Limoncello Cake Recipe

Why You’ll Love This Recipe

Limoncello Cake is a must-try for any lemon lover. It’s super moist and light, with a perfect balance of sweetness and tartness. The cake is rich in flavor thanks to the tangy lemon zest, limoncello, and vanilla extract, while the sour cream gives it that dreamy texture. Topped with a luscious limoncello glaze, this cake is a simple yet elegant dessert that’s sure to make any occasion special. It’s easy to prepare, with minimal ingredients, but still manages to deliver an unforgettable citrus kick!

Ingredients

• 1 ¾ cups all-purpose flour

• 2 teaspoons baking powder

• ½ teaspoon salt

• ½ cup canola oil or vegetable oil

• 1 cup granulated sugar

• 3 tablespoons limoncello

• 1 cup sour cream (full fat, room temperature)

• 2 eggs (room temperature)

• 1 tablespoon lemon zest

• ½ teaspoon lemon extract or vanilla extract

• ½ teaspoon vanilla extract

• 2 to 3 drops yellow food coloring (optional)

Limoncello Glaze:

• 1 cup powdered sugar (sifted)

• 2 to 3 tablespoons limoncello

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Preheat the oven to 350°F (175°C). Spray a 9x5-inch loaf pan with non-stick cooking spray and line it with parchment paper. Set it aside.

2. In a large bowl, whisk together the flour, baking powder, and salt.

3. In a separate medium bowl, whisk together the canola oil, granulated sugar, sour cream, limoncello, lemon zest, eggs, lemon extract (if using), vanilla extract, and yellow food coloring (if using).

4. Slowly add the wet ingredients to the dry ingredients and whisk until just combined, being careful not to overmix.

5. Transfer the batter to the prepared loaf pan and smooth the top.

6. Bake for 45 to 55 minutes, or until a toothpick inserted into the center comes out with moist crumbs.

7. Let the cake cool in the pan for 10 minutes before transferring it to a cooling rack. Allow it to cool completely before adding the glaze.

8. Prepare the limoncello glaze by whisking together the powdered sugar and limoncello until smooth. If the glaze is too thin, add more powdered sugar a tablespoon at a time. If it's too thick, add more limoncello, one teaspoon at a time.

9. Drizzle the glaze over the cooled cake and let it set before slicing and serving.

Servings and Timing

• Servings: 10

• Prep Time: 15 minutes

• Cook Time: 45-55 minutes

• Total Time: 1 hour, 5–15 minutes

Variations

• Lemon glaze: Instead of using limoncello, you can replace the glaze with a lemon glaze by mixing powdered sugar with lemon juice.

• Add-ins: You can enhance the flavor by adding a handful of poppy seeds to the batter for a slight crunch and an extra layer of flavor.

• Lemon zest: For an even stronger lemon flavor, add an extra tablespoon of lemon zest to the batter.

Storage/Reheating

• Storage: Store any leftover cake in an airtight container at room temperature for up to 3 days. Alternatively, you can refrigerate it for up to 1 week.

• Freezing: This cake freezes well! Wrap it tightly in plastic wrap or foil, then store in a freezer-safe container for up to 3 months. Thaw at room temperature before serving.

• Reheating: To reheat, place slices in the microwave for 10-15 seconds, or warm them in an oven preheated to 300°F for about 5-10 minutes.

FAQs

2. Do I need to use food coloring in this cake?

Food coloring is entirely optional. It’s just to give the cake a more vibrant yellow color, but the cake will taste just as delicious without it.

3. Can I make this cake without the glaze?

Yes, the cake is still delicious on its own without the glaze. However, the glaze adds a nice sweetness and extra flavor that complements the lemon cake.

4. Can I make this cake in a different size pan?

Yes, you can use an 8x8 square pan or a bundt pan, but be sure to adjust the baking time as it may take more or less time to cook, depending on the pan size.

5. What is limoncello?

Limoncello is an Italian lemon liqueur made from lemon zest, alcohol, water, and sugar. It’s often enjoyed chilled as a digestif after meals, but it also adds incredible flavor to baked goods.

6. How can I tell if the cake is done baking?

You can test the cake’s doneness by inserting a toothpick into the center. If it comes out with moist crumbs (not wet batter), the cake is done.

7. Can I substitute sour cream with yogurt?

Yes, you can substitute sour cream with plain yogurt. Full-fat yogurt will give the cake a similar texture and moisture.

8. Can I add more lemon zest for a stronger lemon flavor?

Absolutely! Feel free to add more lemon zest to the cake batter if you want an even more intense lemon flavor.

9. Is this cake suitable for vegetarians?

Yes, this cake is vegetarian-friendly since it contains no meat or animal by-products other than eggs and dairy.

10. How do I prevent the cake from sticking to the pan?

Make sure to grease the pan well and line it with parchment paper for easy removal after baking. This will help prevent the cake from sticking.

Conclusion

This Limoncello Cake is a delightful treat that combines the refreshing zing of lemon with the rich sweetness of vanilla. The light, fluffy texture and limoncello glaze make it a stand-out dessert perfect for any occasion. Whether you serve it with coffee or after a meal, this cake is sure to be a hit with anyone who loves citrus desserts. Plus, it’s simple to make and can be easily adapted to your tastes. Give it a try, and you'll be savoring every slice!