Limoncello Mini Cakes with Limoncello Glaze

Busy. Busy. Busy. That's how I like things. So, in terms of getting over a breakup, it's more like cook, bake, work, do it all over again. I'm staying busy over here searching and finding yummy recipes in lieu of moping around the house and eating masses of chocolate (aka Reese's Peanut Butter Cups) that could equal my weight. And trust, with Reese's Peanut Butter Cups, anything is possible.

So, last week, I made Lemon Crinkle Cookies. I was so disappointed in the flavor that I feel the need to to find an amazing recipe to remind me how great lemons really are. I guess we can call it Redemption Week? I am fully aware that Limoncello is not the equivalent of lemons, but it is a lemon liqueur, and that's close enough for me!


Please note: I do not recommend using muffin pan for this recipe like I did.

Cake Recipe:
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 or lemon oil


Glaze Recipe:
3/4 cup confectioner's sugar
2-3 tablespoons Limoncello
fresh raspberries or any berry for garnish, optional

Directions for Cake:
1. Preheat oven to 350 degrees. Butter and flour the muffin pan (I used a king size muffin pan, which makes 6 muffins), mini bundt pans, or 1 regular sized bundt pan. You can also use non-stick spray in lieu of butter.

2.  Mix together sugar and butter until well blended. Add eggs, one at a time, and mix well.

3. In a separate bowl, sift together the flour, salt, and baking powder. Add to the batter, alternating with Limoncello. Mix in lemon extract/oil and zest.

4. Bake king size muffin pan and regular bundt cake for 50 minutes to 1 hour, or until toothpick inserted in center comes out clean. Bake mini bundt cakes for 20-30 minutes depending on mini pan size, or until toothpick comes out clean.


Directions for Glaze:
1. Combine confectioner's sugar and 2-3 tablespoons Limoncello and stir until smooth, or to desired consistency. Drizzle over cooled cakes. Garnish with berries (optional).

Needless to say, the lemon has been redeemed. :)

**These cakes can be freezed. If freezing, defrost the cake before glazing**