In this video I share with you my LemonLimoncello Cake recipe.\rbrLight, moist and perfect for spring!\rbr\rbrLets be friends!\rbrFacebook: \rbrTwitter: \rbrInstagram: \rbr\rbr♥\rbr\rbr- P.O. Box info -\rbrEmma Fontanella\rbrVia di Tor Vergata, 257\rbr00133 Roma\rbrItalia\rbrEmail: emma@nexogame.com\rbrWrite my email on the mailing address pls :D\rbr\rbr♥\rbr\rbrIngredients Lemon Cake recipe in grams:\rbr\rbr- 110 gr Softened Butter\rbr- 40 gr Coconut Oil\rbr- 160 gr Sugar\rbr- Zest of 3 big Lemons\rbr- 3 Eggs\rbr- 270 gr All Purpose Flour\rbr- 3 tsp Baking Powder\rbr- 120 gr Unsweetened Lemon Yogurt(or plain yogurt)\rbr- 60 gr Milk\rbr- 12 tsp Salt\rbr\rbrBake at 180 degrees celsius. I use 7 inch pans.\rbr\rbrLimoncello Bath:\rbr\rbr- 60 grams Milk\rbr- 1 tbsp Limoncello\rbr\rbrSoak the cake as much as you want, just be sure to not over wet your cake or it will turn out soggy.\rbr\rbr\rbrIngredients for the Lemon Cream Cheese Frosting\rbr\rbr- 500 gr cold Philadelphia Cream Cheese\rbr- 100 gr soft Butter\rbr- 250 gr Powdered Sugar\rbr- Zest of 2 lemons\rbr- 2-3 tbsp Limoncello( Depends how strong you want your frosting)\rbr\rbr\rbr\rbr\rbr\rbrIngredients Lemon Cake recipe in cups:\rbr\rbr- 1 stick of Butter\rbr- 3 Tbsp Coconut Oil\rbr- 34 cups Sugar\rbr- Zest of 3 big Lemons\rbr- 3 Eggs\rbr- 1 34 cups Flour\rbr- 3 tsp Baking Powder\rbr- 12 cup Unsweetened Lemon Yogurt(or plain yogurt)\rbr- 14 cup Milk\rbr- 12 tsp Salt\rbr\rbrBake at 180 degrees celsius. I use 7 inch pans. \rbr\rbrLimoncello Bath:\rbr\rbr14 cup Milk\rbr1 tbsp Limoncello\rbr\rbrSoak the cake as much as you want, just be sure to not over wet your cake or it will turn out soggy.