Lemon Cake with Limoncello Cream
User Reviews
5
Lemon Cake with Limoncello Cream
Description
The cake batter mixes flour, baking powder, and salt with a blend of sugar, plain yogurt, eggs, lemon zest, vanilla, and vegetable oil, producing a moist batter that bakes to a fragrant and springy cake. The lemon glaze, made by gently heating lemon juice with sugar until dissolved, penetrates the warm cake to enhance its tartness and moisture.
The limoncello cream topping is whipped heavy cream sweetened with powdered sugar and flavored with limoncello, adding subtle boozy citrus notes. When applied generously along with fresh berries and lemon zest garnish, it balances the cake’s sweetness and acidity.
This cake serves well sliced with the cream as a dessert for gatherings. Leftovers keep well refrigerated for up to four days. Both the glaze and limoncello cream can be prepared while the cake bakes to save time.
Ingredients
For the lemon cake:
- 1 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1 cup granulated sugar
- 1 cup PLAIN yogurt regular or Greek (see note 1)
- 4 egg
- 4 teaspoons lemon see note 2, zest
- 1/2 teaspoon vanilla extract
- 1/2 cup vegetable oil
For the lemon glaze:
- 1/3 cup lemon juice
- 1/3 cup granulated sugar
For the limoncello cream:
- 2 cups heavy whipping cream
- 1/2 cup powdered sugar
- 1/4 cup limoncello liqueur (see note 3)
- fresh berries for topping
- lemon for topping, zest
Instructions
To make the lemon cake:
- Move an oven rack to the middle position and preheat oven to 350 degrees. Coat a 10-inch round cake pan with nonstick spray and line with parchment paper.
- In a medium bowl, whisk together the flour, baking powder, and salt. In a large bowl, whisk together 1 cup sugar, yogurt, eggs, lemon zest, and vanilla.
- Add the dry ingredients in batches, whisking to incorporate after each addition. Fold in oil and stir carefully until uniformly combined. Pour into prepared pan.
- Bake until a toothpick inserted comes out clean with a few crumbs attached, about 30 minutes. The cake should be fragrant and spring back when pressed lightly. Remove from oven and cool in pan 10 minutes.
To make the lemon glaze:
- Meanwhile, in a small saucepan or medium heat, heat lemon juice and 1/3 cup sugar. Whisk until the sugar has dissolved. Remove from heat.
- Using a sharp knife, slice around the inside of the cake pan to loosen the cake. Flip out on to a large plate. Slowly drizzle glaze over the top. Cool cake completely.
To make the limoncello cream:
- Using an electric mixer with the whisk attachment, whip heavy whipping cream until soft peaks form. Gradually add sugar until stiff peaks form. Fold in Limoncello.
- Spread whipped cream on top of cake. Top with berries and additional lemon zest, if desired.
Notes
- Use plain yogurt, either regular or Greek, but be sure it is unsweetened and tangy.
- Zest lemons before juicing to maximize flavor for both cake and cream.
- Store leftover cake covered in the refrigerator for up to 4 days.
- The lemon glaze and limoncello cream can be made ahead during cake baking. Keep glaze at room temperature, refrigerate the cream.
- Limoncello adds distinctive flavor; if unavailable, consider omitting or substituting with a small amount of lemon extract.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10slices
Amount Per Serving
Calories 520 kcal
% Daily Value*
| Serving | 1slice | |
| Calories | 520kcal | 26% |
| Carbohydrates | 53g | 18% |
| Protein | 6g | 12% |
| Fat | 31g | 48% |
| Saturated Fat | 14g | 70% |
| Polyunsaturated Fat | 7g | 41% |
| Monounsaturated Fat | 8g | 40% |
| Trans Fat | 1g | 50% |
| Cholesterol | 134mg | 45% |
| Sodium | 198mg | 8% |
| Potassium | 129mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 36g | 72% |
| Vitamin A | 820IU | 16% |
| Vitamin C | 5mg | 6% |
| Calcium | 122mg | 12% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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