BOLO DE LIMÃO SICILIANO com Calda de Limoncello 🍋| Macio, Úmido e Inesquecível

A Sicilian lemon cake made using the manual method, perfect for those seeking practicality without sacrificing a sophisticated result. The batter includes yogurt, which guarantees an extremely soft and moist texture, as well as lemon zest and juice for a fresh and intense aroma. To finish, an irresistible limoncello syrup soaks into the batter, making the cake even more fragrant, succulent, and with a memorable flavor that lingers in the memory with every slice. An elegant recipe, easy to prepare and worthy of a pastry shop display. Dough Ingredients: 300g wheat flour 150g sugar 3 eggs 180g sunflower or canola oil 225g yogurt Zest of one Sicilian lemon 120g Sicilian lemon juice 12g baking powder 7g baking soda 3g salt Limoncello Syrup Ingredients: 150g Sicilian lemon juice 150g refined sugar 50g limoncello liqueur Preparation Method: In a large bowl, place the sugar, lemon zest, add the eggs, beat lightly, then add the oil, yogurt, and finally the lemon juice. In another large bowl, sift the dry ingredients and add the liquid mixture, homogenizing the dough. Place in a greased pan and bake for about 30 minutes at 180°C. For the syrup, heat the Sicilian lemon juice and sugar over low heat until the sugar dissolves, remove from heat and add the limoncello. As soon as the cake is baked, while still in the pan, drizzle the cake with some of the syrup, wait for it to cool before unmolding the cake and drizzle the surface with the remaining limoncello syrup.