Step-by-Step Guide to Make Quick Adam's Lemon Cream (Limoncello) Cake
Hello everybody, I hope you are having an incredible day today. Today, I'm gonna show you how to prepare a special dish, Recipe of Ultimate Adam's Lemon Cream (Limoncello) Cake. One of my favorites food recipes. For mine, I will make it a little bit unique. This is gonna smell and look delicious.
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Many things affect the quality of taste from Adam's Lemon Cream (Limoncello) Cake, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Adam's Lemon Cream (Limoncello) Cake delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
As for the number of servings that can be served to make Adam's Lemon Cream (Limoncello) Cake is 10 to 12 people. So make sure this portion is enough to serve for yourself and your beloved family.
Just in addition, the time it takes to cook Adam's Lemon Cream (Limoncello) Cake estimated approx 1 hour 30 minutes.
To get started with this particular recipe, we have to prepare a few components. You can cook Adam's Lemon Cream (Limoncello) Cake using 12 ingredients and 10 steps. Here is how you can achieve it.
I don't drink alcohol, but when I found a Limoncello Cake at a restaurant that was both beautiful and delicious, I resolved to duplicate the recipe, but exclude the Limoncello. This recipe works for me---beautiful, delicious, easy-to-make, and alcohol-free. My guests rave over it!
Ingredients and spices that need to be Prepare to make Adam's Lemon Cream (Limoncello) Cake:
- 15.25 ounce box Betty Crocker Super Moist Lemon Cake Mix
- 3 eggs
- 1/2 cup oil
- 1 cup cold water
- 1 teaspoon grated lemon zest
- 1 (10 ounce) jar of Dickinson’s Lemon Curd (or you can make your own)
- 2 cups heavy whipping cream
- 2 good sized tablespoons of confectioners’ sugar (sweeten to your preferred taste)
- 1 (8 ounce) container of mascarpone cream cheese
- 1 1/2 teaspoons lemon flavoring
- Canned whipping cream
- Jelly lemon pieces (Optional) (I found them on Amazon)
Instructions to make Adam's Lemon Cream (Limoncello) Cake
- Heat oven to 350 degrees.
- Grease and flour 3 9-inch baking pans or use a baking spray with flour. If you only have 2 pans, will have to reserve some batter and re-use one baking pan.
- Prepare cake mix as directed adding 1 teaspoon grated lemon zest to the ingredients. Divide 3 equal portions and spread in cake pans. Bake approximately 15 to 20 minutes until lightly browned. Do not overbake!
- Remove from oven and allow to cool on rack for at least 10 minutes. Using a cookie sheet or big plate lined with parchment paper, flip the cake over and out of the baking pans. Allow to cool to room temperature, then refrigerate for about an hour until chilled and firm.
- When cool, spread about a 1/3 of a cup of the lemon curd on each cake layer.
- Whip the cream until it starts to come to soft peaks. Add confectioners’ sugar, lemon flavoring and mascarpone, and continue to beat until hard peaks form. Do not overbeat.
- You have a couple of options at this point. You can spread the cream equally on top of the lemon curd on the bottom and middle layers which is what I do, or you can reserve some of the cream and frost the sides of the cake with the reserved cream.
- Put in refrigerator and chill about 4 hours or overnight before serving. This cake keeps well in the refrigerator.
- Cut into serving size slices and place slices on their side. Spritz some canned whipping cream on each slice, then garnish with a piece of optional lemon jelly candy.
- This cake is very rich so small slices will go far.
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