Loaf cakes are one of my favourite things to bake, and with all the limoncello on The Villa, it was inevitable. This cake packs a huge citrus taste with a subtle boozy kick. I used olive oil, making the cake a little denser. Feel free to use vegetable oil. If you want an alcohol-free cake, lemon juice will suffice.

Limoncello Loaf Cake Recipe

Ingredients

2 large eggs

3/4 cup milk

1 cup sugar

¼ cup olive oil

Zest of 1 lemon

3 ½ Tablespoons Limoncello or lemon juice

2 cups flour

½ teaspoon baking soda

1½ teaspoon baking powder

¼ teaspoon salt

Limoncello Glaze

1 cup powdered sugar

4 Tablespoons Limoncello or Lemon Juice adjust as necessary

Optional: 2 teaspoons lemon zest

Method:

1. Preheat the oven to 350 F. Grease a 9X5 inch loaf pan.

2. Whisk together the eggs, milk, sugar, oil, lemon zest, and 3 ½ tablespoons of Limoncello or lemon juice in a large bowl.

3. Whisk together the flour, baking powder, baking soda, and salt in another bowl.

4. Start adding the dry ingredients to the wet ingredients, stirring just until incorporated, 15-20 stirs. Do not overmix.

5. Pour the cake batter into the pan. Bake for about 45 minutes or until a toothpick comes out clean and the top of the cake is golden.

6. Cool the cake in the pan for about 5 minutes. Remove from the pan and continue cooling on a wire rack.

7. When the cake is cool, whisk the powdered sugar with 4 Tablespoons of Limoncello or lemon juice in a small bowl until smooth. Drizzle or pour the glaze over the cake.