Lemon-cello Gain Free Loaf Cake

 

This is a lovely and refreshing lemon dessert. It's best to let it sit overnight and let the lemon falvour settle. We tried it the same day and it was quite lemony, but the next day it tasted perfectly balanced. If you don't have limoncello on hand don't worry, you can omit it (just add more lemon juice)

250 gm of butter, at room temperature

1 cup of sugar

2 eggs

1 cup of almond flour/meal

zest of two lemons

1 tsp of vanilla extract

1/3 cup of freshly squeezed lemon juice (if you don't have limoncello, use closer to 1/2 cup of lemon juice)

2 tbsp of limoncello liqueur 

Preheat oven to 350 F.

Grease and line a loaf pan with parchment paper.

Using your mixer, cream butter and sugar together until light and creamy, about 5-8 min. Add in eggs, one at a time.  Add in vanilla and limoncello.

Stir in almond meal/flour and lemon zest.

Transfer batter into pan and bake for 40-45 minutes, until golden and skewer comes out clean.

Using a wood skewer poke  holes all over the cake and pour over the lemon juice. Make sure you cover the edges as well.  Let cake cool in pan.  Store in fridge for 4-6 hours, or overnight for best taste.