I first saw the recipe for Limoncello Lemon Loaf on a Southerner’s Notebook blog, a wonderful cooking blog, hosted by Carolyn, a great cook and long-time friend of mine. Carolyn’s blog had a link to another blog, Accounting for All of my Blessings, which is hosted by a friend of hers, Julie. Julie posted this fabulous recipe on her blog, and then because Carolyn follows Julie’s blog it also appeared on Carolyn’s blog. Hopefully, I haven’t totally confused you, because that’s often how it happens in the blogosphere! The bottom line is, special thanks to both Carolyn and Julie for posting and sharing this recipe, so I can share it with you!
Limoncello Lemon Loaf is a very easy and quick to make lemon cake, with a yummy, lemony Limoncello Glaze. Limoncello is a lemon liqueur that is usually served after dinner. If you don’t have any Limoncello, you can easily substitute fresh lemon juice. This delicious cake is perfect for dessert, for welcoming new neighbors to the neighborhood, to take to potluck dinners, and really for any special occasion. It is also a great way to usher in Spring and would make a tasty ending for an Easter dinner.
The beautiful china platter that the cake is on in the photos belongs to my Mother-in-Law, Dot who is 92. It’s her wedding china and is as beautiful and sweet as she is!
The minute I saw the adorable lemon loaf pan that Julie baked her cake in, I knew I had to have one and my Amazon order was on its way. Isn’t this the cutest pan you have ever seen for a lemon cake?
This cake has a short ingredients list which includes: eggs, vanilla whole milk or greek yogurt, (I didn’t have anything but no-fat yogurt so decided to substitute sour cream for the yogurt and the cake was delicious. You can, however, save some calories by following the recipe and using the yogurt.) sugar, vegetable oil, lemon zest, Limoncello or lemon juice, all-purpose flour, baking powder, baking soda and salt. You don’t even have to pull out your heavy stand mixer because you mix everything by hand.
To begin, preheat your oven to 350 degrees.
To a large bowl, add the eggs, yogurt, sugar, vegetable oil, lemon zest, and Limoncello (or lemon juice). Whisk well.
In another bowl, add the flour, baking powder, baking soda and salt. Whisk well.
Add the dry ingredients to the wet ingredients and mix the batter well by hand. Do not over mix.
Spray a loaf pan generously with cooking spray with flour, like Bakers Joy. Pour the batter into the pan.
Bake about 35-40 minutes, or until the top is golden brown and a toothpick inserted in the center comes out clean.
Cool the cake in the pan for 5 minutes. Remove from the pan and cool on a wire rack. Look at the cute detail on the top from the lemon pan!
In the meantime, make the glaze by combining Limoncello, (or lemon juice) confectioners sugar and lemon zest. Whisk well. You want a smooth pourable consistency. If needed, add more Limoncello to make it the proper consistency.
For easy clean-up, put a piece of wax paper under the cake rack to catch the glaze drips. When the cake is completely cool, drizzle the Limoncello Glaze over the cake.
Have a slice and enjoy!
| Servings |
- 2 large eggs
- 1 cup vanilla whole milk or greek yogurt or sour cream
- 1 cup granulated sugar
- 1/4 cup vegetable oil
- Zest of 1 lemon
- 3 Tbsp Limoncello or lemon juice
- 2 cups all-purpose flour
- 1-1/2 baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup powered sugar
- 1 1/2-2 Tbsp Limoncello or lemon juice
- 1 tsp lemon zest
Ingredients Limoncello Lemon Loaf
Limoncello Glaze
|
- To begin, preheat your oven to 350 degrees.
- To a large bowl, add the eggs, yogurt, sugar, vegetable oil, lemon zest, and Limoncello (or lemon juice). Whisk well.
- In another bowl, add the flour, baking powder, baking soda and salt. Whisk well.
- Add the dry ingredients to the wet ingredients and mix the batter well by hand. Do not over mix.
- Spray a 9x5 inch loaf pan generously with cooking spray with flour, like Bakers Joy. Pour the batter into the pan.
- Bake about 35-40 minutes, or until the top is golden brown and a toothpick inserted in the center comes out clean.
- Cool the cake in the pan for 5 minutes. Remove from the pan and cool on a wire rack.
- In the meantime, make the glaze by combining Limoncello, (or lemon juice) powered sugar and lemon zest. Whisk well. You want a smooth pourable consistency. If needed, add more Limoncello to make it the proper consistency.
- When the cake is completely cool, drizzle the Limoncello glaze over it.
- Slice and enjoy!
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