Ingredients
- 2 cups all-purpose flour
- 1 ½ cups granulated sugar
- 1 tablespoon baking powder
- ½ teaspoon salt
- 4 large eggs
- ¾ cup unsalted butter, softened
- 1 cup buttermilk
- ½ cup fresh lemon juice
- 1 tablespoon lemon zest
- ½ cup Limoncello
- 1 cup powdered sugar (for glaze)
Instructions
- Preheat your oven to 350°F (175°C) and grease two round cake pans.
- Mix the flour, baking powder, and salt in a large bowl.
- Cream the butter and sugar together until light and fluffy.
- Add the eggs one at a time, mixing well after each addition, followed by lemon juice, zest, and Limoncello.
- Combine the dry ingredients with the wet ingredients, alternating with the buttermilk.
- Bake for 25-30 minutes until a toothpick comes out clean.
- Cool the cakes in the pans for 10 minutes, then transfer to a wire rack.
- Make a glaze by mixing powdered sugar with lemon juice to desired consistency.
- Assemble the cake by layering and frosting or drizzling with glaze.
- Serve chilled or at room temperature, optionally with whipped cream or berries.
Notes
For a gluten-free version, substitute all-purpose flour with almond flour. You can also try different citrus liqueurs for a twist.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian
- Diet: Vegetarian