Limoncello Cake
Recipes Cakes Desserts Holidays Quick and Easy Seasonal cooking
Description
This is a perfect cake for Easter, springtime or anytime, for that matter. It's moist, fluffy and has a bright citrusy deliciousness. It's a great dessert, snack or even for breakfast with a cup of coffee.
Ingredients
Cake:
1 3/4 c. all-purpose flour
2 t. baking powder
1/2 t. salt
1/2 c. canola or vegetable oil
1 c. granulated sugar
3 T. limoncello or lemon vodka
1 c. full-fat sour cream, at room temperature
2 eggs, at room temperature
1 T. lemon zest
1/2 t. lemon extract (or vanilla extract)
1/2 t. vanilla extract
2 to 3 drops yellow food coloring, optional
Limoncello Glaze:
1 c. powdered sugar, sifted
2 to 3 T. limoncello
Directions
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Preheat the oven to 350 degrees F. Spray a 9×5 inch loaf pan with non-stick cooking spray; line with parchment paper. Set aside.
In a large bowl, whisk together the flour, baking powder and salt.
In a medium bowl, whisk together the oil, granulated sugar, sour cream, limoncello, lemon zest, eggs, lemon extract, if using, vanilla extract and yellow food coloring, if using.
Carefully add the wet ingredients to the dry flour mixture; whisk together just until combined, being careful not to over mix.
Transfer the batter to the prepared pan; smooth out the top.
Bake for 45 to 55 minutes or until a wooden toothpick inserted into the center of the cake comes out with moist crumbs.
Let the cake rest in the pan for 10 minutes before carefully removing and transferring it to a cooling rack. Allow the cake to cool completely before adding the glaze.
Limoncello Glaze:
Whisk the powdered sugar and limoncello together until no lumps remain. If it's too thin, add additional powdered sugar, 1 T. at a time. If it's too thick, add a bit more Limoncello, 1 t. at a time.
Drizzle the glaze over the top of the cooled cake. Let the glaze set up before slicing.
Serve.
10 servings.
Store leftovers in an airtight container on the countertop for 2 days. If wanting the cake to last longer, store it in the refrigerator for up to 1 week.
To Freeze: Let the cake cool completely, then seal in a freezer-safe container and store for 4-6 months.
Let the cake thaw, then make the glaze just before wanting to serve the cake. The cake could be frozen in individual slices, so only 1 piece at a time needs to be defrosted.
Prep Time
Cook Time
