This limoncello cake is perfect for dessert or even for breakfast. The light sweetness of the limoncello glaze gives the perfect added sweetness. Serve it with a cup of tea!
I've mentioned before how much I love lemon. It just lightens up any recipe. I will add lemon zest and juice to my pasta with cherry tomato sauce, it adds a wonderful flavor to my crispy chicken thighs and I even make limoncello from scratch!
As the weather cools down, I find myself drinking more and more hot tea and there is just something about tea that screams for a piece of cake or pastry to go with it! I stumbled across this recipe and it looked delicious, but I didn't have any raspberries. I also wanted a more powerful lemon flavor and decided to see if I could tweak it a little bit.
The result was a delicious slice of Lemon Heaven. It is very much like a lemon pound cake, but slightly less dense. Still – you won't need more than a thin slice to be satisfied. I ended up making a double batch and slicing and freezing the second loaf so that I can just pull a slice out whenever I want!
- 2 eggs
- 1 cup plain greek yogurt (I used lemon Greek yogurt to increase the lemon flavor)
- 1 cup sugar
- ⅓ cup vegetable oil
- zest of 2 lemons
- 3 Tbsp Limoncello liqueur (learn how to make limoncello instead of buying it!)
- 2 cups flour
- 1½ tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- ½ cup powdered sugar
- 2 Tbsp Limoncello
- Preheat the oven to 350F
- Spray an 8.5" x 4.5" pan with baking spray (or you can line it with parchment paper)
- In a medium bowl, mix together the flour, salt, baking powder and salt
- In a separate large bowl, combine the eggs, sugar, yogurt, oil , lemon juice and zest and until completely incorporated.
- Add the dry ingredients to the wet ingredients, stirring just until mixed. Be careful not to overmix or your limoncello cake will be too dense
- Pour the batter in to the prepared pan
- Bake for about 40 - 50 minutes, until the top of the cake is golden and a tester comes out clean
- Let the cake cool in the pan for 5 minutes before removing it to a cooling rack
- When the cake is mostly cool, combine the powdered sugar with 2 Tbsp Limoncello until all lumps are gone
- If the glaze seems too thick or too thin, add more powdered sugar or limoncello
- Drizzle the glaze over the cake