Limoncello Cake
User Reviews
5
-
Prep Time
10 mins
-
Cook Time
35 mins
-
Total Time
45 mins
-
Servings
12
-
Calories
322 kcal
-
Course
Dessert
Limoncello Cake
Description
Limoncello Cake features a batter made from all-purpose flour mixed with cornstarch and leavening agents, along with wet ingredients like sour cream for moisture, eggs for structure, and coconut oil for richness. The addition of limoncello, lemon zest, lemon extract, and vanilla extract infuses the cake with layered citrus flavors. The cake is baked in a Bundt pan, allowing the batter to develop a slightly crisp exterior while keeping the inside soft and tender. After cooling, a glaze made from powdered sugar and limoncello is drizzled over, providing a glossy finish and enhancing the lemon flavor.
The combination of citrus flavors and moist texture gives this cake a refreshing quality, making it a versatile dessert for various occasions. It pairs nicely with light tea or coffee. The glaze sets to a soft finish that adds a subtle sweetness without overpowering the cake.
To avoid over-mixing, the wet and dry ingredients are combined gently until just incorporated, maintaining a tender crumb. The cake should be cooled completely before glazing to ensure the glaze adheres properly and does not melt.
Ingredients
- 2 cups all-purpose flour
- 2 tablespoons cornstarch
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup sour cream
- 1 cup sugar
- 2 egg large
- 1/3 cup coconut oil , melted and slightly cooled
- 1/3 cup limoncello
- lemon zest from one lemon
- 1 teaspoon lemon extract pure
- 1 teaspoon vanilla extract pure
- For the Limoncello Glaze:
- 1 cup powdered sugar
- 3 tablespoons limoncello
Instructions
- Preheat the oven to 350 F.In a small bowl combine the flour, cornstarch, baking powder, baking soda and salt.In a separate larger bowl add the sour cream, eggs, sugar and coconut oil and beat until combined. Add the limoncello, lemon zest, lemon extract and vanilla extract. Add the flour mixture to the wet mixture and beat just until combined. Do not over-mix.
- Lightly spray your Bundt pan with oil, making sure to get the oil into any creases. Spoon the batter into your Bundt pan. Bake for 35-40 minutes or untila toothpick inserted into the center comes out clean.Let the cake sit for 10 minutes before inverting it onto a wire rack. Let it cool completely.
- While the cake is cooling make the glaze: Beat the powdered sugar and limoncello until smooth (add more powdered sugar if you prefer it thicker or a little more limoncello to make it thinner). Once the cake is fully cooled, drizzle the glaze over the cake and let sit until the glaze is set.Slice and serve.Will keep in an airtight container for up to 3 days. Can be frozen for up to 2 months.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 322 kcal
% Daily Value*
| Calories | 322kcal | 16% |
| Carbohydrates | 49g | 16% |
| Protein | 4g | 8% |
| Fat | 11g | 17% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 0.5g | 3% |
| Monounsaturated Fat | 2g | 10% |
| Cholesterol | 39mg | 13% |
| Sodium | 160mg | 7% |
| Potassium | 125mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 31g | 62% |
| Vitamin A | 159IU | 3% |
| Vitamin C | 0.2mg | 0% |
| Calcium | 56mg | 6% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
