Why You’ll Love This Recipe
Limoncello Cake is the perfect fusion of citrusy brightness and soft, sweet indulgence. Whether you’re hosting a spring brunch, celebrating a special occasion, or just craving something zesty and delightful, this cake delivers in every way. It’s light, moist, and infused with that unmistakable lemon liqueur flavor. Topped with a lemon glaze or creamy frosting, it’s a showstopper that feels fancy but is easy to make.
Ingredients
Cake:
- 2 cups all-purpose flour
- 1½ tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- ¾ cup unsalted butter, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 tbsp lemon zest
- ¼ cup fresh lemon juice
- ⅓ cup Limoncello liqueur
- ¾ cup whole milk
- 1 tsp vanilla extract
Glaze:
- 1 cup powdered sugar
- 2 tbsp Limoncello
- 1 tbsp lemon juice
Directions
- Preheat oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
- In a bowl, whisk flour, baking powder, baking soda, and salt.
- In another bowl, cream butter and sugar until light and fluffy.
- Add eggs one at a time, beating well after each.
- Mix in lemon zest, lemon juice, Limoncello, and vanilla.
- Add dry ingredients alternately with milk, mixing just until combined.
- Pour batter into pan and bake for 30–35 minutes, or until a toothpick comes out clean.
- Let cake cool 10 minutes, then remove from pan and cool completely.
- For glaze, whisk powdered sugar, Limoncello, and lemon juice until smooth.
- Drizzle glaze over cooled cake and let it set before serving.
Servings and Timing
- Serves: 8–10
- Prep time: 15 minutes
- Bake time: 35 minutes
- Total time: 50 minutes
Variations
- Limoncello Cupcakes: Divide the batter into cupcake liners and reduce baking time to 18–20 minutes.
- Layer Cake: Double the recipe and bake in two round pans for a stacked celebration cake.
- Cream Cheese Frosting: Swap glaze for a tangy cream cheese topping for a richer finish.
- Berry Addition: Fold in blueberries or raspberries to the batter for added flavor and color.
Storage and Reheating
Store leftover cake in an airtight container at room temperature for up to 2 days or in the fridge for up to 5 days. For longer storage, wrap tightly and freeze for up to 2 months. Thaw in the fridge overnight. If desired, warm individual slices in the microwave for 10–15 seconds.
FAQs
Can I skip the Limoncello?
Yes, you can substitute more lemon juice or use lemon extract with milk for a non-alcoholic version.
Is the alcohol strong in flavor?
Limoncello offers a subtle citrusy punch, not an overpowering alcohol taste.
Can I make it dairy-free?
Use plant-based milk and dairy-free butter alternatives.
Do I need fresh lemon juice?
Fresh is best for flavor, but bottled works in a pinch.
Conclusion
This Limoncello Cake is sunshine in every slice. Bright, tender, and wonderfully tangy, it’s the kind of dessert that brings smiles and seconds. Whether you enjoy it plain or dressed up with glaze or frosting, it’s sure to become a favorite. Bookmark this citrusy delight—you’ll be making it again soon! 🍋
MORE RECIPES HERE