.When life gives you lemons or in this case, Lemons and Limoncello, you have to partake in this zesty Lemon Limoncello Cake Loaf. It's a wonderfully tangy, delicious lemon cake loaf infused with limoncello and lemons and topped off with a lemon-limoncello infused glaze. Perfect when you want to bring some sunshine in your life, and what's wrong with some limoncello included to give it that Italian vibe!?
Limoncello, a lemon liqueur and digestive, gets its flavor and lovely yellow neon color from the infusion of the lemon skins soaked in pure alcohol. It's popularity has grown throughout Italy and now has become the second most popular drink after Campari.
This liqueur is like a kiss of lemony sunshine straight from Italy's Amalfi Coast, where these plentiful 'Sorrento' lemon trees grow in abundance.
It has only been in the last century that Limoncello has been commercially produced. Now, if you are not into making this with Limoncello, for whatever reason, you can always substitute with lemon juice.
There is no one recipe for this liqueur. In Italy, each family makes it according to their family's taste preference. Then hands their well-protected version down through the generations. Here's a home-made recipe from The Marvelous Misadventures of a Foodie, if you are so inclined to make it. 🙂
"Believe when life gives you lemons, you should make lemonade. And try to find someone whose life has given them vodka, and have a party.”
― Ron White
Are you craving other lemon desserts?
Lemon Limoncello Cake Loaf
Limoncello Cake Loaf
- 2 large eggs
- 1 cup vanilla Greek yogurt I used 100 calorie Greek Yogurt
- 1 cup sugar
- ¼ cup canola or olive oil
- Zest of 1 lemon
- 3 ½ Tablespoons Limoncello or lemon juice
- 2 cups flour
- ½ teaspoon baking soda
- 1½ teaspoon baking powder
- ¼ teaspoon salt
- 1 cup powdered sugar
- 4 Tablespoons Limoncello or Lemon Juice adjust as necessary
- Optional: 2 teaspoons lemon zest
- 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 ½ 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.
- 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.