Zesty Lemon Olive Oil Layer Cake with Limoncello Syrup

How to Make Zesty Lemon Olive Oil Layer Cake with Limoncello Syrup

1. 1

   Step 1: Preheat and combine dry ingredients

   Preheat the oven to 350°F (175°C). Grease and line two 8-inch (20 cm) round cake pans, then whisk together the all-purpose flour, granulated sugar, baking powder, and fine salt in a large bowl until evenly combined.

   For this step

   • 2 cupsAll-purpose flour
   • 1 1/4 cupsGranulated sugar
   • 2 teaspoonsBaking powder
   • 1/2 teaspoonsFine salt
2. 2

   Step 2: Mix wet ingredients and form batter

   In a separate bowl, whisk the eggs, extra-virgin olive oil, and Greek yogurt until smooth. Finely grate the zest of 2 lemons and juice 1 lemon, then stir the zest and 2 tablespoons lemon juice into the wet mixture. Pour the wet ingredients into the dry and gently fold until just combined — do not overmix.

   For this step

   • 3 largeLarge eggs
   • 3/4 cupExtra-virgin olive oil
   • 1/2 cupPlain Greek yogurt (whole-milk)
   
3. 3

   Step 3: Bake the layers

   Divide the batter evenly between the prepared pans and smooth the tops. Bake for 30–35 minutes, or until a toothpick inserted into the center comes out clean and the cakes are golden. Let the cakes cool in the pans for 10 minutes, then turn out onto racks.
   
4. 4

   Step 4: Make and brush limoncello syrup

   While the cakes bake, combine 1/4 cup of the granulated sugar (from the measured sugar) with the limoncello and the juice of the remaining lemons in a small saucepan. Warm gently over low heat until the sugar dissolves; do not boil. Using a skewer or fork, poke holes in the warm cake layers and brush them generously with the warm limoncello syrup to soak in.

   For this step

   • 1/3 cupLimoncello
   
5. 5

   Step 5: Glaze, assemble, and serve

   Whisk powdered sugar with 2–3 tablespoons lemon juice and a splash (1 tablespoon) of limoncello to make a pourable glaze. Stack the layers, pour some glaze between them if desired, then drizzle the top with the remaining glaze. Let the glaze set for 15–20 minutes, slice into 8 servings, and enjoy.

   For this step

   • 1 cupPowdered sugar (for glaze)
   

1. Preheat the oven to 350°F (175°C). Grease and line two 8-inch (20 cm) round cake pans, then whisk together the all-purpose flour, granulated sugar, baking powder, and fine salt in a large bowl until evenly combined.
2. In a separate bowl, whisk the eggs, extra-virgin olive oil, and Greek yogurt until smooth. Finely grate the zest of 2 lemons and juice 1 lemon, then stir the zest and 2 tablespoons lemon juice into the wet mixture. Pour the wet ingredients into the dry and gently fold until just combined — do not overmix.
3. Divide the batter evenly between the prepared pans and smooth the tops. Bake for 30–35 minutes, or until a toothpick inserted into the center comes out clean and the cakes are golden. Let the cakes cool in the pans for 10 minutes, then turn out onto racks.
4. While the cakes bake, combine 1/4 cup of the granulated sugar (from the measured sugar) with the limoncello and the juice of the remaining lemons in a small saucepan. Warm gently over low heat until the sugar dissolves; do not boil. Using a skewer or fork, poke holes in the warm cake layers and brush them generously with the warm limoncello syrup to soak in.
5. Whisk powdered sugar with 2–3 tablespoons lemon juice and a splash (1 tablespoon) of limoncello to make a pourable glaze. Stack the layers, pour some glaze between them if desired, then drizzle the top with the remaining glaze. Let the glaze set for 15–20 minutes, slice into 8 servings, and enjoy.