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.
