The delicate lemon flavor in this cake gets a boost from limoncello, a traditional Italian liqueur made by steeping lemon zest in grain alcohol for several months. At my request, my husband brought home a bottle of Ventura Limoncello this week, which is made right here in southern California using traditional Italian methods and our famous Ventura county lemons. While the limoncello was tasty on its own and quite refreshing mixed with club soda over ice, I think it does equally well in the oven.
The cake is based on a simple French gateau au yaourt, about which I first read on the wonderful blog Chocolate & Zucchini. It's easy, light and not too sweet, and the basic recipe lends itself to many variations.
Limoncello cake (makes 8 generous or 12 small slices)
- 2 eggs
- 1 cup plain yogurt (I used Greek yogurt, but any kind will do)
- 1 cup sugar
- 1/3 cup oil (canola or another neutral-tasting oil)
- zest of 1 lemon
- 5 Tbsp limoncello liqueur, divided
- 2 cups flour
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- pinch of salt
- 1/2 cup powdered sugar
Preheat the oven to 350 degrees.
In a large bowl, whisk together the eggs, yogurt, sugar, oil, lemon zest and 3 Tbsp limoncello. In another bowl, sift together the flour, baking powder, baking soda and salt. Add the dry ingredients to the wet ones and mix with a rubber spatula. Do not overmix or the cake will be tough.
Spray an 8-inch cake pan with cooking spray and pour the batter in. Bake about 35 minutes, or until a tester comes out clean and the top of the cake is golden. Cool the cake in the pan for 2 minutes, then pop out the cake and put it on a rack, underneath which you've put some newspaper.
While the cake is cooling, mix the powdered sugar with the remaining limoncello in a small bowl and stir until smooth. Spoon this glaze over the warm cake and spread with the back of the spoon (now you know the newspaper is there to catch drips). The glaze will set in just a few minutes.
Serve warm or at room temperature. The cake is just as good the next day.
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