One of my favorite combinations.  Light, tangy, smooth and simple. Double boom. This dessert is not overly sweet – great with that morning coffee or paired with some vanilla gelato to end the meal.

¾ cup + 1 tablespoon milk of choice – 2 tablespoons limoncello
1 tablespoon freshly squeezed lemon juice
2½ cups gluten free All-Purpose Flour Blend, more for dusting pan
1 tablespoon baking powder – ½ teaspoon fine sea salt – 1¼ cups sugar
¾ cup butter or dairy-free butter alternative
1 tablespoon lemon zest – 1 teaspoon pure vanilla extract
3 large eggs, room temperature – 1 tablespoon lemon zest, for garnish
1 cup sifted confectioners’ sugar
2 tablespoons freshly squeezed lemon juice, more as needed.
Preheat oven to 350°F. Grease a 9×5-inch loaf pan (or a small to medium bundt pan) and dust it with gluten-free flour or cornstarch.

Place milk, limoncello and lemon juice in a bowl and mix together. Set aside to let mixture curdle. In a separate bowl, whisk together flour blend, baking powder and salt.In a large mixing bowl, whip sugar and butter at medium-high speed until very light and fluffy, about 6 to 8 minutes. Add lemon zest and vanilla. Then add eggs, one at a time, mixing to combine ingredients before adding another egg.
Slowly stir in dry ingredients, alternating with milk mixture and stirring until fully combined. Pour batter into prepared pan.

Place in preheated oven and bake 70 to 80 minutes or until a toothpick inserted in the center comes out with only a few moist crumbs. Cake edges will be lightly browned. Begin testing at 60 minutes so as not to over-bake the cake.

When done, let cool on a wire rack 30 to 60 minutes. Release cake from pan by running a knife around the rim and gently turning the cake onto the wire rack.
To make glaze, whisk together confectioners’ sugar and lemon juice. Drizzle glaze over cooled cake. Sprinkle lemon zest on top for garnish.