Peggy Porschen Lemon Limoncello Layer CakePosted by Cupcake Kelly on May 1, 2012 in Cake | 5 comments
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.
This is no ordinary lemon cake. In addition to the lemon sugar syrup the frosting combines a buttercream and homemade limoncello lemon curd.
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.
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.
Lemon Limoncello Layer Cake
adapted from Peggy Porschen Boutique Baking (makes one 6 inch cake)
200g unsalted butter, at room temperature
200g caster sugar
pinch of salt
Zest of 2 unwaxed lemons
200g self raising flour
150ml fresh squeezed lemon juice
150g caster sugar
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.
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.
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)