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
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.