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Get a 9" salad plate ready and place it on top of a larger flat plate. Use the ring part of a 9" spring form pan to place around the salad plate. Pour the Limoncello in a small bowl and mix it with 2 tablespoon of lemon juice. Or If using just Lemon juice instead, make sure to whisk it well together with the honey.
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Steps to Make It. Gather the ingredients. Preheat the oven to 325 F. Grease and flour a 12-cup Bundt cake pan . Combine the cake and pudding mixes with the eggs, 1/2 cup water, oil (or melted butter) and 1/2 cup limoncello. Mix the ingredients with an electric mixer for at least 2 minutes. Carefully pour into the prepared pan.
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In a saucepan, stir the glaze ingredients ( sugar, butter, water, limoncello) over low heat until butter has melted. Raise the heat to medium heat, stirring constantly until it begins to boil. Boil for 3 minutes and remove from heat. When the cake is finished baking, keep it in the bundt pan. (We placed our pan on a wire rack.)
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Grease your bundt cake pan with butter or oil then dust with flour. Make sure to shake off the excess flour. Pour the batter in a pan and bake in a preheated to 350F (175C) oven for 30-35 minutes. At 30 minute mark do a toothpick test. HOW TO: Stick in a toothpick in the cake.
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For the Cake. Preheat your oven and prepare a 9ร5 loaf pan by spraying with non-stick cooking spray and lining with parchment paper. Set aside. Whisk together the flour, baking powder, and salt. Combine the oil, sugar, sour cream, limoncello, lemon zest, eggs, lemon extract, and vanilla extract in a separate bowl.
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Gather the ingredients. Preheat the oven to 350 F. The Spruce Eats / Julia Hartbeck. Lightly grease two 9-inch round cake pans and then line them with parchment paper. Grease and flour the parchment paper as well. The Spruce Eats / Julia Hartbeck. Combine the flour, baking soda, and salt with a wire whisk. Set aside.
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In a large bowl mix yogurt, eggs, oil, lemon zest and juice, sugar, and 4 tablespoons of limoncello. Whisk until smooth. Add flour and baking soda and stir until just blended-do not over mix. Pour into prepared pan and bake for 35 minutes. Allow to cool for 10 minutes before inverting onto cake plate. Use a fork to pierce cake.
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Prep the oven. Preheat oven to 350ยฐF. Then grease a bundt pan well with cooking spray. Mix the wet ingredients. 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. Mix the dry ingredients.
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For the Cake. Preheat the oven to 350 degrees F. Grease and flour 3 (8x2) round pans. In a medium bowl, combine the cake flour, baking powder, baking soda, salt, and lemon zest). Whisk for 30 seconds to combine and set aside. In another bowl, combine the Limoncello, milk, lemon juice and lemon extract.
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Begin the cake batter. In a different large bowl, use the electric mixer to beat the room-temperature egg yolks and sugar together for about 3 to 5 minutes or until the mixture is light and fluffy (photo 4). Next, mix the vegetable oil, Limoncello, and lemon zest into the egg yolk mixture until smooth (photo 5).
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Preheat the oven to 350 degrees F. Butter the inside of 2 nine inch cake pans. Line the bottoms with parchment paper and butter that as well. Dust with flour being sure to tap out the excess. Set aside. In a medium bowl, whisk together the flour, baking powder, baking soda, salt and sugar. Create a well in the center of the dry ingredients.
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Steps: 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.
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While the cakes are cooling, make the frosting. In a large bowl, combine the cream cheese, mascarpone, powdered sugar, limoncello, and lemon curd. Using a hand mixer or stand mixer on medium speed, beat together the icing ingredients until the mixture is fluffy and light yellow, about 4-5 minutes.
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Preheat oven to 350 degrees F (175 degrees C). Prepare an 8-inch cake pan with cooking spray. Whisk together the yogurt, eggs, canola oil, lemon juice, lemon zest, sugar, and 4 tablespoons limoncello in a large bowl. In a separate large bowl, mix the flour, baking powder, baking soda, and salt. Gently stir the dry ingredients into the wet.
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Pour into buttered and floured bundt pan. Bake for 50-60 minutes. Remove from oven. Make glaze: Melt butter and add sugar. Bring to full boil until sugar is melted. Remove from heat and add Limoncello. Poke holes all over cake using a skewer or fork. Pour glaze over hot cake slowly. Cool in pan.
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Pour the batter into the pan and bake for about 1 hour or until a skewer inserted in the middle of the cake comes out clean. Leave the cake in the pan for about 10 minutes. Transfer to a wire rack and leave to cool completely. To make the glaze place the powdered sugar, limoncello, and fresh lemon juice in a small bowl.
