Peggy Porschen Lemon Limoncello Layer Cake

Peggy Porschen Lemon Limoncello Layer Cake

I was so excited when my Peggy Porschen book arrived I started making this cake the very next day. Click here to read my review of the book. This cake tastes heavenly. Make sure to take your time making it for the best results. My tops tips are don’t be shy when it comes to brushing the cake with the sugar syrup. It keeps it moist and gives it a great lemon flavor. I also needed double the amount of frosting stated in the recipe to frost my cake.

Peggy Porschen Lemon Limoncello Layer Cake

This is no ordinary lemon cake. In addition to the lemon sugar syrup the frosting combines a buttercream and homemade limoncello lemon curd.

Peggy Porschen Lemon Limoncello Layer Cake

I also took a few little tips I picked up from Cake International and decorated it with a few sparkly sugar dough flowers painted in glitter.

Peggy Porschen Lemon Limoncello Layer Cake

Every time I visit The Parlor this is my cake of choice. I’d like to think I did it justice. I need to practice on smoothing my icing and making more stylish decorations though.

Peggy Porschen Lemon Limoncello Layer Cake

Lemon Limoncello Layer Cake
adapted from Peggy Porschen Boutique Baking (makes one 6 inch cake)

Cake
200g unsalted butter, at room temperature
200g caster sugar
pinch of salt
Zest of 2 unwaxed lemons
4 eggs
200g self raising flour

Sugar Syrup
150ml fresh squeezed lemon juice
150g caster sugar
50ml Limoncello

Buttercream (I made double this amount)
80g unsalted butter, at room temperature
80g icing sugar, sifted
pinch of salt
40g Limoncello Lemon Curd

1. Make the cake. Preheat the oven to 175 C and grease and line three six inch cake tins. In a large bowl cream the butter, sugar and lemon zest until pale and fluffy.

Peggy Porschen Lemon Limoncello Layer Cake

2. In a small bowl beat the eggs lightly. Slowly pour into the butter mixture. Sift in the flour and stir by hand until combined.

Peggy Porschen Lemon Limoncello Layer Cake

3. Divide the batter evenly among the pans and bake for 15-20 minutes.

4. While the cake is baking make the sugar syrup. In a saucepan stir together the lemon juice and caster sugar. Bring to a boil and stir until the sugar is dissolved. Let cool for a few minutes and then stir in the limoncello.

5. Once the cakes have been out of the oven for 10 minutes brush liberally with the sugar syrup. Remove from the pans once it’s had a few minutes to soak in and place on a cooling rack.

6. Once completely cool wrap in cling film and let rest for 24 hours.

7. Make the frosting. Cream the butter, icing sugar and salt until light and fluffy. Pour in the lemon curd and beat for 30 seconds.

8. Once the cake has rested trim the sides and level each layer. Brush the tops with sugar syrup one more time and sandwich each layer. For more detailed layering action see this post. Worth getting the book as Peggy also goes into a lot of detail of this process.

A slice of Lemon Limoncello cake from the parlor (photo courtesy of Rebecca)

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5 Comments

  1. It looks so lovely! I have to try it out soon, I’ve been dying to make a cake.

  2. How funny! This was the very cake I’d been considering making too but I’ve not found my limoncello yet! I saw Peggy’s demo at the Squires show and she made giving a smooth covering of buttercream to a sponge cake look SO easy. It’s all in the technique with the scraper apparently!

    • I bought 2 mini bottles of Limoncello in Soho. Cheaper than paying £15 for a big one! I’m desperate for a nice cake smoother. I’ve only got the palate knife which only does a so so job.

  3. Trizia

    I too made this today – I also had to double the amount of buttercream. The cake is moist & delicious & although I am really pleased with the way it looks, there is no way you can get the flawless finish that is in the book. Fab cake though & resting the sponges really helps to make it easier to handle

  4. I love this cake so yummy

Trackbacks/Pingbacks

  1. Peggy Porschen Boutique Baking | An American Cupcake in London - [...] already made the Limoncello Layer Cake and Baked Donuts (recipes coming this week) and found the instructions easy to…
  2. Limoncello Lemon Curd | An American Cupcake in London - [...] Limoncello Lemon Curd is amazing. Rich, tangy and colorful. I made it especially for my Peggy Poschen Lemon Limoncello…
  3. Vanilla Cinnamon Baked Donuts | An American Cupcake in London - [...] Boutqiue Baking that I made. Make sure to read my review of the book here and check out the…
  4. Peggy Porshen: Interview, Book Review and Afternoon Tea at Peggy’s London Parlour | homemadebyfleur.co.uk - [...] me next time and have already picked the cake I want to try…Lemon Limoncello which Kelly at American Cupcake…
  5. Loving right now « Kerry Cooks - [...] long and not come across Peggy Porschen. Loads of my favouritest bloggers such as Maison Cupcake and An American…
  6. Recipe: Peggy Porschen white chocolate passion cake - Maison Cupcake | Life's what you bake it - [...] Boutique Baking – Kelly at American Cupcake in London had pipped me at the post to do the limoncello…