Sometimes life just isn't fair. Running through our everyday lives it's just not fair that the traffic on the highway is at a total stop. My daughter sometimes thinks it's not fair when a friend of hers may get a special treat and she doesn't. My son doesn't think it's fair that he has to walk home from the golf clinic he is assisting instead of me giving him a ride.
Be that as it may, one of our special friends in the blog world truly knows the meaning of life not always being "fair". Our lovely Monet, of Anecdotes and Apple Cores, touches the heart of nearly everyone who is lucky enough to cross her path. Her blog, filled with enchanting stories and enticing recipes, has me stopping by often and leaving with a smile on my face... except for the times when her stories leave me in tears, my heart breaking for her and her family.
Life has thrown a few heart wrenching tragedies into Monet's life as of late, burdening her with more than any one person should have to deal with in their young lives. Our thoughts and prayers continue to flow her direction, hoping to provide some sort of comfort during these ever so difficult times.
Through difficult times though, an occasional ray of sunshine falls. Lizzy, of That Skinny Chick Can Bake (and yes she can!!) and Kate, of Kate's Kitchen, took on a project to send our love Monet's direction. With recipes from friends around the world, Lizzy and Kate put together a touching compilation of comfort recipes along with notes of thoughts and prayers in the form of a scrapbook. Lizzy has a list of these recipes on her site, and Monet requested a reposting of the recipes today.
Limoncello Lemon Cake always brings a smile to our face, and with hopes that the bright, lemony flavors would bring some sort of peace and happiness to Monet, if even for a moment, I was humbled to be a part of Lizzy and Kate's project. Dazzling lemon essence and a comment of "Like cake from heaven!" describe the textures and flavors and will hopefully bring a little sunshine into your life when in need.
Bright with zesty lemon, this light and tender cake won't last long on your table. One batch makes three smaller loaves or one large. Topped with a sweet lemony glaze the cake is nearly irresistible! Limoncello or lemon juice may be used interchangeably with equal heavenly success.
Limoncello Lemon Cake
adapted from Erika Kerekes
Printer Friendly Recipe
While the girls were extraordinarily pleased with their cake slightly warm (we rushed to glaze it!) I prefer the cake a few hours later. My ever-growing teenage son ate an entire mini loaf in one sitting, finishing with a big smile on his face. Moist and tender this cake is a ray of sunshine sent from heaven!
1 cup vanilla Greek yogurt
1 cup sugar
1/4 cup canola oil
zest of 1 lemon
3 Tbs Limoncello (or lemon juice)
2 cups flour
1 1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1/2 cup powdered sugar
1 1/2 to 2 Tbs Limoncello or Lemon Juice (adjust as necessary)
1 tsp lemon zest
Preheat the oven to 350 degrees.
In a large bowl, whisk together the eggs, yogurt, sugar, oil, lemon zest and 3 Tbsp limoncello or lemon juice. In another bowl, whisk together the flour, baking powder, baking soda and salt. Add the dry ingredients to the wet ingredients, stirring just until incorporated, 15-20 stirs, being careful not to over mix.
Spray an 8.5 x 4.5-inch loaf pan (or alternatively 3 mini loaf pans, 5 3/4 x 3 inch) with cooking spray. Pour the batter into the pan. Bake about 40 minutes for the larger loaf pan or 30-35 minutes for the smaller loaf pans, or until a tester comes out clean and the top of the cake is golden. Cool the cake in the pan for about 5 minutes. Remove from pans and continue cooling on a wire rack.
When the cake is cool, whisk the powdered sugar with 2 Tbs limoncello or lemon juice in a small bowl until smooth. Drizzle the glaze over the cake.