This Amalfi Inspired Limoncello Pudding Cake is a zesty celebration of southern Italy, combining gluten-free yellow cake, Sicilian lemon pudding, and a cloud-like lemon-limoncello whipped frosting. Whether you’re entertaining or treating yourself, this layered lemon dessert brings the sun-drenched flavor of the Amalfi Coast right to your table.
This post contains affiliate links. If you click through and make a purchase, I may earn a small commission at no extra cost to you.
Thank you for supporting The Amore Life!
A Taste of the Amalfi Coast in Every Bite
Limoncello is a cherished digestivo from the Amalfi Coast, especially around Sorrento and Positano. Pairing it with zesty lemon pudding and whipped cream creates a dessert that echoes the balance of citrusy brightness and rich indulgence found in traditional southern Italian sweets.
Famed pastry chef Sal De Riso, based in Minori, is renowned for desserts like the “Delizia al Limone,” and was the inspiration for this pudding cake. The use of Amalfi lemons in desserts also features in many Italian culinary shows and travel documentaries. Films like Under the Tuscan Sun and The Talented Mr. Ripley visually capture the citrus groves of southern Italy.
Look for gluten-free products like Bob’s Red Mill cake mix for baking. For authentic Limoncello, try artisan brands from Positano or imported from Italy brands like Limoncello di Capri. Serve this cake with espresso or a small glass of Limoncello for a perfect Italian finish.
You will most likely have a bit extra lemon pudding and frosting so make sure it does not go to waste. Make fun cups for your guests as well.
Ready to bring some Amalfi sunshine into your kitchen? Try this gluten-free delight for your next celebration—and don’t forget to toast with a chilled shot of Limoncello!
Amalfi Inspired Limoncello Pudding Gluten Free Cake
Equipment
- Mixing bowls
- Saucepan
- Whisk/Hand mixer/Electric mixer
- Cake brush
- Cake pans 8" or 9"
Ingredients
Gluten Free Cake
- 1 package Bob’s Red Mill Gluten Free Vanilla Yellow Cake Mix
- 3 Eggs
- 1/2 cup Melted butter or oil
- 1/2 cup Water
Lemon-Limoncello Whipped Cream Frosting:
- 2 cups Heavy cream cold
- 4 tbsp Powdered sugar
- Zest of at least 2 lemons
- 2 tbsp Freshly squeezed and strained lemon juice
- 2 oz Limoncello
- 1/2 tsp Vanilla extract or vanilla paste
Limoncello Syrup
- 1/3 cup Water
- 1 1/2 tbsp Sugar
- 2 oz Limoncello
- Lemon peel strip optional
Sicilian Lemon Pudding
- 3/4 cup Sugar
- 1/8 tsp Kosher salt
- 1 tbsp Lemon zest
- 5 tbsp Cornstarch
- 5 Eggs
- 1 cup Lemon juice freshly squeezed
- 2 1/2 cup Water
- 1 tsp Vanilla extract
Instructions
Make the Lemon Pudding
- Mix the sugar, salt and lemon zest together in a large mixing bowl. Be sure to make sure the zest is even through the mixture. Use your hands if needed. Then add in the cornstarch.
- In a separate bowl beat the eggs. 2-3 minutes until they get foamy. Mix the eggs with the dry ingredients.
- Pour mixture into sauce pan on low to medium heat. Add in the lemon juice and water. Simmer for 10-12 minutes until bubbling.
- Remove from heat and add in the vanilla.
- Pour pudding into a container to chill for 6 hours before using.
Bake the Cake
- Preheat oven to 350°F (175°C). Grease and line two 9-inch cake pans.
- Mix cake mix with eggs, butter (or oil), and water for about 30-60 seconds (on medium speed if using an electric mixer)
- Add in cake mix then beat for another 60 seconds. Be sure to scrape down mix from side of bowl.
- Divide batter into pans and bake 25–30 minutes. Cool completely.
Make Whipped Lemon Cream Frosting
- In a mixing bowl, combine the heavy cream and lemon zest.
- Let it sit (infuse) in the refrigerator for at least 30 minutes, or up to 2 hours. This enhances the lemon aroma.
- Strain the cream if you want a smoother texture (optional) or leave the zest in for visual appeal and stronger flavor.
- Add the powdered sugar and vanilla extract and begin whipping the cream with a mixer on medium speed.
- As the cream thickens (soft peaks), slowly add the lemon juice and Limoncello. Whip to medium-stiff peaks—just enough to hold shape but still smooth and silky.
Prepare Limoncello Syrup
- Combine water, sugar, and lemon peel in a saucepan. Bring to simmer
- Remove from heat, stir in Limoncello. Let cool.
Assemble the Cake
- Brush each cake layer with limoncello syrup using a pastry brush.
- Spread chilled lemon pudding between the layers.
- Frost cake with whipped cream.
- Garnish with lemon zest, candied lemon, or mint if desired
Notes
- This cake is gluten-free and perfect for lemon lovers.
- Make the pudding and syrup a day ahead to save time.