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
    204
based on 1 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 May 19, 2025

Ingredients

  • Butter icon
    Butter
    25 g
  • Lemon icon
    Lemon
    1
  • Ground almonds icon
    Ground almonds
    120 g
  • Icing sugar icon
    Icing sugar
    120 g
  • All purpose flour icon
    All purpose 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

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