Limoncello IPA Cake

This cake uses 1 330ml bottle of our Limoncello IPA and has a very lemony kick.

Reduce the amount of lemon juice to suit your taste. The cake mix itself is an American/Cupcake style batter mix, so do not worry if it appears runny. If you aren’t lucky enough to get hold of Limoncello IPA, try White Tips, Ratchet or a Wheat Beer/Saison/Pale of your choice.

Recipe courtesy of Karl Bingham.



The Cake

  • Preheat oven to 180°C.
  • In a large mixing bowl, mix together the flour, baking powder, and salt.
  • In a separate mixing bowl or a stand mixer cream together the butter, sugar, and lemon zest.
  • Beat the mixture together until light and fluffy.
  • In separate small bowl, mix the Limoncello IPA and buttermilk (it will curdle, this is OK).
  • Alternate between adding 1/3 of the flour mixture then 1/3 of the beer mixture to the creamed butter etc bowl and mix until well combined
  • In case the above point didn’t make sense:
  • Add 1/3 of the flour mixture to the creamed mix and whisk until combined.
  • Then add 1/3 of the beer mixture and whisk until combined.
  • Then repeat starting again with the flour mixture
  • Next in a clean mixing bowl add the egg whites and cream of tartar and whip until stiff peaks form.
  • Add 1/3 of the egg whites to the cake batter mixture and gently fold to combine.
  • Once combined, gently fold in half of the remaining egg whites.
  • Finally fold in then the remainder of the egg whites.
  • Grease and flour three 9-inch (23cm) cake tins
  • 8 inch (20cm) cake tins will work as well; for deeper layers,
  • Divide the batter between the three pans.
  • Bake at 180° for 20 – 30 minutes or until the tops have just started to brown.
  • If the centre is still runny cover in baking paper and bake for a further 5 – 10 minutes
  • Allow to cool to room temperature before removing from the tins.

The Lemon Curd

  • While the cake is baking, it’s time to make the lemon curd.
  • In a pan off heat, whisk together the eggs, yolks, sugar, lemon juice, lemon zest, Limoncello IPA, and corn flour.
  • Add the butter cubes, place the pan over medium high heat. Whisk frequently until thicken to a ‘custard’ like consistency, about 10 minutes.
  • Remove from heat, add to a bowl and refrigerate until chilled, about 1 hour.

The Icing

  • To make the butter icing, add the butter, sugar, and zest to a bowl and whisk until very well combined, light and fluffy.
  • Once light a fluffy add one tablespoon at a time; the lemon juice, beer and milk, allowing the butter icing to re-mix to a fluff consistency between additions
  • Make sure the frosting is very well whipped.

The Build

  • To assemble the cake, add one layer of cake to a serving plate. Top with the lemon curd.
  • Then add the 2nd cake layer and top with some more of the lemon curd before adding the final layer of cake.
  • Top the final layer of cake with the butter cream.
  • Chill until ready to serve.


  • 320g Plain Flour
  • 1 tbsp Lemon Zest
  • 120ml Limoncello IPA
  • 2 tbsp Corn Flour
  • 120g Unsalted Butter
  • 230g Unsalted Butter
  • 250g Icing Sugar
  • 1 tbsp Lemon Zest
  • 2 tbsp Lemon Juice
  • 3 tbsp Limoncello IPA
  • 240ml Lemon Juice (~6 Lemons)
  • 250g Granulated Sugar
  • 2 tsp Baking Powder
  • 1/4 tsp Salt
  • 400g Granulated Sugar
  • 2 tbsp Lemon Zest
  • 170g Unsalted Butter, Softened
  • 120ml Buttermilk
  • 120ml Limoncello IPA
  • 5 Egg Whites (Reserve Yolks)
  • 2 Whole Eggs Plus 5 Yolks
  • 3 tbsp Buttermilk

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