Limoncello Cake


Limoncello Cake

Let me introduce you to a little slice of Italian sunshine, dear readers. Imagine a delightfully zesty burst of lemon, combined with the sweet hint of Italian Limoncello liqueur, nestled in a rich and fluffy sponge. Well, no need to just imagine it – I present to you: Limoncello Cake! An effortlessly elegant dessert that’s just perfect for those sun kissed summer get-togethers, or to simply create a sun kissed moment in the humdrum of everyday.

This Limoncello Cake is a real showstopper, yet so simple and fuss-free to prepare. It’s a vibrant dance of tart and sweet flavors on your tastebuds, sort of like a sunbeam in your mouth. I promise you’re going to absolutely love this one!

  • Prep Time: 20 minutes
  • Cook Time: 40 minutes
  • Total Time: 1 hour
  • Servings: 8
  • Yield: 1 cake (8 inches)

So, I suggest you roll up those sleeves, gather your ingredients and let���s get baking this gorgeous Limoncello Cake. Here’s everything you need to know…

Ingredients & Equipment You’ll Need

  • 2 cups flour
  • 2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 cup sugar
  • 2 lemons
  • 1/2 cup buttermilk
  • 1/2 cup Limoncello liqueur
  • 3 large eggs
  • 1/2 teaspoon vanilla extract

Equipment

  • Cake pan
  • Whisk
  • Microplane zester

How To Make Limoncello Cake

  1. First, preheat your oven to 350��F (175��C). Grease your cake pan and set aside.
  2. In a large bowl, combine your dry ingredients (flour, baking powder, and salt). Zest the lemons straight into the bowl.
  3. In another bowl, combine the eggs, sugar, buttermilk, Limoncello, and vanilla extract. Gradually add this mixture to your dry ingredients, mixing until just combined. Pour this batter into your prepared cake pan.
  4. Bake for about 40 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let the cake cool before slicing. Enjoy!

Tips For The Best Results

  • Don’t over-mix your batter, it can lead to a dense and heavy cake.
  • If Limoncello is unavailable, you can substitute with another citrus-based liqueur or fresh lemon juice.

Storage Tips

  • Store in an airtight container to keep it fresh for a few days.
  • If refrigerated, it will last even longer – up to a week.

Frequently Asked Questions

Q: Can I make this cake alcohol-free?

A: Yes, you can replace the Limoncello with lemon juice and a bit more sugar as per taste.

Q: Can I use bottled lemon juice instead of fresh?

A: Yes, but remember that fresh lemon juice gives much better, fresher flavor.

Q: Can I freeze this cake?

A: Absolutely! Make sure to wrap it well in plastic wrap and then in foil. It will keep for up to 3 months.

Q: Can I use a different type of pan?

A: Sure, you can use bundt or loaf pans if you prefer, just adjust the cooking time as necessary.

Q: Can I add a glaze or icing to this cake?

A: Absolutely. A simple lemon icing or glaze will work great.

Nutritional Facts of Limoncello Cake

This cake per serving contains 122 Calories; 14g Total Fat; 48mg Cholesterol; 132mg Sodium. Total Carbohydrate 34g (12%DV), Protein 3g (6%DV).

The journey to create this Limoncello Cake was a truly joyous one. The cake turned out unparalleled in its simple elegance, flavor profile and texture. Serve it with a dollop of whipped cream or a drizzling of lemon glaze for that extra polished look. But trust me, it doesn’t really need anything else – it’s just that delicious! Now, put on your favorite Italian song, slice up this sun kissed beauty and let a little bit of Italy come to you. Buon appetito!


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