Limoncello Cake

For a scrumptious, simply delicious dessert. This recipe is at the top of my list! It’s easy-to-make using a store bought Angel Cake and/or making my simple Yellow Cake recipe below. Enjoy it with fresh strawberries or blueberries and top with Greek Yogurt. If you’re feeling extra decadent, use real whip cream!

Limoncello Cake

 

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Prep time

15 mins

Total time

15 mins

 

Author: Maryann Ridini Spencer

Serves: 10

Ingredients

• My Yellow Cake Recipe or a store bought Angel Food Cake
• Limoncello Liqueur
• Fage Total O% Greek strained yogurt (or if you prefer, real whip cream)
• 1 tsp. vanilla extract per 6 ounces of yogurt used
• Fresh strawberries, sliced

Instructions

1. Slice angel cake into 2" slices.
2. In a large bowl, put one piece of cake and drizzle a few drops of Limoncello liqueur over the top. The liqueur will sink into the cake immediately.
3. Let stand in bowl for a minute or so.
4. In another bowl, add in yogurt and vanilla extract and mix well. Set aside.
5. On a pretty plate, place one piece of Limoncello soaked cake.
6. Place sliced strawberries around the cake slice and a large dollop of yogurt on the side.
7. Repeat with each serving.

Notes

As I mention in the ingredients, you can serve this recipe with my Yellow Cake Recipe (Search "Yellow Cake" on this site) or make it with a store bought Angel Food Cake. Enjoy!

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Yellow Cake

 

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Prep time

15 mins

Cook time

60 mins

Total time

1 hour 15 mins

 

Author: Maryann Ridini Spencer

Recipe type: Dessert

Serves: 12

Ingredients

• 3 c. all-purpose flour
• 2 tsp. baking powder
• ½ tsp. baking soda
• ½ tsp. salt
• ¾ c. coconut oil (or 1½ sticks butter)
• 1½ c. sugar
• 4 large eggs
• 1 tsp. lemon extract
• 1½ tsp. vanilla extract
• 1½ c. whole milk ricotta cheese
• 1 c. coconut milk
• Coconut oil (to grease cake pan)

Instructions

1. Preheat oven to 350 degrees F.
2. Grease a Bundt cake pan with coconut oil and dust with 2 T. flour.
3. Combine the flour, baking powder, baking soda and salt in a large bowl.
4. In another bowl, combine the coconut oil (or butter), sugar and mix with an electric mixer.
5. Add in ricotta cheese, mix well.
6. One at a time, add in eggs to the batter. Mix well after each egg addition.
7. Add in the vanilla and lemon extracts.
8. With the electric mixer on low speed, add in half of the flour mixture and half of the milk and mix.
9. Add in the remainder of the flour, milk and mix.
10. Pour batter into the pan and bake for approximately one hour.
11. Cake will be golden.
12. After cake has baked 1 hour, insert a toothpick into the center and if it comes out clean, the cake is done.
13. Cool the cake in the pan for 15 minutes.

Notes

For the cake to keep fresh longer, store in Tupperware in the refrigerator. Then, when you'd like to serve, just let the cake get to room temperature.

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