This light and lemony Limoncello Loaf cake is the perfect spring dessert! This easy-to-make cake is flavoured with Limoncello liqueur, fresh lemon zest and drizzled with a citrusy glaze. If you don’t have Limoncello, you can replace it with lemon vodka or one teaspoon of lemon extract.

Looking for more lemon desserts? Check out my Lemon Yoghurt Loaf Cake, Lemon Ricotta Cake and Lemon Crinkle Cookies. My Lemon and White Chocolate Chip Cookies are also delicious!

Ingredients:

• 1 3/4 cups all-purpose flour
• 2 tsp baking powder
• 1/2 tsp salt
• 1/2 cup vegetable oil (I use olive oil)
• 1 cup sugar
• 1 cup buttermilk
• 3 eggs, at room temperature
• 1 tsp vanilla extract
• 1/3 cup Limoncello liqueur
• grated zest from one lemon

Limoncello glaze:

• 1 cup powdered sugar
• 3-4 tsp Limoncello

Method:

1. Preheat oven to 350F and grease a 9×5 inch loaf pan.
2. In a large bowl, mix together the flour, baking powder and salt. Set aside.
3. In a separate bowl, whisk together the oil, sugar, buttermilk, eggs, vanilla, Limoncello and lemon zest. Mix until combined.
4. Add the wet ingredients to the dry mixture and stir until fully incorporated.
5. Pour batter into the prepared loaf pan and bake for 45-55 minutes, until a toothpick inserted in center of cake comes out clean. Cool cake on a wire rack before glazing.
6. For the Limoncello Glaze: Whisk the powdered sugar and Limoncello together until smooth. If the glaze is too thin, add a little more sugar. If it’s too thick, thin out with a little extra liqueur. Drizzle the glaze over the completely cooled cake.