Lemoncello Cake

Cooking Time: 75 min    Servings: 8

Products needed:

Sicilian Lemon Balsamic Vinegar


For the Cake:

  • 1 ½ cups all-purpose flour    
  • 2 teaspoons baking powder    
  • 1 cup granulated sugar    
  • 3 large eggs    
  • 1 cup Greek yogurt
  • zest of 1 lemon
  • ½ teaspoons vanilla extract
  • ½ cup Olive Scene mild Extra Virgin Olive Oil

For the syrup:    

  • 2 tablespoons Olive Scene Sicilian Lemon Balsamic Vinegar
  • 2 tablespoons fresh lemon juice    
  • ¼ cup granulated sugar

For the glaze:

  • 1 cup powdered/confectioners sugar
  • 1 tablespoon Olive Scene Sicilian Lemon Balsamic Vinegar
  • 1 tablespoon fresh lemon juice


  1. Grease a large loaf pan, then line with parchment paper so that it overhangs the edges of the long sides by a few inches.
  2. This will make it easy to simply lift the loaf out of the pan when it is ready.
  3. Lightly grease the parchment.
  4. Set aside.
  5. Preheat oven to 350 F.
  6. In a medium bowl, sift together flour and baking powder.
  7. Set aside.
  8. In the bowl of an electric mixer, whip the sugar and eggs until pale yellow.
  9. Add yogurt, lemon zest and vanilla and beat to combine.
  10. Add dry ingredients to the wet mixture.
  11. Stir just to combine.
  12. With a rubber spatula, gently fold the olive oil in to the batter to incorporate.
  13. Pour batter in to the prepared pan and bake for 55-60 minutes (until a toothpick inserted in the center comes out clean).
  14. Remove from oven and cool on a rack for 10 minutes.
  15. While cake is cooling, combine the vinegar, lemon juice and sugar in a small saucepan.
  16. Cook over medium heat until sugar dissolves and mixture is clear.
  17. After cake has cooled for 10 minutes, pour lemon syrup evenly over the entire loaf (while still in pan).
  18. The parchment will help prevent overflow.
  19. Allow the cake to sit for 15 minutes to absorb syrup and to cool.
  20. Prepare the glaze by whisking together the vinegar, lemon juice and powdered sugar.
  21. Lift loaf from pan by the parchment.
  22. Remove parchment and set loaf on a serving plate.
  23. Cover top of loaf with glaze and spread evenly, allowing it to run down the edges.
  24. Slice and serve.