Il Sorrentino Lemon Cake – Moist French Loaf with Limoncello & Citrus Gely
A moist and fragrant French lemon cake infused with Limoncello, topped with lemon gelée and meringue kisses. A citrus dream in every bite!Moist lemon loaf cake with Limoncello syrup, citrus jelly cubes, and delicate French meringue. A vibrant dessert perfect for sunny gatherings.ELegant, and refreshingly zesty — the Il Sorrentino cake brings a piece of the Amalfi Coast into your kitchen. This luxurious French lemon cake is soaked in a fragrant Limoncello syrup, filled with bold citrus zest, and crowned with delicate cubes of lemon gelée and crisp meringue kisses. The texture is ultra-moist thanks to the cream and butter, with subtle boozy notes from real Limoncello di Sorrento. Ideal for refined brunches, afternoon tea, or sunny celebrations, this cake is a true homage to citrus lovers. Its balance between sweet, tart, and aromatic makes every slice irresistible.
Servings 2 cakes
Calories 400kcal
Ingredients
🍋 Lemon Cake Batter
- 175 g whole eggs
- 245 g sugar
- 2 g lime zest
- 13 g lemon zest
- 185 g flour T55
- 4.3 g baking powder
- 1 g fine salt
- 110 g heavy cream
- 22.5 g Limoncello di Sorrento
- 70 g melted butter not exceeding 45°C
🍋 Lemon-Limoncello Gelée
- 150 g lemon juice
- 25 g Limoncello
- 82 g sugar
- 6 g agar-agar
🍸 Limoncello Syrup
- 60 g sugar
- 144 g water
- 28 g Limoncello
- ☁️ French Meringue
- 30 g egg whites
- 60 g sugar
✨ Neutral Glaze (Nappage)
- 150 g neutral glaze
- 40 g water
Instructions
Limoncello Syrup (Day -1)
- Bring water and sugar to a boil.
- Remove from heat and stir in the Limoncello.
- Let cool completely before use.
Lemon Cake Batter (Day -1)
- Whisk eggs, sugar, lime and lemon zest until light and fluffy.
- Sift flour, baking powder, and salt together. Fold into the egg mixture.
- Add cream and Limoncello. Mix.
- Pour in lukewarm melted butter (max 45°C), mix again.
- Transfer batter to piping bag and chill overnight.
French Meringue (Day -1)
- Beat egg whites with 1/3 of sugar. Gradually add remaining sugar in 2 parts.
- Continue whipping until stiff peaks (bird's beak).
- Pipe small kisses using plain tip (6–10 mm) on parchment-lined tray.
- Dry in oven at 80°C for 2 hours. Cool completely.
Lemon Gelée (Day -1)
- Heat lemon juice and Limoncello.
- Mix sugar with agar-agar, whisk into the warm liquid.
- Boil for 10 seconds while whisking.
- Pour into a 14 cm square mold lined with plastic wrap.
- Refrigerate until set, then cut into small cubes.
Baking the Cake (Day 0)
- Preheat oven to 160°C.
- Grease and line a 25x8x8 cm loaf pan.
- Pipe the chilled batter, filling only ⅔ to ¾ full.
- Bake for 40–50 minutes until a skewer comes out clean.
- Brush hot cake with cooled syrup.
- Cool completely and freeze for 30 min before glazing.
Glazing and Decoration (Day 0)
- Heat glaze and water to a boil.
- Brush entire cake evenly.
- Decorate with lemon zest, gelée cubes, and meringue kisses.
Notes
🧊 Storage Tips:
Keep refrigerated in a cardboard or airtight box. Remove 10 minutes before serving for best texture and flavor.
🎨 Serving Suggestions:
📈 Nutrition (per slice – estimated):
Calories: ~350–400
Fat: ~20g
Sugar: ~25g
Keep refrigerated in a cardboard or airtight box. Remove 10 minutes before serving for best texture and flavor.
🎨 Serving Suggestions:
- Serve with a citrus sorbet or Limoncello shot
- Add fresh berries or mint for contrast
- Ideal for birthdays, summer weddings, or gourmet gifting
📈 Nutrition (per slice – estimated):
Calories: ~350–400
Fat: ~20g
Sugar: ~25g
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Nutrition
Calories: 400kcal | Fat: 20g | Sugar: 25g
