This helps the batter to emulsify and properly come together to create the best texture. This recipe will not work properly if there is no xanthan gum in your alternative flour of choice. However, if you do, make sure to use a 1-to-1 gluten-free flour that has xanthan gum in it, which acts as a replacement for the gluten that is naturally in all-purpose flour. Most likely yes! But I’ve not tested the recipe. Still a bit of batter on the toothpick? Let the cake cook for 5 minute intervals, doing the toothpick test in between on different spots of the cake, until the toothpick comes out clean. If it comes out clean, your cake is all done. If you’re unsure your cake is fully cooked through, insert a toothpick or thin skewer into the center of the cake. The alcohol percentage of Limoncello sits around 30%, so when used in small amounts like this recipe, anyone can enjoy it. The result is a vibrant yellow, super lemony, and sweet liqueur. It’s a super easy process that can be replicated at home! This popular Italian lemon liqueur is made from lemon peels steeped in a spirit, usually grappa or vodka, then mixed with simple syrup. Sprinkle the cake with the lemon zest, slice, and enjoy! Let the cake cool fully before drizzling the glaze over the cake. While the cake is cooling, mix the powdered sugar and Limoncello well until the glaze is smooth. Let the cake cool in the bundt pan for 10 minutes before turning it over onto a wire rack to finish cooling. Transfer the bundt pan to the preheated oven and bake for 40 minutes or until golden brown. Pour the batter into your prepared bundt pan and use a spatula to smooth out the top. Then add the dry ingredients to the bowl of wet ingredients and mix until everything is combined. In a separate bowl, whisk together the flour, salt, baking powder, and baking soda. Using either a stand mixer or a hand mixer, combine the sour cream, eggs, sugar, vegetable oil, vanilla, Limoncello, and lemon zest until everything is well incorporated. Then grease a bundt pan well with cooking spray. Powdered sugar – Also known as confectioner’s or icing sugar.Salt – Use as much or as little as you want but it’s needed to balance the sweetness of the sugar as well as elevates the flavors of the lemon and vanilla.Baking powder and baking soda – If you’re going to use one or the other, you can just use baking powder, but they’re needed to give our cake a nice rise.If you use cake flour, use an extra 1/4 cup. It makes such a big difference for the strong lemon flavor of this cake. Lemon zest – This is a must! don’t skip the lemon zest.Limoncello – Want to go alcohol-free? Fresh lemon juice will work too.I would stick to oil versus butter since butter solidifies at room temperature, your cake will not be as moist. The vegetable oil will make our limoncello cake nice and moist. If you want to use something like honey or agave, cut the amount in half. Sugar – I used granulated white sugar.Eggs – I used fresh large eggs for this recipe.Sour cream – Plain greek yogurt will work instead.The sweetness of that glaze paired with the big bright and acidic lemon flavor just gets me every time. I don’t know what it is about a good lemon loaf or cake! Whenever I see something like this at a cafe, even if I’m not all that hungry, you better believe I’ll be ordering a slice with my coffee. Especially when that cake is spiked with a bit of Limoncello! But don’t worry, with just a few splashes of this liqueur you’re getting much more flavor than buzz. Nothing puts more pep in my step than starting the day off with a slice of lemon cake. 7 Can I Make Gluten-Free Limoncello Cake?.

Lemonchello cake recipe fromscratch