A deliciously simple limoncello cake, ideal as a dessert or perfectly paired with a cup of tea or coffee.
A light dusting of powdered sugar is all that is needed.
Preheat the oven to 350F.
Grease and flour a 9-inch (23 cm) bundt pan or an 8-inch (20 cm) cake pan.
In a medium bowl, whisk together the flour, baking powder, and salt.
In another medium bowl, beat the 3 egg whites until stiff peaks appear.
In a large bowl, beat the 4 egg yolks and sugar until light and creamy (about 3-5 minutes).
Then add the vegetable oil, limoncello, and zest; beat until smooth.
Stir the flour mixture into the yolk mixture and combine.
Gently fold in the beaten egg whites until well combined.
Spoon the batter into the prepared cake pan.
Bake for approximately 25-30 minutes or until a toothpick comes out clean.
Allow the cake to cool before dusting it with powdered sugar.
To make homemade cake/pastry flour: For every cup of all-purpose flour, remove two tablespoons and replace them with two tablespoons of cornstarch. Sift the flour and cornstarch together several times to ensure proper mixing without lumps.
For an added touch, consider glazing the cake with a simple Lemon glaze. Combine powdered sugar with a little lemon juice or limoncello until smooth and of the desired thickness. Drizzle over the completely cooled cake. Start with a cup of sifted powdered sugar and 1-2 teaspoons of limoncello or lemon juice.
Store the cake in an airtight container or covered cake dish. It will keep at room temperature for approximately 2 days, or refrigerate for up to 5-6 days. Bring to room temperature before serving.
The cake can be frozen. Wrap the cooled cake tightly in plastic and place it in a freezer-safe bag or container. It will keep for up to three months in the freezer.