LIMONCELLO POUND CAKE (KAT)
I made the Limoncello off food network, and of course I posted it on here, Then several of us ladies started talking about it being in a pound cake, so here it is. And I must say this is yummy, a great lemon flavor
Provided by Kathy Griffin
Categories Cakes
Time 50m
Number Of Ingredients 11
Steps:
- 1. **** you can use the homemade limoncello ( https://www.justapinch.com/recipes/drink/cocktail/limoncello-kat.html?p=1) or store bought
- 2. Preheat oven to 350. In a large bowl add butter and sugar and cream until smooth. Add eggs one at a time and beat in between each one. Add flour , salt and baking powder, mix well. Add vanilla extract and limoncello, mix well.
- 3. Pour into a 6 cup loaf pan sprayed with cooking spray or use a cup cake pan. Bake 40 - 45 minutes or until a toothpick comes out clean.
- 4. Place on a wire rack to cool. Poke holes in cake with a fork and drizzle some limoncello over it, about 2 tablespoons ( optional) Make glaze, by adding limoncello into confectioners sugar, make as thick or thin as you want, drizzle over cake ( optional on the glaze too)
LIMONCELLO
For the perfect summer pick-me-up, make Giada De Laurentiis' Limoncello, or lemon liqueur, at home with her recipe from Everyday Italian on Food Network.
Provided by Giada De Laurentiis
Categories beverage
Time P4DT4h40m
Yield 7 cups
Number Of Ingredients 4
Steps:
- Using a vegetable peeler, remove the peel from the lemons in long strips (reserve the lemons for another use). Using a small sharp knife, trim away the white pith from the lemon peels; discard the pith. Place the lemon peels in a 2-quart pitcher. Pour the vodka over the peels and cover with plastic wrap. Steep the lemon peels in the vodka for 4 days at room temperature.
- Stir the water and sugar in a large saucepan over medium heat until the sugar dissolves, about 5 minutes. Cool completely. Pour the sugar syrup over the vodka mixture. Cover and let stand at room temperature overnight. Strain the limoncello through a mesh strainer. Discard the peels. Transfer the limoncello to bottles. Seal the bottles and refrigerate until cold, at least 4 hours and up to 1 month.
LIMONCELLO CAKE RECIPE
This Limoncello Cake is supremely moist, delightfully easy and just bursting with bright lemon flavor. This moist and fluffy cake with a blend of citrusy, yet sweet vanilla flavors all drizzled with a limoncello glaze is seriously spectacular! Enjoy with your morning coffee, serve it with a tray of tea for an afternoon treat, or as dessert with after dinner drinks.
Provided by Trish - Mom On Timeout
Categories Dessert
Number Of Ingredients 14
Steps:
- Preheat the oven to 350°F. Spray a 9x5 loaf pan with non-stick cooking spray and line with parchment paper. Set aside.
- In a large bowl, whisk together the all purpose flour, baking powder and salt.
- In a medium bowl, whisk together oil, granulated sugar, sour cream, limoncello, lemon zest, eggs, lemon extract (if using), vanilla extract and yellow food coloring (if using).
- Carefully add the wet ingredients to the flour mixture and whisk together just until combined. Be careful not to over mix.
- Transfer the batter to the prepared pan and smooth top.
- Bake for 45 to 55 minutes or until a toothpick inserted into the center of the cake comes out with moist crumbs.
- Let the cake rest in the pan for 10 minutes before carefully removing and transferring to a cooling rack. Allow the cake to cool completely before adding the glaze.
Nutrition Facts : Calories 394 kcal, Carbohydrate 54 g, Protein 4 g, Fat 17 g, SaturatedFat 3 g, TransFat 1 g, Cholesterol 46 mg, Sodium 138 mg, Fiber 1 g, Sugar 36 g, UnsaturatedFat 12 g, ServingSize 1 serving
LIMONCELLO
Make up a batch of this boozy lemony drink - it's great as a homemade gift or poured over ice cream
Provided by Mary Cadogan
Categories Drink
Time 15m
Yield Makes about 2 litres
Number Of Ingredients 4
Steps:
- Pare the zest from all the lemons, taking care not to include any white pith. Put the zest in a large clean jar and pour over the vodka. Cover with a tightly fitting lid and leave for a week, shaking the jar each day.
- Put the sugar in a heatproof bowl and pour over the boiling water, stirring until the sugar has dissolved. Add the vodka and peels and leave for a further week, shaking the jar regularly.
- Strain into decorative bottles, adding a few strips of lemon zest to each bottle.
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