Lemon Cake with Limoncello Cream

The ultimate spring dessert recipe has arrived! Topped with a sweet lemony glaze, Limoncello whipped cream, and plenty of fresh berries, this lemon yogurt cake is a bakery-quality dessert recipe that you'll turn to time and time again.

Course Dessert

Cuisine American

Prep Time 10

Cook Time 1

Total Time 1 10

Servings slices

Calories 520kcal

Author Meggan Hill

Ingredients

For the lemon cake:

1 1/2 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon Salt
1 cup granualted sugar
1 cup plain yogurt regular or Greek (see note 1)
4 eggs
4 teaspoons lemon zest (see note 2)
1/2 teaspoon vanilla extract
1/2 cup vegetable oil

For the lemon glaze:

1/3 cup lemon juice
1/3 cup sugar

For the limoncello cream:

2 cups heavy whipping cream
1/2 cup powdered sugar
1/4 cup Limoncello liqueur (see note 3)
Fresh berries for topping
Lemon zest for topping

US Customary - Metric

Instructions

To make the lemon cake:

Move an oven rack to the middle position and preheat oven to 350 degrees. Coat a 10-inch round cake pan with nonstick spray and line with parchment paper.
In a medium bowl, whisk together the flour, baking powder, and salt. In a large bowl, whisk together 1 cup sugar, yogurt, eggs, lemon zest, and vanilla.
Add the dry ingredients in batches, whisking to incorporate after each addition. Fold in oil and stir carefully until uniformly combined. Pour into prepared pan.
Bake until a toothpick inserted comes out clean with a few crumbs attached, about 30 minutes. The cake should be fragrant and spring back when pressed lightly. Remove from oven and cool in pan 10 minutes.

To make the lemon glaze:

Meanwhile, in a small saucepan or medium heat, heat lemon juice and 1/3 cup sugar. Whisk until the sugar has dissolved. Remove from heat.
Using a sharp knife, slice around the inside of the cake pan to loosen the cake. Flip out on to a large plate. Slowly drizzle glaze over the top. Cool cake completely.

To make the limoncello cream:

Using an electric mixer with the whisk attachment, whip heavy whipping cream until soft peaks form. Gradually add sugar until stiff peaks form. Fold in Limoncello.
Spread whipped cream on top of cake. Top with berries and additional lemon zest, if desired.

Notes

Yogurt: Regular or Greek; either works as long as it's the tangy plain (not flavored) variety.
Lemons: Zest these first for the cake batter and limoncello cream, then slice them open to juice for the lemon glaze.
Limoncello: Find this in the spirits section of your supermarket. Or if you have time to let it marinate, learn how to make homemade Limoncello. You'll just need 1/4 cup for this lemon cake recipe; what you do with the rest of the bottle is up to you. (A few more batches of this dessert or several nights of slow-sipping after-dinner drinks sound like great options if you ask me!)
Yield: This lemon cake recipe makes 10 generous slices.
Storage: Store leftovers covered in the refrigerator for up to 4 days.
Make ahead: Both the lemon glaze and the Limoncello whipped cream can be made while the cake is baking. Leave the glaze at room temperature. Cover and refrigerate the whipped cream until serving time.

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