This is a perfect ending to an Italian dinner! A favorite of my family's, this recipe was born as we were trying to figure out how to incorporate our bottles of imported limoncello into a yummy dessert. It's our adult twist on the always refreshing lemonade cake (and surprisingly guilt-free!).
Ingredients
- cooking spray
- 1 cup plain yogurt
- 2 eggs
- 0.33 cups canola oil
- 2 tablespoons lemon juice
- 2 tablespoons lemon zest
- 1 cup sugar
- 0.25 cups limoncello liqueur
- 2 cups all-purpose flour
- 1.5 teaspoons baking powder
- 0.5 teaspoons baking soda
- 1 pinch salt , Optional
- 0.75 cups confectioners' sugar
- 3 tablespoons limoncello liqueur
Instructions
-
1
Preheat oven to 350 degrees F (175 degrees C). Prepare an 8-inch cake pan with cooking spray.
-
2
Whisk together the yogurt, eggs, canola 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 and allow to cool slightly.
-
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 or toothpick. Spoon the glaze over the cake and spread with the back of a spoon. The glaze will seep into the cake and add moisture.
Nutrition Facts
Per serving
Want to cook this?
Open in the PantryLink app to scale servings, check your pantry stock, and generate a shopping list.
Sign In to Save Recipe Create Free AccountSuggest an Edit
Help improve this recipe's categorization, image, or dietary info. Earn points and badges!
Suggest Changes in AppPrefer a printed copy? Use our print-friendly view with adjustable servings and font size.
Open Print ViewMore Unknown Recipes
Pressure Cooker Paella with Chicken Thighs and Smoked Sausage
This is a no-seafood pressure cooker paella flavored completely with chicken and smoked sausage. The recipe uses chicken thighs, which can be browned (as the recipe dictates) to draw out the deliciousness from the skin or cooked within the paella mixture for a lighter flavor. Either way, a super delicious dish made quickly in a pressure cooker.
World's Best Bacon Cheese Dip
Hot delicious dip is always a hit. Makes your taste buds go crazy! Serve warm with your choice of crackers.
Heirloom Tomato Bruschetta
Inspired by the Julie and Julia motion picture, here is a little twist on one of the most the delicious-looking recipes to grace the movie screen! Unless you and your guests are prepared to eat the bruschetta immediately, I suggest keeping the heirloom tomato mixture separate from the bread because it will become soggy. Serve the tomato mixture in one bowl and the bread on another serving platter. Be prepared to get a little messy!