Quick And Easy Summer Limoncello Cake Food

QUICK AND EASY SUMMER LIMONCELLO CAKE

Quick and Easy Summer Limoncello Cake image

Limoncello cake is refreshing cake great for a summer picnic or dinner. Quick and easy to make. A scratch cake that will impress your guests. My mom taught me how to make this cake.

Provided by AllieGeekPi

Categories Desserts Specialty Dessert Recipes Liqueur Dessert Recipes

Time 1h30m

Yield 12

Number Of Ingredients 13

Ingredients

cooking spray
1 cup sour cream
1 cup white sugar
⅓ cup canola oil
2 eggs, beaten
3 tablespoons limoncello liqueur
1 lemon, zested
2 cups all-purpose flour
1 ½ teaspoons baking powder
½ teaspoon baking soda
1 pinch salt
½ cup confectioners' sugar
2 tablespoons limoncello liqueur

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.

Nutrition Facts : Calories 277.1 calories, Carbohydrate 39.9 g, Cholesterol 39.4 mg, Fat 11.3 g, Fiber 0.6 g, Protein 3.8 g, SaturatedFat 3.3 g, Sodium 135.9 mg, Sugar 22.8 g

LIMONCELLO CAKE

Limoncello Cake image

I was searching for an easy cake to use up some of my Limoncello. We love Limoncello in our family! This uses an lemon cake mix and is full of lemony taste.

Provided by mary winecoff

Categories Dessert

Time 1h10m

Yield 1 cake

Number Of Ingredients 11

Ingredients

18 ounces lemon cake mix
1 (3 ounce) box instant lemon pudding mix
4 large eggs
1/2 cup vegetable oil
1/2 cup lemon juice
1/2 cup limoncello (lemon liqueur or Limoncello , Lemoncella)
1 lemon, zest of, rind finely grated
1 cup pecans, chopped
1/4 lb butter
1 cup sugar
1/4 cup limoncello

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.

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