On our last trip to Italy, we brought back some amazing Limoncino, so I decided to make a cake with a little of it. You might be wondering what the difference is between Limoncino and Limoncello. They use the same ingredients, so it’s really just a regional difference. In the North, around the Portofino/Cinque Terre region, it’s Limoncino. In the South, around Naples/Sorrento, it’s Limoncello. I found this recipe on the website momontimeout.com. It’s the perfect cake for your morning coffee.
Ingredients:
1 3/4 cups all-purpose flour
1 tsp baking powder
1/2 tsp salt
1/2 cup canola or vegetable oil
1 cup sugar
3 TBS Limoncino
1 cup sour cream, room temperature
2 eggs, room temperature
1 TBS lemon zest
1/2 tsp lemon or vanilla extract
1/2 tsp vanilla extract
Glaze ingredients:
1 cup powdered sugar, sifted
3 TBS Limoncino
Directions:
Preheat oven to 350 F and grease a 9 X 5 loaf pan, lining with parchment paper.
Whisk together flour, baking soda, and salt in a bowl.
In another bowl, whisk together oil, sugar, Limoncino, sour cream, eggs, lemon zest, and extracts.
Combine the wet and dry ingredients until just combined; do not overmix.
Place batter in a loaf pan and bake for 45-55 minutes, or until a toothpick inserted in the center comes out with moist crumbs.
Let the cake rest in the pan for 10 minutes before removing onto a wire rack to cool.
Cool completely and then glaze.
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