Limoncello Layer Cake
This airy yet decadent cake, which showcases a perfectly balanced Swiss Meringue Buttercream, features a classic Italian liqueur that gives it an amazingly special flavor.
For the Cake:
- Cake flour
- Baking soda
- Kosher salt
- Granulated sugar
- Lemon zest
- Vanilla extract
Preheat oven to 325°F.
To Make the Batter with a Stand Mixer:
Combine the flour, baking soda, and salt in a medium bowl.
Sift the flour mixture into another medium bowl.
Place the room temperature butter in the bowl of your stand mixer. Mix on low speed until smooth.
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