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
INGREDIENTS for Glaze:
1 cup sifted confectioners’ sugar
2 tablespoons freshly squeezed lemon juice, more as needed.
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.
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.