Description
This is a perfect ending to an Italian dinner! A favorite of my family’s, this recipe was born as we were trying to figure out how to incorporate our bottles of imported limoncello into a yummy dessert. It’s our adult twist on the always refreshing lemonade cake (and surprisingly guilt-free!).
Ingredients
- cooking spray
- 1 cup plain yogurt
- 2 eggs
- ⅓ cup canola oil
- 2 tablespoons lemon juice
- 2 tablespoons lemon zest
- 1 cup sugar
- ¼ cup limoncello liqueur
- 2 cups all-purpose flour
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- 1 pinch salt (Optional)
- ¾ cup confectioners’ sugar
- 3 tablespoons limoncello liqueur
Instructions
- Preheat oven to 350 degrees F (175 degrees C). Prepare an 8-inch cake pan with cooking spray.
- Whisk together the yogurt
- eggs
- canola oil
- lemon juice
- lemon zest
- sugar
- and 4 tablespoons limoncello in a large bowl. In a separate large bowl
- mix the flour
- baking powder
- baking soda
- and salt. Gently stir the dry ingredients into the wet. Do not over mix or the cake will be tough. Pour batter into prepared pan.
- Bake in the preheated oven until top is golden and a toothpick inserted in the center of the cake comes out clean
- about 35 minutes. Remove from oven and allow to cool slightly.
- Stir the powdered sugar and 3 tablespoons of limoncello together in a small bowl until smooth. Poke small holes all over the top of the still-warm cake with a fork or toothpick. Spoon the glaze over the cake and spread with the back of a spoon. The glaze will seep into the cake and add moisture.
Prep Time: 15 mins
Cook Time: 35 mins
Total Time: 50 mins
Servings: 8