Did I tell you about the limoncello I made for Christmas gifts? No? Of course not. I haven't been telling you very much about the things I've been baking, or more accurately not baking. I only ended up giving a few bottles away, so I have still have several lying around.
Making limoncello was super easy; just combine lemon peel with everclear or another high-proof liquor like vodka and let it sit for a month in mason jars. Then make a simple syrup, combine, and freeze. Angela gave me the Italian thumbs up! Limoncello can knock you on your butt, only a few sips were needed.
In my era of not baking I looked for the simplest, but most interesting recipe for this months SRC. Sarah's Brit America Kitchen features simple and beautiful recipes from Sarah, a Brit living in the US. She had a lot of great recipes like Greek yogurt chicken or bacon wrapped tator tots I wanted to try but once I saw the recipe featuring limoncello I knew that is what I would be making.
The cake is simple, moist, and boozy - my three favorite things! Well moisture isn't always my favorite thing, but it is when it is in a cake. There is plenty of limoncello flavor, it's a good thing.
Adapted from Sarah’s Kitchen
Yield - 12 servings
1/2 cup sugar
juice + zest of one lemon
1/2 cup sour cream
3 tablespoons olive oil
1/2 teaspoon vanilla
1/4 cup limoncello
1 cup flour
3/4 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
3/4 cup powdered sugar
2-4 tablespoons limoncello
lemon slices and sprinkles for garnish
Preheat the oven to 350 ˚F. Grease an 8x8 pan and line with parchment paper. Grease the parchment paper as well.
Add the sugar and lemon zest to a medium bowl and massage together. Whisk in the lemon juice, sour cream, egg, oil, vanilla, and limoncello. Add the flour, baking powder, soda, and salt and stir until just combined.
Pour the mixture into the pan and bake for 20 minutes or until a toothpick inserted comes out clean.
Let cool completely before glazing.
Whisk together the powdered sugar and limoncello until you have reached the desired consistency. Add more or less limoncello to achieve a thicker or runnier glaze.
Pour the glaze over the cake and decorate with lemon slices and sprinkles.
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