Refreshing Limoncello Cake

Refreshing Limoncello Cake takes around 50 minutes from beginning to end. This recipe makes 8 servings with 394 calories, 6g of protein, and 12g of fat each. For 62 cents per serving, this recipe covers 8% of your daily requirements of vitamins and minerals. This recipe is liked by 177 foodies and cooks. Many people really liked this side dish. If you have sugar, baking soda, canolan oil, and a few other ingredients on hand, you can make it. It is a good option if you're following a lacto ovo vegetarian diet. It is brought to you by Allrecipes. All things considered, we decided this recipe deserves a spoonacular score of 37%. This score is rather bad. Limoncello Pound Cake with Meyer Lemon Curd Filling & Goat Cheese, Thyme and Limoncello Icing, Limoncello Cake, and Rum cake with limoncello are very similar to this recipe.

Servings: 8

Preparation duration: 15 minutes

Cooking duration: 35 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

Preheat oven to 350 degrees F (175 degrees C). Prepare an 8-inch cake pan with cooking spray. Whisk together the yogurt, eggs, canola oil, lemon juice, lemon zest, sugar, and 4 tablespoons limoncello in a large bowl. In a separate large bowl, mix the flour, baking powder, baking soda, and salt. Gently stir the dry ingredients into the wet. Do not over mix or the cake will be tough. Pour batter into prepared pan. Bake in the preheated oven until top is golden and a toothpick inserted in the center of the cake comes out clean, about 35 minutes. Remove from oven and allow to cool slightly. Stir the powdered sugar and 3 tablespoons of limoncello together in a small bowl until smooth. Poke small holes all over the top of the still-warm cake with a fork or toothpick. Spoon the glaze over the cake and spread with the back of a spoon. The glaze will seep into the cake and add moisture. Kitchen-Friendly View

 

Step by step:

1. Preheat oven to 350 degrees F (175 degrees C). Prepare an 8-inch cake pan with cooking spray.

2. Whisk together the yogurt, eggs, canola oil, lemon juice, lemon zest, sugar, and 4 tablespoons limoncello in a large bowl. In a separate large bowl, mix the flour, baking powder, baking soda, and salt. Gently stir the dry ingredients into the wet. Do not over mix or the cake will be tough.

3. Pour batter into prepared pan.

4. Bake in the preheated oven until top is golden and a toothpick inserted in the center of the cake comes out clean, about 35 minutes.

5. Remove from oven and allow to cool slightly.

6. Stir the powdered sugar and 3 tablespoons of limoncello together in a small bowl until smooth. Poke small holes all over the top of the still-warm cake with a fork or toothpick. Spoon the glaze over the cake and spread with the back of a spoon. The glaze will seep into the cake and add moisture.

Nutrition Information:

covered percent of daily need