It is fragrant and delicious, it is tangy with an intense lemon flavor. It has a fluffy consistency but is very moist, every slice releases a fresh, limoncello aroma.
In a mixing bowl, add 4 eggs.
Add a pinch of salt.
Throw in some lemon zest.
In the same bowl, add the sugar. Using an electric mixer, mix all the ingredients together until the mixture forms a foamy texture.
Pour the limoncello over the batter. Mix well using a wire whisk.
Follow with the oil. Mix thoroughly until the oil has been incorporated in the batter.
Sift the flour over the batter, adding slowly until it runs out. Mix well using a wire whisk to prevent lumps from forming in the mixture.
Add the yeast, sifting it first and not directly pouring it in the batter. Mix thoroughly.
Pour the batter into a 24 cm cake pan. Make sure that the pan is well floured and greased before pouring the batter in.
Bake in a 180° oven until top is golden and a toothpick inserted in the center of the cake comes out clean, about 30 minutes.
Remove from oven and allow to cool slightly before flipping it over a plate.
Using a template, decorate the cake. Dust the limoncello cake with a generous amount of powdered sugar.
Slice and serve.