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Limoncello Cake

This Limoncello Cake is a bright, tender treat that combines sweet, boozy flavors with the warmth of home. Perfect for sharing on special occasions or as an afternoon delight.
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Prep Time 15 minutes
Cook Time 55 minutes
Total Time 1 hour 10 minutes
Servings: 8 slices
Course: Brunch, Dessert
Cuisine: Italian
Calories: 320
Ingredients Method Notes

Ingredients
  

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 large 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)
Glaze Ingredients
  • 1 cup powdered sugar, sifted
  • 2 to 3 tablespoons limoncello (for glaze)

Method
 

Preparation
  1. Preheat the oven to 350 degrees F. Spray a 9x5 loaf pan with non-stick cooking spray and line with parchment paper.
  2. In a large bowl, whisk together the all-purpose flour, baking powder, and salt.
  3. 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.
  4. Carefully add the wet ingredients to the flour mixture and whisk together just until combined. Be careful not to overmix.
  5. Transfer the batter to the prepared pan and smooth the top.
Baking
  1. Bake for 45 to 55 minutes or until a toothpick inserted into the center of the cake comes out with moist crumbs.
  2. Let the cake rest in the pan for 10 minutes before carefully removing and transferring to a cooling rack to cool completely.
Glaze Preparation
  1. To prepare the limoncello glaze, whisk the powdered sugar and limoncello together until no lumps remain.
  2. 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.
  3. Drizzle the glaze over the top of the cooled cake and let it set before slicing and serving.

Notes

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.