WebThese potato cakes make a wonderful appetizer, especially for the holidays. Top them with an array of ingredients, from apples and sage to a red pepper aioli. With a …
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In a large bowl, whisk together the all purpose flour, baking powder and salt. In a medium bowl, whisk together oil, granulated sugar, sour cream, limoncello, lemon zest, eggs, lemon extract (if using), vanilla extract and yellow food coloring (if using). Carefully add the wet ingredients to the flour mixture and whisk together just until combined.
Whisk together the flour, baking powder, and salt. Combine the oil, sugar, sour cream, limoncello, lemon zest, eggs, lemon extract, and vanilla extract in a separate bowl. Add the wet ingredients to the dry ingredients and whisk together, careful not to over mix the batter. Pour the batter into the loaf pan and bake for 45 to 55 minutes.
STEP 1: Using a handheld mixer or stand mixer cream the butter and erythritol in a large bowl until fluffy, about 1 minute. Then add the remaining ingredients except the lemon zest or juice and mix again. Scrape down sides of bowl if needed. STEP 2: Zest the lemon and squeeze the juice into the same bowl and then mix again until well combined.
This homemade Limoncello is all natural, low calorie, refined sugar free, fat free, gluten free, dairy free, and vegan too. It sounds like I’m describing broccoli, but no, I’m talking about this DAMN GOOD lemon liqueur. The only downside to this recipe is that it takes 20 days to make.