Limoncello Cake | DonalSkehan.com

Limoncello Cake

July 21

A very simple yet sophisticated cake doused in boozy limoncello.

  • serves Serves
  • time


  1. 1. Preheat the oven to 180°C (350°F), Gas Mark 4 and grease a 20cm diameter springform tin, then line the base and sides with baking parchment.
    Combine the ground almonds, polenta and baking powder in a bowl.
  2. 2. In a large mixing bowl, beat the sugar and butter until the mixture is light and pale. Add the eggs, one at a time, beating well after each addition. Tip the bowl of dry ingredients into this mixture along with the limoncello & two-thirds of the lemon zest and fold with a spatula until just combined.
  3. 3. Pour the mixture into the prepared tin and place it on the middle shelf of the oven to bake for about 40 minutes or until a skewer comes out clean. Remove from the oven and the tin and allow to cool on a wire rack.
  4. 4. Prepare the syrup by placing all the ingredients in a small saucepan over a medium heat and bringing to a steady simmer or until the sugar is dissolved. Pierce holes all over the cake with a wooden skewer while it is cooling and pour the syrup, a little at a time, until the cake has soaked it up. Garnish with the remaining lemon zest and once cool serve with a dusting of icing sugar, in slices and with a little crème fraîche.

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For the cake:

Butter, for greasing

200g ground almonds

100g polenta

1 heaped tsp baking powder

225g caster sugar

225g butter, softened

3 large eggs

6 tbsp limoncello

Grated zest of 3 large lemons

Creme Fraiche, to serve

Icing sugar, to serve

For the syrup:

Juice of 2 lemons

3 tbsp sugar

3 tbsp limoncello