Limoncello Cake
A moist and zesty Limoncello Cake infused with bright lemon flavor and a hint of Italian liqueur, perfect for a refreshing dessert.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 8 servings
- Category: Dessert
- Method: Baked
- Cuisine: Italian
Ingredients
Scale
- 1½ cups all-purpose flour
- 1¼ teaspoons baking powder
- ¼ teaspoon salt
- ¾ cup unsalted butter, softened
- 1 cup granulated sugar
- 3 large eggs
- ¼ cup Limoncello liqueur
- 2 tablespoons fresh lemon juice
- 1 tablespoon lemon zest
- ½ cup whole milk
- 1 teaspoon vanilla extract
- ½ cup powdered sugar (for glaze)
- 1-2 tablespoons Limoncello (for glaze)
Instructions
- Preheat oven to 350°F (175°C). Grease and flour an 8-inch round cake pan.
- In a medium bowl, whisk together flour, baking powder, and salt.
- In a large bowl, cream the butter and granulated sugar until light and fluffy.
- Add eggs one at a time, beating well after each addition.
- Mix in the Limoncello, lemon juice, lemon zest, and vanilla extract.
- Alternately add the flour mixture and milk to the butter mixture, beginning and ending with the flour mixture. Mix until just combined.
- Pour batter into the prepared pan and smooth the top.
- Bake for 35-40 minutes or until a toothpick inserted in the center comes out clean.
- Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- For the glaze, whisk powdered sugar and Limoncello together until smooth. Drizzle over the cooled cake before serving.
Notes
For an extra touch, garnish the cake with thin lemon slices or fresh mint leaves before serving.
Find it online: https://kierasrecipes.com/limoncello-cake-refreshing-dessert/