Limoncello Cake Recipe By Giada

Our love for limoncello is no secret- and turns out, it tastes just as good in a cake as it does in an aperitivo glass.Limoncello is a quintessential Italian

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Limoncello Cake Recipe Giada sharerecipes.net. 9 hours ago 2 hours ago Limoncello Cake Giadzy by Giada De Laurentiis. 3 hours ago In a medium bowl, combine the cream cheese, mascarpone, limoncello and powdered sugar. Using a handheld mixer, beat on medium speed, starting on low, until light and fluffy, about 4 minutes.When the cakes are cooled completely, …

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1 1/4 cups sugar1/2 cup limoncello liqueur*, store bought or homemade, recipe follows. 2 teaspoons vanilla extract4 large eggs, at room …

Rating: 5/5(79)
Difficulty: Easy
Category: Dessert
Steps: 14
1. Preheat the oven to 350 degrees F. Spray the bottom of a 9 by 9 by 2-inch baking pan with nonstick cooking spray.
2. Finely grind the biscotti in a food processor. Add the melted butter and 1 tablespoon of lemon zest, and process until the crumbs are moistened. Press the crumb mixture over the bottom (not the sides) of the prepared pan. Bake until the crust is golden, about 15 minutes. Cool the crust completely on a cooling rack.
3. Blend the ricotta in a clean food processor until smooth. Add the cream cheese and sugar and blend well, stopping the machine occasionally and scraping down the sides of the work bowl. Blend in the limoncello, vanilla, and remaining 2 tablespoons of lemon zest. Add the eggs one at a time, and pulse just until blended. Scrape down the sides of the bowl as needed.
4. Pour the cheese mixture over the crust in the pan. Place the baking pan in a large roasting pan. Pour enough hot water into the roasting pan to come halfway up the sides of the baking pan. Bake until the cheesecake is golden and the center of the cake moves slightly when the pan is gently shaken, about 1 hour (the cake will become firm when it is cold).

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Our love for limoncello is no secret- and turns out, it tastes just as good in a cake as it does in an aperitivo glass.. Limoncello is a quintessential Italian liqueur made from the zest of lemons found on the Amalfi Coast, sugar, water and of course, alcohol – most oftentimes grappa, but occasionally vodka as well.

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Place the lemon peels in a 2-quart pitcher. Pour the vodka over the peels and cover with plastic wrap. Steep the lemon peels in the vodka for 4 …

Rating: 5/5(154)
Difficulty: Easy
Category: Beverage
Steps: 2
1. Using a vegetable peeler, remove the peel from the lemons in long strips (reserve the lemons for another use). Using a small sharp knife, trim away the white pith from the lemon peels; discard the pith. Place the lemon peels in a 2-quart pitcher. Pour the vodka over the peels and cover with plastic wrap. Steep the lemon peels in the vodka for 4 days at room temperature.
2. Stir the water and sugar in a large saucepan over medium heat until the sugar dissolves, about 5 minutes. Cool completely. Pour the sugar syrup over the vodka mixture. Cover and let stand at room temperature overnight. Strain the limoncello through a mesh strainer. Discard the peels. Transfer the limoncello to bottles. Seal the bottles and refrigerate until cold, at least 4 hours and up to 1 month.

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DIRECTIONS. Preheat the oven to 350 degrees F. Spray the bottom of a 9 by 9 by 2-inch baking pan with nonstick cooking spray. Finely grind the biscotti in a food processor. …

Rating: 5/5(1)
Total Time: 1 hr 45 mins
Category: Cheesecake
Calories: 4080 per serving
1. Preheat the oven to 350 degrees F. Spray the bottom of a 9 by 9 by 2-inch baking pan with nonstick cooking spray.
2. Finely grind the biscotti in a food processor. Add the melted butter and 1 tablespoon of lemon zest, and process until the crumbs are moistened.
3. Press the crumb mixture over the bottom (not the sides) of the prepared pan.
4. Bake until the crust is golden, about 15 minutes. Cool the crust completely on a cooling rack.

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Using a small sharp knife, trim away the white pith from the lemon peels; discard the pith. Place the lemon peels in a 2-quart pitcher. Pour the …

Rating: 5/5(3)
Author: Giada De Laurentiis
Servings: 3.5
Difficulty: Easy
1. Using a vegetable peeler, remove the peel from the lemons in long strips (reserve the lemons for another use). Using a small sharp knife, trim away the white pith from the lemon peels; discard the pith. Place the lemon peels in a 2-quart pitcher. Pour the vodka over the peels. Steep the lemon peels in the vodka for 4 days at room temperature.
2. Stir the sugar and 1 cup water in a large saucepan over medium heat until the sugar dissolves, about 5 minutes. Cool completely. Pour the sugar syrup over the vodka mixture. Cover and let stand at room temperature overnight.
3. Strain the limoncello through a meshed strainer. Discard the peels. Transfer the limoncello to bottles. Seal the bottles and refrigerate until cold, at least 4 hours and up to 1 month.

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Cream together the mascarpone cheese and lemon curd in a bowl. The Spruce / Julia Hartbeck. Whip the chilled whipping cream or heavy cream until almost stiff—about 5 to 6 minutes. Slowly add powdered sugar until completely combined. Fold the cheese and curd mixture into the whipped cream.

Rating: 4.3/5(240)
Total Time: 1 hr 55 mins
Category: Dessert, Cakes, Cake
Calories: 557 per serving

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INSTRUCTIONS: In the bowl of an electric mixer, combine the mascarpone, heavy cream, sugar, and limoncello. Whip until the cream has …

Servings: 6
Estimated Reading Time: 1 min
Total Time: 10 mins
1. In the bowl of an electric mixer, combine the mascarpone, heavy cream, sugar, and limoncello. Whip until the cream has soft peaks, about 2 minutes. Add the lemon curd and use a spatula or wooden spoon to gently incorporate the curd into the cream.
2. Fill 4-ounce glasses with the lemon mixture and top with crumbled meringue cookies.

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Blend in the limoncello, vanilla, and remaining 2 tablespoons of lemon zest. Add the eggs 1 at a time, and pulse just until blended. Scrape down …

Rating: 4.5/5(25)
Difficulty: Intermediate
Category: Dessert
Steps: 6
1. Preheat the oven to 350 degrees F. Spray the bottom of a 9 by 9 by 2-inch baking pan with nonstick cooking spray.
2. Finely grind the biscotti in a food processor. Add the melted butter and 1 tablespoon of lemon zest, and process until the crumbs are moistened. Press the crumb mixture over the bottom (not the sides) of the prepared pan. Bake until the crust is golden, about 15 minutes. Cool the crust completely on a cooling rack.
3. Blend the ricotta in a clean food processor until smooth. Add the cream cheese and sugar and blend well, stopping the machine occasionally and scraping down the sides of the work bowl. Blend in the limoncello, vanilla, and remaining 2 tablespoons of lemon zest. Add the eggs 1 at a time, and pulse just until blended. Scrape down the sides of the bowl as needed.
4. Pour the cheese mixture over the crust in the pan. Place the baking pan in a large roasting pan. Pour enough hot water into the roasting pan to come halfway up the sides of the baking pan. Bake until the cheesecake is golden and the center of the cake moves slightly when the pan is gently shaken, about 1 hour (the cake will become firm when it is cold).

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Using a small sharp knife, trim away the white pith from the lemon peels; discard the pith. Place the lemon peels in a 2-quart pitcher. Pour the vodka over the peels and cover …

Rating: 5/5(3)
Total Time: 120 hrs 15 mins
Category: European
Calories: 1894 per serving
1. Using a vegetable peeler, remove the peel from the lemons in long strips (reserve the lemons for another use).
2. Using a small sharp knife, trim away the white pith from the lemon peels; discard the pith.
3. Place the lemon peels in a 2-quart pitcher.
4. Pour the vodka over the peels and cover with plastic wrap. Steep the lemon peels in the vodka for 4 days at room temperature.

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Authentic Italian Limoncello Cake Recipe. 1 hours ago Homemade Limoncello Cake Recipe An Italian in my … 8 hours ago In a medium bowl whisk together the flour, baking powder and salt. In a medium bowl beat until stiff peaks appear the 3 egg whites. In a large bowl beat the 4 yolks and sugar until light and creamy (about 3-5 minutes).

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As seen on: Giada in Italy, Episode 12.The Sweet Spot. Mix together the berries, lemon juice, limoncello and sugar in a medium bowl.Crush the berries gently, using the back …

Total Time: 2 hrs
Category: Dessert
Calories: 190 per serving
1. As seen on: Giada in Italy, Episode 12. The Sweet Spot.
2. Mix together the berries, lemon juice, limoncello and sugar in a medium bowl. Crush the berries gently, using the back of a fork. Set aside for at least 30 minutes to let the juices develop and the flavors mingle.
3. Fill a medium saucepan with 2 inches of water and bring to a simmer over medium heat. In a heat-proof medium bowl that fits comfortably over the saucepan without touching the water, combine the egg yolks, limoncello, sugar, lemon zest and lemon juice. Using an electric mixer, beat on low speed until smooth and incorporated. Place the bowl over the simmering water and continue beating until a thick ribbon remains in the mixture when the beaters are lifted out, about 10 minutes. Remove the bowl from the saucepan and continue to beat for another 2 minutes to prevent the egg from cooking. Cool to room temperature.
4. To serve, place a 3/4-inch-thick slice of pound cake on a plate. Top with a spoonful of the berries and a dollop of the zabaglione.

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Pour batter into prepared pan. Step 3. Bake in the preheated oven until top is golden and a toothpick inserted in the center of the cake comes out …

Rating: 5/5(102)
Total Time: 50 mins
Category: Italian Recipes
Calories: 394 per serving
1. Preheat oven to 350 degrees F (175 degrees C). Prepare an 8-inch cake pan with cooking spray.
2. Whisk together the yogurt, eggs, canola oil, lemon juice, lemon zest, sugar, and 4 tablespoons limoncello in a large bowl. In a separate large bowl, mix the flour, baking powder, baking soda, and salt. Gently stir the dry ingredients into the wet. Do not over mix or the cake will be tough. Pour batter into prepared pan.
3. Bake in the preheated oven until top is golden and a toothpick inserted in the center of the cake comes out clean, about 35 minutes. Remove from oven and allow to cool slightly.
4. Stir the powdered sugar and 3 tablespoons of limoncello together in a small bowl until smooth. Poke small holes all over the top of the still-warm cake with a fork or toothpick. Spoon the glaze over the cake and spread with the back of a spoon. The glaze will seep into the cake and add moisture.

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Using a small sharp knife, trim away the white pith from the lemon peels; discard the pith. Place the lemon peels in a 2-quart pitcher. Pour the vodka over the peels and cover …

Servings: 7
Estimated Reading Time: 2 mins
Total Time: 96 hrs 40 mins
1. Using a vegetable peeler, remove the peel from the lemons in long strips (reserve the lemons for another use). Using a small sharp knife, trim away the white pith from the lemon peels; discard the pith. Place the lemon peels in a 2-quart pitcher. Pour the vodka over the peels and cover with plastic wrap. Steep the lemon peels in the vodka for 4 days at room temperature.
2. Stir the water and sugar in a large saucepan over medium heat until the sugar dissolves, about 5 minutes. Cool completely. Pour the sugar syrup over the vodka mixture. Cover and let stand at room temperature overnight. Strain the limoncello through a mesh strainer. Discard the peels. Transfer the limoncello to bottles. Seal the bottles and refrigerate until cold, at least 4 hours and up to 1 month.

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Limoncello Dessert Recipe Giada. Limoncello cheesecake squares recipe giada de lauiis food network this cake gets it s kick from our fav italian liqueur limoncello giadzy pound cake with limoncello zabaglione recipe giada de lauiis food network limoncello granita recipe giada de lauiis food network

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2017-12-19 · Limoncello Tiramisu Recipe Giada sharerecipes.net. 3 hours ago Limoncello Tiramisu Recipe Italian Food Forever. 3 hours ago Instructions. In a small pan, heat the limoncello, water, sugar and lemon juice to a boil over medium high heat, then reduce the heat to low and cook, stirring often, until the sugar has completely disolved.

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Frequently Asked Questions

How to make a limoncello cake?

Beat egg whites until stiff. Whisk together flour, baking powder and salt. Cream egg yolks and sugar until creamy and light. Then add the Limoncello, vegetable oil and lemon zest, beat until smooth. Beat the dry ingredients and the wet ingredients until combined. Fold in the egg whites and pour into the prepared cake pan.

How do you make a limoncello and vodka mix?

Stir the sugar and 1 cup water in a large saucepan over medium heat until the sugar dissolves, about 5 minutes. Cool completely. Pour the sugar syrup over the vodka mixture. Cover and let stand at room temperature overnight. Strain the limoncello through a meshed strainer. Discard the peels. Transfer the limoncello to bottles.

Is limoncello only for cocktails?

Limoncello is not only for cocktails. Delicious, moist and tangy limoncello cake is one of my favorite lemon cakes. Think of it as an Italian version of Caribbean Rum cake.

What is the recipe for lemon cake?

Add lemon cake mix, lemon pudding mix, eggs, oil, lemon juice, Limoncello, rind and pecans to large bowl. Mix for at least 3 minutes. Pour into buttered and floured bundt pan.

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