Homemade Limoncello Cake

Name: Homemade Limoncello Cake
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Ingredients: 1 1/2 cups all purpose flour ((187.50 grams)); 1 1/2 teaspoon baking powder; pinch salt; 3 large eggs*; 1 egg yolk*; 1 1/2 cups + 2 tablespoons granulated sugar ((325 grams)); 1/2 cup vegetable oil (I use corn oil) ((100 grams)); 1/4 cup + 2 tablespoons Limoncello* ((72 grams)); zest 1 lemon*

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Prep Time: 20 minutes

Cook Time: 30 minutes

Total: 50 minutes

Servings: 10

Author : Rosemary Molloy

italian limoncello cake

Ingredients

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1 1/2 cups all purpose flour ((187.50 grams))1 1/2 teaspoon baking powderpinch salt3 large eggs*1 egg yolk*1 1/2 cups + 2 tablespoons granulated sugar ((325 grams))1/2 cup vegetable oil (I use corn oil) ((100 grams))1/4 cup + 2 tablespoons Limoncello* ((72 grams))zest 1 lemon*

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Instructions

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Step 1

Pre-heat oven to 350F (180C). Grease and flour a 9 inch (23 cm) bundt pan or 8 inch (20 cm) cake pan.

Step 2

In a medium bowl whisk together the flour, baking powder and salt.

Step 3

In a medium bowl beat until stiff peaks appear the 3 egg whites.

Step 4

In a large bowl beat the 4 yolks and sugar until light and creamy (about 3-5 minutes). Then add the vegetable oil, limoncello and zest, beat until smooth.

Step 5

Stir the flour mixture into the yolk mixture and combine, then gently fold in the egg whites until combined. Spoon into prepared cake pan. Bake for approximately 25-30 minutes or until toothpick comes out clean. Let cool before dusting with powdered sugar. Enjoy!