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INGREDIENTS:-
5.29 oz. (100 grams) butter (dairy or non dairy, your choice)
1+1/4 cup sugar
Juice of one lemon
zest of a whole lemon
4 large eggs
1/4 cup yogurt (dairy or non dairy)
1/4 cup lemoncello liquer (link to my amazon shop above, click on “sweets” category)
1+1/3 cups almond flour(or other flours incase of alergy)
1 cup all purpos flour
1 tsp baking powder
For the syrup-
3/4 cup sugar
1/2 cup lemon juice
1/4 cup lemoncello liquer
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Long version video #
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Hi everyone for the 60 seconds short video of this recipe please go back to my channel and click on the shorts tab if you would like the long version of this recipe stick with me for a longer video including food facts kitchen tips and a detailed instructions of this
Recipe and to print the instructions for this video recipe please go to my food blog it’s fardikflavors.com and at the end of this video I included for you some gifts from my judaic print shop as well as information about my Judaica and culture Amazon store so thanks for sticking with me in this
Video and I can’t wait to share with you this wonderful delicious video recipe let’s start meet the limoncello cake unbelievable good it’s so good you know how when you see someone eating lemon chewing on a lemon and it it makes you feel this little tingling in your mouth and that’s
How I feel the minute I taste this lemon cello cake and it looks so simple I know but trust me the flavor is just magnetic it’s a magnet because you want to eat more and more so I absolutely stopped after the first slice but I will tell
You it’s so lemony but then it’s sweet and sour to the point that it makes it so delicious it’s this wonderful enjoyable flavor that you only feel when you have the perfect balance between sweet and sour I think enough said let’s start so I’m going to start by measuring exactly
150 grams of butter you can use Dairy butter or you can use non-dairy batter and there’s a lot of them out there in the supers I am actually using non-dairy butter today and if you measure by ounces and not grams you’re gonna need 5.29 ounces of butter to the batter I am
Adding one and a quarter cup of sugar next we have to zest the lemon now I like to zest the lemon when the lemon is very fresh trust me it makes such a big difference the freshness and the aroma of that fresh lemon will absolutely complement your cake so don’t skip this
Stage and we need about uh one lemon the whole lemon has to be zested um for this one cake so you can imagine that’s a lot of tingling flavors in your mouth you’re literally going to make your tongue dance in your mouth and another good tip for you when it comes
To this limoncello cake I wouldn’t do the zesting for the lemon before I am ready to mix it with the rest of the ingredients so zestio lemon right before you’re ready to add it to the mixer and the last thing that goes in this first mixture into the mixer is the lemon
Juice and that same lemon that you just zested that’s the one just squeeze the juice from it and use all that juice just add it to your mixer oh and I should probably mention just make sure you are not adding the seeds to the mixer as well also please please do not
Use lemon juice from a bottle it will make such a big difference if you squeeze a fresh lemon and if you really want to get this unique balance of wonderful taste of this lemon cello cake please use freshly squeezed Lemon versus a lemon juice from a bottle trust
Me you will love it okay great so what do we have in our mixer we have the butter we have the sugar we have the lemon juice and we have the lemon zest now let’s give it a mix for about three minutes on a medium speed
Now I can crack four eggs and I’m gonna add them to the mixer one by one and you know when it comes to the eggs I like to do what I usually do with butter I like to keep it at room temperature about 30 minutes to an hour before I start the recipe
Um eggs react much better in a recipe when they are more over room temperature I’m also adding 100 grams yogurt in ounces that would be 4 ounces yogurt and I’m not adding a dairy yogurt again I would like my cake to be non-dairy so here this is the yogurt I’m adding it’s
Made out of coconut milk you can add a yogurt from that’s made from almond milk and sometimes I would choose the yogurt from soy milk and you know this is a great great recipe for Shavuot because of the dairy option but because I know I’m gonna have a non-dairy guest as well
I am making it from non-dairy batter such as this one or non-dairy yogurt as well so you know you choose choose to see what will work better for you but I have to tell you even though I made it from non-dairy yogurt or butter this cake still came out exactly the way I
Was hoping it would be so really no worries if you have to be non-dairy so you can see that the mixture is becoming a little bit yellowish a little bit puffy kind of creamy a little bit more and I’m now ready to add the lemoncello now when it comes to the limoncello
There’s a lot of different kinds and I have two open bottles of Limoncello because we wanted to try both of them I love lemoncello in general a lot of times I serve it as an aperitif before a meal Thank you now I know that you would probably be surprised to see that I’m adding almond flour the recipe calls for grind almond and so I’m adding almond flour and if there is allergies I would say avoid the almond flour and just add more of the
Regular flour the other thing is I am a gluten-free chef and so I could also add the gluten-free flour and what I usually buy is the mixture that says one cup for one cup of gluten-free flour and it works great but if there is no problem and there’s no issue with the almond
Flour we have to add one cup and one third of a cup of almond flour to the mix mixer when the almond flour Blended well and you don’t see these lumps anymore now add one cup of flour I am mixing it on a medium speed I want
To make sure that there’s no lumps I would like to get a nice smooth batter and the very last thing that we are adding to this amazing lemoncello cake is one teaspoon of baking powder now please remember if you live in a high altitude area like me in Colorado we
Have 5280 feet above sea level I always have to reduce a third of my leavening agent and in this case it’s the baking powder and the same with the sugar so but that’s only if you are in a high altitude area otherwise just use the regular amount that I put in this recipe
We want to make sure that this cake is absolutely Rising beautiful with a few air pockets in it right yay I am so excited it’s time to spray my baking pan so this is just a regular eight or nine inch baking pan uh and I sprayed it really well including the
Walls as you can see and now I can add the batter to the baking pan it’s a good idea to shake the pan a few times to get rid of the air pockets and you can see it’s not a hundred percent smooth because the almond flour is a little
Coarse right okay my oven is set for 335 degrees Fahrenheit or 160 Celsius and we are going to bake the cake for about 50 to 55 minutes while the cake is in the oven let’s prepare this delicious lemony limoncello syrup for the syrup I am adding 3 4 of a cup
Of sugar and half cup lemon juice in a small pot we have to make sure to melt all the sugar when the liquid starts boiling remove it from the Heat and that’s when we are adding a quarter cup limoncello then mix it well and let it cool down a
Little bit before we are adding it to the cake that’s about to come out of the oven and here we go I cannot even describe to you the beautiful lemony Aroma of a cake that was just baked and came out of the oven and I am ready to drizzle all the
Syrup the lemoncello syrup I should say on the cake and the cake is absorbing the syrup and the whole cake is flavored now not only with the limoncello that was baked in it but a freshly added lemon jello liqueur to the syrup and the the aroma in the air in my kitchen is
Just beautiful oh my gosh so good I cannot wait to taste it and tell you how it is and would you agree with me that this was basically a very easy cake this cake is wonderful when it cools down please store it in the refrigerator
That is a great cake for Shavuot and for any other occasion for that matter but it’s a great chavoot cake please remember to write me a comment I love your comments and I make sure to read all the comments and I always always reply back so please write a comment if
You’re new to my Channel please don’t forget subscribe to join our wonderful community and hit that like button don’t forget I would love to know your comments and please please remember that if you made the cake take a picture of it and send
It to me I would love to add it to our community page on my food blog and share with others what you thought about these delicious amazing cake also if you are not subscribed to my food blog yet this is the time to do it please go to Sephardic flavors.com and register your
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Sephardicflavors.com thank you and I will see you in the next video bye Thank you Thank you Thank you Thank you thank you