Limoncello Cake 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

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.

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

Steps:

• Zest lemons, making sure not to include any pith. Put zest in a jar with alcohol and let stand in the dark for 3 days, making sure to shake the jar at least twice a day.
• When the lemons are pale, all the oil has been extracted. Strain the liquid and discard the zest. In a saucepan over low heat, heat water and sugar until sugar dissolves and syrup is clear. Let cool to room temperature and mix with infused alcohol. Strain liquid through a coffee filter.

LIMONCELLO

Steps:

• Grate the zest from the lemons using a Microplane grater, taking care to leave the pith behind. Place the zest in a 3-quart pitcher. Pour the vodka over it and stir. Cover with plastic wrap and set in a spot where it won't be disturbed, at room temperature, and let steep 1 week.
• Combine 3 1/2 cups water and the sugar in a large saucepan and cook over medium heat until the sugar dissolves, stirring occasionally, about 10 minutes.
• Let cool completely, then pour the syrup into the pitcher with the zest and stir. Cover tightly again and let stand for 24 hours. Strain through a fine-mesh sieve and discard the solids. Pour into clean bottles with tight-fitting caps. Refrigerate until well chilled, at least 4 hours or up to 1 month.

CHEESECAKE AL LIMONCELLO

Steps:

• Crust: Crumb the cookies, mix with the graham cracker crumbs and melt butter and press the mixture in the bottom and about an inch up the sides of a 9 1/2-inch springform pan.
• Batter: Beat together the cream cheese and sugar until smooth and fluffy.
• Add the eggs one at a time without excessive beating to avoid removing the air, followed by mixing in the remaining batter ingredients.
• Pour into the pan and bake at 350F for about an hour or until the center of the surface is somewhat solid.
• Remove from the oven and let rest 10 minutes.
• Topping: Mix together the sour cream, sugar and limoncello and spread evenly over the top.
• Bake another 10 minutes; remove and let cool to room temperature.
• Refrigerate at least 12 hours before serving.

QUICK AND EASY SUMMER LIMONCELLO CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Spray an 8-inch square cake pan with cooking spray.
• Whisk sour cream, white sugar, canola oil, eggs, 3 tablespoons limoncello, and lemon zest together in a large bowl.
• Sift flour, baking powder, baking soda, and salt together in another bowl. Add flour mixture to sour cream mixture; stir with a wooden spoon until batter is just combined. Pour batter into prepared cake pan.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 33 to 35 minutes. Cool cake in the pan for 5 minutes.
• Whisk confectioners' sugar and 2 tablespoons limoncello liqueur together in a bowl until glaze is thin and smooth. Spread glaze over the top of the cake. Cool cake completely before slicing.