Ingredients
3 large eggs
1 cup granulated sugar
1/2 cup unsalted butter, melted
2 tablespoons freshly grated lemon zest
1/4 cup limoncello liqueur
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup buttermilk
1 teaspoon vanilla extract
Instructions
- Preheat the oven to 350°F (175°C). Grease and flour an 8-inch round cake pan.
- In a large bowl, whisk the eggs and granulated sugar until light and fluffy.
- Add the melted butter, lemon zest, and limoncello liqueur, stirring to combine.
- In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
- Gradually add the dry ingredients to the wet mixture, alternating with the buttermilk. Mix until just combined.
- Stir in the vanilla extract.
- Pour the batter into the prepared cake pan and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Notes
- For a gluten-free version, use a gluten-free flour blend.
- If you prefer a non-alcoholic cake, substitute limoncello with lemon juice and zest or lemon-flavored soda.
- For added flavor and color, top the cake with fresh berries or lemon slices.
- Store leftovers in an airtight container in the fridge for up to 3-4 days.
- Freeze cake layers by wrapping them tightly in plastic wrap and foil for up to 3 months. Thaw in the fridge before frosting.
- If buttermilk is unavailable, create a substitute by adding 1 tablespoon of white vinegar or lemon juice to 1/2 cup of milk and letting it sit for 5 minutes.
- Prep Time: 15 minutes
- Cook Time: 30-35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 380
- Sugar: 28g
- Sodium: 180mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 41g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 85mg
