A moist and zesty lemon cake infused with limoncello liqueur, topped with a sweet lemon glaze.
Author:Dorothy Miler
Ingredients
Scale
For the Crust:
2 cups all-purpose flour
1 1/2 cups granulated sugar
1/2 cup unsalted butter, softened
3 large eggs
1/2 cup limoncello liqueur
1/2 cup whole milk
1/4 cup fresh lemon juice
2 tablespoons lemon zest
2 teaspoons baking powder
1/2 teaspoon salt
Instructions
1. Prepare the Crust:
Preheat oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
In a large bowl, cream together butter and sugar until light and fluffy. Beat in eggs one at a time, then mix in limoncello, milk, lemon juice, and lemon zest.
In a separate bowl, whisk together flour, baking powder, and salt. Gradually add dry ingredients to wet ingredients, mixing until just combined.
Pour batter into prepared pan and bake for 30-35 minutes, or until a toothpick inserted comes out clean. Let cool in pan for 10 minutes, then transfer to a wire rack.