A limoncello sponge cake that everyone will love ❤️

For the cake:
450g (16 oz) golden caster sugar
450g (16 oz) Stork® or butter, softened
8 eggs, at room temperature
2 tablespoons limoncello liqueur
450g (16 oz) self-raising flour
For the lemon buttercream:
450g (16 oz) icing sugar
170g (6 oz) Stork® or butter, softened
a few drops yellow food coloring
2 tablespoons limoncello liqueur
Preheat the oven to 190 C. Grease two 22cm cake tins and line with baking parchment. In a bowl combine the sugar and Stork® or butter and beat until fluffy.

Add the eggs one at a time, beating well after each addition until pale and creamy; add the limoncello and mix well. Gradually fold in the flour until well integrated. Divide the cake mixture evenly between the two prepared cake tins.

Bake in the preheated oven for 40 minutes, or until a skewer inserted into the center comes out clean. Remove from the oven and allow to cool completely on a cooling rack, about 2 hours.
Meanwhile, make the buttercream by mixing all the ingredients together until thick and creamy. Once the cake has cooled, place the lower layer onto a serving plate.

Spread some of the buttercreams over the top then sandwich the second layer on top. Decorate the cake as desired with the remaining icing. Slice and serve.

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