Limoncello Cake

Here is the cake recipe for the Limoncello Liqueur. This is originally from All Recipes web site, with a few changes I made to it. It makes a light tart cake good for coffee time without being overly sweet.

Limoncello Cake

Prep Time: 15 Minutes

Cook Time: 35 Minutes

INGREDIENTS:

1 cup plain yogurt

2 eggs

1/3 cup vegetable oil

2 tablespoons lemon juice

1 tablespoons lemon zest

1 cup sugar

1/4 cup limoncello liqueur

2 cups all-purpose flour

1 1/2 teaspoons baking powder

1/2 teaspoon baking soda

1 pinch salt

3/4 cup confectioners' sugar

3 tablespoons limoncello liqueur

DIRECTIONS:

1. Preheat oven to 350 degrees F (175 degrees C). Spray or grease an 8-inch x 2” deep cake pan (a half size bundt pan will work also)*

2. Whisk together the yogurt, eggs, vegetable oil, lemon juice, lemon zest, sugar, and 4 tablespoons limoncello in a large bowl. In a separate large bowl, mix the flour, baking powder, baking soda, and salt. Gently stir the dry ingredients into the wet. Do not over mix or the cake will be tough. Pour batter into prepared pan.

3. Bake in the preheated oven until top is golden and a toothpick inserted in the center of the cake comes out clean, about 35 minutes. Remove from oven cool 8 minutes, turn out of pan. Put on cake plate or rack with wax paper under the rack to catch the drips.

4. Stir the powdered sugar and 3 tablespoons of limoncello together in a small bowl until smooth. Poke small holes all over the top of the still-warm cake with a fork . Spoon the glaze over the cake and spread with the back of a spoon. The glaze will seep into the cake and add moisture.

* Do not use a 8 inch pan that it is not 2 inches deep or do as I did and use 2 regular 8 inch cake pans.