I have seen recipes that call for Limoncello for a lot of years but have never made any of them. I finally remembered to pick up a bottle of Limoncello the last time I visited the liquor store and I’m so glad I did.

This is an easy cake, light and lemony. Served alone or with fruit, it’s a FABU ending for an Italian dinner.

Preheat oven to 350 degrees F (175 degrees C). Prepare an 8-inch cake pan with cooking spray. I used a springform pan.

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

Pour batter into prepared pan.

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.

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.

Mmmmm FABU!

Limoncello Cake

Ingredients:
1 cup plain yogurt
2 eggs
1/3 cup canola oil
2 tablespoons lemon juice
2 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 (optional)
3/4 cup confectioners’ sugar
3 tablespoons Limoncello liqueur

Directions:

Preheat oven to 350 degrees F (175 degrees C). Prepare an 8-inch cake pan with cooking spray.

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.

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.

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.

Lauri Rottmayer is the author of the FABU Highway. When she’s not traveling the Highway, Lauri directs The Mrs. Oklahoma International Pageant, a competition for married Oklahoma women from ages 21-56.

You can visit Lauri’s websites at www.FABUHighway.com and www.TheMrsOklahomaPageant.com.

Tags: cake, limoncello