, sugar, and salt.
Add butter and mix with a pastry blender or your fingers until crumbly.
Add the egg, milk, and lemon zest. Mix until a dough forms.
Shape into a ball, wrap in plastic wrap, and refrigerate for 30 minutes.
Step 3: Prepare the Sponge Cake Topping
Beat eggs and sugar until tripled in volume and pale in color.
Fold in lemon zest, flour, salt, and baking powder.
Gently stir in melted butter just until incorporated.
Step 4: Assemble and Bake
Preheat oven to 350°F (180°C).
Roll out the chilled pastry and press into a greased 9-inch (24 cm) tart or springform pan.
Pour the cooled custard into the base and spread evenly.
Top with the sponge batter, spreading gently over the custard.
Bake for 30–40 minutes or until the top is golden and springs back when touched.
Let cool before serving. Dust with powdered sugar if desired.
💡 Tips and Tricks
No limoncello? Substitute with lemon juice and a splash of vanilla extract.
Prevent overbaking: Check at 30 minutes and cover loosely with foil if browning too quickly.
Custard too thick? Add a splash of milk to loosen it up before assembling.
Serving idea: Chill before serving for a refreshing texture and firmer layers.
📊 Nutritional Information (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | 320 kcal |
| Total Fat | 14 g |
| Saturated Fat | 7 g |
| Cholesterol | 95 mg |
| Sodium | 120 mg |
| Carbohydrates | 42 g |
| Sugars | 25 g |
| Fiber | 1 g |
| Protein | 6 g |
LIMONCELLO CREAM CAKE
Notes
Ingredients
For the Shortcrust Pastry
- 1¾ cups all-purpose flour (250 g)
- ⅓ cup unsalted butter (70 g), cold and cubed
- ⅔ cup granulated sugar (125 g)
- 1 large egg
- 2 tablespoons milk
- Zest of 1 lemon
- Pinch of salt
For the Limoncello Custard
- 1¼ cups whole milk (300 ml)
- 4 large eggs
- ⅔ cup granulated sugar (130 g)
- ⅓ cup all-purpose flour (40 g)
- Zest of 1 lemon
- 2 tablespoons limoncello liqueur (30 ml)
For the Sponge Cake Topping
- 1 cup all-purpose flour (140 g)
- 3 large eggs
- ½ cup granulated sugar (100 g)
- 3 tablespoons unsalted butter, melted (40 g)
- 1 teaspoon baking powder
- Zest of 1 lemon
- Pinch of salt
👩🍳 Method
Step 1: Make the Limoncello Custard
- In a saucepan, heat milk and lemon zest until just about to boil. Remove from heat.
- In a separate bowl, whisk eggs and sugar until light.
- Stir in the flour to form a smooth paste.
- Slowly pour in the hot milk while whisking constantly.
- Return the mixture to the saucepan and cook over medium heat until it thickens into a custard.
- Remove from heat and stir in limoncello. Cover with plastic wrap and let cool completely.
Step 2: Prepare the Shortcrust Dough
- In a large bowl, combine flour, sugar, and salt.
- Add butter and mix with a pastry blender or your fingers until crumbly.
- Add the egg, milk, and lemon zest. Mix until a dough forms.
- Shape into a ball, wrap in plastic wrap, and refrigerate for 30 minutes.
Step 3: Prepare the Sponge Cake Topping
- Beat eggs and sugar until tripled in volume and pale in color.
- Fold in lemon zest, flour, salt, and baking powder.
- Gently stir in melted butter just until incorporated.
Step 4: Assemble and Bake
- Preheat oven to 350°F (180°C).
- Roll out the chilled pastry and press into a greased 9-inch (24 cm) tart or springform pan.
- Pour the cooled custard into the base and spread evenly.
- Top with the sponge batter, spreading gently over the custard.
- Bake for 30–40 minutes or until the top is golden and springs back when touched.
- Let cool before serving. Dust with powdered sugar if desired.
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