This is a copycat recipe for the famous Limoncello Cake from The Cheesecake Factory. The cake is moist and flavorful, with a tart lemony glaze. It’s the perfect dessert for summertime gatherings or anytime you crave something sweet and citrusy.
If you love the Limoncello Cake from The Cheesecake Factory, then you’ll love this easy to make Limoncello Cake Recipe! Made with a moist and fluffy lemon cake, layered with a tart and creamy limoncello cheesecake filling, and topped with a sweet and tangy lemon icing, this cake is sure to please any crowd!
Cheesecake Factory Limoncello Cake Discontinued
The Cheesecake Factory is no longer serving their popular Limoncello Cake. The decision was made due to the high cost of making the cake and the low demand from customers. The cake was originally created as a special for Mother’s Day, but it became so popular that it stayed on the menu year-round.
The Limoncello Cake was a favorite among many customers, myself included. It was a light and refreshing dessert that was perfect for any occasion. I’m really going to miss this cake, but I understand why The Cheesecake Factory made the decision to discontinue it.
I hope they decide to bring back the Limoncello Cake someday soon. In the meantime, I’ll have to find another place to satisfy my sweet tooth!
Limoncello Cake Cheesecake Factory
Have you ever had a Limoncello Cake from The Cheesecake Factory? It’s one of their most popular desserts, and for good reason! This cake is light and fluffy, with a tart lemon flavor that is perfectly balanced by the sweetness of the frosting.
And it’s all topped off with a refreshing limoncello glaze. If you’re looking for a show-stopping dessert to make for your next party or gathering, look no further than this Limoncello Cake Cheesecake Factory recipe. Your guests will be impressed by both the appearance and flavor of this cake, and you’ll love how easy it is to prepare.
So what are you waiting for? Give this recipe a try today!
Lemon cello Cream Torte Recipe
This lemon cello cream torte recipe is the perfect summer dessert! It’s light, fluffy, and full of flavor. Plus, it’s easy to make and can be made ahead of time.
1 (15 oz) package yellow cake mix
3 tablespoons lemoncello liqueur
1 cup water
1/3 cup oil
Yellow food coloring (optional)
1 (8 oz) package cream cheese,
softened 1/2 cup sugar
1 tablespoon flour
1 teaspoon vanilla extract
1 cup heavy whipping cream
1/4 cup powdered sugar
2 tablespoons lemoncello liqueur
Additional powdered sugar for garnish (optional)
Preheat oven to 350 degrees F. Grease and flour three 9-inch round baking pans.In a large bowl, combine cake mix, 3 tablespoons lemoncello liqueur, water, oil, eggs, and yellow food coloring (if using). Beat with an electric mixer on low speed until ingredients are moistened then beat on medium speed for 2 minutes.
Divide batter evenly among pans. Bake for 18-22 minutes or until a toothpick inserted into the center comes out clean. Cool in pans on wire racks for 10 minutes then remove cakes from pans and cool completely on wire racks. For filling: In a large bowl beat together cream cheese, sugar , flour , vanilla extract ,and 1 teaspoon lemoncello liqueur until smooth .In a separate bowl , beat whipping cream on high speed until stiff peaks form .
Gently fold whipped cream into the cream cheese mixture .To assemble : Place one cake layer on a serving plate ; spread with 1/3 of the filling .
This recipe for Limoncello Cheesecake is a delightful and refreshing dessert that is perfect for summer gatherings! The cheesecake filling is infused with limoncello, resulting in a light and fluffy cake that is bursting with flavor. A graham cracker crust and fresh berries complete this show-stopping dessert.
Limoncello Box Cake Recipe
This recipe for limoncello cake is light, moist and flavorful. It’s perfect for a summer party or any time you want a delicious citrus-y treat!
- 1 box white cake mix
- 1 cup water
- ½ cup oil
- 3 eggs
- ½ cup limoncello liqueur
- 1 tablespoon grated lemon zest
For the glaze:
1 cup confectioners’ sugar
2-3 tablespoons limoncello liqueur
1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour one 9×13 inch baking pan.
2. In a large bowl, combine cake mix, water, oil, eggs, limoncello liqueur, and lemon zest. Mix well. Pour batter into prepared pan.
3. Bake at 350 degrees F (175 degrees C) for 30 minutes or until a toothpick inserted into the center of the cake comes out clean.
4. While cake is baking, prepare glaze by mixing together confectioners’ sugar and enough limoncello liqueur to make a thick but pourable mixture.
5. When cake is done, allow to cool for 10 minutes then Pierce top of warm cake several times with a fork or skewer . Pour glaze over top of cake .
How Do I Make a Limoncello Cake
Assuming you would like a recipe for a limoncello cake:
1 cup (2 sticks) unsalted butter, at room temperature
2½ cups granulated sugar,
divided 4 extra-large eggs,
at room temperature 1¾ cups flour
1 teaspoon baking powder
½ teaspoon kosher salt
¾ cup freshly squeezed lemon juice,
divided (3 lemons)
3 tablespoons grated lemon zest (6 to 8 large lemons)
3/4 cup buttermilk, at room temperature
1 teaspoon pure vanilla extract
For the Lemon Syrup:
1/2 cup freshly squeezed lemon juice (2 lemons)
1/2 cup granulated sugar
For the Limoncello Buttercream:
2 sticks unsalted butter, at room temperature
1 pound 10X confectioners’ sugar, sifted
2 tablespoons limoncello liqueur
2 tablespoons freshly squeezed lemon juice from 1 lemon
Zest of 2 lemons
½ teaspoon kosher salt
Preheat the oven to 350 degrees F. Grease and flour 2 (8 1/2 by 4 1/4 by 2 1/2-inch) loaf pans. You may also line the bottom with parchment paper, if desired. In the bowl of your electric mixer fitted with the paddle attachment, cream the butter and 2 cups granulated sugar together until light and fluffy, about 5 minutes. With the mixer on medium speed, add the eggs, one at a time and beat until incorporated.
In another bowl whisk together flour , baking powder ,and salt . In 3 parts alternately add flour mixture and buttermilk to batter beginning and ending with flour mixture . Mix each addition just until blended . Add vanilla and ¼ cup lemon juice and mix well . Divide batter evenly between pans , smooth tops ,and bake for 45 minutes to 1 hour until cakes are browned and spring back when lightly touched .Remove cakes from oven let cool 10 minutes then remove to wire racks set over sheets of wax paper or aluminum foil; spoon Lemon syrup over them .
In this blog post, the author shares a recipe for Limoncello Cake from The Cheesecake Factory. The cake is made with a lemon cake mix, lemon pudding mix, and limoncello liqueur. It is then topped with whipped cream and candied lemons.