Go Back
limoncello almond cake roll 2026 04 14 111828 683x1024 1

Limoncello Almond Cake Roll

This Limoncello Almond Cake Roll is a delightful dessert with fresh lemon flavors and a nutty almond texture, perfect for any special occasion.
Print Recipe Pin Recipe
Prep Time 25 minutes
Cook Time 15 minutes
Total Time 40 minutes
Servings: 10 pieces
Course: Dessert
Cuisine: Italian
Calories: 250
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 1 cup almond flour
  • 1/2 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
Wet Ingredients
  • 3 large eggs Use room temperature for better fluffiness.
  • 1 cup granulated sugar
  • 1/3 cup limoncello liqueur
  • 1/2 cup unsalted butter, melted
  • 1 teaspoon vanilla extract
For Dusting and Garnish
  • Powdered sugar for dusting Helps prevent sticking.
  • Lemon zest for garnish

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and line a jelly roll pan with parchment paper.
  2. In a bowl, whisk together the almond flour, all-purpose flour, baking powder, and salt.
  3. In a separate bowl, beat the eggs and sugar until light and fluffy.
  4. Mix in the limoncello, melted butter, and vanilla extract.
  5. Gradually add the dry ingredients to the wet mixture and mix until smooth.
Baking and Rolling
  1. Pour the batter into the prepared pan and spread evenly.
  2. Bake for 12-15 minutes or until golden and springy to the touch.
  3. Once baked, invert the cake onto a clean kitchen towel sprinkled with powdered sugar.
  4. Roll the cake while it's warm, using the towel to help, and let it cool completely.
  5. Once cooled, unroll the cake and fill it with whipped cream or your choice of filling.
  6. Roll the cake back up, dust with powdered sugar, and garnish with lemon zest before serving.

Notes

Store any leftover cake roll in an airtight container in the refrigerator for about 3-4 days. You can freeze the unfilled cake roll for up to a month. Make sure to wrap it well in plastic wrap.