ITALIAN SOFT LIMONCELLO RING CAKE (CIAMBELLA SOFFICE AL LIMONCELLO)

A simple and soft Limoncello Cake, the perfect Italian dessert for your table!

SERVINGS:10

INGREDIENTS:

• 1 1/2 cups all purpose flour 
• 1 1/2 teaspoon baking powder
• pinch salt
• 3 large eggs*
• 1 egg yolk*
• 1 1/2 cups + 2 tablespoons sugar 
• 1/2 cup vegetable oil (I use corn oil) 
• 1/4 cup + 2 tablespoons Limoncello* 
• zest 1 lemon*

METHOD

• • Pre-heat oven to 350F (180C).  Grease and flour a 9 inch (23 cm) bundt pan or 8 inch (20 cm) cake pan.

• • In a medium bowl whisk together the flour, baking powder and salt.

•  
  • In a medium bowl beat until stiff peaks appear the 3 egg whites.
  • In a large bowl beat the 4 yolks and sugar until light and creamy (about 3-5 minutes).  Then add the vegetable oil, limoncello and zest,  beat until smooth.

•  
  • Stir the flour mixture into the yolk mixture and combine, then gently fold in the egg whites until combined.  Spoon into prepared cake pan. Bake for approximately 25-30 minutes or until toothpick comes out clean.  Let cool before dusting with powdered sugar.  Enjoy!