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Limoncello Cake

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A light and zesty Limoncello Cake infused with fresh lemon and Limoncello liqueur, perfect for a refreshing dessert that balances sweetness and citrus tang.

Ingredients

Scale
  • 1 cup unsalted butter, softened
  • 1 1/2 cups granulated sugar
  • 4 large eggs
  • 2 1/2 cups all-purpose flour
  • 2 1/2 tsp baking powder
  • 1/2 tsp salt
  • 1 cup whole milk
  • 1/4 cup Limoncello liqueur
  • Zest of 2 lemons
  • 1/4 cup fresh lemon juice
  • 1 tsp vanilla extract
  • Powdered sugar, for dusting

Instructions

  1. Preheat oven to 350°F (175°C) and grease a 9-inch round cake pan; line the bottom with parchment paper.
  2. In a large bowl, cream the butter and granulated sugar until light and fluffy.
  3. Add eggs one at a time, beating well after each addition.
  4. In a separate bowl, whisk together the flour, baking powder, and salt.
  5. Alternately add the dry ingredients and milk to the butter mixture, beginning and ending with the dry ingredients. Mix just until combined.
  6. Stir in lemon zest, lemon juice, Limoncello, and vanilla extract until evenly incorporated.
  7. Pour batter into the prepared pan and smooth the top.
  8. Bake for 45-50 minutes or until a toothpick inserted into the center comes out clean.
  9. Allow cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
  10. Once cooled, dust the top with powdered sugar before serving.

Notes

For extra moisture, brush the cooled cake with a mixture of Limoncello and lemon juice before dusting with powdered sugar.

Find it online: https://foodsforyoursoul.com/limoncello-cake-delicious-sweet/