Lemon Cake with Limoncello Cream
Ingredients
The cake
-
1½
cups
all-purpose flour
-
2
teaspoons
baking powder
-
¼
teaspoon
salt
-
1
cup
granulated sugar
-
1
cup
plain yogurt
-
4
large
eggs
-
4
teaspoons
lemon zest
-
½
teaspoon
vanilla extract
-
½
cup
vegetable oil
The glaze
-
⅓
cup
lemon juice
-
⅓
cup
granulated sugar
The limoncello cream
-
2
cups
heavy whipping cream
-
½
cup
powdered sugar
-
¼
cup
Limoncello liqueur
-
to taste
fresh berries
-
to taste
lemon zest
Instructions
- Preheat the oven to 350°F and prepare a 10-inch round cake pan.
- Whisk together the flour, baking powder, and salt in a medium bowl.
- In a large bowl, mix sugar, yogurt, eggs, lemon zest, and vanilla.
- Gradually add the dry ingredients to the wet ingredients, mixing well.
- Fold in the vegetable oil and pour the batter into the prepared pan.
- Bake for about 30 minutes until a toothpick comes out clean.
- Cool the cake in the pan for 10 minutes before transferring to a plate.
- For the glaze, heat lemon juice and sugar in a saucepan until dissolved.
- Drizzle the glaze over the cooled cake.
- To make the limoncello cream, whip the heavy cream until soft peaks form.
- Gradually add powdered sugar and fold in the Limoncello.
- Spread the whipped cream on top of the cake and garnish with berries and lemon zest.
Nutrition Facts (estimated)
Servings
10 slices
Calories
520
Total fat
31g
Total carbohydrates
53g
Total protein
6g
Sodium
198mg
Cholesterol
134mg
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