Wednesday, April 11, 2012

Test Kitchen Needed for Limoncello Cake

The search is on for a test kitchen  person who would like to "try" the limoncello cake recipe that did not work very well for me.  I live in some altitude and would like someone at sea level to bake this cake.  The cake had great flavor but the texture was ALL wrong!  Or maybe, I expected too much?!

If you're up to the task, bake it and come back to comment with your results.    Here it is:

Butter and flour a pan (I used a bundt pan)

3 cups flour

4 eggs

1 cup sugar

1/4 tsp lemon zest

3/4 cup extra virgin olive oil

2/3 cup milk

3 Tbsp limoncello

1/2 tsp confectioner's sugar (powdered)

1 Tbsp baking powder

Preheat oven to 325 degrees.  Have your greased and floured pan ready.  Beat the eggs and sugar together in a large mixing bowl with an electric mixer.  Add the flour, lemon zest, oil, milk and limoncello and stir with a spoon until combined.  Add the baking powder and confectioner's sugar and stir again until blended well.  Spoon the batter into the pan and bake about 40 minutes, until a toothpick inserted into the center comes out clean.

Let the cake cook completely, and place on a serving plate.  Dust with additional powdered sugar or make a glaze of lemon zest, confectioner's sugar, a bit of limoncello and milk or water.  Pour over the cake and serve.

Let me know how yours turns out.

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