Welcome to
Hotel Gletscherblick
Our Limoncello Cake!
We believe cake is the answer, no matter what the question is.
Our kitchen team is sharing a delicious recipe for a moist Bundt cake with refreshing lemon glaze today! The combination of delicate butter, ground almonds, and a hint of rum gives the batter a special touch, while the glaze made from lemon juice and Limoncello provides the perfect fruity finish. Enjoying at home like at Gletscherblick has never been so easy.
For the batter
Ingredients
· 250g butter
· 125g powdered sugar
· 5 eggs
· A pinch of vanilla (from vanilla pod or vanilla sugar)
· A splash of rum
· Lemon zest (grated peel of an untreated lemon)
· A pinch of salt
· 100g granulated sugar
· 100g ground almonds
· 150g flour
· Baking powder
Cream Butter and Sugar
In a large bowl, cream together the butter, powdered sugar, egg yolks, and the flavorings (vanilla, rum, lemon zest, and a pinch of salt) until light and fluffy.
Add Dry Ingredients
Add the ground almonds, flour, and baking powder to the butter mixture and mix well.
Fold in the Egg Whites
Beat the egg whites with the granulated sugar until stiff peaks form, then gently fold them into the batter.
Pour the batter into a well-greased Bundt pan and bake in a preheated oven at 170°C (340°F) for about 30 minutes. Check for doneness with a wooden skewer: if no batter sticks to the skewer, the cake is done.
For the glaze
Ingredients
· Juice of half a lemon
· A splash of Limoncello
· Lemon zest (grated peel of an untreated lemon)
· Powdered sugar
While the cake cools on a wire rack, prepare the glaze:
In a bowl, combine the juice of half a lemon with a splash of Limoncello and the lemon zest. Gradually stir in powdered sugar until you achieve a thick, spreadable consistency. Then, glaze the cake.
Enjoy!
Enjoy our Limoncello cake best with friends and family.
We look forward to seeing your creations online!
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