The Infertile Housewife

I promised ya’ll this recipe a few days ago.  I hope ya’ll like it.  It’s SO good! – The Infertile Housewife

Limoncello Cake Recipe

Recipe from I Breathe… I’m Hungry

Cake

2 STICKS OF BUTTER

2 CUPS OF SUGAR

2 CUPS OF ALL-PURPOSE FLOUR

4 EGGS

½ t SALT

½ t BAKING POWDER

½ CUP LIMONCELLO

1 t LEMON EXTRACT

1 T LEMON ZEST

Grease and flour two nine-inch round cake pans.  Cream together butter and sugar.  Add eggs, one at a time.  In a separate bowl, sift together flour, baking powder, and salt.  Stir into butter, alternating with Limoncello.  Mix in lemon extract and lemon zest.  Bake at 350 degrees for 35 minutes.

Limoncello Lemon Curd

½ CUP BUTTER

¾ CUP SUGAR

¼ CUP FRESH LEMON JUICE

¼ CUP LIMONCELLO

3 T LEMON ZEST

PINCH OF SALT

6 LARGE EGG YOLKS

Melt butter over medium-low heat.  Remove from heat and add sugar, lemon juice, Limoncello, lemon zest, and salt.  Whisk in yolks until smooth.  Cook mixture, whisking CONSTANTLY, until it thickens to the consistency of pudding.  Refrigerate for at least an hour.

Ladies, if you don’t stir constantly, and if you don’t cook this over medium-low heat, you will end up with sweet, lemony scrambled eggs.  YUCK!

Icing

2 T GOAT CHEESE

1 CUP POWDERED SUGAR

1 T FRESH LEMON JUICE

1 T LIMONCELLO

1 ½ t LEMON ZEST

1 t THYME

PINCH OF SALT

Soften goat cheese in the microwave for 10 seconds.  Stir in the rest of the ingredients.  Let it sit at room temperature for at least 10 minutes before using.

Place one cake upside down onto a cake plate.  Spoon on lemon curd, leaving a one-inch border empty around edges of the cake.  Place the other cake gently on top (right side up) and push down lightly until the filling reaches the edges.  Pour icing over cake.  Refrigerate.