In a large bowl, whisk together the eggs, yogurt, butter, limoncello (or lemon juice), vanilla bean seeds (or vanilla extract), lemon zest, and sugar. In another bowl, whisk together the flour, baking powder, baking soda, and salt.
Add the dry ingredients to the wet ingredients, stirring until just combined (try not to overmix the batter).
Pour the batter into your prepared pan. Bake for 40-45 minutes until a cake tester or toothpick inserted into the center is clean and the top of the cake is golden brown.
Remove from the oven and let sit for 10 minutes on a cooling rack. Meanwhile, prepare the glaze by whisking together the sifted powdered sugar and the limoncello (or lemon juice) in a bowl until smooth.
Remove the cake from the pan by inverting the pan. Turn the cake over and poke holes in the top of the cake with a cake tester or toothpick. Pour a little of the glaze over the cake, allowing it to soak in. Let cake cool completely.
Drizzle the remainder of the glaze over the cake and let dry.
Serve and enjoy the sunshine!
I like to use real vanilla bean seeds whenever possible, but you can use 1 tsp of vanilla extract if you’d like.To up the lemony-ness of the overall flavor even more, I poked a few holes in the still-warm cake and drizzled a bit of the limoncello glaze before allowing it to cool completely. It’s your choice whether to follow my lead, but it’s well worth it.This cake is very versatile…you can use a standard loaf pan, a small (6-cup) bundt pan, or even make muffins. You can also double the recipe if you want to use a full-sized (10-12 cup) bundt pan (just bake the cake for about 50-60 minutes).
Mini Limoncello Cake with Limoncello Glaze
Amount Per Serving (1 slice)
* Percent daily values are based on a 2,000 cal per day diet.
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Mini Limoncello Cake with Limoncello Glaze https://www.scotchandscones.com/mini-limoncello-cake/ June 14, 2019