Description
This Limoncello Cake is a soft, fragrant Italian-inspired dessert infused with bright lemon zest and limoncello liqueur. Light, tender, and delicately sweet, it’s perfect for breakfast, tea time, or as a refreshing finish to any meal.
Ingredients
Scale
- 188 g (1½ cups) all-purpose flour
- 1½ tsp baking powder
- ¼ tsp salt
- 3 egg whites, room temperature
- 4 egg yolks, room temperature
- 325 g (1⅔ cups) granulated sugar
- ½ cup vegetable oil
- ⅓ cup limoncello
- Zest of 1 lemon
- Powdered sugar, for dusting
Instructions
- Preheat oven to 350°F (180°C). Grease a 9-inch bundt pan or 8-inch cake pan and dust lightly with flour.
- In a medium bowl, sift together flour, baking powder, and salt. Set aside.
- Using an electric mixer, whip the egg whites on medium-high speed for about 4 minutes until stiff peaks form. Set aside.
- In a separate large bowl, beat the egg yolks and sugar for 3–5 minutes until pale and fluffy. Add the vegetable oil, limoncello, and lemon zest, and mix until smooth.
- Fold the dry ingredients into the yolk mixture with a spatula until just combined.
- Gently fold in the whipped egg whites in two additions, being careful not to deflate them.
- Pour the batter into the prepared pan and smooth the top evenly.
- Bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean.
- Cool in the pan for 10 minutes, then turn out onto a wire rack to cool completely.
- Dust generously with powdered sugar before serving.
Notes
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice
- Calories: 290
- Sugar: 20g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 1g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 41g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 70mg