Quick and Easy Summer Limoncello Cake recipe
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Ingredients
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cooking spray
1 cup sour cream
1 cup white sugar
⅓ cup canola oil
2 eggs, beaten
3 tablespoons limoncello liqueur
1 lemon, zested
2 cups all-purpose flour
1 ½ teaspoons baking powder
½ teaspoon baking soda
1 pinch salt
½ cup confectioners' sugar
2 tablespoons limoncello liqueur
Nutrition Info
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277.1 calories
carbohydrate: 39.9 g
cholesterol: 39.4 mg
fat: 11.3 g
fiber: 0.6 g
protein: 3.8 g
saturatedFat: 3.3 g
servingSize: -
sodium: 135.9 mg
sugar: 22.8 g
transFat: : -
unsaturatedFat: : -
Directions Quick and Easy Summer Limoncello Cake
Directions
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Preheat oven to 350 degrees F (175 degrees C). Spray an 8-inch square cake pan with cooking spray.
Whisk sour cream, white sugar, canola oil, eggs, 3 tablespoons limoncello, and lemon zest together in a large bowl.
Sift flour, baking powder, baking soda, and salt together in another bowl. Add flour mixture to sour cream mixture, stir with a wooden spoon until batter is just combined. Pour batter into prepared cake pan.
Bake in the preheated oven until a toothpick inserted into the center comes out clean, 33 to 35 minutes. Cool cake in the pan for 5 minutes.
Whisk confectioners' sugar and 2 tablespoons limoncello liqueur together in a bowl until glaze is thin and smooth. Spread glaze over the top of the cake. Cool cake completely before slicing.