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Limoncello Olive Oil Cakes

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Tender individual olive oil cakes infused with fresh lemon and fragrant limoncello for layers of bright citrus flavor. A simple limoncello lemon glaze gives these moist little cakes an elegant finish.

Ingredients

  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 3/4 cup granulated sugar
  • 2 large eggs
  • 1/2 cup extra-virgin olive oil
  • 1/3 cup whole milk
  • 1/4 cup limoncello
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon finely grated lemon zest
  • 1 teaspoon vanilla extract
  • 1 cup powdered sugar
  • 2 tablespoons fresh lemon juice, for glaze
  • 1 tablespoon limoncello, for glaze
  • 1 teaspoon finely grated lemon zest, for glaze
  • Fresh lemon zest, for garnishing
  • Thin lemon slices, optional
  • Fresh berries, optional
  • Powdered sugar, optional

Instructions

  1. Preheat the oven to 350°F (175°C). Lightly grease 8 individual mini cake, muffin, or mini Bundt molds, making sure detailed molds are thoroughly greased.
  2. Whisk the flour, baking powder, baking soda, and salt together in a medium bowl and set aside.
  3. In a large bowl, whisk the eggs and granulated sugar until pale and slightly thickened. Slowly pour in the olive oil while continuing to whisk until smooth.
  4. Mix in the milk, 1/4 cup limoncello, 2 tablespoons lemon juice, 1 tablespoon lemon zest, and vanilla extract.
  5. Gradually add the dry ingredients to the wet mixture and gently fold just until no visible streaks of flour remain. Avoid overmixing.
  6. Divide the batter evenly among the prepared molds, filling each approximately two-thirds to three-quarters full. Gently tap the pan against the counter to release large air pockets.
  7. Bake for 18 to 22 minutes, or until a toothpick inserted into the center of a cake comes out clean or with a few moist crumbs.
  8. Cool the cakes in their molds for about 10 minutes, then carefully turn them out onto a wire rack and cool completely.
  9. For the glaze, whisk together the powdered sugar, 2 tablespoons lemon juice, 1 tablespoon limoncello, and 1 teaspoon lemon zest until smooth. Adjust with additional lemon juice or powdered sugar if necessary to achieve a pourable consistency.
  10. Spoon or drizzle the glaze over the completely cooled cakes. Garnish with fresh lemon zest and, if desired, thin lemon slices, fresh berries, or powdered sugar.

Notes

  • Use a mild or fruity extra-virgin olive oil rather than an intensely bitter or peppery variety.
  • For an alcohol-free version, replace the limoncello in the batter with additional milk and lemon juice and use lemon juice in place of the limoncello in the glaze.
  • For an orange variation, substitute orange juice and zest for the lemon and use an orange-flavored liqueur instead of limoncello.
  • Finely chopped pistachios or almonds can be added to the batter or sprinkled over the glaze.
  • Blueberries or raspberries can be gently folded into the batter for a berry variation.
  • The batter can be baked in a greased 8-inch round cake pan; begin checking for doneness after about 30 minutes.
  • Store tightly covered at room temperature for up to 3 days or refrigerate for up to 5 days.
  • Unglazed cakes can be individually wrapped and frozen for up to 2 months. Thaw completely before glazing.

Nutrition

Find it online: https://thefamilycooking.com/limoncello-olive-oil-cakes/