Glazed Limoncello Cake (loaf or bundt)
Glazed Limoncello Cake features bright lemon flavor & lovely limoncello glaze. It will bring a bright burst of lemony sunshine into your day!Adapted from Zagleft
Ingredients
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
Instructions
- 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!
Notes
I like to use real vanilla bean seeds whenever possible, but you can use 1 teaspoon of vanilla extract if you’d like.
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.
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 to 60 minutes).
Nutrition
Serving: 1 sliceCalories: 172 kcalCarbohydrates: 32 gProtein: 4 gFat: 4 gSaturated Fat: 2 gTrans Fat: 1 gCholesterol: 29 mgSodium: 124 mgPotassium: 46 mgFiber: 1 gSugar: 19 gVitamin A: 119 IUVitamin C: 1 mgCalcium: 43 mgIron: 1 mg