Lemon Cake Soaked with Limoncello
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 1 hr |
| Total Time | 1 hr 20 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 2 lemon (s), organic
- 3 egg (s), size M
- 150 grams sugar
- 100 ml sunflower oil
- 150 g yourt 3.5%
- 275 g flour
- 12 g bakin powder
- salt
- 125 ml limoncello
- 150 g powdered suar
- Fat and flour for the mold
Print Recipe
Pin Recipe Instructions
- Rinse a lemon with hot water, dry it and rub the peel. Squeeze both lemons, you will get about 120 ml of juice.
- Measure out 80 ml of juice and 3 tablespoons of juice.
- Beat the eggs and sugar in a bowl until frothy. Stir in oil, yogurt, lemon zest and 80 ml of juice. Mix the flour with baking powder and salt and stir in.
- Fill a loaf pan that has been greased and dusted with flour and bake the cake in the oven preheated to 150 ° C for about 1 hour. Cover the last 20 minutes with foil if necessary.
- Take the cake out of the oven and poke small holes in the surface with a wooden stick. Drizzle the cake with the liqueur and let it cool for 15 minutes.
- Mix the powdered sugar with the 3 tablespoons of lemon juice.
- Take the cake out of the mold and place on a wire rack. Spread the lemon glaze evenly over the surface. Let the cake cool down.
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