*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
What a lovely delightful little cake! I was excited to see this recipe anxious to try it and very pleased with how it turned out. While plain yogurt is something I never buy sour cream is something I always have on hand so I subtstituted that for the yogurt. The batter reminds me of how you'd mix up pancakes and is very light airy and fluffy just like the finished cake. I baked this in two (3-cup capacity) Bundt pans and it was just the perfect amount of batter. The vegetable oil makes it a very moist cake and the glaze soaks in to make it even more so. I was afraid two tablespoons of lemon zest might be overkill but it wasn't at all. I was also a little concerned that the limoncello might make this a little boozy tasting especially in the glaze but it wasn't an issue. The combination of the zest fresh lemon juice and limoncello makes this one refreshingly lemony cake. Delicious on its own and even better with berries or fresh whipped cream - followed by a little sip or two of ice cold limoncello!
This is sooooooo good!! My husband loves lemon desserts and received some Limoncello for Christmas, so I made this for him. It was so moist and he kept telling me how good it was. I made the recipe exactly as stated except I used a Bundt pan. I baked it at the same temperature and time that the recipe calls for. Thanks for the recipe!!
I have wanted to try this recipe for some time and I finally remembered today when I spotted the Limoncello in the back of the freezer, and I am so glad I did. Moist and very flavorful. Followed the recipe (except baked in mini bundt pans) and then drizzled lemon curd (Microwave Lemon Curd recipe from this site) over it, added a little whipped cream and then tossed a couple of Candied Lemon Peels (also from AR) on just for fun. Lemon, Lemon and more Lemon! We loved it and it was fun making this dessert. I will make it again. Thanks for sharing!
This tastes exactly how my brothers' grandmother used to make hers. Made some minor changes though. We included the pinch of salt, less zest (only had one lemon), a tad more lemon juice, a touch more powdered sugar and instead of Limoncello we used some leftover lemon-lime flavoured wine beverage (as per my mom's recommendation). Great to serve to guests with tea, or to complement an Italian or slightly heavy dinner as the cake is very airy and light. Easy, and I'm definitely going to make this again.
If you like lemon you will love this! I used sour cream instead of yogurt (the 8oz box). Sooo good! Used a 9inch bundt pan the cake was ready in exactly 35 minutes! Served it with homemade whipped cream and fresh strawberries
This isn't the prettiest cake but it makes up for it in taste! It was sooo moist and flavorful. Made exactly according to recipe. Did not need all the glaze. Raised above the pan so used the extra glaze to sample the crumbs cut from the edge. Will be serving with frest raspberries. Resturant quality!
I happened to have a bottle of Limoncello in the fridge.... Made according to recipe using full-fat Greek yogurt. Texture was nice -- not too heavy not too light; good lemon tartness. I put the glaze on too early (before cake had cooled much) but all this did was make for a nice crackly permimeter! Thanks TOH!