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 killer!
Here’s some ChocolaTess Trivia for you! 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.
It’s a wonderfully tangy, moist lemon cake loaf, that is glazed with just the right amount of lemon infused glaze. Lemon Limoncello Cake Loaf will have you coming back for more. Perfect for snacking, of course!
There is no one recipe for this liqueur. In Italy, each family makes it according to their family’s taste preference and 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. 🙂
Are you craving other lemon desserts?
Try my Blueberry Lemon Bliss Cheesecake Bars, my Creamy Lemon Coconut Custard Pie, my Best Lemon Bars, my Luscious Lemon Sour Cream Pie, my Home-made Lemon Curd or my Lemon Burst Poke Cake. <3 Want some Easter Inspiration? Check out these!
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
- 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.
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.
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.