Homemade Limoncello Cake
User Reviews
4.9
Homemade Limoncello Cake
Description
This cake blends all-purpose or cake flour with baking powder and salt as dry ingredients. The wet components include egg yolks beaten with sugar until creamy, then combined with vegetable oil, limoncello, and lemon zest to infuse citrus flavor. Separately whipped egg whites create airiness when folded carefully into the batter, ensuring a soft crumb.
Baked at 350°F (180°C) in a greased and floured pan, the cake requires about 25-30 minutes until a toothpick inserted comes out clean. Once cooled, a simple lemon glaze of powdered sugar mixed with lemon juice or limoncello can be drizzled to enhance the citrus notes.
The cake keeps well stored at room temperature in an airtight container for a couple of days, or refrigerated up to 5-6 days. It also freezes successfully when wrapped tightly, retaining freshness for up to three months.
Ingredients
- 1½ cups all-purpose flour or cake/pastry flour
- 1½ teaspoon baking powder
- 1 pinch salt
- 3 large egg separated, room temperature
- 1 egg yolk, room temperature
- 1½ cups granulated sugar 325 grams total, if you double the recipe then double this amount, 2 tablespoons
- ½ cup vegetable oil corn oil or sunflower oil; could substitute with light olive oil
- ¼ cup limoncello 72 grams total, if you double the recipe then double this amount, + 2 tablespoons, room temperature
- 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 simulate cake/pastry flour, replace 2 tbsp of all-purpose flour per cup with 2 tbsp cornstarch and sift together thoroughly.
- For a glaze, mix sifted powdered sugar with lemon juice or limoncello until desired consistency is reached, then drizzle over cooled cake.
- Store the cake in an airtight container at room temperature for 2 days or refrigerate up to 5-6 days; bring to room temperature before serving.
- Freeze the fully cooled cake wrapped tightly in plastic and stored in a freezer-safe bag or container for up to 3 months.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
4.9
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