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Limoncello Cake

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A moist and flavorful Limoncello Cake featuring tangy limoncello liqueur, lemon zest, and a tender crumb, perfect for a refreshing dessert.

Ingredients

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  • 1 ¾ cups all-purpose flour
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • ½ cup canola or vegetable oil
  • 1 cup granulated sugar
  • 3 tablespoons limoncello
  • 1 cup sour cream, full fat, room temperature
  • 2 eggs, room temperature
  • 1 tablespoon lemon zest
  • ½ teaspoon lemon extract
  • ½ teaspoon vanilla extract
  • 2 to 3 drops yellow food coloring (optional)

Instructions

  1. Preheat oven to 350°F and prepare a 9×5 loaf pan by spraying with non-stick cooking spray and lining with parchment paper.
  2. Whisk together flour, baking powder, and salt in a medium bowl.
  3. In a separate large bowl, combine oil, sugar, sour cream, limoncello, lemon zest, eggs, lemon extract, vanilla extract, and yellow food coloring (if using). Whisk until smooth.
  4. Add dry ingredients to wet ingredients and mix just until combined, avoiding overmixing.
  5. Pour batter into prepared pan and bake for approximately 40-50 minutes or until a toothpick inserted in the center comes out clean.
  6. Remove the cake from the oven and let cool in the pan for 10 minutes. Then transfer to a wire rack to cool completely.
  7. Optionally dust with powdered sugar or glaze after cooling.

Notes

1. Use room temperature ingredients for best mixing results and texture consistency. 2. Limoncello can be substituted with lemon vodka or additional lemon zest and juice if preferred. 3. Yellow food coloring is optional and adds visual appeal but does not affect flavor.

Nutrition

Find it online: https://www.receipster.com/limoncello-cake-recipe-4/

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