Limoncello Cocktail Cake

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It is hard to believe that I have a son that turned 22 years old today!!!  Where does the time go…..It just seems to fly by! You all know by now that I have been keeping up with Cassi in Europe through the photos that she is tagged in on facebook, well today it’s Alex’s turn for me to raid the photos on his page 🙂  These are the photos that best represent who he is, and what his hobbies are…..

He has a lot of really good friends, some goofier than others!  No, Alex did not get married.  He was best man at his friend’s wedding last summer.  He is the one in the middle by the way!

This is his 1st solo ride on his newest motorcycle that he bought from John, he’s the one on the left in the wedding photo!  Notice the protective gear and mother approved helmet!!!  I asked for one with airbags, this was the closest that I could get 🙂

and yes, he does own some guns.  He uses them for target practice, not for killing Bambi!!!  They are locked up tight in a key locked case, he is very responsible…and I am very proud of him:)

Every time it snows, he goes out and clears the driveway and sidewalk without even being asked.  Wait, maybe I don’t want him to buy his own house and move out!!!  Just kidding.

Happy Birthday Alex!!

Okay, now let’s move on to the recipe for the Limoncello Cocktail Cake that I baked for Alex’s Birthday.  To be honest, the first try was a disaster! I decided to try and make the cake in the “swirly” bundt pan.  That would have been fine, if I had not also decided to try and add a filling…..that oozed out all over the place…..

Do you see all of those holes, they do not belong there 🙁  So I went to the store and bought a new bottle of Limoncello and tried it again…..

the swirly cake is prettier!  So…..I am guessing that cake flour is not interchangeable with all-purpose flour.  I love the texture of the cake!  The first thing Alex said was that it tastes like pound cake (the Sara Lee kind in the freezer).  I am not sure if I am up to trying this again with regular flour 🙁  Yes, you read correctly…..this is the first time that I have tried to use cake flour in one of my cocktail cakes.  I normally use all-purpose flour.

How to make limoncello Cocktail Cake:

For the Bundt Cake:

Preheat oven to 350 degrees. Spray a bundt pan with baking spray, set aside.

In a large bowl, whisk together the dry ingredients.

Add liquid ingredients, and slowly mix together, then continue mixing on medium speed until smooth and all ingredients are well incorporated.

Pour half of the batter into the prepared pan. (I poured 3/4’s of the batter in first)

Make an indentation in the center of your batter, and spoon lemon curd into the indentation.

Cover with remaining batter, and bake for 55 – 60 minutes, or until a toothpick comes out clean.

Remove cake from oven and allow to cool in the pan for 10 minutes.

For the Limoncello Glaze:

Whisk together glaze ingredients in a small bowl.

Flip cake out onto a round cooling rack and place a large plate underneath the rack.

Using a large spoon, drizzle glaze over the cake.

Move cake and rack to a second plate and continue pouring glaze over the top until all of the glaze has been used (5 – 7 times depending on how thick you make your glaze)

Allow cake to cool completely, like 12 hours, and serve.

I wanted to make a lemon cake with a filling and I saw one over at therunawayspoon.com.  Her Lavish Lemon Cake looks perfect, but I didn’t want to add butter or buttermilk.  The liquid needs to be alcohol for my cakes to work, so I played around with the recipe that I normally use thinking that it would work…..NOT!

So, if you are looking for a lemon cake with a lemon filling and no alcohol…try the Lavish Lemon Cake.

If you would like an awesome Limoncello Cocktail Cake, try the recipe below.  It tastes great, it just doesn’t look so pretty!  All-purpose flour makes a dense cake, and cake flour makes the cake light and tender.  Attempt to add the filling at your own risk.  If it works, please come back and tell me how you did it 🙂

More delicious cocktail cake recipes:

Chocolate Huckleberry Rum Cocktail Cake – substitute blueberry if you do not have huckleberry

Watermelon Margarita Cocktail Cake(s)

BAILEYS Kiss Cocktail Cake

Tortuga Rum Cake

Peppermint Mocha Cocktail Cake

Blue Kamikaze Cocktail Cake

Update: I have tried this cake again, BUT I just realized that the store bought lemon curd is thicker and more gel-like than Homemade Lemon Curd. That may be the answer! I will have to make Alex a new cake next month for his birthday and see if I am right! 😉

Enjoy!!

Limoncello Cocktail Cake

Limoncello Cocktail Cake filled with lemon curd and drizzled with Limoncello glaze for the ultimate birthday cake!

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Course: Dessert

Cuisine: Italian

Keyword: cake, cocktail, alcohol, limoncello, lemon, curd, dessert, recipe, glaze, bundt

Prep Time: 15 minutes

Cook Time: 1 hour

Total Time: 1 hour 15 minutes

Servings: 12 Servings

Calories: 484kcal

Author: Lisa Johnson

Ingredients

For the Cake

• 2 1/2 cups unbleached all-purpose flour I used Queen Guinevere Cake Flour
• 1 1/4 cups super fine sugar
• 2 Teaspoons baking powder
• 1 teaspoon salt
• 1/4 cup non-fat dry milk powder
• 3.4 ounce package lemon pudding mix
• 1/2 cup canola oil
• 4 large eggs
• 2 teaspoons pure vanilla extract
• 2 Tablespoons freshly grated lemon zest
• 1 cup Limoncello I used Caravello
• 3/4 cups lemon curd

For the Glaze

• 1 cup powdered sugar
• 3 - 4 Tablespoons Limoncello depends on how thick you would like your glaze

Instructions

For the Cake:

• Preheat oven to 350 degrees. Spray a bundt pan with baking spray, set aside.
• In a large bowl, whisk together the dry ingredients.
• Add liquid ingredients.
• Slowly mix together, then continue mixing on medium speed until smooth and all ingredients are well incorporated.
• Pour half of the batter into the prepared pan. (I poured 3/4's of the batter in first)
• Make an indentation in the center of your batter, and spoon lemon curd into the indentation.
• Cover with remaining batter, and bake for 55 - 60 minutes, or until a toothpick comes out clean.
• Remove cake from oven and allow to cool in the pan for 10 minutes.

For the Glaze:

• Whisk together glaze ingredients in a small bowl.
• Flip cake out onto a round cooling rack and place a large plate underneath the rack.
• Using a large spoon, drizzle glaze over the cake.
• Move cake and rack to a second plate and continue pouring glaze over the top until all of the glaze has been used (5 - 7 times depending on how thick you make your glaze)
• Allow cake to cool completely, like 12 hours, and serve.

Notes

I used Queen Guinevere Cake Flour from King Arthur. The texture is perfect for a cake, but not strong enough to hold up the lemon curd.

Nutrition

Calories: 484kcal | Carbohydrates: 76g | Protein: 6g | Fat: 12g | Saturated Fat: 2g | Cholesterol: 70mg | Sodium: 319mg | Potassium: 169mg | Sugar: 48g | Vitamin A: 160IU | Vitamin C: 1.5mg | Calcium: 78mg | Iron: 1.6mg