Ingredients:

  • 1 ½ cups (180g) all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • ¾ cup (170g) unsalted butter, at room temperature
  • 1 cup (200g) granulated sugar
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • Zest of 1 lemon
  • Zest of 1 orange
  • ¼ cup (60ml) Galliano liqueur
  • 1 tablespoon (15ml) freshly squeezed lemon juice
  • 1 tablespoon (15ml) freshly squeezed orange juice
  • 1 cup (120g) powdered sugar
  • 2 tablespoons (30ml) Galliano liqueur
  • 1 tablespoon (15ml) freshly squeezed lemon juice

Instructions:

  1. Preheat your oven to 350°F (175°C). Grease and flour the cake pan.
  2. In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
  3. In a large bowl, beat butter and sugar until light and fluffy (about 4-5 minutes).
  4. Beat in eggs one at a time, mixing well after each addition. Add vanilla, zest, Galliano, and juices, and mix until combined.
  5. Gradually add the dry mixture to the wet mixture, mixing until just combined. Avoid over-mixing.
  6. Pour batter into the prepared pan and smooth the top. Bake for 35-45 minutes until a toothpick inserted in the center comes out clean. Let cool for 10 minutes in the pan before transferring to a wire rack.
  7. In a medium bowl, whisk powdered sugar, Galliano, and lemon juice until smooth.
  8. Once the cake is completely cooled, drizzle the glaze over the top and let it set.
  9. Slice and enjoy!