Amalfi Inspired Limoncello Pudding Gluten Free Cake
A decadent, lemony layered dessert featuring a gluten-free yellow cake, Sicilian lemon pudding, limoncello syrup, and lemon-limoncello whipped cream.
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.