Homemade Limoncello Cake
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4.9
360 reviews
Excellent
Homemade Limoncello Cake
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A refreshing simple Limoncello Cake, the perfect dessert or perfect with a cup of tea or coffee. A sprinkling of Powdered Sugar is all it needs.
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Ingredients
- 1½ cups all purpose flour or cake/pastry flour
- 1½ teaspoon baking powder
- 1 pinch salt
- 3 large eggs separated (room temperature)
- 1 egg yolk (room temperature)
- 1½ cups + 2 tablespoons granulated sugar (325 grams total, if you double the recipe then double this amount)
- ½ cup vegetable oil (I use corn oil or sunflower oil) you could substitute with light olive oil
- ¼ cup + 2 tablespoons Limoncello (room temperature) (72 grams total, if you double the recipe then double this amount)
- zest lemon (room temperature)
For room temperature, remove from fridge 45-60 minutes before using.
Instructions
- Pre-heat oven to 350F (180C). Grease and flour a 9 inch (23 cm) bundt pan or 8 inch (20 cm) cake pan.
- In a medium bowl whisk together the flour, baking powder and salt.
- In a medium bowl beat until stiff peaks appear the 3 egg whites.
- In a large bowl beat the 4 yolks and sugar until light and creamy (about 3-5 minutes). Then add the vegetable oil, limoncello and zest, beat until smooth.
- Stir the flour mixture into the yolk mixture and combine, then gently fold in the egg whites until combined. Spoon into the prepared cake pan. Bake for approximately 25-30 minutes or until toothpick comes out clean. Let cool before dusting with powdered sugar. Enjoy!
Notes
- To make homemade cake/pastry flour - for every cup of all purpose flour, remove two tablespoons and replace with two tablespoons of corn starch. Be sure to sift the flour and cornstarch together a couple of times, this way it is sure to be properly combined and lump free.
- If you want to fancy the cake up you could glaze it with a simple Lemon glaze. Combine some powdered sugar with a little lemon juice or limoncello and mix until smooth and desired thickness. Drizzle over the completely cooled cake. Start with a cup of sifted powdered sugar and 1-2 teaspoons of limoncello or lemon juice.
- The cake should be stored in an airtight container or a covered cake dish. It will keep at room temperature for approximately 2 days, or keep it in the fridge for up to 5-6 days. Bring to room temperature before serving.
- The cake can also be frozen. Wrap the cooled cake tightly in plastic and place in a freezer safe bag or container. It will keep for up to three months in the freezer.
Nutrition Information
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Calories
327kcal
(16%)
Carbohydrates
47g
(16%)
Protein
4g
(8%)
Fat
12g
(18%)
Saturated Fat
9g
(45%)
Cholesterol
75mg
(25%)
Sodium
23mg
(1%)
Potassium
101mg
(3%)
Sugar
32g
(64%)
Vitamin A
105IU
(2%)
Calcium
40mg
(4%)
Iron
1.2mg
(7%)
Nutrition Facts
Serving: 10servings
Amount Per Serving
Calories 327 kcal
% Daily Value*
| Calories | 327kcal | 16% |
| Carbohydrates | 47g | 16% |
| Protein | 4g | 8% |
| Fat | 12g | 18% |
| Saturated Fat | 9g | 45% |
| Cholesterol | 75mg | 25% |
| Sodium | 23mg | 1% |
| Potassium | 101mg | 2% |
| Sugar | 32g | 64% |
| Vitamin A | 105IU | 2% |
| Calcium | 40mg | 4% |
| Iron | 1.2mg | 7% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.9
360 reviews
Excellent
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