Lemon Limoncello Cake Loaf is a wonderfully tangy, moist lemon cake, that is glazed with just the right amount of lemon infused glaze. Perfect for snacking!
1cupvanilla Greek yogurtI used 100 calorie Greek Yogurt
1cupsugar
¼cupcanola or olive oil
Zest of 1 lemon
3 ½TablespoonsLimoncelloor lemon juice
2cupsflour
½teaspoonbaking soda
1½teaspoonbaking powder
¼teaspoonsalt
Limoncello Glaze
1cuppowdered sugar
4TablespoonsLimoncello or Lemon Juiceadjust as necessary
Optional: 2 teaspoons lemon zest
Instructions
Preheat the oven to 350 degrees.
Spray a 9x5-inch loaf pan with cooking spray, set aside.
Limoncello Cake Loaf
In a large bowl, whisk together the eggs, yogurt, sugar, oil, lemon zest and 3 1/2 tablespoons Limoncello or lemon juice.
In another bowl, whisk together the flour, baking powder, baking soda and salt.
Start adding the dry ingredients to the wet ingredients, stirring just until incorporated, 15-20 stirs. Very important to not over mix.
Pour the cake batter into the pan. Bake about 45-55 minutes or until a toothpick comes out clean and the top of the cake is golden.
Cool the cake in the pan for about 5 minutes. Remove from pan and continue cooling on a wire rack.
Limoncello Glaze
When the cake is cool, whisk the powdered sugar with 4 Tablespoons of Limoncello or lemon juice in a small bowl until smooth. Drizzle or pour the glaze over the cake.