I used Lemoncello in the cake to make it moist delicious and full of Lemony goodness.
In January Monkey Girl and I took a trip of a lifetime. Every year we would take some sort of vacation. Even if it was a mini one in the Outer Banks of North Carolina about 2 hours from our home. Since her dad passed away three years ago we have not taken a vacation. I found a really good deal on groupon and scheduled it for January.
We took a 6 day trip to Paris and Rome. We enjoyed seeing the sights but mostly enjoying the food. My daughters favorite was a simple baguette with ham and butter. We took a class on making croissants in Paris. Chrissy also enjoyed escargot and frog legs. While she ate that I wanted to enjoy boeuf bourguignon. I already enjoyed escargot here in the states but had not tried frog legs. They actually do taste like chicken.
While in Europe we also made pasta in Rome. While visiting in Rome we had lemoncello. They told us it is used to help with digestion. Chrissy felt it was way to strong and really wasn't a fan. I felt it was delicious I drank both hers and mine. We took some back with us. Let me rephrase this I took some home with me. I put it in this wonderful cake and wow is it fantastic.
I only used a few tablespoons but it made such a difference in the final project. The rest of the bottle I will keep for myself.
Lemon Bundt Cake
Ingredients:
3 cups all purpose flour
1 teaspoons baking soda
1/4 teaspoon salt
3 cups granulated sugar
6 large eggs
1/3 cup lemon juice
3 tablespoons limoncello
1 cup plain yogurt
Directions:
Peace be with you,
Veronica