A delightful and tangy Limoncello Cake, perfect for a refreshing dessert.
Limoncello Cake
A delightful and tangy Limoncello Cake, perfect for a refreshing dessert.
Ingredients
- 1 and 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter room temperature
- 1 cup granulated sugar
- 3 large eggs room temperature
- 1/4 cup limoncello liqueur
- 1/2 teaspoon vanilla extract
- 1/2 cup milk room temperature
- 1 tablespoon lemon zest
Instructions
- Preheat the oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
- In a medium bowl, whisk together the flour, baking powder, and salt; set aside.
- In a large bowl, cream the butter and sugar together until light and fluffy.
- Add the eggs one at a time, beating well after each addition.
- Stir in the limoncello and vanilla extract.
- Gradually mix in the flour mixture alternately with the milk, starting and ending with flour.
- Fold in the lemon zest until just combined.
- Pour the batter into the prepared cake pan and spread evenly.
- Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center of the cake comes out clean.
- Let the cake cool in the pan for 10 minutes, then turn it out onto a wire rack to cool completely.
Nutrition
Serving: 1gCalories: 320kcalCarbohydrates: 41gProtein: 5gFat: 15gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 97mgSodium: 160mgPotassium: 85mgFiber: 1gSugar: 25gVitamin A: 8IUVitamin C: 2mgCalcium: 5mgIron: 8mg
