Limoncello Yogurt Cake
A Simple recipe for Limoncello cake, with consistency of a moist sponge cake. Use this recipe as a base, in its simplest form or add lemon custard in center and lemon butter frosting and take it to a higher level.
Yields: 1 Bundt cake (16 equal portions)
Prep time: 15 minutes
Cooking Time: 30 minutes
1 cup Lemon flavored yogurt
¼ cup and additional 3 tablespoons Limoncello liquor
1/3 cup oil (vegetable or canola)
3 tablespoons freshly squeezed lemon juice
3 tablespoons grated lemon zest
1 cup of granulated sugar
2 cups flour
11/2 teaspoon baking powder
½ teaspoon baking soda
¾ cups icing sugar
Bundt cake pan
Preheat Oven to 350F. Prepare Bundt pan with cooking spray,
In bowl mix wet ingredients: Yogurt, eggs, oil, lemon and zest, ¼ cup. Limoncello liquor and sugar.
In separate bowl mix dry ingredients: flour, baking powder and soda.
Gradually mix dry ingredients with wet ingredients and mix gently with whisk after every addition.
Pour batter into Bundt cake pan.
Bake in oven until top is golden and a toothpick inserted in cake comes out dry. Approximately 35 minutes.
Remove from oven and let cool.
Prepare Icing Mix: In bowl add ¾ cups icing sugar and 3 tablespoons Limoncello liquor.
Pierce top of cake with fork or knife. Drizzle cake with icing sugar. Add extra lemon zest and icing sugar if preferred.
Limoncello is an Italian liqueur produced in Southern Italy, traditionally made from lemons steeped in 80% Vodka or alcohol for about 4-6 weeks until the oils are released resulting in a yellow liquid that is then mixed with a simple syrup .
Limoncello is the second most popular liqueur in Italy after Campari. It has become popular in restaurants all over of the world. Limoncello is traditionally served chilled as an after-dinner digestivo and can be found on dessert menus and in cocktails because of its sweetness. Along the Amalfi Coast, it is usually served in small ceramic glasses that are also chilled. This tradition has been carried into other parts of Italy and North America over the years.
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