Limoncello Cake is a bright, zesty dessert with a rich, moist crumb and a sweet lemon glaze that brings everything together. The bold citrus flavor from the limoncello liqueur adds a fresh twist, making it a perfect treat for spring, summer, or anytime I’m craving something light and refreshing.
Why You’ll Love This Recipe
I love how effortlessly this cake comes together with basic pantry ingredients and a splash of limoncello. It’s tender, flavorful, and the glaze gives it just the right amount of sweetness. The cake feels fancy enough for entertaining, yet simple enough to whip up on a weekday. Every slice is soft, aromatic, and packed with sunshine.
Ingredients
(Here's a tip: Check out the full list of ingredients and measurements in the recipe card below.)
- All-purpose flour
- Baking powder
- Salt
- Canola or vegetable oil
- Granulated sugar
- Limoncello liqueur
- Full-fat sour cream, at room temperature
- Eggs, at room temperature
- Lemon zest
- Vanilla extract
- Lemon extract (optional)
- Yellow food coloring (optional)
For the glaze:
- Powdered sugar, sifted
- Limoncello
Directions
- I preheat the oven to 350°F (175°C), grease a 9x5-inch loaf pan, and line it with parchment paper.
- In a medium bowl, I whisk together flour, baking powder, and salt.
- In another bowl, I whisk oil, sugar, limoncello, sour cream, eggs, lemon zest, vanilla extract, and lemon extract until smooth.
- I combine the dry ingredients with the wet mixture until just incorporated—being careful not to overmix.
- I pour the batter into the prepared pan and bake for 45 to 50 minutes, until a toothpick inserted in the center comes out clean.
- I let the cake cool in the pan for 10 minutes before transferring it to a wire rack.
- Once cooled, I whisk together powdered sugar and limoncello to make the glaze, then drizzle it generously over the cake.
Servings and Timing
This recipe makes about 10 slices. It takes approximately 15 minutes to prepare and 45–50 minutes to bake, for a total time of just over an hour.
Variations
- When I want a non-alcoholic version, I use fresh lemon juice instead of limoncello in both the cake and glaze.
- I sometimes fold in blueberries or raspberries for a fruity twist.
- For a more intense lemon flavor, I add extra lemon zest or a few drops of lemon oil.
- To make it more indulgent, I top the glazed cake with whipped cream or a scoop of vanilla ice cream.
Storage/Reheating
I keep the cake covered at room temperature for up to 3 days, or refrigerate it for up to a week. If I want to freeze it, I wrap the cake (unglazed or glazed) tightly in plastic wrap and then in foil. It can be frozen for up to 3 months. I thaw it in the fridge or at room temperature and let it sit out before serving.
FAQs
Can I make this cake without limoncello?
Yes, I swap limoncello with lemon juice or lemon syrup for a non-alcoholic option that still keeps the citrus flavor strong.
What can I use instead of sour cream?
I often use full-fat Greek yogurt as a substitute—it works well and keeps the cake moist.
Does this cake need to be refrigerated?
If glazed, I usually refrigerate it to help the glaze set and preserve the freshness. Otherwise, it’s fine at room temperature for a couple of days.
Can I bake this in a bundt pan?
Yes, I grease the bundt pan thoroughly and adjust the baking time—usually it takes about 50–60 minutes depending on the oven.
Why is my glaze too runny or too thick?
If it’s too thin, I add a bit more powdered sugar. If it’s too thick, a splash more limoncello thins it right out.
Conclusion
Limoncello Cake is one of those recipes I keep coming back to. It’s vibrant, simple, and always makes an impression. Whether I’m baking it for a celebration or just to enjoy with tea, its soft crumb and punchy lemon flavor always hit the spot.
Limoncello Cake
- Prep Time: 15 minutes
- Cook Time: 45–50 minutes
- Total Time: 1 hour 5 minutes
- Yield: 10 slices
- Category: Dessert
- Method: Baking
- Cuisine: Italian-American
- Diet: Vegetarian
Description
This moist and zesty Limoncello Cake is bursting with bright lemon flavor and topped with a sweet limoncello glaze. Made with simple ingredients and a splash of citrus liqueur, it's the perfect spring or summer dessert for any occasion—from brunch to celebrations.
Ingredients
- Cake:
- 1½ cups all-purpose flour
- 1½ teaspoons baking powder
- ¼ teaspoon salt
- ½ cup canola or vegetable oil
- ¾ cup granulated sugar
- ¼ cup limoncello liqueur
- ½ cup full-fat sour cream, room temperature
- 2 large eggs, room temperature
- 1 tablespoon lemon zest
- 1 teaspoon vanilla extract
- ½ teaspoon lemon extract (optional)
- A few drops yellow food coloring (optional)
- Glaze:
- 1 cup powdered sugar, sifted
- 2–3 tablespoons limoncello (adjust for desired consistency)
Instructions
- Preheat oven to 350°F (175°C). Grease a 9x5-inch loaf pan and line it with parchment paper.
- In a medium bowl, whisk together flour, baking powder, and salt.
- In another large bowl, whisk oil, sugar, limoncello, sour cream, eggs, lemon zest, vanilla, and lemon extract until smooth.
- Gradually add dry ingredients to the wet mixture, stirring until just combined. Do not overmix.
- Pour batter into the prepared pan and bake for 45–50 minutes, or until a toothpick comes out clean.
- Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- Mix powdered sugar with limoncello to create a glaze. Drizzle over the cooled cake.
Notes
- For a non-alcoholic version, substitute limoncello with fresh lemon juice in both cake and glaze.
- Add berries or extra lemon zest for added flavor and texture.
- Greek yogurt can replace sour cream if needed.
- Store at room temperature for up to 3 days or refrigerate for up to a week.
- Freeze unglazed or glazed (well-wrapped) for up to 3 months.
