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; 2 large eggs; 1/2 cup Limoncello liqueur; 1/4 cup fresh lemon juice; 1 tbsp lemon zest; 1/2 cup milk; 2 tsp baking powder; 1/4 tsp salt; 1 cup powdered sugar; 2-3 tbsp Limoncello

Highlighted under: Sweet Homemade Goodness

When I first tried making a Limoncello Lemon Cake, I was thrilled to combine two of my favorite flavors into one delightful dessert. The citrusy zing of lemons perfectly melds with the sweet and tangy notes of Limoncello, creating a cake that is both refreshing and indulgent. I love how simple it is to prepare, yet it always impresses my friends and family. This cake is perfect for any occasion or just when I need a sweet pick-me-up. Let's dive into this delicious recipe!

Created by

Amelia Grant

Last updated on 2026-01-24T09:10:15.257Z

While experimenting with different cake recipes, I stumbled upon the idea of incorporating Limoncello into a classic lemon cake. The result was beyond my expectations! The cake turned out moist and flavorful, with a hint of liqueur that made each bite truly special.

I found that letting the cake cool completely before drizzling the Limoncello glaze on top allows it to soak in beautifully, enhancing the flavor even more. It’s a trick I’ll definitely use again in future baking adventures!

Why You'll Love This Recipe
Bright citrus flavor that invigorates your palate
Moist texture with a subtle kick from Limoncello
Perfect for parties, picnics, or cozy afternoons

Key Techniques for Success

To achieve a moist and flavorful Limoncello Lemon Cake, it's important to properly cream your butter and sugar. This step typically takes about 3-5 minutes of mixing on medium speed until the mixture is light and fluffy. This aeration helps the cake rise and provides a tender crumb. Avoid over-mixing after adding the dry ingredients; just mix until they are incorporated to prevent developing gluten, which can lead to a dense cake.

When measuring your flour, use the spoon-and-level method to avoid packing it down, which can result in a dry cake. Spoon the flour into your measuring cup and level it off with a knife for accurate measurements. Additionally, use fresh lemon juice and zest for maximum flavor; the freshness significantly impacts the cake's overall citrus profile, making it bright and invigorating.

Serving and Storing Tips

This cake pairs wonderfully with fresh berries or a dollop of whipped cream, enhancing its lightness and adding vibrant color. For a Mediterranean twist, consider serving it with a scoop of lemon sorbet. This adds an extra layer of citrus flavor and makes for a refreshing dessert, especially on warm days. You can also garnish with thin lemon slices or edible flowers for a stunning presentation.

If you want to prepare it in advance, the Limoncello Lemon Cake can be baked a day or two ahead. Store it in an airtight container at room temperature to maintain moisture; just be sure to glaze it right before serving. If you have leftovers, cover them well and refrigerate for up to five days. The glaze may not be as shiny after refrigeration, but the flavor will still remain delightful.

Ingredients

For the Cake

1 1/2 cups all-purpose flour
1 cup granulated sugar
1/2 cup unsalted butter, softened
2 large eggs
1/2 cup Limoncello liqueur
1/4 cup fresh lemon juice
1 tbsp lemon zest
1/2 cup milk
2 tsp baking powder
1/4 tsp salt

For the Glaze

1 cup powdered sugar
2-3 tbsp Limoncello

Make sure to measure your ingredients accurately for the best results.

Instructions

Preheat the Oven

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

Mix the Dry Ingredients

In a bowl, whisk together the flour, baking powder, and salt. Set aside.

Cream the Butter and Sugar

In a large mixing bowl, cream the softened butter and granulated sugar until light and fluffy.

Add Eggs and Flavorings

Beat in the eggs one at a time, then add the Limoncello, lemon juice, and lemon zest, mixing well.

Combine Mixtures

Gradually mix in the dry ingredients, alternating with the milk until just combined.

Bake the Cake

Pour the batter into the prepared cake pan and bake for 30 minutes, or until a toothpick inserted in the center comes out clean.

Prepare the Glaze

While the cake is baking, combine the powdered sugar and Limoncello in a bowl to make the glaze.

Glaze the Cake

Once the cake is cooled, drizzle the Limoncello glaze on top and allow it to soak in.

Let the cake sit for a few minutes before slicing for the best flavor absorption.

Pro Tips

For an extra burst of flavor, consider adding more lemon zest to the glaze or garnishing with lemon slices on top.

Ingredient Substitutions and Variations

If you're looking to make a non-alcoholic version of this cake, you can substitute the Limoncello with lemon extract and additional lemon juice. Use about 2 teaspoons of lemon extract instead of the Limoncello and add an extra tablespoon of lemon juice to maintain the moisture balance. This will still offer the bright flavor profile without the added alcohol.

For a gluten-free version, substitute the all-purpose flour with a gluten-free flour blend designed for baking. Make sure it contains a binding agent like xanthan gum, which helps replicate the texture of traditional flour. Keep an eye on baking time; gluten-free cakes may bake faster or slower than expected.

Troubleshooting Common Issues

If your cake domes excessively or cracks during baking, it might be due to an oven that is too hot. Use an oven thermometer to ensure your oven is at the correct temperature, adjusting as necessary. A properly calibrated oven helps the cake rise evenly without forming a large dome.

In case your cake comes out too dry, check your measuring technique for flour and liquid ingredients. Another culprit could be overbaking; keep a close eye on the cake during the last few minutes and perform the toothpick test earlier than suggested. If it comes out with moist crumbs, it’s time to take it out.

Questions About Recipes

→ Can I use store-bought lemon juice instead of fresh?

While fresh lemon juice is recommended for the best flavor, you can use store-bought in a pinch.

→ Is it okay to make this cake ahead of time?

Yes! The Limoncello flavor actually improves as it sits. Just store it in an airtight container.

→ Can I substitute Limoncello with another liqueur?

Absolutely! Try using a lemon-flavored vodka or any other citrus liqueur for a different twist.

→ How should I store leftovers?

Store leftover cake in an airtight container at room temperature for up to 3 days.