Limoncello Cake Loaf Food

REFRESHING LIMONCELLO CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). 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 the powdered sugar and 3 tablespoons of 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.

LIMONCELLO CAKE RECIPE

Steps:

• Preheat the oven to 350°F. Spray a 9x5 loaf pan with non-stick cooking spray and line with parchment paper. Set aside.
• In a large bowl, whisk together the all purpose flour, baking powder and salt.
• In a medium bowl, whisk together oil, granulated sugar, sour cream, limoncello, lemon zest, eggs, lemon extract (if using), vanilla extract and yellow food coloring (if using).
• Carefully add the wet ingredients to the flour mixture and whisk together just until combined. Be careful not to over mix.
• Transfer the batter to the prepared pan and smooth top.
• Bake for 45 to 55 minutes or until a toothpick inserted into the center of the cake comes out with moist crumbs.
• Let the cake rest in the pan for 10 minutes before carefully removing and transferring to a cooling rack. Allow the cake to cool completely before adding the glaze.

LIMONCELLO CAKE LOAF

Steps:

• Preheat the oven to 350°F and assemble ingredients for limoncello loaf cake.
• Spray a 9x5 or 8x4 inch bread pan with non-stick cooking spray or line it with parchment paper to make sure the bread doesn't stick to the pan.
• In a large bowl, add flour, baking powder and salt. Whisk to combine.
• In a separate medium bowl, combine oil, sugar, sour cream, limoncello, lemon zest, eggs and vanilla extract. Whisk until fully mixed.
• Pour the wet ingredients into the dry ingredients bowl. Gently fold together until just combined. Do not overmix your batter. (Some flour mixture should not be mixed in when you finish mixing.)
• Pour the bread batter into the bread pan lined with parchment to prevent sticking.
• Bake for 45-55 minutes or until a toothpick poked into the center of the bread comes out with crumbs on it. Keep an eye on your loaf the last 10-15 minutes of cooking.
• Let the limoncello loaf rest for 10 minutes. Remove from pan and cool on a cooling rack.
• Make the glaze by mixing the powdered sugar and limoncello. Whisk until smooth.
• Pour the glaze over the loaf once it's fully cooled.
• Let glaze set then slice and eat.

LEMON CAKE

Steps:

• Preheat the oven to 350 degrees F. Grease and flour 2 (8 1/2 by 4 1/4 by 2 1/2-inch) loaf pans. You may also line the bottom with parchment paper, if desired.
• Cream the butter and 2 cups granulated sugar in the bowl of an electric mixer fitted with the paddle attachment, until light and fluffy, about 5 minutes. With the mixer on medium speed, add the eggs, 1 at a time, and the lemon zest.
• Sift together the flour, baking powder, baking soda, and salt in a bowl. In another bowl, combine 1/4 cup lemon juice, the buttermilk, and vanilla. Add the flour and buttermilk mixtures alternately to the batter, beginning and ending with the flour. Divide the batter evenly between the pans, smooth the tops, and bake for 45 minutes to 1 hour, until a cake tester comes out clean.
• Combine 1/2 cup granulated sugar with 1/2 cup lemon juice in a small saucepan and cook over low heat until the sugar dissolves. When the cakes are done, allow to cool for 10 minutes. Remove the cakes from the pans and set them on a rack set over a tray or sheet pan; spoon the lemon syrup over them. Allow the cakes to cool completely.
• For the glaze, combine the confectioners' sugar and the lemon juice in a bowl, mixing with a wire whisk until smooth. Pour over the tops of the cakes and allow the glaze to drizzle down the sides.

LIMONCELLO CAKE

Steps:

• Preheat oven to 350°F.
• Add lemon cake mix, lemon pudding mix, eggs, oil, lemon juice, Limoncello, rind and pecans to large bowl.
• Mix for at least 3 minutes.
• Pour into buttered and floured bundt pan.
• Bake for 50-60 minutes.
• Remove from oven.
• Make glaze: Melt butter and add sugar.
• Bring to full boil until sugar is melted.
• Remove from heat and add Limoncello.
• Poke holes all over cake using a skewer or fork.
• Pour glaze over hot cake slowly.
• Cool in pan.