Homemade Limoncello Cake

Name: Homemade Limoncello Cake
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 10
Ingredients: 1½ cups all purpose flour or cake/pastry flour; 1½ teaspoon baking powder; 1 pinch salt; 3 large eggs separated (room temperature); 1 egg yolk (room temperature); 1½ cups + 2 tablespoons granulated sugar ((325 grams total, if you double the recipe then double this amount)); ½ cup vegetable oil (I use corn oil or sunflower oil) you could substitute with light olive oil; ¼ cup + 2 tablespoons Limoncello (room temperature); zest 1 lemon (room temperature)

Prep 20 min Cook 30 min Serves 10 Source

Ingredients

1½ cups all purpose flour or cake/pastry flour
1½ teaspoon baking powder
1 pinch salt
3 large eggs separated (room temperature)
1 egg yolk (room temperature)
1½ cups + 2 tablespoons granulated sugar ((325 grams total, if you double the recipe then double this amount))
½ cup vegetable oil (I use corn oil or sunflower oil) you could substitute with light olive oil
¼ cup + 2 tablespoons Limoncello (room temperature)
zest 1 lemon (room temperature)

Steps

1
Pre-heat oven to 350F (180C). Grease and flour a 9 inch (23 cm) bundt pan or 8 inch (20 cm) cake pan.
2
In a medium bowl whisk together the flour, baking powder and salt.
3
In a medium bowl beat until stiff peaks appear the 3 egg whites.
4
In a large bowl beat the 4 yolks and sugar until light and creamy (about 3-5 minutes). Then add the vegetable oil, limoncello and zest, beat until smooth.
5
Stir the flour mixture into the yolk mixture and combine, then gently fold in the egg whites until combined. Spoon into the prepared cake pan. Bake for approximately 25-30 minutes or until toothpick comes out clean. Let cool before dusting with powdered sugar. Enjoy!