Limoncello is Go!

You may recall, we recently tried our hand at making Limoncello and after our 40 days and nights, we poured it into some bottles and have been sipping on our lemony bit of golden goodness for the last few nights. We are proud to say that it's not bad for our first attempt and we now have nearly 2 bottles to drink, so it IS going to be great!


We think next time we will try the other method of infusing the lemon rids with the alcohol first and then once the 40 days and nights are over, we will make a sugar syrup and add it later at our own desired quantity as it is quite sweet. Having said that, wow it certainly packs a punch but in a lovely way and well worth the wait indeed.

Limoncello candied lemon rind

We had the leftover rind which we had kept to add to our cakes. I previously said to toss it in the sugar and pop it into a jar, but I found after tossing in the sugar and laying it on a tray in a single layer to dry out overnight, was even better as it hardened and made for delicious little Limoncello infused golden curls. They've kept well in their airtight container, aside from the bit where I keep going into the pantry to nibble on a few, but I did use them to top a beautiful Lemon Ricotta cake I made the other day so thought you too might enjoy this recipe.

Lemon Ricotta Cake

Limoncello Ricotta Cake


melted butter to grease

plain flour, plain to dust

2 eggs, at room temperature (see tips)

160g caster sugar

250g ricotta

100g butter, melted

4 lemons, zest and juiced

250g plain flour

2 tsp baking powder

80g almond meal

icing sugar to dust

candied lemon rind to garnish

(option - reduce the lemons to 3 and add 60ml of Limoncello for an extra bit of yum!)


Grease a 22cm base round cake tin with the melted butter and lightly dust with flour. Preheat oven to 180˚C.

Add eggs, sugar and ricotta to a large mixing bowl and mix until well combined and ricotta is smooth (I use my electric mixer for this part). Add melted butter, lemon juice and zest (and Limoncello if you are using it) and mix for a further 2 mins.

Lemon ricotta cake cooling on wire rack

Add flour and baking powder to a sifter and sift over the ricotta mixture. Sprinkle almond meal on top and then gently fold in the dry ingredient using a spatula until just combined.

Pour mixture into your prepared tin and and bake for 35 mins or a until a skewer comes out clean. Set aside for 5 mins and then remove from tin onto a wire rack to cool.

Dust with icing sugar and top with your lovely Limoncello candied rinds.


- Always bring your eggs to room temp when baking as they incorporate into the other ingredients more easily, providing you with a smoother batter which has all the ingredients distributed evenly. This then results in more even finished product.

- Use a spring-form tin for this one if you like.

- You can substitute the plain flour and baking powder for just 250g of self-raising flour instead if you have it (I didn't have any at the time so made my own)

- This cake is really nice when eaten slightly still warm from the oven. Having said that, the lemon flavour develops a little more the next day and with a 10 sec zip in the microwave then served with a dollop of yoghurt, how could you go wrong!


#Limoncello #baking #tips #candiedlemonrind #lemon #ricotta #cake

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