Limoncello Lemon Cake

Lemon throws a ray of brilliant sunshine into our lives.  Spring at its best, a dazzling lemon cake brightens up even the worst of days.

Using a dash of our freshly made Limoncello in the batter along with the zest of a lemon, Liv and her friend gobbled up the glazed slices as we made our way to their afternoon dance class.  With much of the fat replaced by yogurt I felt as though they were getting a treat I could feel good about.  For an adult version Limoncello is used in the sugar glaze as well as the cake, easily subbing out plain lemon juice and zest for the kids.

The smiles on the girl's faces flashed a bright spot into my somewhat dark day.  With comments of "like cake from Heaven", this bright Lemon Cake is dedicated to Monet (Anecdotes and Apple Cores), my friend Annie and their families.  Monet's sister, Pam, rose to heaven yesterday, joining her 13 year old son after a heart wrenching recent tragic auto accident.  In addition to Pam, my friend Annie lost her mother, Yoshi, to cancer on the same day.  Such painful events, yet we know the heavens shine a little brighter with their presence.

Bright with zesty lemon, this light and tender cake won't last long on your table.  One batch makes three smaller loaves or one large.  Topped with a sweet lemony glaze the cake is nearly irresistible!  Limoncello or lemon juice may be used interchangeably with equal heavenly success.

Limoncello Lemon Cake
adapted from Erika Kerekes

While the girls were extraordinarily pleased with their cake slightly warm (we rushed to glaze it!) I prefer the cake about 6 hours later.   My ever-growing teenage son ate an entire mini loaf in one sitting.  Moist and tender this cake is a ray of sunshine sent from heaven! 

2 eggs

1 cup vanilla Greek yogurt

1 cup sugar

1/4 cup canola oil

zest of 1 lemon

3 Tbs Limoncello (or lemon juice)

2 cups flour

1 1/2 tsp baking powder

1/2 tsp baking soda

1/4 tsp salt

Glaze

1/2 cup powdered sugar

1 1/2 to 2 Tbs Limoncello or Lemon Juice (adjust as necessary)

1 tsp lemon zest

Preheat the oven to 350 degrees.

In a large bowl, whisk together the eggs, yogurt, sugar, oil, lemon zest and 3 Tbsp limoncello or lemon juice.  In another bowl, whisk together the flour, baking powder, baking soda and salt. Add the dry ingredients to the wet ingredients, stirring just until incorporated, 15-20 stirs, being careful not to over mix.

Spray an 8.5 x 4.5-inch loaf pan (or alternatively 3 mini loaf pans, 5 3/4 x 3 inch) with cooking spray.  Pour the batter into the pan.  Bake about 40 minutes for the larger loaf pan or 30-35 minutes for the smaller loaf pans, or until a tester comes out clean and the top of the cake is golden. Cool the cake in the pan for about 5 minutes.  Remove from pans and continue cooling on a wire rack.

When the cake is cool, whisk the powdered sugar with 2 Tbs limoncello or lemon juice in a small bowl until smooth.  Drizzle the glaze over the cake.