This cake was on my to do list for a long time, since Limoncello is not available here delayed making this. Incidentally while surfing the internet one day found a recipe of Homemade Limoncello, then researched this by seeing so many recipes on the net. At last made by own. The taste is so awesome, simply loved it, it taste exactly like the one I, enjoyed in Europe.
The Cake turned out so soft and spongy the Limoncello made it simply awesome.
Cup Measurement =250Ml
Ingredients
225 Grams Salted Butter
1 3/4 cups sugar
4 Large Eggs
2 Cups All Purpose Flour
1 Teaspoon Level Baking powder
½ Cup Limoncello - Homemade
A Zest Of One Lemon
1 Packet of Vanilla Sugar
For the Glaze
1 Cup Icing Sugar
1/8 Cup Limoncello
Method
Preheat the oven to 180°C and prepare the bundt pan by greasing it thoroughly.
The Cake turned out so soft and spongy the Limoncello made it simply awesome.
Cup Measurement =250Ml
Ingredients
225 Grams Salted Butter
1 3/4 cups sugar
4 Large Eggs
2 Cups All Purpose Flour
1 Teaspoon Level Baking powder
½ Cup Limoncello - Homemade
A Zest Of One Lemon
1 Packet of Vanilla Sugar
For the Glaze
1 Cup Icing Sugar
1/8 Cup Limoncello
Method
Preheat the oven to 180°C and prepare the bundt pan by greasing it thoroughly.
Place the softened butter in a mixing bowl along with the sugar and blend until creamy. Add the eggs one at a time, beating the mixture well between each addition.
Sieve the flour, salt and baking powder in a separate bowl.
Add the flour to the butter and sugar batter little by little, alternating with a little bit of the Limoncello at a time.
Mix in the lemon zest and vanilla sugar until well incorporated.
Add the flour to the butter and sugar batter little by little, alternating with a little bit of the Limoncello at a time.
Mix in the lemon zest and vanilla sugar until well incorporated.
Bake for approximately 55 to 60 minutes or until a toothpick inserted in the center comes out clean.
Cool completely before removing from the pan.
Once the cake has cooled and is ready to be glazed, put the powdered sugar, Limoncello in a small bowl.
Stir vigorously until well incorporated and drizzle on top of bundt cake.
The glaze in this recipe is simply superb, it coats the outside of the cake nicely when it dries but still has delicious taste and a slight kick Limoncello.
My Notes
My Notes