Limoncello is an Italian lemon liqueur, typically served cold and after dinner. It's very thick and syrupy, very lemony. It's also very potent. Be careful, because it goes down quite smooth!
Some of my friends make homemade Limoncello each year to give away as Christmas presents. They start with vodka and lemon peels and let the mixture sit. Making some of my own is on my "someday" to-do list. In the meantime, I keep a bottle in the freezer (it won't freeze due to the alcohol content in it) to have on hand for that after-dinner drink or in baking. Limoncello is an easy, and flavorful, substitute for lemon juice.
I made this cake a few weeks ago when I hosted our neighborhood book club. It was easy to make and well received. I think it's the last thing I've baked. Between tax season dominating my time and an unplanned surgery, there hasn't been much baking being done in my house!
Limoncello Lemon Loaf
1 cup vanilla whole milk or Greek yogurt
1 cup sugar
1/4 cup vegetable oil
Zest of 1 lemon
3 tablespoons Limoncello
2 cups flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup powdered sugar
1 1/2 to 2 tablespoons Limoncello
1 teaspoon lemon zest
Preheat the oven to 350 degrees.
In a large bowl, whisk together the eggs, yogurt, sugar, oil, lemon zest and Limoncello. In another bowl, whisk together the flour, baking powder, baking soda, and salt. Add the dry ingredients to the wet ingredients, stirring just until incorporated, being careful not to over mix.
Spray a loaf pan with baking spray. Pour the batter into the pan. Bake about 35 - 40 minutes, or until a tester comes out clean and the top of the cake is golden. Cool the cake in the pan for 5 minutes. Remove from pan and cool on a wire rack.
When the cake is cool, whisk the glaze ingredients together, adding enough Limoncello to make a smooth, pourable consistency. Drizzle the glaze over the cake.
And, yes, I have in my collection an adorable lemon pan! Cute cake pans? Well, it's an obsession, I'm telling you!