Limoncello Cake
Indulge your sweet tooth with this celebration of citrusy sunshine! Beautifully moist and bursting with lemon flavor!
Ingredients
- 2 cups all-purpose flour
- 2 tablespoons cornstarch
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup sour cream
- 1 cup sugar
- 2 large eggs
- 1/3 cup coconut oil , melted and slightly cooled
- 1/3 cup limoncello
- zest from one lemon
- 1 teaspoon pure lemon extract
- 1 teaspoon pure vanilla extract
- For the Limoncello Glaze:
- 1 cup powdered sugar
- 3 tablespoons limoncello
Instructions
- Preheat the oven to 350 F.In a small bowl combine the flour, cornstarch, baking powder, baking soda and salt.In a separate larger bowl add the sour cream, eggs, sugar and coconut oil and beat until combined. Add the limoncello, lemon zest, lemon extract and vanilla extract. Add the flour mixture to the wet mixture and beat just until combined. Do not over-mix.
- Lightly spray your Bundt pan with oil, making sure to get the oil into any creases. Spoon the batter into your Bundt pan. Bake for 35-40 minutes or untila toothpick inserted into the center comes out clean.Let the cake sit for 10 minutes before inverting it onto a wire rack. Let it cool completely.
- While the cake is cooling make the glaze: Beat the powdered sugar and limoncello until smooth (add more powdered sugar if you prefer it thicker or a little more limoncello to make it thinner). Once the cake is fully cooled, drizzle the glaze over the cake and let sit until the glaze is set.Slice and serve.Will keep in an airtight container for up to 3 days. Can be frozen for up to 2 months.
Nutrition
Calories: 322kcal | Carbohydrates: 49g | Protein: 4g | Fat: 11g | Saturated Fat: 7g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 2g | Cholesterol: 39mg | Sodium: 160mg | Potassium: 125mg | Fiber: 1g | Sugar: 31g | Vitamin A: 159IU | Vitamin C: 0.2mg | Calcium: 56mg | Iron: 1mg
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