Last updated on February 12th, 2018 at 06:13 pm
Limoncello Lemon Cake – an irresistible lemon cake with Limoncello liqueur that is a must for any lemon lovers, topped with a sweet Limoncello glaze.
In my previous life when having a career was the most important thing to me, climbing the proverbial ladder was all that I’d think about. I had a super stressful job with deadlines, presentations, days full of meetings, trainings, conferences, you name it. At the time I thought it was what I wanted. But I was always tired and stressed, even though back then I thought I was happy. But even then I’d find solace in baking, the little that I’d do during weekends.
It was probably the only time that I’d feel relaxed and stress free. For a while I didn’t know if I should feel guilty about enjoying even being the kitchen, because for as long as I remember it was always ingrained in me that what was important was school, work, career. And maybe I was happy and for a while I actually did love my job and I did get a level of satisfaction from it. But something happened along the way. I got older and all I could wonder about was if that’s what I’d want to do for the rest of my life. Would I see myself being in the corporate world 20 years down the road when I was 50, 60? And slowly I was beginning to resent my job, and no longer had that passion for my work as I once did. I used to joke and say I’d lost my mojo, and was waiting desperately to find it again.
And then one day I started to blog, thanks to my husband’s coaxing who always said I should just do it for fun. But I didn’t do it for fun. I took this on as another one of my projects. As time went on I realized how much more I enjoyed working on my blog versus actually going to work and dealing with people’s expectations and tight schedules. Here there was nobody behind my back waiting on something from me to get done. This was my pet project to do with as I choose. Of course I knew nothing about blogging and started to do lots of research. I quickly noticed that most bloggers were twenty something with English majors, which I was neither. I was a software developer, for crying out loud, I wasn’t a writer, I could write code, does that count? I always considered my job to be the least creative, and it was all analytical, I create software/web applications, all based on logic, nothing creative. My brain was wired to function that way, I always sucked at decorating my house, or crafting or any artsy fartsy thing. I was completely left brained but I desperately longed to bring out that creative right brain, if I even had it. That’s why I blog. Blogging might come easy to some, not to me. Photography, writing not an easy task for me. But cooking and baking yes, so I knew there was hope.
You probably got more than the recipe you bargained for today, so I apologize. But for some reason I’m feeling nostalgic today and looked back to where I was and where I am and relish my life now. I love when I bake cakes like this, enjoying the simple things in life. Nobody pressuring me, no deadlines, no irate and unhappy customers that could never be pleased.
Just me, my delicious and delicate Limoncello cake and my cup of coffee. Life is good.
Love this pound cake? You might want to try these:
- Pound Cake with Strawberry Glaze
- Pistachio Bundt Cake with Chocolate Ganache
- Bermuda Rum Cake with Rum Caramel Sauce
If you try this recipe, please let us know! Leave a comment, rate it and tag a photo #jocooks on Instagram so we can see it. I always love to see what you guys come up with!
Limoncello Lemon Cake
- Preheat oven to 350 F degrees. Spray a bundt pan with cooking or baking spray.
- To the bowl of your mixer add sour cream, eggs, sugar, vegetable oil, vanilla, Limoncello and lemon zest. Mix on medium until well incorporated.
- In another bowl mix together the flour, salt, baking powder and baking soda. Add the flour mixture to the wet mixture and mix for about a minute until all the flour is incorporated, do not overmix.
- Pour the cake batter in the prepared bundt pan and smooth out the top with a spatula.
- Bake for about 40 minutes or until golden brown. To test for doneness insert a toothpick in the center of the cake and if it comes out clean it's done.
- Let it cool in the pan for 10 minutes then transfer to a rack and let it cool completely.
- Add the ingredients for the glaze to a small bowl and whisk. Add more powdered sugar or Limoncello until smooth. Drizzle Limoncello icing over cake and garnish with lemon zest.