Description
This Zesty Limoncello Cake is a light, flavorful dessert combining the bright citrus notes of fresh lemons with the sweet, aromatic touch of limoncello liqueur. Perfectly moist and tender, this cake is simple to make and ideal for spring or summer gatherings, offering a refreshing twist on traditional lemon cake.
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)
Topping
- 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 be used later.
- Cream Butter and Sugar: In a separate large bowl, use an electric mixer to cream the softened unsalted butter and granulated sugar together until light and fluffy, about 3-4 minutes. This helps incorporate air to give the cake a good rise.
- Add Eggs: Add the eggs one at a time to the creamed mixture, beating well after each addition to ensure full incorporation and a smooth batter.
- Add Flavorings: Stir in the limoncello liqueur (or lemon syrup if preferred), fresh lemon zest, and freshly squeezed lemon juice thoroughly into the batter for vibrant citrus flavor.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredients into the wet mixture on low speed, mixing just until combined. Avoid overmixing to keep the cake tender.
- Prepare for Baking: Pour the batter evenly into the prepared cake pan and smooth the top with a spatula for even baking.
- Bake: Place the cake in the preheated oven and bake for 25-30 minutes. Check doneness by inserting a toothpick into the center; it should come out clean when the cake is done.
- Cool: Let the cake cool in the pan for about 10 minutes. Then transfer it to a wire rack to cool completely, which prevents sogginess and allows the cake to set properly.
- Garnish and Serve: Just before serving, dust the top of the cooled cake generously with powdered sugar for an elegant and appetizing finish.
Notes
- Use room temperature eggs to help create a smooth, even batter.
- If you prefer a non-alcoholic cake, substitute limoncello with lemon syrup without altering the quantity.
- Be careful not to overmix the batter once the dry ingredients are added to avoid a dense texture.
- The cake can be stored in an airtight container at room temperature for up to 2 days or refrigerated for up to 4 days.
- For an extra touch, serve with fresh berries or a dollop of whipped cream.
