Ingredients

The following ingredients have 4 Servings
  • 1 ¾ cups all-purpose flour
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • ½ cup canola oil (or vegetable oil)
  • 1 cup granulated sugar
  • 3 tablespoons limoncello (or lemon vodka)
  • 1 cup sour cream (full fat, room temperature)
  • 2 eggs (room temperature)
  • 1 tablespoon lemon zest
  • ½ teaspoon lemon extract (or vanilla extract)
  • ½ teaspoon vanilla extract
  • 2 to 3 drops yellow food coloring (optional)
  • 1 cup powdered sugar (sifted)
  • 2 to 3 tablespoons limoncello

Instruction

  • Preheat the oven to 350°F. Spray a 9x5 loaf pan with non-stick cooking spray and line with parchment paper. Set aside.
  • In a large bowl, whisk together the all purpose flour, baking powder and salt.
  • In a medium bowl, whisk together oil, granulated sugar, sour cream, limoncello, lemon zest, eggs, lemon extract (if using), vanilla extract and yellow food coloring (if using).
  • Carefully add the wet ingredients to the flour mixture and whisk together just until combined. Be careful not to over mix.
  • Transfer the batter to the prepared pan and smooth top.
  • Bake for 45 to 55 minutes or until a toothpick inserted into the center of the cake comes out with moist crumbs.
  • Let the cake rest in the pan for 10 minutes before carefully removing and transferring to a cooling rack. Allow the cake to cool completely before adding the glaze.