3 C. flour
1 tsp. baking soda
1 tsp. salt
2 sticks butter, softened
¾ C. granulated sugar
½ C. brown sugar
3 eggs
½ C. milk plus 2 T.
the zest and juice of 1 lemon
Limoncello for soaking (anywhere from ½ C. to 1 C. depending on how strong you like it)

Preheat oven to 350º. Grease loaf pan. (see notes). In a large mixing bowl, combine flour, baking soda and salt. Set aside. In a stand mixer (or hand mixer) beat butter and sugars until light and fluffy. Add eggs one at a time, mixing just until incorporated. Add milk and mix for another two minutes over medium speed. Add flour mixture by the heaping spoonful just until incorporated. Add lemon juice and zest and mix on medium speed for two more minutes. Pour batter into greased loaf pan and bake in a 350º oven until a toothpick inserted comes out clean. (about an hour) Let cake cool for ten minutes. Poke holes all over the top of the cake. (I used a fork) Using a spoon, ladle the Limoncello over the top of the cake slowly. Allow each spoonful to be absorbed before adding another. Wrap cake with cellophane and chill for at least two to three hours. It’s even better if you wait until the next day to serve. Notes: I used an odd sized 12″x5″ pan, but you can use a standard loaf pan for this recipe.