Limoncello Lemon Cake
User Reviews
4.5
Limoncello Lemon Cake
Description
Limoncello Lemon Cake uses sour cream and vegetable oil to create a moist batter, enhanced by the flavor of limoncello and fresh lemon zest. Eggs and sugar are combined carefully to maintain a light texture. The dry ingredients include flour, baking powder, baking soda, and salt which provide lift and structure. The batter is baked in a well-greased bundt pan to ensure easy release and an even bake. After cooling, a glaze made from powdered sugar and limoncello is drizzled over the cake for added sweetness and lemon flavor. The cake’s surface may be garnished with lemon zest for visual appeal.
The flavor balances the tanginess of lemon with the sweetness of sugar and the unique character of limoncello, while the sour cream base keeps it tender and moist. Baking time and temperature are managed to achieve a golden exterior without overbaking. Cooling before glazing preserves the integrity of the icing and prevents it from melting on contact.
This cake is suited for dessert or teatime occasions where a lemon-flavored, lightly boozy treat is desired. It can serve multiple guests as it is intended to be sliced into 16 servings.
For best results, use room temperature eggs to ensure proper batter emulsification. Avoid overmixing to prevent a gummy texture. Proper greasing of the bundt pan is essential to prevent sticking. Cooling periods both in the pan and on a rack preserve the cake’s shape and allow the glaze to set properly.
Ingredients
For Cake
- 1 cup sour cream
- 2 egg
- ¾ cup sugar
- ¼ cup vegetable oil
- 1 teaspoon vanilla extract
- 3 tablespoon limoncello
- lemon zest from 1
- 2 cups all-purpose flour
- 2 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
For Glaze
- 1 cup powdered sugar
- 4 tablespoon limoncello
- lemon for garnish, optional, zest
Instructions
- Prep the oven. Preheat oven to 350°F. Then grease a bundt pan well with cooking spray.
- Mix the wet ingredients. Using either a stand mixer or a hand mixer, combine the sour cream, eggs, sugar, vegetable oil, vanilla, Limoncello, and lemon zest until everything is well incorporated.
- Mix the dry ingredients. In a separate bowl, whisk together the flour, salt, baking powder, and baking soda. Then add the dry ingredients to the bowl of wet ingredients and mix until everything is combined. Don't over-mix.
- Bake the cake. Pour the batter into your prepared bundt pan and use a spatula to smooth out the top. Transfer the bundt pan to the oven and bake for 40 minutes or until golden brown. Let the cake cool in the bundt pan for 10 minutes before turning it over onto a cooling rack to finish cooling.
- Make the glaze. While the cake is cooling, mix the powdered sugar and Limoncello well until the glaze is smooth. Let the cake cool fully before drizzling the glaze over the cake. Sprinkle the cake with the lemon zest, slice, and enjoy!
Notes
- Room temperature eggs aid in batter emulsification and improve cake texture.
- Grease the bundt pan thoroughly to prevent the cake from sticking when unmolding.
- Do not overmix the batter to avoid a dense, gummy crumb.
- Allow the cake to cool in the pan for at least 10 to 20 minutes before removing to a cooling rack.
- Make sure the cake is completely cooled before applying the limoncello glaze to prevent it from melting.
- Limoncello has a unique sweetness with no direct substitute; lemon extract or juice can be used but will alter the flavor.
- The recipe yields about 16 slices, with nutritional info per slice varying by product choice.
Nutrition Information
Show DetailsNutrition Facts
Serving: 16Serving
Amount Per Serving
Calories 212 kcal
% Daily Value*
| Serving | 1slice | |
| Calories | 212kcal | 11% |
| Carbohydrates | 32g | 11% |
| Protein | 3g | 6% |
| Fat | 7g | 11% |
| Saturated Fat | 5g | 25% |
| Cholesterol | 28mg | 9% |
| Sodium | 127mg | 5% |
| Potassium | 95mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 20g | 40% |
| Vitamin A | 119IU | 2% |
| Vitamin C | 1mg | 1% |
| Calcium | 43mg | 4% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.5
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