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Limoncello Cake

Freshly prepared Limoncello Cake on white plate
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A bright and moist Limoncello Cake infused with zesty lemon and a splash of Limoncello liqueur, perfect for spring and summer gatherings.

Ingredients

Scale
  • 2 1/2 cups all-purpose flour
  • 2 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 cup unsalted butter, softened
  • 1 3/4 cups granulated sugar
  • 4 large eggs
  • 1/2 cup sour cream
  • 1/2 cup Limoncello liqueur
  • 2 tablespoons freshly grated lemon zest
  • 1/4 cup fresh lemon juice
  • 1 teaspoon vanilla extract
  • 1/2 cup whole milk
  • For the glaze: 1 cup powdered sugar, 2-3 tablespoons Limoncello, 1 tablespoon lemon juice

Instructions

  1. Preheat the oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
  2. In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
  3. In a large mixing bowl, cream the softened butter with sugar until light and fluffy.
  4. Add the eggs one at a time, beating well after each addition.
  5. Mix in lemon zest, lemon juice, vanilla extract, and Limoncello liqueur.
  6. Alternately add the flour mixture and milk to the batter, beginning and ending with the flour mixture. Mix until just combined.
  7. Fold in sour cream gently until smooth.
  8. Pour batter into prepared pan and smooth the top.
  9. Bake for 45-50 minutes or until a toothpick inserted into the center comes out clean.
  10. Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
  11. To make the glaze, whisk powdered sugar with Limoncello and lemon juice until smooth. Drizzle over cooled cake.

Notes

For extra lemon flavor, garnish with thin lemon slices or candied lemon peel before serving.

Find it online: https://foodiedishes.com/limoncello-cake-delicious/