During our last trip to Italy, we brought back some amazing Limoncino so I decided to make a cake with a small amount of it. You might be wondering what is the difference between Limoncino versus Limoncello. Both are made from the same ingredients so it’s actually a regional thing. 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 a perfect cake to have with your coffee in the morning.
Ingredients:
1 3/4 cup 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 wet and dry ingredients together until just combined, do not over mix.
Place batter in loaf pan and bake for 45-55 minutes, or until 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.
