About this recipe:Limoncello sponge cake that everyone will love - I got my limoncello from a holiday in Rome last year and have used it to turn my normal lemon cake recipe into something rather special. I use the limoncello in the cake mix and the buttercream icing.
Preheat the oven to 190 C / 170 C fan / Gas 5. Grease two 22cm cake tins and line with baking parchment.
For the cake:
In a bowl combine the sugar and Stork® or butter and beat until fluffy. Add the eggs one at a time, beating well after each addition until pale and creamy; add the limoncello and mix well. Gradually fold in the flour until well integrated. Divide the cake mixture evenly between the two prepared cake tins.
Bake in the preheated oven for 40 minutes, or until a skewer inserted into the centre comes out clean. Remove from the oven and allow to cool completely on a cooling rack, about 2 hours.
For the buttercream:
Meanwhile, make the buttercream by mixing all the ingredients together until thick and creamy.
Once the cake has cooled, place the lower layer onto a serving plate. Spread some of the buttercream over the top then sandwich the second layer on top. Decorate the cake as desired with the remaining icing. Slice and serve.
Decorate with anything you feel looks good. I used white fondant to make daisies and a cup and saucer. If you don't want to use limoncello, make the cake with real lemon juice - it's just as nice.