An Italian in my Kitchen · by Rosemary Molloy★ 4.9 (126)
Homemade Limoncello Cake
NUTRITION · PER SERVING50M COOK
CAL 17%·PRO 9%
CARBS 48G56% OF CAL
2G FIBER36G SUGAR11G OTHER
FAT 13G35% OF CAL
2G SAT11G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A simple lemon cake made with limoncello and fresh lemon juice. Light and refreshing with a bright citrus flavor, dusted with powdered sugar and perfect with tea or coffee.
dessertitalianbaked good🥧 baking dish🔥 ovendairy freevegetarian
View the full recipe on An Italian in my Kitchen →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 10- 1½ cups all purpose flour or cake/pastry flour
- 1½ teaspoon baking powder
- 1 pinch salt
- 3 large eggs separated (room temperature)
- 1 egg yolk (room temperature)
- 1½ cups + 2 tablespoons granulated sugar ((325 grams total, if you double the recipe then double this amount))
- ½ cup vegetable oil (I use corn oil or sunflower oil) you could substitute with light olive oil
- ¼ cup + 2 tablespoons Limoncello (room temperature)
- zest 1 lemon (room temperature)
At a glance
PER SERVING · TIME 50M
CAL 17%·PRO 9%
CARBS 48G56% OF CAL
2G FIBER36G SUGAR11G OTHER
FAT 13G35% OF CAL
2G SAT11G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 20m
- Cook
- 30m
- Sodium
- 36mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 90mg
- Calcium
- 17mg
- Iron
- 0.99mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 36MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.