limoncello olive oil cake

Limoncello Olive Oil Cake Recipe

Makes one 9” single layer cake

Ingredients:

2 cups all-purpose flour
1 3/4 cup sugar
1 1/2 teaspoon kosher salt
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1 1/3 cup extra-virgin olive oil
1 1/4 cup whole milk
3 large eggs
1 1/2 tablespoon grated lemon zest*
1/4 cup fresh lemon juice*
1/4 cup Limoncello (Italian lemon liqueur)*

Instructions:

Preheat oven to 350°. Oil, butter, or spray a 9” cake pan that is at least 2” deep and line the bottom with a circle of parchment paper. In a bowl, whisk together flour, sugar, salt, baking soda and baking powder. In a larger bowl, whisk together remaining (wet) ingredients. Add the dry ingredients into the wet until just combined. Pour the batter into the prepared pan; if your pan is smaller than 9” or is shallower than 2”, stop within 1/2” of top of pan. Bake for 1 hour, until the top is golden and a cake tester comes out clean. Transfer the cake to a rack and let cool for 30 minutes. Run a knife around the edge of the pan, invert the cake onto the rack and let it cool completely, 2 hours.

*Substitute orange zest, juice, and Grand Marnier if you prefer an orange flavor profile