Ingredients
Scale
- 1 ½ cups all-purpose flour
- 1 ½ teaspoons baking powder
- ½ teaspoon salt
- ½ cup unsalted butter, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- ½ cup limoncello
- 1 cup sweetened cream cheese frosting
- Crushed Sconza Lemoncello Chocolate Almonds for topping
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
- In a large bowl, whisk together the flour, baking powder, and salt.
- Cream the softened butter and granulated sugar until light and fluffy. Add each egg one at a time, mixing well after each addition. Stir in vanilla extract and limoncello.
- Gradually add the dry ingredients to the wet mixture, mixing until just combined. Pour the batter into the prepared pan and bake for 25-30 minutes or until a toothpick inserted into the center comes out clean. Cool in the pan for 15 minutes before transferring to a wire rack to cool completely.
- Frost the cooled cake with sweetened cream cheese frosting and sprinkle with crushed Sconza Lemoncello Chocolate Almonds.
Notes
Let the cake cool completely before frosting to avoid melting the frosting. For a flavor boost, brush the cake with extra limoncello after baking.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 300
- Sugar: 20g
- Sodium: 250mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 80mg