This easy Limoncello Cake bursts with bright lemon flavor! The limoncello icing infuses into the cake to make it extra moist and adds a touch of tart sweetness on top. With just the right balance of sweet and citrus, serve this lemon cake for afternoon tea or as a delicious dessert. Bring a slice of lemony sunshine into your day!
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[January, 2024: I've reworked the recipe and updated this post with all new pictures. Enjoy!]
Why this recipe works
- Bright lemon flavor shines in the cake and the glaze with the right balance of sweet and citrus
- Can be made using limoncello or lemon juice (for a non-alcoholic version)
- Limoncello Cake can be served for brunch, afternoon tea, or as a delicious dessert
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 brings a bit of joy into my day.
A bite from a lemon tartlet puts a smile on my face. A sip of homemade limoncello is like tasting sunshine. And baking with limoncello adds its bright sweet tart flavor to this Limoncello Cake (also spelled lemonchello cake).
This Limoncello Cake recipe has the right balance of sweet and citrus, and you can make a fun limoncello cocktail (like a Limoncello Rye Sour) to serve on the side.
⭐⭐⭐⭐⭐
This was so delicious! Easy too. I used vanilla yogurt because that was what I had on hand. Will definitely make this again.
- Abbie
Recipe Ingredients
You'll need the following ingredients to make this limoncello cake recipe:
And these ingredients for the limoncello glaze:
Ingredient Notes
This limoncello cake recipe is a version of a lemon loaf, a glazed tea bread similar to pound cake, though it's moister and has a softer crumb. Lemon tea breads are generally made in a loaf pan, although as a quick bread, you can use a bundt pan as well (see choosing your cake style and size below).
As a variation of pound cake, the cake batter contains the usual flour, sugar, eggs, and butter. And as a quick bread, you don't need the mixer since there's no creaming required.
Limoncello: This liqueur is a lemon-infused vodka that's sweetened with a simple syrup, and it's very easy to make at home. The alcohol cooks out of the cake itself, but is present in full strength in the limoncello glaze that's infused into the still-warm cake. If you want a non-alcoholic lemon cake, 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.
Greek yogurt or sour cream: The addition of Greek yogurt or sour cream adds moistness and a bit of acid to react with the leaveners for extra lift. Having it at room temperature helps to mix it faster so you don't over-mix the batter.
Eggs: Like with the dairy, having the eggs at room temperature allows them to mix into the batter faster.
Vanilla: Used to add a bit of richness underneath the lemon flavor. I like to use fresh vanilla beans whenever possible, or you can use 2 teaspoons of pure vanilla extract if you prefer.
See the recipe card for a full list of ingredients and measurements.
How to make limoncello cake
Step 1: Make the batter
In a large bowl, whisk together the sugar, yogurt, melted butter, eggs, limoncello, vanilla bean seeds, and lemon zest (photo 1).
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt (photo 2).
Add the flour mixture to the yogurt mixture and stir until just combined. Try not to over-mix the batter - you don't want to develop the gluten so the cake stays tender.
Line a standard loaf pan with parchment paper, leaving a 2-inch overhang on the side (to ease removal later). Spray the parchment and uncovered sides with baking spray. You can clip the parchment paper to the sides of the pan if you'd like.
Pour the batter into the prepared pan (photo 3).
Step 2: Bake the cake
Bake the cake at 350˚F 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.
Remove the cake from the pan using the parchment paper as a sling. Poke holes in the top of the still-warm cake with a cake tester or toothpick (photo 4).
Step 3: Infuse and glaze the cake
While the cake is cooling, 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 (photo 5).
Pour some of the glaze over the warm cake, allowing it to soak in. This step adds more flavor and moisture to the cake as it cools.
Let cake cool completely and the glaze to set (photo 6).
Drizzle the remainder of the glaze over the cake and let the glaze dry. this step is...uhm...the icing on the cake (photo 7)!
Storage and make-ahead instructions
Storage instructions: Limoncello cake can be stored in an airtight container at room temperature for 2 days or in the refrigerator for up to a week.
Make-ahead instructions: The unglazed cake can be frozen, tightly wrapped in plastic wrap and stored in an airtight bag, for up to 6 months. Defrost overnight in the refrigerator, and glaze before serving.
Choose your cake style and size
Most quick bread & muffin recipes can be made as bundt cakes, and vice versa. Don't be limited to one shape for a recipe!
This Limoncello cake is very versatile in its presentation. You can make it in a standard loaf pan or as a limoncello bundt cake in a small (6-cup) bundt pan. You can also double the recipe if you want to use a full-sized (10-12 cup) bundt pan.
Other options using a recipe for one loaf are 4 mini breads baked 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!
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.
A limoncello mascarpone cake is a limoncello-infused lemon layer cake that's filled with lemon curd and covered with a mascarpone frosting. For this glazed limoncello loaf we're using elements of that traditional Italian lemon cake to make a fuss-free tea bread while still featuring the the bright moist lemon flavor of the original.
I hope you like this recipe! Let me know if you have any questions, and don't forget to leave a comment and rating. Thanks!
Slainté! L’chaim! Cheers!
- Tammy
More recipes with citrus to try
Recipe
Glazed Limoncello Cake
Ingredients
For the cake
- 1 cup granulated sugar
- 1 cup Greek yogurt, plain or sour cream, at room temperature
- ¼ cup limoncello, or lemon juice, see Recipe Notes
- ¼ cup unsalted butter, melted and cooled
- 2 large eggs, at room temperature
- 1 teaspoon lemon zest
- 1 fresh vanilla bean, scraped, or 2 teaspoons pure vanilla extract
- 2 cups all-purpose flour
- 1½ teaspoons baking powder
- ½ teaspoon baking soda
- ¼ teaspoon kosher salt
For the glaze
- ¾ cup powdered sugar, sifted
- 2 to 3 tablespoons limoncello, or lemon juice, see Recipe Notes
Instructions
- Make the cake: Preheat the oven to 350 °F. Line a standard loaf pan with parchment paper, leaving a 2-inch overhang on the side (to ease removal later). Spray the parchment and uncovered sides 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 yogurt mixture and stir until just combined. Try not to over-mix the batter - you don't want to develop the gluten so the cake stays tender.
- 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, using the parchment paper as a sling. Poke holes in the top of the cake with a cake tester or toothpick, then pour a some 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!
- Storage instructions: Limoncello cake can be stored in an airtight container at room temperature for 2 days or in the refrigerator for up to a week.
- Make-ahead instructions: The unglazed cake can be frozen, tightly wrapped in plastic wrap and stored in an airtight bag, for up to 6 months. Defrost overnight in the refrigerator, and glaze before serving.
Abbie Karic says
This was so delicious! Easy too. I used vanilla yogurt because that was what I had on hand. Will definitely make this again.
Ann says
This is my go to summer desert! It’s absolutely delicious
Tammy Spencer says
Hi Ann, I’m so glad you like it! Thanks for sharing, and happy baking! 🙂