Limoncello Layer Cake

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recipe by Kenwood https://kenwoodworld.com/

  • Time icon
    Total Time
    1hr 15mins
  • Serves icon
    Serves
    16
  • Calories icon
    Calories
    219
based on 2 ratings

Delicate and delicious lemon cake made with layers of light joconde sponge soaked with Limoncello and filled with smooth lemon cream. This cake can be cut into small squares for a perfect afternoon tea treat or sliced into larger rectangles to serve as a dessert and a great way to finish a meal. For a version without alcohol, replace the Limoncello with syrup.

recipe updated 5 Feb 2026

Ingredients

  • Butter icon
    Butter
    25 g
  • Lemon icon
    Lemon
    1
  • Ground almonds icon
    Ground almonds
    120 g
  • Icing sugar icon
    Icing sugar
    120 g
  • Plain flour icon
    Plain flour
    20 g
  • Egg white icon
    Egg white
    150 g
  • Caster sugar icon
    Caster sugar
    15 g
  • Caster sugar icon
    Caster sugar
    as needed
  • Limoncello icon
    Limoncello
    100 ml
  • Lemon curd icon
    Lemon curd
    2 tablespoons
  • Whipping cream icon
    Whipping cream
    300 ml
  • Chocolate shavings icon
    Chocolate shavings
    as needed
  • Egg icon
    Egg
    150 g

Tools

  • kCook icon Oven
  • kCook icon Parchment paper
  • kCook icon Kenwood Chef
  • kCook icon Baking tray - large
  • kCook icon Medium bowl
  • kCook icon Kenwood bowl - kenwood chef
  • kCook icon Work surface
  • kCook icon Piping bag

Step preview

  1. Pre-heat oven - 220°C
  2. Line 2 clean baking tray with parchment paper then set aside
  3. Add ground almonds, icing sugar and plain flour to a clean medium bowl then set aside
  4. Attach Whisk
  5. Add egg to the Kenwood Bowl
  6. Whisk until foamy - 5 min, Speed 5
  7. Transfer the whisked eggs into the bowl with the flour mixture
  8. Gently stir to combine and set aside
  9. Clean the appliance bowl and fit the Whisk Tool
  10. Add egg white to the Kenwood Bowl
  11. Mix with splashguard fitted until soft peaks form - 2 min, Speed 5
  12. Add caster sugar to the Kenwood Bowl gradually while machine is running
  13. Mix with splashguard fitted until stiff peaks form - 2 min, Speed 5
  14. Fold meringue into flour mixture carefully
  15. Add butter to the flour mixture
  16. Fold gently until well combined
  17. Divide flour mixture between 2 baking tray
  18. Bake - 7 min, 220°C
  19. Line a clean work surface with parchment paper
  20. Dust with caster sugar
  21. Remove the sponges from the oven
  22. Turn out sponge onto work surface
  23. Flip the sponges again so the sugared side is facing up
  24. Set aside until cool
  25. Brush with limoncello
  26. Clean Kenwood Bowl
  27. Attach Whisk
  28. Add lemon curd and whipping cream to the Kenwood Bowl
  29. Mix with splashguard fitted until soft peaks form - 3 min, Speed 3
  30. Spoon 3 tablespoons of the lemon cream on top of one of the sponges
  31. Use a palette knife to spread the cream evenly over the sponge
  32. Add the second sponge on top
  33. Spoon 3 tablespoons of the lemon cream on top
  34. Use a palette knife to spread the cream evenly over the sponge
  35. Reserve the remaining lemon cream for later
  36. Sprinkle with lemon
  37. Chill in fridge - 20 min
  38. Retrieve the chilled cake from the fridge
  39. Cut the cake into 5 cm x 5 cm squares
  40. Fit a clean piping bag with a small petal nozzle
  41. Transfer cream to piping bag
  42. Pipe side to side along each cake
  43. Decorate with chocolate shavings
  44. Serve
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