What a lovely, delightful little cake! I was excited to see this recipe, anxious to try it, and very pleased with how it turned out. While plain yogurt is something I never buy, sour cream is something I always have on hand, so I subtstituted that for the yogurt. The batter reminds me of how you'd mix up pancakes, and is very light, airy and fluffy, just like the finished cake. I baked this in two (3-cup capacity) Bundt pans and it was just the perfect amount of batter. The vegetable oil makes it a very moist cake and the glaze soaks in to make it even more so. I was afraid two tablespoons of lemon zest might be overkill but it wasn't at all. I was also a little concerned that the limoncello might make this a little boozy tasting, especially in the glaze, but it wasn't an issue. The combination of the zest, fresh lemon juice and limoncello makes this one refreshingly lemony cake. Delicious on its own, and even better with berries or fresh whipped cream - followed by a little sip or two of ice cold limoncello!
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What a lovely, delightful little cake! I was excited to see this recipe, anxious to try it,...