Recipe | Limoncino Cake

I had a recipe for Limoncello cake pinned on my Pinterest baking board for months before I ever got around to making it. I tend to get in that cold-weather post-Christmas baking mode of warm spiciness and stay there, but this summer weather requires a lighter, fruity vibe, especially if you are going to go through the trouble of turning on a hot oven in the first place. When I was looking for something new to bake, this one jumped out and practically begged for me to make it. That bottle of Limoncino - Limoncello's close relative from Cinque Terre - we still had in our freezer from our Italian holiday last year just sealed the deal. The result: pretty delicious!

Limoncino Cake

2 eggs

1 cup Greek yogurt

a few drops of vanilla extract

1 cup sugar

1/4 cup canola oil

zest from one lemon

3 tbsp Limoncino

2 cups flour

1-1/2 tsp baking powder

1/2 tsp baking soda

1/4 tsp salt

For the glaze:

1/2 cup powdered sugar

1-1/2 - 2 tbsp Limoncino

1 tsp lemon zest

Preheat the oven to 350 degrees (175 C). In a large bowl, whisk the eggs, yogurt, vanilla, sugar, oil, lemon zest and Limoncino. In another bowl, whisk the flour, baking powder, baking soda and salt. Add the dry ingredients to the wet ingredients, stirring until just incorporated (do not over mix). Butter and flour a loaf pan, then pour batter into pan. Bake for 30-40 minutes, depending on your oven and size of loaf pan, until a tester comes out clean and the top is golden. Cool cake in pan for about five minutes, then remove and continue cooling all the way on a wire rack. When cake is cooled, whisk powdered sugar, Limoncino and zest until smooth and drizzle over the cake.

Recipe adapted from Liv Life's Limoncello Lemon Cake