Quick and Easy Summer Limoncello Cake

1. Preheat the oven to 350 degrees F (175 degrees C). Coat an 8-inch square cake pan with cooking spray.

2. Whisk sour cream, white sugar, canola oil, eggs, 3 tablespoons limoncello, and lemon zest together in a large bowl.

3. Sift flour, baking powder, baking soda, and salt together in a separate bowl; stir into sour cream mixture with a wooden spoon until just combined. Pour batter into the prepared pan.

4. Bake in the preheated oven until a toothpick inserted into center comes out clean, 33 to 35 minutes. Cool cake in the pan for 5 minutes.

5. Whisk confectioners' sugar and 2 tablespoons limoncello together in a bowl until thin and smooth; spread over top of cake. Cool cake completely before slicing.

Cook's Notes:

To double the recipe, use a 9x13-inch pan and bake for about 40 minutes before checking for doneness.

You can substitute plain yogurt for sour cream.

If the top of the cake browns too quickly, cover it lightly with foil.