Limoncello, (pronounced lee-mon-CHAY-low) the Italian lemon liqueur, is known for its refreshing sweet and tangy flavor. It is made from lemon rinds, alcohol and sugar. Although, traditionally served as an after dinner drink, it is a wonderful ingredient to use in cooking and baking.
Families have passed down recipes for limoncello for generations, as every Italian family has their own recipe. In the winter of 2013, Brion and I spent some time travelling Italy. It was in Sorrento where we tasted limoncello for the first time and loved it. As we walked through the quaint artisan shops packed together onto a maze of medieval alleys, we came across one that sold liqueurs & confectionery. One of the treats that they made were limoncello sugar coated almonds … to die for!
Limoncello origins are disputed. Some say it was created by monks or nuns while others credit the wealthy Amalfi Coast families or even local townsfolk. In any case, its roots are in Southern Italy, primarily along Italy’s Amalfi Coast and the Sorrentine Peninsula known for their meticulous lemon cultivation. These lemons are considered the finest lemons for making limoncello. Prized for their yellow rinds, intense fragrance, juicy flesh and balanced acid.
Today, I’m using limoncello not only in the cake but the glaze as well. This is definitely a refreshing cake, great for a summer picnic or dinner.
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- 1 cup sour cream or plain yogurt
- 1 cup sugar
- 1/3 cup oil
- 2 eggs, beaten
- 3 Tbsp limoncello liqueur
- 1 lemon, zested
- 2 cups flour
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- pinch of salt
- 1/2 cup powdered sugar
- 2 Tbsp limoncello liqueur
Ingredients
Cake
Glaze
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- Preheat oven to 350 F. Spray an 8-inch square cake pan with cooking spray or baking pans of your choice.
- 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. Add flour mixture to sour cream mixture; stir with a wooden spoon until batter is just combined. Pour batter into prepared cake pan or pans.
- Bake for about 35 minutes OR until a toothpick inserted into the center comes out clean. Cool cake(s) in the pan for 5 minutes.
- Whisk powdered sugar and 2 tablespoons limoncello liqueur together in a bowl until glaze is thin and smooth. Drizzle glaze over the top of the cake. Cool cake completely before serving. Top with a bit of whipped cream if desired.
- You may need a bit more glaze if you have made individual cakes as I did here.