Limoncello cake recipe: a juicy dessert in a glass

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About this: Maria Wendell

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Lemon halves, a bottle of limoncello, rosemary and kitchen utensils.
Attention lemon lovers: Limoncello liqueur is not only good as a drink, but also good in cakes. © Inna Limanskaya/Imago

Love limoncello? Fruit liqueur is not only good for drinking, but also good for baking in a cake. Here is the recipe for Limoncello cake by the glass.

Limoncello, the Italian liqueur made from lemon peel, not only tastes good as a drink, either plain or as a limoncello spritz. You can also use it to prepare delicious desserts, such as a summer limoncello tiramisu. Or you can bake one cake with him: so juicy, so fresh and a touch of Bella Italia thanks to the fruity limoncello liqueur. In addition, this cake recipe is not baked in a boring baking pan, but in small cups. Not only does this look delicious and practical, because the dessert is already divided. But you can also put a cover on the glasses, that’s how they look Limoncello cakes in a glass makes a great gift or souvenir.

Which glass for pies?

Containers with lids or jars with screw caps are suitable. (If you want to eat the cakes right away, you don’t need a lid.) You can also use a jam jar, just make sure the opening is bigger than the bottom, otherwise you won’t be able to flip the cake. come out later Wash all jars and lids in hot water beforehand and dry well.

Limoncello cake recipe: ingredients

Serving Size: For each 5 glasses of 200 ml
Cooking time: 30 minutes
Difficulty level: easy
  • Neutral vegetable oil for lubricating glasses (canola, sunflower oil)
  • 100 g soft butter
  • 100 grams of sugar
  • 2 eggs (size M)
  • 150 g natural yogurt
  • 75 ml limoncello – you can make it yourself with this recipe
  • 1 tablespoon of organic lemon peel
  • 100 g corn starch
  • 100 grams of flour
  • 1 teaspoon baking powder
  • powdered sugar (optional)

Sample image – not actual recipe image.

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How to bake delicious limoncello cakes in a jar

  1. First, brush the jars with oil to prevent the dough from sticking. Preheat the oven to 175°C top/bottom heat or 160°C fan.
  2. In a bowl, cream the butter with the sugar with a hand mixer. Add the eggs one at a time. Beat the yogurt, 50 milliliters of limoncello and lemon peel.
  3. Mix the cornstarch, flour and baking powder separately and mix the dry ingredients into the mixture as well.
  4. Divide the batter between the five glasses – never fill more than three-quarters of the glasses! – and place on the tray in the oven. Read here why shred and not bake the sheet. Bake the limoncello cakes for about 30 minutes. Test the steak towards the end of the baking time.
  5. Remove the jars from the oven and let the cakes cool. Then pour the cakes from the glasses onto the plates (if necessary, remove the rim of the glass with a knife or spatula), pour the rest of the limoncello and sprinkle with powdered sugar if you like.

This Limoncello in a cake jar you can also prepare them well and keep them longer, if you want to give them away for example. You need jars with lids for this. After baking, close the containers immediately (be careful, hot!) and leave to cool. Store the cakes in a cool place, they will last for about two weeks. Have fun imitating!

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