Italian Limoncello Cake

Italian Limoncello Cake

I had some Limoncello liqueur left over from Christmas when I made Limoncello champagne cocktails so I thought, why not use up the last bit for a delicious Italian cake to serve after my Pork Chop and Sauerkraut dinner. It's in the oven now and it's filling up my house with it's gorgeous citrusy fragrance. Life is good!

1 cup of plain Greek Yogurt, 2 eggs, 1/3 cup of canola oil, 2 tsp. of pure lemon extract or 1 tsp of lemon zest, 1/4 cup of Limoncello, 1 cup of sugar, Mix together. In a separate bowl mix the dry ingredients, 2 cups of flour, 1 1/2 tsp. baking powder, 1/2 tsp. of baking soda. Add the mixed dry ingredients to the wet ingredients and mix until just blended. Pour the batter into an 8 inch round prepared pan.  Optional, sprinkle with a pinch store-bought lavender.

Bake in a 350 degree oven until the cake is nice and brown and you can insert a toothpick into the centre of the cake and the toothpick comes out clean - which will be about 35 minutes. Take out of the oven and cool.

Then make a "glaze" from another 4 tbsp. of Limoncello and 3/4 cup of icing/confectioners' sugar. Poke tiny holes all over the top of the cake with a fork and spread the glaze over top of the cake. Absolute heaven.