When deciding on a name for my blog last spring, my runner up was "When Life Gives You Lemons - Bake!" The obvious reason for the name...I adore lemons! After googling the name, there were too many similar designations, so I nixed the idea and started brainstorming again. Coincidentally, when the name "a cup of mascarpone" finally struck, and I posted my first creation last July, a divine Blueberry and Lemon Mascarpone Tart, found here, it contained both of the lovely ingredients: lemon and mascarpone!
Sfusato lemons are a variety of lemon grown in Italy on the Amalfi Coast, where some of the best lemons in the world are grown. They are very large, with a point on the end, similar to the ones in my photos; however, mine are not Sfusato lemons...darn! I wish I could say they were, because that would mean I might be in Italy! :)
Using the fragrant zest, over half of the Sfusato lemon harvest is infused to make one of Italy's finest liqueurs, Limoncello. Served ice cold right out of the freezer, or in numerous sophisticated cocktails, Limoncello is superb...and it's also exceptional to use in baking!
One of my favorite creations from this liqueur is a tangy Limoncello bundt cake, or alternately baked into these delicious, moist, and tangy mini bundt cakes. Light and fresh, drizzled with Limoncello glaze, there is nothing better!
Until next time...mangia! xox
Limoncello Mini Bundt Cakes with Limoncello Glaze
Makes one average size (8-10 cup) bundt cake or mini bundt cakes (number of cakes depending on mini-pan size used - see Carol's note below)
for the cake:
1/2 pound (2 sticks) unsalted butter, room temperature
2 cups sugar
2 cups flour
4 large eggs
lemon zest of 1 lemon
1/2 teaspoon salt
1/2 teaspoon baking powder
1/2 cup Limoncello
1 teaspoon lemon extract (I use 1/8 teaspoon Boyajian Pure Lemon Oil)
for the glaze:
3/4 cup confectioner's sugar
2 - 3 tablespoons Limoncello
fresh raspberries for garnish, optional
Create the Limoncello Bundt Cake(s):
for the cake:
Preheat oven to 350 degrees F. Grease and flour mini bundt pans, or 1 regular size bundt pan, and set aside. You can also use a non-stick baking spray to prepare the pans.
Mix together butter and sugar until well blended. Add eggs, one at a time and mix well.
In a separate bowl, sift flour, baking powder, and salt together. Add to the batter, alternating with Limoncello. Mix in lemon extract or oil and the zest.
Bake regular size bundt cake for 50 minutes to 1 hour, or until toothpick inserted in center comes out clean. Bake the mini bundt cakes for 20 - 30 minutes depending on mini-pan size, or until toothpick inserted in center comes out clean.
for the glaze:
Sift 3/4 cup confectioner's sugar in bowl. Mix in 2 - 3 tablespoons Limoncello until smooth, or to desired consistency. Drizzle over cooled cake(s). Garnish with fresh raspberries, if desired.
Instead of the glaze, dust with powdered sugar or splash with 1/4 cup Limoncello (divided among mini cakes.)
I used Wilton Mini Fluted Tube Pans like these. The recipe will create approximately 8 mini bundt cakes. The pans come in sets of 2 and can be purchased inexpensively at Michael's (with their weekly coupons.) :)
I always use Boyajian Pure Citrus Oils in my baking when a recipe calls for citrus extract, and sometimes in place of zest in a pinch. The oil is extracted from the zest of citrus fruits, so is all natural, and in my opinion, gives baked goods a better taste than extract. When using pure oils, you will need to reduce the amount used. Use 1/8 teaspoon of oil to 1 teaspoon of extract, or adjust according to taste.
These mini bundt cakes freeze beautifully. If freezing, glaze after defrosting.
Recipe source: a tiny card insert around the neck of the Limoncello bottle. I needed the strongest readers ever to be able to read it! lol