Sunday, May 19 2024

This delicious limoncello and almond cream cake is a perfect blend of lemon flavor, rich almond essence and custard.

It is a dessert that will impress your guests and leave them wanting more.

The combination of the tangy limoncello and the nutty flavor of the almonds creates a unique and irresistible dessert.

This recipe makes 10 servings, ideal for gatherings and special occasions.




  • 1 cup all-purpose flour
  • 1 cup granulated sugar
  • 1/2 cup unsalted butter, softened
  • 4 eggs
  • 1/2 cup almond flour
  • 1/4 cup limoncello liqueur
  • 1/4 cup milk
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • Zest of 2 lemons
  • 1 teaspoon vanilla extract
  • Powdered sugar for dusting
  • 2 cups whole milk
  • 1/2 cup granulated sugar
  • 4 egg yolks
  • 1/4 cup cornstarch
  • 1 teaspoon almond extract
  1. Preheat the oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
  2. In a bowl, cream together the softened butter and granulated sugar until light and fluffy.
  3. Add the eggs one at a time, beating well after each addition. Stir in the almond flour, limoncello, milk, lemon zest, and vanilla extract.
  4. In a separate bowl, combine the all-purpose flour, baking powder, and salt. Gradually add the dry ingredients to the wet mixture, mixing until just combined.
  5. Pour the batter into the prepared cake pan and smooth the top. Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean. Allow the cake to cool completely.
  1. In a saucepan, heat the milk over medium heat until steaming but not boiling.
  2. In a bowl, whisk together the sugar, egg yolks, and cornstarch until smooth.
  3. Gradually pour the hot milk into the egg mixture, whisking constantly.
  4. Return the mixture to the saucepan and cook over medium heat, stirring constantly, until it thickens.
  5. Remove from heat and stir in the almond extract. Let the custard cool slightly.
  1. Once the cake and custard are cooled, carefully slice the cake in half horizontally.

  2. Spread the custard over the bottom layer of the cake.

  3. Gently place the top layer of the cake over the custard.

  4. Dust the top of the cake with powdered sugar before serving.

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