Preheat oven to 350 degrees F (175 degrees C). Prepare an 8-inch cake pan with cooking spray. Whisk together the yogurt, eggs, canola oil, lemon juice, lemon zest, sugar, and 4 tablespoons limoncello in a large bowl. In a separate large bowl, mix the flour, baking powder, baking soda, and salt. Gently stir the dry ingredients into the wet.
This Lemoniest Low Carb Cake is moist, tangy and super easy to make. In a large bowl cream together the butter and the erythritol until fluffy, about 1 minute. Add the remaining ingredients except the lemon juice and zest. Combine with a hand mixer until well incorporated for another minute. Scraping down sides of bowl when needed.
1/3 cup limoncello liquor 2 teaspoons lemon zest (from 2 lemons) 1/4 cup freshly squeezed lemon juice (from 2 lemons) 3/4 cup 1 1/2 sticks unsalted butter, melted and cooled slightly 3 eggs (beaten, at room temperature) For the frosting: 16 ounces 2 blocks cream cheese, at room temperature 8 ounces 1 cup mascarpone cheese, at room temperature
Lemon Ice Cream with Limoncello Liqueur Lemon ice cream with limoncello is the perfect adults-only summer dessert. It’s sweet and creamy with plenty of zesty lemon flavor. Plus, it’s surprisingly easy to make at home. So break out that ice cream maker you’ve got hidden away in the cupboard!