Limoncello Cake Recipe
Ingredients
1 ¾ cups all-purpose flour
2 teaspoons baking powder
½ teaspoon salt
½ cup canola oil or vegetable oil
1 cup granulated sugar
3 tablespoons limoncello or lemon vodka
1 cup sour cream full fat, room temperature
2 eggs room temperature
1 tablespoon lemon zest
½ teaspoon lemon extract or vanilla extract
½ teaspoon vanilla extract
2 to 3 drops yellow food coloring optional
Limoncello Glaze
1 cup powdered sugar sifted
2 to 3 tablespoons limoncello
Instructions
Preheat the oven to 350°F. Spray a 9×5 loaf pan with non-stick cooking spray and line with parchment paper. Set aside.
In a large bowl, whisk together the all purpose flour, baking powder and salt.
1 ¾ cups all-purpose flour,2 teaspoons baking powder,½ teaspoon salt
In a medium bowl, whisk together oil, granulated sugar, sour cream, limoncello, lemon zest, eggs, lemon extract (if using), vanilla extract and yellow food coloring (if using).
½ cup canola oil,1 cup granulated sugar,1 cup sour cream,2 eggs,3 tablespoons limoncello,1 tablespoon lemon zest,½ teaspoon vanilla extract,½ teaspoon lemon extract
Carefully add the wet ingredients to the flour mixture and whisk together just until combined. Be careful not to over mix.
Transfer the batter to the prepared pan and smooth top.
Bake for 45 to 55 minutes or until a toothpick inserted into the center of the cake comes out with moist crumbs.
Let the cake rest in the pan for 10 minutes before carefully removing and transferring to a cooling rack. Allow the cake to cool completely before adding the glaze.
Prepare the Limoncello Glaze
Whisk the powdered sugar and limoncello together until no lumps remain. (Too thin? Add additional powdered sugar a tablespoon at a time. Too thick? Add a bit more Limoncello, a teaspoon at a time.)
1 cup powdered sugar,2 to 3 tablespoons limoncello
Drizzle glaze over the top of the cooled cake. Let the glaze set up before slicing and serving.