Introduction
A warm loaf of Limoncello Cake brings sunlight into the kitchen the way a front-porch morning does — bright, tender, and full of family memories. It’s the kind of cake you make when you want to share something a little boozy, a little sweet, and wholly comforting.
Why make this recipe
This Limoncello Cake is simple, homey, and sings with lemony warmth. It’s perfect for afternoons with friends, a Sunday dessert after church, or when you want to tuck a little Italy into a Southern supper. The limoncello glaze makes every slice feel like a special occasion without any fuss.
How to make Limoncello Cake
Ingredients:
- 1 3/4 cups all purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup canola oil or vegetable oil
- 1 cup granulated sugar
- 3 tablespoons limoncello or lemon vodka
- 1 cup sour cream, full fat, room temperature
- 2 eggs, room temperature
- 1 tablespoon lemon zest
- 1/2 teaspoon lemon extract
- 1/2 teaspoon vanilla extract
- 2 to 3 drops yellow food coloring (optional)
- 1 cup powdered sugar, sifted
- 2 to 3 tablespoons limoncello (for glaze)
Directions:
- Preheat the oven to 350 degrees F. Spray a 9×5 loaf pan with non-stick cooking spray and line with parchment paper.
- In a large bowl, whisk together the all-purpose flour, baking powder, and salt.
- In a medium bowl, whisk together the oil, granulated sugar, sour cream, limoncello, lemon zest, eggs, lemon extract, vanilla extract, and yellow food coloring if using.
- Carefully add the wet ingredients to the flour mixture and whisk together just until combined. Be careful not to overmix.
- Transfer the batter to the prepared pan and smooth the top.
- Bake for 45 to 55 minutes or until a toothpick inserted into the center of the cake comes out with moist crumbs.
- Let the cake rest in the pan for 10 minutes before carefully removing and transferring to a cooling rack to cool completely.
- To prepare the limoncello glaze, whisk the powdered sugar and limoncello together until no lumps remain. If the glaze is too thin, add additional powdered sugar a tablespoon at a time. If it is too thick, add a bit more limoncello, a teaspoon at a time.
- Drizzle the glaze over the top of the cooled cake and let it set before slicing and serving.
How to serve Limoncello Cake
Serve this cake sliced thick with a cup of strong coffee or a tall glass of sweet tea. For a little Southern twist, offer warm slices with a spoonful of whipped cream or a scattering of fresh berries. It’s lovely at brunch, for dessert, or simply as an afternoon treat on the back porch.
How to store Limoncello Cake
Keep the loaf covered at room temperature for up to two days. If your kitchen is warm, store it in the refrigerator, wrapped tightly, for up to five days. For longer keeping, slice and freeze individual portions in airtight containers for up to three months — thaw gently at room temperature before serving.
Tips to make Limoncello Cake
- Don’t overmix the batter; a few streaks are fine. Overworking flour will make the cake dense.
- Use room-temperature eggs and sour cream to help ingredients combine smoothly and yield a tender crumb.
- If you can’t find limoncello, a good-quality lemon vodka works as a substitute, though the liqueur’s sweetness adds a lovely depth.
- Zest lemons before juicing to capture the bright oils; fresh zest sings more than extracts alone.
- If you prefer a milder boozy flavor, reduce the limoncello in the batter to 2 tablespoons and keep the glaze at 2 tablespoons.
Variations (if any)
- Lemon-Blueberry: Fold 1 cup fresh or frozen blueberries (tossed in a tablespoon of flour) into the batter for a country-style twist.
- Almond-Lemon: Replace 1/4 cup of the flour with almond flour and add 1/4 teaspoon almond extract alongside the vanilla for a nutty note.
- Limoncello Bundt: Pour the batter into a greased bundt pan and adjust baking time to about 50–65 minutes, depending on your pan.
FAQs
Q: Can I make this cake alcohol-free?
A: Yes — swap the limoncello for an equal amount of freshly squeezed lemon juice mixed with a teaspoon of simple syrup for sweetness, and use lemon extract to boost the lemony aroma.
Q: My glaze is too runny. How do I fix it?
A: Add powdered sugar a tablespoon at a time until you reach a thicker, drizzle-able consistency. Chill briefly if needed to help it set.
Q: Can I use low-fat sour cream?
A: Full-fat sour cream gives the best texture and flavor, but low-fat will work in a pinch. Expect a slightly less tender crumb and a bit less richness.
Q: Will this recipe work in a loaf pan smaller than 9×5?
A: A smaller pan can be used, but the cake will be taller and may need extra baking time. Check doneness with a toothpick and cover loosely with foil if the top browns too quickly.
Q: Can I make this into cupcakes?
A: Yes — fill cupcake liners about two-thirds full and bake at 350°F for 18–22 minutes, adjusting as needed. Drizzle glaze or pipe a light lemon frosting on each.
Conclusion
If you’d like another take on limoncello cake for inspiration, I found a delightful version at Limoncello Cake – Olga’s Flavor Factory that celebrates bright citrus notes. For a slightly different glaze and baking method, this recipe here is a lovely companion: Moist Limoncello Cake With Limoncello Glaze – ZagLeft.
There’s something so comforting about sharing a simple loaf straight from the oven — the butter-soft crumbs, the sun-yellow glaze, the stories that come with each slice. Pull up a chair, slice a piece, and let the kitchen fill with the kind of warmth that keeps on giving.
Limoncello Cake
Ingredients
Method
- Preheat the oven to 350 degrees F. Spray a 9x5 loaf pan with non-stick cooking spray and line with parchment paper.
- In a large bowl, whisk together the all-purpose flour, baking powder, and salt.
- In a medium bowl, whisk together the oil, granulated sugar, sour cream, limoncello, lemon zest, eggs, lemon extract, vanilla extract, and yellow food coloring if using.
- Carefully add the wet ingredients to the flour mixture and whisk together just until combined. Be careful not to overmix.
- Transfer the batter to the prepared pan and smooth the top.
- Bake for 45 to 55 minutes or until a toothpick inserted into the center of the cake comes out with moist crumbs.
- Let the cake rest in the pan for 10 minutes before carefully removing and transferring to a cooling rack to cool completely.
- To prepare the limoncello glaze, whisk the powdered sugar and limoncello together until no lumps remain.
- If the glaze is too thin, add additional powdered sugar a tablespoon at a time. If it is too thick, add a bit more limoncello, a teaspoon at a time.
- Drizzle the glaze over the top of the cooled cake and let it set before slicing and serving.