Limoncello Lemon Cake

Name: Limoncello Lemon Cake
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 8 servings
Ingredients: 1 1/2 cups all-purpose flour; 1 cup granulated sugar; 1/2 cup unsalted butter, softened; 1/2 cup limoncello; 3 large eggs; 1/4 cup fresh lemon juice; 1 tablespoon lemon zest; 2 teaspoons baking powder; 1/2 teaspoon salt; 1 cup powdered sugar; 2-3 tablespoons limoncello; 1 tablespoon fresh lemon juice

Highlighted under: Treats & Temptations

I absolutely adore desserts that capture the essence of citrus, and this Limoncello Lemon Cake is no exception. With the perfect balance of tartness and sweetness, it has become a staple at my gatherings. The addition of limoncello not only enhances the flavor but also keeps the cake incredibly moist. I love serving it with a light dusting of powdered sugar and a side of whipped cream for an extra touch. This cake is perfect for any occasion, bringing a refreshing brightness to the table every time.

Created by

Penelope Dawson

Last updated on 2026-01-24T11:19:20.305Z

When I first attempted this Limoncello Lemon Cake, I wasn’t sure how the limoncello would influence the flavor. To my delight, it added a wonderfully vibrant note that complemented the lemon perfectly. I decided to incorporate a simple syrup made from limoncello to soak the cake, which infused each slice with moisture and flavor. The result is a cake that feels light yet indulgent.

One of the best tips I’ve learned while baking this cake is to let it cool completely before glazing. This way, the glaze sets beautifully without sliding off, ensuring that each piece presents well. The final touch is a sprinkle of lemon zest, which really elevates its visual appeal and adds a burst of fresh aroma.

Why You Will Love This Recipe
Bright and refreshing lemon flavor accented with limoncello
Moist texture that stays fresh for days
Perfect for parties, gatherings, or a sweet treat after dinner

Perfecting the Cake Texture

To achieve that delightful moistness, it's essential to cream the butter and sugar until the mixture is light and fluffy. This process incorporates air into the batter, resulting in a tender crumb. If you don’t see the mixture turning a pale yellow and well-aerated after about 3-5 minutes of mixing, keep going. Properly creamed butter will yield a cake that stays fresh longer and holds its moist texture even a few days later.

Using fresh lemon juice and zest is crucial for flavor intensity in this cake. The zest contains essential oils that provide a vibrant aroma and taste. When zesting, be sure to only take the bright yellow outer layer of the lemon and avoid the bitter white pith underneath. This attention to detail amplifies the cake's bright notes, making it truly sing with citrus flavor.

Glazing with Precision

The glaze is a vital finishing touch that enhances both flavor and appearance. When whisking the powdered sugar with limoncello and lemon juice, aim for a consistency that is pourable but still thick enough to coat the back of a spoon. If your glaze is too thick, add a teaspoon of limoncello at a time until you reach the desired texture. Drizzle it over the cooled cake, allowing it to pool slightly in the center for an appealing finish.

Make sure the cake has completely cooled before glazing; if the cake is still warm, the glaze may just melt off instead of forming a nice coat. Letting it sit for at least 30 minutes on a wire rack is ideal, and you can even prepare the cake a day ahead. The glazed cake can be stored at room temperature, covered lightly to maintain its freshness.

Serving Suggestions and Variations

This Limoncello Lemon Cake shines particularly when served with a dollop of freshly whipped cream or a scoop of lemon sorbet alongside. The creaminess beautifully contrasts the zesty layers of the cake, enhancing its refreshing profile. For an added touch, serve with a sprinkle of toasted coconut or crushed pistachios, which provide a lovely textural element and visual appeal.

If you're looking to switch things up, consider adding poppy seeds to the batter for a visual and flavor twist. Not only does it add a unique crunch, but it also pairs beautifully with the lemon flavor. You can also experiment with different citrus liqueurs; orange liqueur could provide an interesting alternative, creating a whole new cake experience while still keeping that moist richness.

Ingredients

For the Cake

1 1/2 cups all-purpose flour
1 cup granulated sugar
1/2 cup unsalted butter, softened
1/2 cup limoncello
3 large eggs
1/4 cup fresh lemon juice
1 tablespoon lemon zest
2 teaspoons baking powder
1/2 teaspoon salt

For the Glaze

1 cup powdered sugar
2-3 tablespoons limoncello
1 tablespoon fresh lemon juice

Instructions

Steps

Preheat the Oven

Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan.

Mix the Ingredients

In a large bowl, cream together the softened butter and granulated sugar until light and fluffy. Beat in the eggs one at a time, then stir in the limoncello, lemon juice, and lemon zest.

Combine Dry Ingredients

In another bowl, whisk together the flour, baking powder, and salt.

Blend Together

Gradually add the dry ingredients to the wet mixture, mixing until just combined.

Bake the Cake

Pour the batter into the prepared cake pan and bake for 30 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool in the pan for 10 minutes before transferring to a wire rack.

Prepare the Glaze

While the cake cools, whisk together the powdered sugar, limoncello, and lemon juice until smooth.

Glaze the Cake

Once the cake is completely cool, drizzle the glaze over the top and let it set before slicing.

Enjoy Your Cake!

Pro Tips

To enhance the flavor, consider adding a teaspoon of vanilla extract to the batter for a warm undertone.

Ingredient Importance

The limoncello is not just a delightful addition; it plays a pivotal role in keeping the cake moist. Alcohol often evaporates during baking, but the sugar and flavor from the limoncello remain, providing depth and enhancing the overall citrus profile. If you need a non-alcoholic version, you can substitute limoncello with a lemon-flavored soda or a mixture of lemon juice and simple syrup for sweetness.

Unsalted butter is the preferred fat for this recipe, allowing you to control the salt levels. However, if you wish to use salted butter, omit the added salt completely from the recipe to avoid over-salting, ensuring that the cake remains balanced in flavor.

Baking Tips

When baking, always ensure your oven is preheated to the correct temperature. An oven thermometer can help confirm that the actual temperature matches what the dial reads. Underbaking or overbaking can lead to a dense texture or a dry cake, respectively. Check for doneness by inserting a toothpick into the center; it should come out clean or with a few dry crumbs attached.

To prevent potential sticking when transferring the cake, consider dusting the greased pan with flour after greasing. Alternatively, you can line the bottom of the cake pan with parchment paper for easy removal. This simple step can save you from frustration and help maintain the cake's lovely shape.

Storage and Freezing

This cake is excellent for make-ahead planning. If stored properly, it can last up to a week at room temperature. To keep it fresher for longer, wrap it tightly in plastic wrap and place it in an airtight container. For extended storage, this cake freezes beautifully. Slice it first, then wrap individual pieces in plastic followed by a layer of aluminum foil to prevent freezer burn, allowing for easy snacking later.

When ready to enjoy frozen slices, simply take them out of the freezer and let them thaw at room temperature for about an hour. They retain their moistness and flavor remarkably well, making them perfect for unexpected guests or a sweet treat for yourself at any time.

Questions About Recipes

→ Can I use bottled lemon juice instead of fresh?

Yes, bottled lemon juice can be used, but fresh lemon juice provides a brighter flavor.

→ How should I store the leftover cake?

Store the leftover cake in an airtight container at room temperature for up to three days.

→ Can I make this cake ahead of time?

Absolutely! You can bake the cake a day in advance and glaze it just before serving.

→ Is there a way to make this cake gluten-free?

Yes, you can substitute the all-purpose flour with a gluten-free flour blend, ensuring it is suitable for baking.