Homemade Limoncello Cake
An Italian In My Kitchen
Homemade Limoncello Cake is
the perfect dessert or perfect with a cup of tea or coffee.
A sprinkling of Powdered Sugar is all it needs.
“The main reason I am doing a Recipe for Limoncello Cake,
is because I got an email from a reader asking me if I had ever tasted or made this type of Italian Cake”
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 10 servings
1 1/2 cups all purpose flour (187.50 grams)
1 1/2 teaspoon baking powder
3 large eggs*
1 egg yolk*
1 1/2 cups + 2 tablespoons sugar (325 grams)
1/2 cup vegetable oil (I use corn oil) (100 grams)
1/4 cup + 2 tablespoons Limoncello* (72 grams)
zest 1 lemon*
*Ingredients should be room temperature, remove from fridge 45-60 minutes before using.
Pre-heat oven to 350F (180C). Grease and flour a 9 inch (23 cm) bundt pan or 8 inch (20 cm) cake pan.
In a medium bowl whisk together the flour, baking powder and salt.
In a medium bowl beat until stiff peaks appear the 3 egg whites.
In a large bowl beat the 4 yolks and sugar until light and creamy (about 3-5 minutes). Then add the vegetable oil, limoncello and zest, beat until smooth.
Stir the flour mixture into the yolk mixture and combine, then gently fold in the egg whites until combined. Spoon into prepared cake pan. Bake for approximately 25-30 minutes or until toothpick comes out clean. Let cool before dusting with powdered sugar. Enjoy!
It’s been our pleasure to share Rosemary’s Limoncello Homemade Cake
and we hope you make this delicious cake soon!
Please let us know, as everybody would love to see!