To Make the Cake:

1. Preheat your oven to a true 325°. An oven thermometer will help you achieve the true temperature in your oven.
2. Sift the flour, kosher salt, and baking soda in a medium bowl. Set aside.
3. Add granulated sugar and lemon zest to a medium bowl or a large deli container. Either use your fingers to massage the lemon zest into the granulated sugar, or place the top on the deli container and shake vigorously. This massage/shake process helps the zest release oils from the lemon zest, and gives huge flavor to this cake.
4. Combine whole milk and fresh lemon juice in a small measuring cup. Set aside to “sour”. 
5. Place butter and cream cheese in a large mixing bowl, or the bowl of a stand mixer. Blend on medium speed until combined and smooth. Scrape the sides and bottom of the bowl to ensure even mixing.
6. Add the lemon-infused sugar to the butter/cream cheese mixture and cream until light and fluffy. (Not sure what “cream until light and fluffy”? I’ve got you! I wrote an entire blog post about this necessary step to baking proficiency!) Scrape the sides and bottom of the bowl at intervals to ensure even mixing.
7. Add eggs, one at a time, taking care to scrape the sides and bottom of the bowl as needed. Mix thoroughly.
8. Add pure vanilla extract and limoncello. Mix thoroughly.
9. Add half of the flour mixture to the batter. Mix on low speed just until the flour is almost incorporated. 
10. Add all of the lemon-infused milk to the batter. Mix on low speed until nearly incorporated.
11. Sift the second half of the flour mixture into the bowl and mix on low speed until almost combined.  Stop mixing just before the mixture is fully together.  
12. Using a rubber spatula, gently mix the batter until it is smooth and consistent.  Make sure to fully scrape the sides and bottom of the bowl.
13. Prep a loaf pan as you normally would, and place the batter into the pan. Smooth the top of the batter to even it out, and tap the pan gently on the countertop several times to remove any large air bubbles. 
14. Bake in a 325°F oven for 50-55 minutes, or until an instant-read thermometer reads 210°F in the center. 
15. Remove the pan from the oven and allow it to cool for ten minutes, the invert the pan onto a cooling rack. If desired, carefully invert again to return the cake to its original orientation (this second move isn’t necessary if you use a decorative loaf pan like the NordicWare Citrus Blossom Loaf Pan, featured here!).
16. While the cake is cooling, make the Limoncello Reduction.

To Make the Limoncello Reduction:

1. Add granulated sugar, water and fine sea salt and bring to a boil. Allow to reduce by half.
2. Add limoncello and stir to combine. Allow to cool to warm room temperature before adding it to the completely cooled cake.

Optional Topping ideas:

For Macerated Strawberries:

1. Cut fresh strawberries into either slices or fine diced pieces. Add lemon juice and sugar. Stir and set aside. 
2. Allow the strawberries to rest for 20-30 minutes. The strawberries are ready when they are extra juicy!

For Stabilized Whipped Cream:

1. Place the gelatin and water in a small microwaveable bowl.  Stir to combine completely.  Microwave for 15 seconds ONLY.  Set aside.
2. Place cold heavy cream, fine sea salt and confectioner’s sugar into a large mixing bowl, or the bowl of a stand mixer.  Stir gently until the confectioner’s sugar and fine sea salt are completely covered in heavy cream.
3. Mix at a medium pace with a ballon whisk or in the bowl of your mixer for 1-2 minutes, or until very soft peaks form.  
4. Add the gelatin/water mixture to the soft peaks and continue mixing on high speed (or keep working that balloon whisk!) for another 30-40 seconds.
5. Allow to rest in the refrigerator for 10 minutes before piping into containers for trifle/parfait.