Description
This delightful Zesty Limoncello Cake combines the bright, fresh flavors of lemon with the aromatic sweetness of limoncello liqueur, resulting in a moist and tender cake perfect for any occasion. Enhanced by a simple dusting of powdered sugar, this cake delivers a refreshing citrus experience with every bite.
Ingredients
Scale
Dry Ingredients
- 2 cups all-purpose flour (sifted)
- 2 teaspoons baking powder
- 1/2 teaspoon salt
Wet Ingredients
- 1 cup granulated sugar
- 1/2 cup unsalted butter (softened)
- 3 large eggs (room temperature)
- 1/2 cup limoncello liqueur (or lemon syrup for non-alcoholic version)
- Zest of 2 fresh lemons
- 1/4 cup lemon juice (freshly squeezed)
Garnish
- 1 cup powdered sugar (for dusting)
Instructions
- Preparation: Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan to ensure the cake releases easily after baking.
- Mix Dry Ingredients: In a medium bowl, whisk together the sifted all-purpose flour, baking powder, and salt. Set aside to keep the dry mix ready for integration.
- Cream Butter and Sugar: In a separate large bowl, use an electric mixer to cream the softened unsalted butter and granulated sugar together until the mixture is light and fluffy, about 3-4 minutes, incorporating air to help the cake rise.
- Add Eggs: Add the eggs one at a time to the creamed butter and sugar mixture, mixing thoroughly after each addition to ensure full incorporation for a consistent batter.
- Add Flavorings: Stir in the limoncello liqueur (or lemon syrup if using), fresh lemon zest, and freshly squeezed lemon juice until well blended to infuse bright citrus flavors into the cake batter.
- Combine Wet and Dry: Gradually add the dry ingredients to the wet ingredients at low speed, mixing just until combined to avoid overmixing, which could result in a tough texture.
- Prepare for Baking: Pour the batter evenly into the prepared cake pan, smoothing the top with a spatula for even baking.
- Bake: Place the cake in the preheated oven and bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean, indicating it is fully cooked.
- Cool: Allow the cake to cool in the pan for 10 minutes to set, then transfer to a wire rack to cool completely, preventing sogginess.
- Garnish and Serve: Just before serving, dust the cooled cake generously with powdered sugar for an elegant and visually appealing finish.
Notes
- For a non-alcoholic version, substitute limoncello liqueur with lemon syrup.
- Sift the flour to avoid lumps and ensure a light texture.
- Use room temperature eggs for better batter mixing and rise.
- Do not overmix the batter once the dry ingredients are added to maintain cake tenderness.
- The cake is best served fresh but can be stored in an airtight container for up to 2 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian
