Description
A delightful Limoncello Raspberry Layer Cake featuring fluffy layers, tart raspberry filling, and a creamy lemon-infused frosting for a spectacular dessert experience.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 1/2 cup unsalted butter, softened
- 1 cup buttermilk
- 4 large eggs
- 1/4 cup limoncello liqueur
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 cups fresh raspberries
- 1 cup heavy whipping cream
- 1/4 cup powdered sugar
- Zest of 1 lemon
- 1 tablespoon lemon juice
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour three 8-inch round cake pans.
- Cream together softened butter and granulated sugar until light and fluffy.
- Beat in the eggs, then add the buttermilk and limoncello.
- Whisk together flour, baking powder, baking soda, and salt in a separate bowl.
- Gradually add the dry ingredients to the wet ingredients, stirring until just combined.
- Divide the batter evenly among the prepared cake pans.
- Bake for 25-30 minutes, or until a toothpick comes out clean.
- Cool the cakes in the pans for 10 minutes before transferring to wire racks.
- Whip heavy cream with powdered sugar, lemon zest, and lemon juice until soft peaks form.
- Layer the cakes with whipped cream and fresh raspberries, and cover the top with remaining frosting.
- Chill until ready to serve.
Notes
Make ahead: Bake layers a day in advance and store wrapped in the refrigerator. Customize: Add lavender or lemon curd for additional flavor.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 28g
- Sodium: 200mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 85mg