Limoncello Cake--need your recomendations

6
10
Joined Jun 13, 2012
I found this Limoncello recipe with mascarpone frosting, it was really good but cake a bit dense. Any suggestions on how to make this cake lighter(sponge) and still use limoncello? The frosting was on point, so good and light, everyone loved it!!
  • 2½ cups flour
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • ½ cup butter, softened
  • 1½ cups sugar
  • 3 eggs
  • ½ cup buttermilk
  • ½ cup limoncello or lemon-flavored liqueur
  • zest and juice of one lemon
 
113
77
Joined May 30, 2015
I always use self-rising flour and omit the soda/powder regardless of what any recipe calls for - follow the rest of the recipe as written. I've had much better results since I started doing this.
 
3,295
728
Joined May 5, 2010
Switch out your butter and eggs for mayonnaise
3 eggs plus the 1/2 cup butter will now equal 1 cup of mayonnaise....
Reduce the amount of flour to just the 2 cups.
Now you don't have to cream anything...just combine all liquids and stir in flour
Stir just to combine the ingredients. Do not over work the batter.

Try it....it works well. Much more moist
 
6
10
Joined Jun 13, 2012
I always use self-rising flour and omit the soda/powder regardless of what any recipe calls for - follow the rest of the recipe as written. I've had much better results since I started doing this.
Do I use the same amount of self-rising flour(320 grams)?
 
6
10
Joined Jun 13, 2012
Switch out your butter and eggs for mayonnaise
3 eggs plus the 1/2 cup butter will now equal 1 cup of mayonnaise....
Reduce the amount of flour to just the 2 cups.
Now you don't have to cream anything...just combine all liquids and stir in flour
Stir just to combine the ingredients. Do not over work the batter.

Try it....it works well. Much more moist
Mayonnaise..? must try it, thanks!
 

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