Limoncello Pound Cake

1 h 15
The perfect winter weather cake, limoncello pound cake is light and full of lemon flavor.
All ingredients

¼ cup Oliviers&Co Lemon & Olive Oil

1 ½ cups all purpose flour

2 tsp. baking powder

¼ tsp. salt

¾ cup sugar

Finely grated zest of 1 lemon (set aside 1 tbsp. for glaze)

½ cup plain Greek yogurt

¼ cup milk

1 tsp. vanilla extract

2 large egg whites 1 large egg

1 tbsp. Limoncello

For the Glaze: 2 cups confectioners sugar ¼ cup Limoncello 1 tbsp. lemon zest


Preheat oven to 350. Coat an 8 x 5 loaf pan with baking spray.

Sift together the flour, salt and baking powder into a medium bowl. In another bowl mix the sugar and lemon zest together.

Add the yogurt, milk, olive oil, vanilla, egg whites, whole eggs and Limoncello. Mix vigorously until well blended. Add the flour mixture into the egg mixture and mix well, transfer batter to the prepared pan.

Bake until a cake tester comes out clean, about 50 minutes. Cool in the pan on a wire rack for 5 minutes and remove from pan on to a cake plate.

To Glaze: Mix together confectioners sugar, Limoncello and 1 tbsp. lemon zest. Drizzle over the cake.