Mini Limoncello Cake unglazed on cake stand
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Mini Limoncello Cake with Limoncello Glaze

Make a mini limoncello cake that features bright lemon flavor and a lovely limoncello glaze when you want to bring a bright burst of sunshine into your day.
Adapted from Zagleft
Prep Time20 mins
Cook Time45 mins
Cooling Time1 hr
Total Time2 hrs 5 mins
Course: Dessert
Cuisine: American, Italian
Keyword: Bundt Cake, Cake, Lemon, Limoncello, Quick Breads
Servings: 8 servings
Calories: 190kcal
Author: Tammy Spencer, Scotch & Scones

Special Equipment

Ingredients

For the cake

  • 2 large eggs, large
  • 1 cup Greek yogurt, plain (8 oz, 227g)
  • 1/4 cup butter (2 oz, 56g), melted
  • 4 Tbsp limoncello (2 oz, 56g), or use lemon juice if you prefer
  • 1 vanilla bean, scraped (or 1 tsp vanilla extract)
  • 1 tsp lemon zest
  • 1 cup sugar (7 oz, 200g)
  • 2 cups all-purpose flour (8-1/2 oz, 240g)
  • 1 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt

For the glaze

  • 3/4 cup powdered sugar (3oz, 85g), sifted
  • 3 Tbsp limoncello or lemon juice (to achieve desired consistency, adjust amount as necessary)

Procedure

  • Preheat the oven to 350°F.
  • Spray a standard loaf pan, a small (6-cup) bundt pan, or an 8- x 8-inch baking pan with baking spray (I like Baker's Joy). Set aside.
  • In a large bowl, whisk together the eggs, yogurt, butter, limoncello (or lemon juice), vanilla bean seeds (or vanilla extract), lemon zest, and sugar. In another bowl, whisk together the flour, baking powder, baking soda, and salt.
  • Add the dry ingredients to the wet ingredients, stirring until just combined (try not to overmix the batter).
  • Pour the batter into your prepared pan. Bake for 40-45 minutes until a cake tester or toothpick inserted into the center is clean and the top of the cake is golden brown.
  • Remove from the oven and let sit for 10 minutes on a cooling rack. Meanwhile, prepare the glaze by whisking together the sifted powdered sugar and the limoncello (or lemon juice) in a bowl until smooth.
  • Remove the cake from the pan by inverting the pan. Turn the cake over and 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 dry.
  • Serve and enjoy the sunshine!

Recipe Notes

I like to use real vanilla bean seeds whenever possible, but you can use 1 tsp of vanilla extract if you’d like.
To up the lemony-ness of the overall flavor even more, I poked a few holes in the still-warm cake and drizzled a bit of the limoncello glaze before allowing it to cool completely. It’s your choice whether to follow my lead, but it’s well worth it.
This cake is very versatile…you can use a standard loaf pan, a small (6-cup) bundt pan, or even make muffins. You can also double the recipe if you want to use a full-sized (10-12 cup) bundt pan (just bake the cake for about 50-60 minutes).
Nutrition Facts
Mini Limoncello Cake with Limoncello Glaze
Amount Per Serving
Calories 190
* Percent daily values are based on a 2,000 cal per day diet.
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