Limoncello Cake

The theme was Italian potluck and it was a get together at Chris’s to catch the Celtics vs Magic game. I usually volunteer to bring dessert, and this get together was no different. I offered to bring dessert (thought we did buy a vegetarian pizza from our favorite pizza parlor as well) and of course I had to think of something Italian. I wanted to make something different yet easy. Tucked in the corner of out little bar, was a bottle of delicious Limoncello. Limoncello Cake it is!

Limoncello is Italian Lemon Liquor mainly produced in Southern Italy. The liquor itself is sweet itself and great as shot, on rocks or as part of a cocktail. In my case, it was part of cake! =) You might think it was a waste to just pour liquor and make cake out of it, but it was worth it. The cake was indeed Limoncello-y, thanks to the glaze!

I googled for a recipe and settled for one I found on www.allrecipes.com. Here’s the recipe I followed and adapted accordingly to my preference.

LIMONCELLO CAKE RECIPE

Ingredients:

Part A (Cake):

• 1 Cup Plain /Lemon Yogurt
• 2 Large Eggs
• 1/3 Cup Canola Oil
• 1/2 Cup Lemon Juice
• 2 Tbsp Lemon Zest (About Zest of 3 Lemons)
• 1-1/4 Cup Sugar
• 1/4 cup Limoncello Liqueur
• 2-1/4 Cups All-Purpose Flour
• 1-3/4 Tsp Baking Powder
• 1/2 Tsp Baking Soda
• 1 Pinch Salt

Part B (Glaze):

• 1/4 –1/2 Cup Powdered Sugar
• 1/4 Cup Limoncello

Method:

Preheat oven to 350F. Prepare an 8-inch cake pan with cooking spray.

Whisk together the yogurt, eggs, canola oil, lemon juice, lemon zest, sugar, and 4 tablespoons limoncello in a large bowl. In a separate large bowl, mix the flour, baking powder, baking soda, and salt. Gently stir the dry ingredients into the wet. Do not over mix or the cake will be tough. Pour batter into prepared pan.

Bake in the preheated oven until top is golden and a toothpick inserted in the center of the cake comes out clean, about 35 minutes. Remove from oven and allow to cool slightly.

Stir Part B (Powdered Sugar and 1/4 Cup Limoncello) together in a small bowl until smooth. Poke small holes all over the top of the still-warm cake with a fork or toothpick. Spoon the glaze over the cake and spread with the back of a spoon. The glaze will seep into the cake and add moisture.

June’s comments: I used a bundt pan to give the cake a little more pattern. I should have removed the cake from the pan when I poured the glaze. Glaze on the cake that would have made the cake look a little prettier. And definitely cover any imperfections!