Want to learn how to make Ilene Ross's Limoncello Cake? You can go to her cooking class presented by Cooks' Wares on Monday, May 23 from 6:30 p.m. to 9:30 p.m. at 11344 Montgomery Rd. in Symmes Township. Or you can follow this easy recipe!
1 cup sour cream
2 large eggs
¾ cup sugar
¼ cup safflower oil
1 tsp genuine vanilla extract
3 Tbsp. homemade Limoncello (recipe follows)
Zest from 1 lemon
2 cups flour
2 tsp baking powder
½ tsp baking soda
½ tsp salt
For the Limoncello Glaze
1 cup powdered sugar
3 to 4 Tbsp. Limoncello
Lemon zest for garnish
Preheat oven to 350 F degrees. Spray a Bundt pan with non-stick spray.
In the bowl of a stand mixer, combine sour cream, eggs, sugar, vegetable oil, vanilla, Limoncello and lemon zest. Mix on medium until well incorporated.
In another bowl whisk together the flour, salt, baking powder and baking soda. Add the flour mixture to the wet mixture and mix for just about a minute until all the flour is incorporated, do not over mix.
Pour the cake batter in the prepared Bundt pan and smooth out the top with a spatula.
Bake for about 40 minutes or until golden brown. To test for doneness, insert a toothpick in the center of the cake and if it comes out clean it's done.
Let the cake cool in the pan for about 10 minutes then transfer to a rack and let it cool completely.
Add the ingredients for the glaze to a small bowl and whisk until well combined and desired consistency is achieved. Add more powdered sugar or Limoncello if necessary. Drizzle Limoncello icing over cake and garnish with lemon zest.
2 pounds lemons, about 8 to 10
750 ml vodka, 100 proof
2/3 cup water
2/3 cup sugar