Jump to recipe If you haven’t heard about limoncello, you’re truly missing out. Originally from Southern Italy (a region well-known for its unique produce of lemons, alongside the Gulf of Naples, the Amalfi Coast, and the island of Sicily), limoncello is a sweet and strong liqueur ...
The beauty of it is its versatility—you can pour this liqueur over anything, and you’ll turn a simple dish or drink into a refreshing masterpiece. For the easiest of elegant desserts, drizzle limoncello over lemon sorbet or vanilla ice cream. You can also infuse a sponge cake, as you...
Jump to RecipePrint Recipe Homemade limoncello bundt cake is the ultimate seasonal spring dessert. Great for brunch, parties, and showers. Well, that’s definitely how it goes here in Betsylife. A while back we watched a friend’s dog while she traveled through Italy. She repaid us by br...
Limoncello is an Italian Lemon Liqueur, made from grain alcohol infused with lemon peels, served (chilled) after dinner in tiny cordial glasses. Traditional Limoncello is produced in Southern Italy along the Amalfi Coast, from Sorrento Lemons (Limone di Sorrento). Here in Southern California, acc...
This limoncello dessert recipe has been made in a cake shape. However, you can also make this in a rectangular pan and layer it up like you would a traditional tiramisu. For the cake part, we've used a basic vanilla cake recipe. You could of course use our lovely lemon pound cake ...
RATE THIS RECIPE (23) I prefer the simplicity of a bundt cake over a layer cake any day. The lemon and olive oil create such a moist but not overly sweet dessert that's completed by the fragrant limoncello glaze. You might as well be enjoying a forkful of sunshine. Technique tip: But...
Since I was lucky enough to find this recipe, and you’re site, a few years ago… I have no clue how many batches I’ve made of this amazing recipe! I’ve shared the finished product with friends from Italy – each approved wholeheartedly! Two were from Sicily! I’ve also shared th...
Limoncello is made by steeping lemon zest in grain alcohol until the lemon oil is infused into the alcohol. Steeping times can vary from 3 to 30 days, depending on the recipe. The resulting bright yellow mixture is combined with simple syrup, strained, stored in bottles, and aged for a ...