Description
A moist and zesty lemon cake infused with limoncello liqueur, topped with a tangy lemon glaze.
Ingredients
Scale
For the Crust:
- 1 1/2 cups all-purpose flour
- 1 1/2 tsp baking powder
- 1/2 tsp salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1/2 cup whole milk
- 1/4 cup limoncello liqueur
- Zest of 2 lemons
- 2 tbsp fresh lemon juice
- For the glaze: 1 cup powdered sugar, 2 tbsp limoncello, 1 tbsp lemon juice
Instructions
1. Prepare the Crust:
- Preheat oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
- In a bowl, whisk together flour, baking powder, and salt. Set aside.
- Cream butter and sugar until light and fluffy. Beat in eggs one at a time, then stir in lemon zest and juice.
- Alternately add flour mixture and milk/limoncello mix, beginning and ending with flour. Pour into pan and bake 30-35 minutes.
- Cool cake in pan 10 minutes, then transfer to wire rack. Whisk glaze ingredients and drizzle over cooled cake.
Notes
You can customize the seasonings to taste.