Glazed Limoncello Cake features bright lemon flavor & lovely limoncello glaze. It will bring a bright burst of lemony sunshine into your day!
Lemons remind me of springtime, no matter what the season.
It could be grey and pouring rain, but just one taste of anything made from lemons (or limes, or oranges…) brings a bit of joy into my day.
(We’re sensing a theme here.)
I have a friend who loves lemons just as much as I do, and their birthday is upcoming. Should I make lemon bars? Lemon cake? Wait, no…Limoncello Cake!
What you need for Glazed Limoncello Cake
I adapted Zagleft's Glazed Limoncello Cake recipe for a mini bundt cake. It checked all the boxes for me…bright lemon flavor, buttery cake flecked with vanilla bean seeds, and glazed with more limoncello.
This cute lemon bundt cake recipe emphasizes the cake's lemony-ness.
(Is that even a word?) It is now.
The glaze is simply powdered sugar and limoncello. It doesn't get much simpler than that.
Mix a quick cake batter
Both a quick bread and a bundt cake use the same type of batter. It's not fussy, and you don't even need to break out the mixer.
Step 1: Combine the sugar with the wet ingredients
Start by combining the sugar, yogurt, melted butter, limoncello, and the flavorings.
Step 2: Whisk in the flour mixture to the batter
In a separate bowl, whisk the flour, baking powder, baking soda, and salt, then add that mixture to the batter.
Try not to overmix the batter. Doing so develops the gluten in the flour, and your cake won't be as soft.
Step 3: Bake the cake
You can also double the recipe if you want to use a full-sized (10-12 cup) bundt pan.
Step 4: Glaze the cake
To up the lemony-ness of the overall flavor even more, poke a few holes in the still-warm cake and drizzle a bit of the limoncello glaze before allowing the cake to cool completely.
Once it's cooled, pour on the rest of the limoncello glaze. It's...uhm...the icing on the cake!
Questions asked and answered
Here are some questions that you might have...
Limoncello is vodka that's been infused with lemon zest over a period of time, then sweetened with a sugar syrup. It's super easy to make, or you can usually find it with the liqueurs.
If you don't have limoncello to hand (or want it kid-friendly), substitute fresh lemon juice for the limoncello liqueur. The batter won't be quite as sweet, so you may want to add 2 to 3 tablespoons more sugar.
I like to use real vanilla bean seeds whenever possible, but you can use 1 teaspoon of vanilla extract if you’d like.
A bright taste of sunshine
My friend with the birthday raved about his mini limoncello cake and took pictures for me. He hoarded it and didn’t share, rather he savored every bite!
The small bundt version I made for my family was a burst of sunshine on a rainy spring day. It's sweet, tart, and cute as a button.
And I did share…at least with them.
I’ve still got a bit of limoncello left in the refrigerator…hmmm…anybody having an upcoming birthday?
Slainté! L’chaim! Cheers!
Recipes for quick breads & bundt cakes
Most quick bread & muffin recipes can be made as bundt cakes, and vice versa.
Other options using a recipe that makes one loaf in a standard loaf pan are 4 mini breads in mini loaf pans, 12 muffins in a standard muffin pan, or 24 muffin bites in a mini muffin pan. Great for breakfast or gift giving!
You can also adjust the recipe you're using (doubling or halving it) to fit the pan you'd like to use. Don't be limited to one shape for a recipe!
Glazed Limoncello Cake (loaf or bundt)
For the cake
- 1 cup granulated sugar
- 1 cup Greek yogurt, plain
- ¼ cup unsalted butter, melted
- 2 large eggs
- 4 Tbsp limoncello, see Recipe Notes
- 1 tsp lemon zest
- 1 vanilla bean, scraped, see Recipe Notes
- 2 cups all-purpose flour
- 1½ tsp baking powder
- ½ tsp baking soda
- ¼ tsp kosher salt
For the glaze
- ¾ cup powdered sugar, sifted
- 3 Tbsp limoncello, see Recipe Notes
- Make the cake: Preheat the oven to 350°F. Spray a standard loaf pan or a small (6-cup) bundt pan with baking spray. Set aside.
- In a large bowl, whisk together the sugar, yogurt, melted butter, eggs, limoncello, vanilla bean seeds, and lemon zest.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
- Add the flour mixture to the batter and stir until just combined. Don't overmix the batter or the cake won't be as soft.
- Pour the batter into your prepared pan. Bake for 40 to 45 minutes until a cake tester or toothpick inserted into the center is clean and the top of the cake is golden brown.
- Remove the cake from the oven and let sit for 10 minutes on a cooling rack.
- Make the glaze: While the cake is cooling in the pan, whisk together the powdered sugar and the limoncello in a bowl until smooth. Adjust the consistency by adding 1 teaspoon of water or more sifted powdered sugar as needed.
- Remove the cake from the pan by inverting onto the cooling rack (if you made a loaf, turn the cake over). Poke holes in the top of the cake with a cake tester or toothpick. Pour a little of the glaze over the cake, allowing it to soak in. Let cake cool completely.
- Drizzle the remainder of the glaze over the cake and let the glaze dry.
- Serve and enjoy the sunshine!