In this video I share with you my Lemon/Limoncello Cake recipe.\r
Light, moist and perfect for spring!\r
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- P.O. Box info -\r
Emma Fontanella\r
Via di Tor Vergata, 257\r
00133 Roma\r
Italia\r
Email: [email protected]\r
Write my email on the mailing address pls :D\r
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♥\r
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Ingredients Lemon Cake recipe in grams:\r
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- 110 gr Softened Butter\r
- 40 gr Coconut Oil\r
- 160 gr Sugar\r
- Zest of 3 big Lemons\r
- 3 Eggs\r
- 270 gr All Purpose Flour\r
- 3 tsp Baking Powder\r
- 120 gr Unsweetened Lemon Yogurt(or plain yogurt)\r
- 60 gr Milk\r
- 1/2 tsp Salt\r
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Bake at 180 degrees celsius. I use 7 inch pans.\r
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Limoncello Bath:\r
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- 60 grams Milk\r
- 1 tbsp Limoncello\r
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Soak the cake as much as you want, just be sure to not over wet your cake or it will turn out soggy.\r
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Ingredients for the Lemon Cream Cheese Frosting\r
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- 500 gr cold Philadelphia Cream Cheese\r
- 100 gr soft Butter\r
- 250 gr Powdered Sugar\r
- Zest of 2 lemons\r
- 2-3 tbsp Limoncello( Depends how strong you want your frosting)\r
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Ingredients Lemon Cake recipe in cups:\r
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- 1 stick of Butter\r
- 3 Tbsp Coconut Oil\r
- 3/4 cups Sugar\r
- Zest of 3 big Lemons\r
- 3 Eggs\r
- 1 3/4 cups Flour\r
- 3 tsp Baking Powder\r
- 1/2 cup Unsweetened Lemon Yogurt(or plain yogurt)\r
- 1/4 cup Milk\r
- 1/2 tsp Salt\r
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Bake at 180 degrees celsius. I use 7 inch pans. \r
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Limoncello Bath:\r
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1/4 cup Milk\r
1 tbsp Limoncello\r
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Soak the cake as much as you want, just be sure to not over wet your cake or it will turn out soggy.\r
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Ingredients for the Lemon Frosting:\r
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- 17 ounces cold Philadelphia Cream Cheese\r
- 3/4 stick of Softened Butter\r
- 2 cups Powdered Sugar\r
- Zest of 2 lemons\r
- 2-3 tbsp Limoncello( Depends how strong you want your frosting)\r
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Enjoy! \r
♥