I adapted the cake and glaze recipes from Baking at Home with The Culinary Institute of America, a volume that's on own my short list of highly admirable cookbooks. What did I alter? Well, instead of using buttermilk in the cake (the book's recipe is called "Lemon Buttermilk Cake") I substituted Greek style plain yogurt, along with a few tablespoons of milk to smooth it out.
And, there's no limoncello in the CIA formula, but I suspected that it would tag along perfectly with the existing flavors, so I added a smidgen into the cake batter in place of some of the lemon juice, and also used it with lemon juice in the glaze. (A popular Italian liqueur, it's such tasty stuff. If you've never tried it, you might want to get some, but if you prefer not to use it you can always omit it from the recipe entirely and go with all lemon juice. The cakes will still be luscious.) I also reworded, and slightly revised, the instructions.
Lemon Yogurt Bundt Cake with Limoncello Glaze
Preheat oven to 350 degrees. Liberally coat with baking spray, or thoroughly grease and flour, pans for 12 mini-bundts, or 24 cupcakes.
Ingredients:
- 2 and 2/3 cups All-Purpose flour (I used unbleached)
- 1 cup unsalted butter (2 sticks), softened
- 1/2 tsp. baking soda
- 1/4 tsp. salt
- 5 Tbsp. freshly squeezed lemon juice
- 1 and 3/4 cups granulated sugar
- 1 Tbsp. grated lemon zest
- 4 eggs, large
- 3 Tbsp. milk (I used 2 percent)
- 1 cup and 1 Tbsp. plain Greek style yogurt
- 3/4 to 1 cup confectioners' sugar
- 4 Tbsp. limoncello (lemon flavored liqueur)
Directions:
In a medium bowl, sift together the flour, baking soda, and salt. Set aside.
In another small bowl, stir together the yogurt and the milk just until smooth.
In a stand mixer, using the paddle attachment, cream together the butter, sugar, and lemon zest for about 5 minutes, until smooth and light. Stop to scrape the bowl periodically.
Add in the eggs one a time, still at medium speed, scraping down the bowl between each addition. Mix well after each egg.
On low speed, add in the flour mixture alternately with the yogurt in three additions. Mix just until incorporated. Increase the speed to medium and mix for 2 minutes more, until the entire mixture is smooth and light.
Add in 3 Tbsp. of the lemon juice and 1 Tbsp. of the limoncello. Blend just until evenly mixed, no more than 30 seconds.
Portion the batter evenly into your pan(s); smooth the top of the batter.
Bake until the center of each cake springs back when pressed lightly with a finger, and a toothpick inserted in the center emerges clean. This will be about 15 minutes for mini-bundts or cupcakes (if making minis or cupcakes, don't wait for the exposed part of the cake to look golden brown; golden around the edges is enough).
If you've made the cake in mini-bundt pans, let them cool for about 10 minutes before inverting the pans onto a cooling racks to remove the cakes. If you've baked cupcakes, give them no more than about five minutes in their pans before carefully removing to a cooling rack.
To make the glaze: mix the confectioners' sugar, 2 Tbsp. of lemon juice and 3 Tbsp. of limoncello in a small bowl and stir until any lumps are completely gone. If you'd like the glaze thicker, just stir in a bit more confectioners' sugar until it's the texture you prefer.
If you like, serve each cake topped with a little unsweetened whipped cream and some lemon zest curls. Yummy.