Post by Loupy on Jun 2, 2015 21:39:15 GMT -7
Quick and Easy Summer Limoncello Cake
From: AllieGeekPi @ allrecipes.com/
"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."
PREP: 15 mins
COOK: 35 mins
READY IN: 1 hr 30 mins
Ingredients:
cooking spray
Cake:
1 cup sour cream
1 cup white sugar
1/3 cup canola oil
2 eggs, beaten
3 tablespoons limoncello liqueur
1 lemon, zested
2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1 pinch salt
Glaze:
1/2 cup confectioners' sugar
2 tablespoons limoncello liqueur
Instructions:
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.
Cook's Notes:
For a double recipe, use 9x13-inch pan and bake about 40 minutes before checking for doneness.
You can substitute plain yogurt for the sour cream.
If the top of the cake browns too fast, lightly cover with foil.
From: AllieGeekPi @ allrecipes.com/
"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."
PREP: 15 mins
COOK: 35 mins
READY IN: 1 hr 30 mins
Ingredients:
cooking spray
Cake:
1 cup sour cream
1 cup white sugar
1/3 cup canola oil
2 eggs, beaten
3 tablespoons limoncello liqueur
1 lemon, zested
2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1 pinch salt
Glaze:
1/2 cup confectioners' sugar
2 tablespoons limoncello liqueur
Instructions:
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.
Cook's Notes:
For a double recipe, use 9x13-inch pan and bake about 40 minutes before checking for doneness.
You can substitute plain yogurt for the sour cream.
If the top of the cake browns too fast, lightly cover with foil.
