Moist White Cake Infused with Toschi Limoncello and Topped with Lemon-Vanilla Frosting
White Limoncello Cake with Lemon-Vanilla Frosting
Discover how to make a moist white cake infused with Toschi Limoncello, topped with a luscious lemon-vanilla frosting. Perfect for birthdays, summer brunches, or any special occasion.
Ingredients
For the white Limoncello cake:
- 250 g (2 cups) all-purpose flour
- 1 ½ tsp baking powder
- ¼ tsp salt
- 200 g (1 cup) sugar
- 120 g (½ cup) unsalted butter, softened
- 4 eggs, at room temperature
- 120 ml (½ cup) milk
- 50 ml (3 tbsp) Toschi Limoncello
- 1 tsp vanilla extract
For the lemon-vanilla frosting:
- 200 g (1 2/3 cups) powdered sugar
- 100 g (½ cup) unsalted butter, softened
- 1 tbsp fresh lemon juice
- 1 tsp lemon zest
- ½ tsp vanilla extract
- 1–2 tbsp Toschi Limoncello (optional, for extra lemon flavor)
Instructions
Preheat the oven to 180°C / 350°F. Grease a 20 cm (8-inch) cake pan and line the bottom with parchment paper.
Make the white Limoncello cake:
- Sift together the flour, baking powder, and salt.
- In a large bowl, cream the butter and sugar until light and fluffy.
- Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
- Alternately add the flour mixture and milk, starting and ending with flour.
- Gently fold in the Toschi Limoncello for a fragrant citrus flavor.
Bake the cake:
- Pour the batter into the prepared pan.
- Bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean.
- Let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Prepare the lemon-vanilla frosting:
- Beat the softened butter with powdered sugar until creamy.
- Add lemon juice, lemon zest, vanilla extract, and optional Toschi Limoncello.
- Mix until smooth and well combined.
Assemble the cake:
- Spread the frosting evenly over the cooled cake.
- For extra decoration, top with additional lemon zest or thin slices of candied lemon.
Tips & Tricks
For a more intense flavor, brush the cake lightly with a simple syrup made of 2 tbsp Toschi Limoncello and 2 tbsp water before frosting.
Store the cake covered in the refrigerator for 2–3 days to maintain moisture.
This dessert is perfect for summer gatherings, brunches, or celebrations. Toschi Limoncello adds a genuine fruity note that enhances the fresh lemon flavor.
