When the bundt cake works, it works like a charm. I was extremely careful to butter every single ridge and groove of the pan, to help it along and make sure when I inverted it, it wouldn’t leave some cake behind. Then I poked holes all over the top and sides of this and drizzled the limoncello syrup over it, letting it sink in. Then I made the mousse. The mousse was easy. Talk about delicious. Talk about a combination from heaven.
This recipe is going onto my favorites list, so if you have learned to trust in my “favs,” then you’ve gotta make this cake. In case you haven’t looked, I have a separate page (glance at the tabs across the top, under the home page photo) here on my blog that has a list of my favorite recipes, with links to the posts for each. Out of the 500+ recipes I’ve posted here at Tasting Spoons, they are my favorites.
This recipe came from Food & Wine. But, it was created by Lynn Moulton, Pastry Chef at Blu Restaurant in Boston. The cake contains lemon zest, and it’s drizzled with the limoncello syrup. The mousse is just a mixture of Greek yogurt (the strained type, so it’s thicker – use full fat for this) and whipped cream, with some freshly squeezed lime juice and sugar added. It’s stunning all on its own – could be used for a great parfait with a cookie. It’s thickened up with a package of plain gelatin, which helps it keep firm for a day or two. I think this cake will serve more like about 16 people, by the way, so keep that in mind.
Our son, who does enjoy sweets, said, “I think this is the best cake I’ve ever eaten.” Them’s are the kind of words every mom/cook/chef wants to hear. I urge you, without delay, to get yourself some limoncello, some lemons and limes, some Greek yogurt, whipping cream, and bake this CAKE! You simply MUST make the yogurt lime mousse too – it puts this cake into the superlative category. The cake is light (it’s a sponge cake) and very lemony, but with the limoncello glaze and the mousse, it’s just perfect!
Lemon Cake with Limoncello Syrup and Lime-Yogurt Mousse
Recipe: Food & Wine, September 2007
Servings: 10 (more like 16, I think)
6 whole eggs — separated
1 1/2 cups sugar
2 1/4 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
3/4 cup water
1/2 cup olive oil
2 teaspoons vanilla extract Zest of 2 lemons
1 1/2 teaspoons gelatin
2 tablespoons water
6 tablespoons lime juice
6 tablespoons sugar
1 cup Greek yogurt, full-fat
1/4 cup water
1/4 cup sugar
2 tablespoons Limoncello — (lemon liqueur)
1 cup heavy cream
2 tablespoons sugar
3/4 cup sliced strawberries
1. CAKE: Preheat oven to 375.
2. Beat the egg whites until soft peaks form. Gradually beat in 1/2 cup of the sugar
3. Beat the egg yolks with the water, olive oil, vanilla and lemon zest plus remaining 1 cup of sugar. Add the dry ingredients.
4. Fold in the egg whites. Spoon into a well-buttered Bundt cake pan. Gently rap the bundt pan (twice) on the counter (to remove large bubbles). Bake for 35-40 minutes. Remove to a rack and cool for 15 minutes, then invert onto the rack to cool completely.
5. SYRUP: Meanwhile, for the syrup simmer the water and sugar in a saucepan for 6 minutes. Let cool and stir in the Limoncello. Using a toothpick, prick the cake in lots of places, then brush the syrup over the cake, allowing it to sink into the holes.
6. MOUSSE: Sprinkle the dry gelatin over the water and let stand for 5 minutes. In a saucepan combine the lime juice and 6 T. sugar. Simmer for 3 minutes. Remove from heat and stir in the softened gelatin. Whisk into the yogurt.
7. CREAM: Beat the cream with the 2 T. sugar until firm. Fold into the yogurt mousse and refrigerate until chilled and set.
8. Cut slices of cake, spoon a large scoop of the mousse on the side or partly on the cake, then garnish with sliced strawberries.
Per Serving: 545 Calories; 25g Fat (41.0% calories from fat); 8g Protein; 72g Carbohydrate; 1g Dietary Fiber; 169mg Cholesterol; 318mg Sodium.