Description
This Limoncello Cake is a delightful Italian-inspired dessert featuring a moist, lemon-zested olive oil cake soaked in limoncello syrup and topped with a luscious lemon Italian meringue. Perfectly balanced between tart and sweet, it offers a sophisticated citrus flavor enhanced by a silky texture and a lightly toasted meringue finish.
Ingredients
Cake
- 3/4 cup extra virgin olive oil (plus more for greasing the pan)
- 3 large eggs, separated (room temperature)
- 1 1/4 cups (250g) granulated sugar
- 1/3 cup whole milk
- 1/3 cup Limoncello
- Zest from 2 lemons
- 2 cups (240g) all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon kosher salt
Limoncello Syrup
- 1/4 cup (50g) sugar
- 2 tablespoons Limoncello
- 2 tablespoons lemon juice
Meringue
- 3/4 cup (150g) sugar
- 1/4 cup water
- 2 tablespoons lemon juice
- 3 large egg whites (room temperature)
Instructions
- Preheat and prepare pan: Preheat your oven to 350°F (175°C). Brush a 9-inch springform pan with olive oil, line the bottom with parchment paper, brush the parchment again with olive oil, and set aside.
- Beat egg whites to stiff peaks: Using a hand mixer on medium-high speed, whip the egg whites until stiff peaks form, about 3 minutes. Set aside carefully.
- Mix wet ingredients: In a large bowl, beat egg yolks, sugar, and olive oil on medium speed until smooth. Add milk, limoncello, and lemon zest, then mix on low speed until combined.
- Add dry ingredients: Sift flour, baking powder, and salt into the wet mixture. Mix on low speed just until combined to avoid overmixing.
- Fold in egg whites gently: Using a wide spatula, fold half of the beaten egg whites into the batter gently to retain air. After no streaks remain, fold in the remaining egg whites similarly.
- Bake the cake: Pour batter into the prepared pan. Bake for 48 to 53 minutes, or until a toothpick inserted in the center comes out clean.
- Prepare Limoncello syrup: While the cake bakes, combine sugar, limoncello, and lemon juice in a small saucepan. Heat over medium stirring until sugar dissolves, then set aside.
- Cool and drizzle syrup: Let the cake cool in the pan for 15 minutes, then release it from the pan and place on a wire rack. Prick the cake’s top with a toothpick all over and brush the limoncello syrup evenly. Allow the cake to cool completely.
- Make meringue sugar syrup: In a small saucepan, mix sugar, water, and lemon juice. Bring to a boil without stirring and cook until the sugar syrup reaches 240°F (116°C) on a candy thermometer, about 3 to 4 minutes.
- Beat egg whites for meringue: Place egg whites in a heat-proof bowl atop a damp towel or use a stand mixer whisk attachment. Beat on medium-high speed until soft peaks form, about 2 to 3 minutes.
- Make Italian lemon meringue: Slowly and carefully pour the hot sugar syrup into the egg whites while mixing on medium-high speed. Continue beating until stiff peaks form and the meringue is cool, about 4 to 5 minutes.
- Top the cake with meringue: Use an offset spatula or spoon to spread the meringue over the cooled cake, creating swoops and swirls for decoration.
- Toast the meringue: Lightly toast the meringue using a kitchen torch or by placing under a preheated broiler for 30 seconds until golden. Slice and serve immediately for best texture and flavor.
Notes
- Ensure egg whites are at room temperature for optimal volume when beating.
- Use a candy thermometer to achieve the correct sugar syrup temperature for stable meringue.
- If you don’t have a kitchen torch, broiling for a short time is a perfect alternative for toasting meringue.
- Best enjoyed the day it is made as meringue texture is at its peak.
- You can substitute limoncello with lemon extract if desired, but the authentic liqueur enhances flavor significantly.
- Prep Time: 25 minutes
- Cook Time: 53 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian
