LIMONCELLO LOAF CAKE RECIPES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Prepare an 8-inch cake pan with cooking spray.
• Whisk together the yogurt, eggs, canola oil, lemon juice, lemon zest, sugar, and 4 tablespoons limoncello in a large bowl. In a separate large bowl, mix the flour, baking powder, baking soda, and salt. Gently stir the dry ingredients into the wet. Do not over mix or the cake will be tough. Pour batter into prepared pan.
• Bake in the preheated oven until top is golden and a toothpick inserted in the center of the cake comes out clean, about 35 minutes. Remove from oven and allow to cool slightly.
• Stir the powdered sugar and 3 tablespoons of limoncello together in a small bowl until smooth. Poke small holes all over the top of the still-warm cake with a fork or toothpick. Spoon the glaze over the cake and spread with the back of a spoon. The glaze will seep into the cake and add moisture.

Steps:

• Heat the oven to 180°C/160°C fan/gas 4. Using an electric mixer, beat the butter and caster sugar until pale and creamy (about 5 minutes).
• Add the eggs one at a time, beating well after each addition. Fold in the flour and the zest of 2 lemons, then beat in the yogurt. Spoon into the prepared tin and bake for 50-55 minutes until golden and a skewer pushed into the centre comes out clean.
• Meanwhile, mix the juice of 2 lemons with 50g of the granulated sugar in a bowl or jug until the sugar has dissolved. As soon as the cake comes out of the oven, poke holes all over the top with the skewer, then pour over the lemon mixture. Leave to cool in the tin, set on a wire rack.
• After 20 minutes, mix the remaining lemon zest and juice and 60g granulated sugar, then spread over the top of the loaf. Leave the cake to cool completely on the wire rack, then turn out.