Lemoncello Cake

Lemoncello Cake

Once upon a time the chef brought me home some Lemoncello………! Hmmmmmm. That’s when you say “Lovely….. I don’t drink this?! But Thanks.”   So, that lovely bottle from Italy has been sitting on the shelf for years waiting for the day I paid some attention to it. With it finally being summer, I found a perfect recipe to delight this liquor. And thank goodness the Liv Life Too blog spot put it up on Tastespotting.  (http://livlifetoo.blogspot.com/2011/06/limoncello-lemon-cake-for-our-dear.html)

Here’s all you do:

Lemoncello Lemon Cake

adapted from Erika Kerekes

2 eggs
1 cup vanilla Greek yogurt

1 cup sugar

1/4 cup canola oil
zest of 1 lemon
3 Tbs Lemoncello (or lemon juice)
2 cups flour
1 1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
Batter

Batter

Glaze

1/2 cup powdered sugar
1 1/2 to 2 Tbs Lemoncello or Lemon Juice (adjust as necessary)
1 tsp lemon zest

Preheat the oven to 350 degrees.

In a large bowl, whisk together the eggs, yogurt, sugar, oil, lemon zest and 3 Tbsp lemoncello or lemon juice.  In another bowl, whisk together the flour, baking powder, baking soda and salt. Add the dry ingredients to the wet ingredients, stirring just until incorporated, 15-20 stirs, being careful not to over mix. (Mine was pretty lumpy but still was fine)

Baked

Baked

Spray an 8.5 x 4.5-inch loaf pan (or alternatively 3 mini loaf pans, 5 3/4 x 3 inch) with cooking spray.  Pour the batter into the pan.  Bake about 40 minutes for the larger loaf pan or 30-35 minutes for the smaller loaf pans, or until a tester comes out clean and the top of the cake is golden. Cool the cake in the pan for about 5 minutes.  Remove from pans and continue cooling on a wire rack.

When the cake is cool, whisk the powdered sugar with 2 Tbs lemoncello or lemon juice in a small bowl until smooth.  Drizzle the glaze over the cake.

I have to admit…….I couldn’t really tell the difference between this Lemoncello and adding regular plain old lemon juice to this cake. It was lovely and delicious, no doubt, but if you don’t have Lemoncello in the cupboard and aren’t prone to drinking this liquor in the first place, then you are not missing out on anything when cooking with it. Not to be disrespectful to this lovely Italian product, but not being a drinker this actually reminds me of……….well not going to go there. Just know you can do perfectly well with the lemon juice from your lemons and this cake is still going to be gone in minutes. Promise!

I better make two next time~;-)

Bon Appétit!
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