Last year we were on our way back from a trip to Alaska and stopped in Seattle to visit our friends Tina and Jake. Tina prepared an outstanding meal that was served with casual elegance on their patio overlooking Lake Washington. The grand finale of the evening was this delicious Limoncello Cake.
Tina is a natural cook and simply rattled off the recipe. I made notes and then looked online until I found a frosting recipe that confirmed the quantities of each ingredient. I added the raspberry jam to the layers to compliment the raspberries served on the side. I do love raspberries!
This cake has become one of my go-to recipes for summer company. Typically I make the cake layers earlier in the week and pop them into the freezer, glaze and all. That way all I have to do on serving day is make the frosting and frost it. The cake keeps well for several days in the refrigerator and I have even frozen slices to have at a later date. As with most cakes you can serve at least 10 from this recipe; more with careful slicing!
Susan Studebaker (Colin's Mom)