Description
This Limoncello Cake is a light and fluffy Italian-inspired dessert infused with the vibrant flavor of Limoncello liqueur. Topped with a zesty lemon glaze, it’s the perfect treat for any citrus lover!
Ingredients
**For the Cake:**
– 1 1/2 cups all-purpose flour
– 1 1/2 tsp baking powder
– 1/2 tsp salt
– 1/2 cup unsalted butter, softened
– 3/4 cup granulated sugar
– 3 large eggs
– 1/4 cup Limoncello liqueur
– 1/4 cup whole milk
– 1 tbsp lemon zest
– 1 tsp vanilla extract
**For the Glaze:**
– 1 cup powdered sugar
– 2 tbsp Limoncello liqueur
– 1 tbsp fresh lemon juice
Instructions
1. Preheat the oven to 350°F (175°C). Grease and flour a loaf pan or a round cake pan.
2. In a bowl, whisk together the flour, baking powder, and salt. Set aside.
3. In a large mixing bowl, cream together the butter and sugar until light and fluffy.
4. Add the eggs one at a time, beating well after each addition.
5. Mix in the Limoncello, milk, lemon zest, and vanilla extract.
6. Gradually add the dry ingredients to the wet mixture, stirring until just combined.
7. Pour the batter into the prepared pan and bake for 40-45 minutes or until a toothpick inserted in the center comes out clean.
8. Let the cake cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
9. Prepare the glaze by whisking together powdered sugar, Limoncello, and lemon juice until smooth.
10. Drizzle the glaze over the cooled cake and let it set before serving.
Notes
– Store the cake in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
– For a non-alcoholic version, replace Limoncello with lemon juice.
– Serve with whipped cream or fresh berries for an extra treat.
Nutrition
- Serving Size: 1 slice
- Calories: 280 kcal
- Sugar: 22g
- Sodium: 120mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 60mg