Tuesday, January 29, 2013

limoncello mini bundt cakes with limoncello glaze




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

Carol






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)

Ingredients:

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.

optional:
Instead of the glaze, dust with powdered sugar or splash with 1/4 cup Limoncello (divided among mini cakes.)

Carol's notes:
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

58 comments:

  1. Sold! I'm already in love with these bundt cakes.

    Carol, I adore your blog's name! It draws people in. :D

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    1. LOL Thanks, Val! You're too cute! ...and thanks for your kind words about my blog name!

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  2. I have pictures of those immense lemons! I miss Italy too! Aren´t these the cutest and most delicious mini bundts? I simply adore limoncello, have to restrain from using it all the time. And lemon too. Gorgeous cakes and I love the molds!

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    1. Hi Paula! Yes, they are huge! Oh how I wish I could go pick some!!! I almost put recipes for a couple cocktails on the post with limoncello, but then thought, nah, will do a separate post just for those! :) Thanks so much for your sweet comment!

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  3. Another beautiful addition to your blog. Love love love them! Also glad that for those of us who do not own the mini bundt pans (not yet anyway!)you give the baking instructions for using a regular size bundt pan. Thanks!

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    1. Thank you so much, Fran! I try to put everything I like knowing when I go to someone's blog. Sometimes I worry it's overkill, but with your sweet comment, maybe it's not! xox

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  4. I love everything about these, Carol! They are so cute and I know they are packed with wonderful lemon flavor!

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    1. Thank you so much, Meghan! OMG, just came across your lemon mascarpone cake roll! It's incredible...going on my to do list!!!

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  5. Oops - looks like I lost my comment half-way through. Just wanted to say that I am looking forward to buying my first bottle of limoncello. Your bundt cakes are beautiful (as are all your photos and dishes) and I love, love, love all things lemon!

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    1. Oh Jeannie...you will love it, especially with all the baking you do. You should try to incorporate it somehow in one of your delicious scone recipes!!! :) Thank you so much for your kind words! xox

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    2. I make a lemon scone with lemon curd filling for the hotel. It's a big hit. I roll the kneaded scone batter up jelly roll style after spreading the curd, and then shape into a flattened disk and cut it into 6 wedges. After they are baked and still hot, I drizzle them with a light confectioners sugar glaze (flavored with a drop or two of lemon extract.) I think limoncello could flavor the dough and the glaze. It would be a lemon explosion!

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    3. Oh yummy...makes me want a scone right now! :)

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  6. You know I'm a lemon lover too! :) These mini bundts are so darling, I love the limoncello glaze!

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    1. Thank you so much, Laura! Thank you also for sharing them on your FB fan page! You are always so sweet!

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  7. Oh, your mini Bundts look divine! As usual, your photos are breathtaking...but even better, I know the taste just as wonderful!

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    1. You are too kind, Lizzy! Thank you so very much!!!

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  8. Hi, Carol!
    I have just seen these lemon beauties on Pinterest.
    They look so delicious! I love the photos as well.

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    1. Hi Denise! So nice to meet you!! Thank you so much for your kind words, and stopping by a cup of mascarpone!

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  9. Ohh, last time I had Limoncelli was in Italy. What great memories this brings back. It looks absolutely delicious!

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    1. Thank you, Yvonne! So happy to bring out great memories of a beautiful country! Thank you so much for stopping by, and taking the time to comment!

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  10. These little cakes look scrumptious, I am a big lemon fan and a blueberry fan so your opening recipe for your first post was a great one too. Great photos Carol.

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    1. Good morning, Suzanne! How are you? Thanks for stopping by, and for your kind comment! Have a great week!

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  11. Very-very-very beautiful))) I love yor blog and hope to see more and more amazing photoes)))

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  12. Hi Carol!
    Your photos are breathtaking. :)

    I am a HUGE fan of lemons.These are perfect for the bottle of limoncello I have up in my freezer. . I love the aroma and what the flavor it adds to baked goods. But OH MY, I cannot drink it! I (very luckily) live about 40 minutes away from the town of Vietri on the Amalfi Coast, and they are incredibly proud of their limoncello. I went into a shop to browse and the little old man behind the counter came out and immediately started passing my friend and I shots of his homemade limoncello. We had to postpone our drive home until our heads stopped spinning!

    Buona Giornata!

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    1. Ciao Tracy! LOL...love it!!! Thank you so much for that story! I could listen to stories about Italy all day long! It reminds me of my grandfather, only he always wanted us to take shots of anisette! :)

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    2. My grandmother must've known your grandfather! She even put anisette in her Christmas Stuffoli! She also used to hide Nutella in the bottom of her pantry, and when I would ask what his was she'd tell me it was something adults ate and kids wouldn't like. You can imagine my surprise at my first spoonful :)

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    3. You made me laugh out loud, Tracy! Oh, the stories we have to tell our grandchildren! Thanks for brightening my day!!!

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  13. I volunteer and bake some kind of cake for each person on their birthday. I only volunteer once a week so don't have too many to bake for. But I'm always looking for something different. This is it. I love your stories and explanations. Don't change a thing. Your Mom said so.

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    1. Good morning, Mom! :) Ok...whatever you say! You're so cute! Thanks for stopping by and have a great day!!! xox

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  14. I love your backup blog name, so cute. Anything with lemons is a winner for me :)

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    1. Thanks, Jen! I liked it too...but too common after I started checking. :) I agree, give me anything lemon...I literally, no lie, will eat a lemon slice just like a sliced orange...love them!

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  15. I love Limoncello and have fond memories of some warm summer days with it...love the idea of using it in these cakes. And they're mini - so cute!

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    1. Thanks for stopping by, Averie! Memories are the absolute best! Have a great day!!!

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  16. I love mini cakes-especially ones made with lemon and especially a lemon flavored glaze!!!
    The raspberries on top are so cheerful and fresh looking with the cakes. I'm easy for a trip to Italy to pick up those lemons;-)

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    1. Thank you, Patty! Isn't that true about lemon glaze...it makes anything better! Thanks for noticing the raspberries...I thought the same thing...they made the little cakes look happy! :) You and me both on taking off to Italy... Enjoy the rest of your week!!!

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  17. I am salivating at the thought of these cakes! Lemons are one of my favourite baking ingredients and I love Limoncello, so these are just perfect!

    And I love the name - in fact, just as I opened the link from foodgawker and saw it, I said to my hubby "Love the name of this blog!" :)

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    1. Hello, Rachel! Thank you so much for your kind words, and the compliment on my blog name! I just took a peek at your blog and have already bookmarked your incredible focaccia! Talk about salivating...:) Have a beautiful day!

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  18. Lovely little cakes, Carol! My uncle makes homemade limocello which would be just delightful in your recipe. Have a good weekend!
    - Lisa

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    1. Hi Lisa! Thank you! Mmmm, homemade limoncello...it sure would be wonderful in these little cakes! Thanks so much for stopping by, and you have a great weekend as well!!!

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  19. These are so beautiful! I really need to invest in some mini bundt pans...

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    1. Good morning, Ashley! Thank you so very much! If you have a Michael's or A.C. Moore near you, look for the weekly coupons. With the coupon, a set of 2 mini pans cost between $3.00 and $3.60, depending on coupon percentage. :)

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  20. Carol, these are absolutely gorgeous!! i love lemon desserts and loved that you used lemoncello!!!

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    1. Thanks so much for stopping by, and your kind words, Aimee!!!

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  21. Hi Carol,

    Just happened upon your blog. Love the look of these mini bundt cakes. Lemon is one of my favorite flavors.

    Also, enjoy your comments about your Grandmother J. She was my aunt. Small world!
    Keep up the good work.

    Ann

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    1. Hi Ann! How nice to have you stop by my blog and leave your kind comment. I'm so happy you found me! It truly is a small world! Have a beautiful Sunday, and please stop by again!

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  22. Yum. I am intrigued by the Boyajian Pure Lemon Oil. Where could I find it?

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    1. Good morning Georgia Rai. A few places that I know of where you can purchase Boyajian oils are King Arthur Flour, Sur La Table, Amazon, and the Boyajian website. I'm sure there are lots more, but those are a few I know. I also included the link to the lemon oil in my recipe above for KAF, if you click on "Boyajian Pure Lemon Oil." Hope this helps! :)

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  23. Beautiful pictures !
    I am really going to try the pure lemon oil, it made me curious :)

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    1. Hi! Thank you for the kind comment! I think you will really enjoy using the lemon oil over the extract...will be interested to see your thoughts after you try it! Have a great week!

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  24. Beautiful cakes! I love limoncello, so tasty!

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  25. You bake a lot of good treats here, very impressive. I love the flavors and your photography is beautiful as well-))

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    1. Good morning, Yelena! Thank you so much for your kind comment!!!

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  26. Carol, your photos are beautiful. They make me want to make these immediately, if not sooner. I love limoncello (a bottle is in my freezer now). It tastes like summer to me. I love mini bundt cakes too.Thank you for the delicious recipe!

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    1. Good morning, Wendy! Thank you so much for your kind words! If you have a bottle in your freezer, you will have to try and make this...or at least make the glaze and drizzle it over some homemade cookies or bread! :) Have a beautiful Sunday, Wendy!

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  27. Hi! I'm working on a round-up of bundt cake recipes for The Huffington Post Taste and I'd love to feature your recipe. Please contact me if you're interested. Thanks!

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    1. Julie, I don't have your contact info. Please contact me at the "contact me" tab at the top right of my blog with your info., and I'll be happy to get right back to you! Thanks!!! Carol

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Hi! Thank you so much for stopping by a cup of mascarpone, and taking the time to leave a comment! I read, smile, and cherish each and every one of them! xox

Carol