How to Make Authentic Delizia al Limone with Zesty Lemon Cream

Simple Summary

Delizia al Limone with Lemon Cream is a delightful Italian dessert that combines light, lemon-infused sponge cake with a rich, tangy lemon cream filling. This refreshing treat is perfect for citrus lovers and makes an elegant finish to any meal.

Recipe Details

• Prep Time: 45 minutes
• Cook Time: 25 minutes
• Total Time: 3 hours 10 minutes (including chilling)
• Servings: 6-8
• Difficulty: Intermediate

Ingredients

For the lemon sponge cake:

• 4 large eggs, at room temperature
• 1 cup (200g) granulated sugar
• 1 cup (120g) all-purpose flour
• 1 tsp baking powder
• Zest of 2 lemons
• 2 tbsp lemon juice
• 1/4 cup (60ml) vegetable oil

For the lemon cream:

• 1 cup (240ml) heavy cream
• 1 cup (240ml) whole milk
• 3/4 cup (150g) granulated sugar
• 4 large egg yolks
• 1/4 cup (30g) cornstarch
• Zest of 2 lemons
• 1/4 cup (60ml) lemon juice
• 2 tbsp unsalted butter

For the syrup:

• 1/2 cup (120ml) water
• 1/4 cup (50g) granulated sugar
• 2 tbsp limoncello (optional)

For decoration:

• 1/2 cup (120ml) heavy cream, whipped
• Lemon slices and mint leaves for garnish

Instructions

1. Preheat the oven to 350°F (175°C). Grease and flour 6-8 small dome-shaped molds or a 9-inch round cake pan.

2. For the sponge cake, beat eggs and sugar in a large bowl until pale and fluffy, about 5 minutes.

3. Sift together flour and baking powder. Gently fold into the egg mixture.

4. Add lemon zest, lemon juice, and oil. Fold until just combined.

5. Pour batter into prepared molds or pan. Bake for 20-25 minutes for small molds, or 30-35 minutes for a large cake, until golden and a toothpick comes out clean.

6. While the cake bakes, prepare the lemon cream. In a saucepan, combine cream, milk, and half the sugar. Heat until steaming.

7. In a bowl, whisk egg yolks, remaining sugar, and cornstarch until smooth.

8. Slowly pour the hot cream mixture into the egg mixture, whisking constantly.

9. Return the mixture to the saucepan and cook over medium heat, stirring constantly, until thickened.

10. Remove from heat and stir in lemon zest, juice, and butter. Transfer to a bowl and cover with plastic wrap directly on the surface. Refrigerate until cool.

11. For the syrup, combine water and sugar in a small saucepan. Bring to a boil, then remove from heat and stir in limoncello if using. Let cool.

12. Once cakes are cool, cut in half horizontally if using a large cake. Brush generously with syrup.

13. Fill and cover the cakes with the lemon cream, creating a dome shape.

14. Refrigerate for at least 2 hours or overnight.

15. Before serving, pipe whipped cream on top and garnish with lemon slices and mint leaves.

Chef's Notes

• For an extra lemony kick, add a teaspoon of lemon extract to the cake batter.
• If you don't have dome-shaped molds, you can use a muffin tin and shape the tops with additional cream.
• The lemon cream can be made a day in advance and stored in the refrigerator.
• For a non-alcoholic version, replace limoncello in the syrup with additional lemon juice.
• Ensure all ingredients are at room temperature for the best texture in your sponge cake.

Nutritional Info

Per serving (based on 8 servings): Approximately 450 calories Key nutritional highlights:

• Good source of vitamin C from fresh lemons
• Contains calcium and protein from dairy ingredients
• Provides energy from carbohydrates and healthy fats

Serving Suggestions

• Serve chilled with a glass of Prosecco or a sweet dessert wine like Moscato d'Asti.
• Pair with a scoop of lemon sorbet for an extra refreshing dessert.
• Garnish with candied lemon peel for added texture and visual appeal.
• Ideal for special occasions, summer gatherings, or as a luxurious end to an Italian-themed dinner party.
• Present on individual dessert plates with a dusting of powdered sugar and a sprig of fresh mint for an elegant touch.