Thursday, July 5, 2018
Luscious Limoncello Cake
The recipe called for plain yogurt, but since I love anything with lemons, I wanted to make it more lemony (is that a word?) I found this Italian Lemon yogurt. Perfect! How could I go wrong with that.
Back in the kitchen - I discovered that I needed a cup of yogurt and my container was only 5.5 ounces. I was afraid to only use that amount so I added enough sour cream to make a cup. My husband just shakes his head and asks "how do you do that?" I don't know, I just do it and hope it works.
I added closer to 3 tablespoons of lemon juice and lots of lemon zest. I even added lemon jest to the frosting. See what I mean - I love lemons! The other change I made was that I put the glaze on top of the cake instead of poking holes and in the cake and letting it seep in.
Now it is always tricky to make something Italian to send into work when the Italians are visiting, but I did anyway. Everyone loved it. My Italian friend took a couple of pieces and later in the day, my husband had a meeting. Another Italian who speaks very little English was talking to my husband and he said, I want to tell you about your wife's cake. It was "perfecto". Well that was the best compliment ever. I was tickled.
I will be making this cake again. It was a winner.
Recipe Print
Luscious Limoncello Cake
Ingredients:
- cooking spray
- 1 cup plain yogurt (I used Lemon yogurt)
- 2 eggs
- 1/3 cup canola oil
- 2 tablespoons lemon juice
- 2 tablespoons lemon zest
- 1 cup sugar
- 1/4 cup limoncello liqueur
- 2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 pinch salt (optional)
- 3/4 cup confectioners' sugar
- 3 tablespoons limoncello liqueur
- 2 tablespoons lemon zest
Directions:
- Preheat oven to 350 degrees F (175 degrees C). Prepare an 8-inch cake pan with cooking spray. (I used a glass vintage bundt pan, but you could use a regular one)
- Whisk together the yogurt, eggs, canola oil, lemon juice, lemon zest, sugar, and 4 tablespoons limoncello in a large bowl. In a separate large bowl, mix the flour, baking powder, baking soda, and salt. Gently stir the dry ingredients into the wet. Do not over mix or the cake will be tough. Pour batter into prepared pan.
- Bake in the preheated oven until top is golden and a toothpick inserted in the center of the cake comes out clean, about 35 minutes. Remove from oven and allow to cool slightly.
- Stir the powdered sugar and 3 tablespoons of limoncello together in a small bowl until smooth. Poke small holes all over the top of the still-warm cake with a fork or toothpick. Spoon the glaze over the cake and spread with the back of a spoon. The glaze will seep into the cake and add moisture. (I let it cool some and poured the glaze on the top of the cake and didn’t poke any holes in it)
The post Luscious Limoncello Cake first appeared on Eclectic Red Barn.
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Hello. What a nice treat for a cup of tea. This looks so nice to me as a dessert and afternoon snack. Have great weekend
ReplyDeleteThis went great with tea since I am a tea drinker. It is also good for breakfast although probably not the healthiest way to start the day.
DeleteHugs,
Bev
I love lemon! That looks delicious. :) Pinning.
ReplyDelete#embracingchangelinky
Jennifer,
DeleteI am a lemon lover too. The more lemony the more I like it.
Thanks for the sweet comment and stopping by.
Hugs,
Bev
Oh my, this is my kind of cake! I have heard of Limoncello but never had it. I am sure I will love it. Thanks for the recipe!
ReplyDeleteAnnMarie,
DeleteI keep mine in the fridge, but many like to keep it in the freezer when drinking. It gives recipes a nice favor. I am going to see what else I can make with it.
Thanks for the lovely comment.
Hugs,
Bev
Looks very tasty! Thanks for sharing at the To Grandma's house we go link party!
ReplyDeleteTaralynn,
DeleteThanks for the sweet comment on my Limoncello Cake. I love sharing at your party.
Hope you have a great weekend.
Hugs,
Bev