Limoncello Cake
Nutritional Info
- Servings Per Recipe: 16
- Amount Per Serving
- Calories: 211.9
- Total Fat: 5.4 g
- Cholesterol: 26.5 mg
- Sodium: 109.3 mg
- Total Carbs: 33.3 g
- Dietary Fiber: 0.6 g
- Protein: 4.1 g
View full nutritional breakdown of Limoncello Cake calories by ingredient
Introduction
Wonderful cake infused with lemony Limoncello Liqueur. Cake has a slightly dense pound cake like texture. Perfect ending to an Italian dinner or summer barbeque. Wonderful cake infused with lemony Limoncello Liqueur. Cake has a slightly dense pound cake like texture. Perfect ending to an Italian dinner or summer barbeque.Number of Servings: 16
Ingredients
-
Cooking Spray
1 c plain greek yogurt
2 eggs
1/3 c safflower or canola oil
4 tbsp lemon juice
3 tbsp lemon zest
1 c sugar
1/4 c Limoncello Liqueur
2 c unbleached white flour
1 1/2 tsp baking powder
1/2 tsp baking soda
1 pinch salt (optional)
3/4 c confectioner's sugar
3 tbsp Limoncello Liqueur
Directions
Preheat oven to 350F (175C) Prepare bundt pan or 8" cake pan with cooking spray.
Wisk together yogurt, eggs, oil, lemon juice, lemon zest, sugar and 1/4 c Limoncello. In separate bowl, mix flour, baking powder, baking soda, and salt. Gently stir dry ingredients into the wet. Do not over mix or cake will be tough. Pour batter into prepared pan.
Bake in preheated oven 35 minutes or until top is golden and toothpick comes out clean when inserted into center of cake. Remove from oven and allow to cool slightly. Can remove from bundt pan when slightly cooled.
Mix powdered sugar and 3 tbsp Limoncello together until smooth. Poke small holes all over top of still warm cake with a fork or toothpick. Spoon glaze over the cake and spread with back of a spoon. The glaze will seep into the cake and add moisture.
Serving Size: 16 servings
Number of Servings: 16
Recipe submitted by SparkPeople user KHIAKATZ1.
Wisk together yogurt, eggs, oil, lemon juice, lemon zest, sugar and 1/4 c Limoncello. In separate bowl, mix flour, baking powder, baking soda, and salt. Gently stir dry ingredients into the wet. Do not over mix or cake will be tough. Pour batter into prepared pan.
Bake in preheated oven 35 minutes or until top is golden and toothpick comes out clean when inserted into center of cake. Remove from oven and allow to cool slightly. Can remove from bundt pan when slightly cooled.
Mix powdered sugar and 3 tbsp Limoncello together until smooth. Poke small holes all over top of still warm cake with a fork or toothpick. Spoon glaze over the cake and spread with back of a spoon. The glaze will seep into the cake and add moisture.
Serving Size: 16 servings
Number of Servings: 16
Recipe submitted by SparkPeople user KHIAKATZ1.