RG’s Lemoncello Cake

1 8” cake pan

Cooking spray

1 cup plain yogurt

2 eggs

1/3 cup canola oil

2 TBS lemon juice

2 TBS lemon zest

1 cup sugar

1/3 cup Lemoncello

2 cups all-purpose flour

1 ½ tsp baking powder

½ tsp baking soda

1 pinch salt

3/4 cup powdered sugar

About  half of 1/3 cup of Lemoncello

Preheat oven to 350.  Prepare 8” cake pan with cooking spray.

Whisk together the yogurt, eggs, canola oil, lemon juice lemon zest, sugar and 1/3 cup Lemoncello in a large bowl.  In a separate bowl, mix the flour, baking powder, baking soda, and salt.  Gently stir the dry ingredients into the wet.  Do not over mix or the cake will be tough.  Pour batter into prepared pan.

Bake in preheated oven until top is golden and toothpick inserted in the center of the cake comes out clean, about 35 minutes.  Remove from oven and allow to cool slightly.

Remove cake from pan and place on cake dish.

Stir the powdered sugar and half of 1/3 cup of Lemoncello together in a small bowl until smooth.  Poke small holes all over the top of the still-warm cake with a fork (I used a meat fork).  Spoon the glaze over the cake and spread with the back of a spoon.  The glaze will seep into the cake and add moisture.