Name: Limoncello Cake
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Cuisine: Italian
Ingredients: 2 cups all-purpose flour; 2 tsp baking powder; 1/2 tsp salt; 1/2 cup unsalted butter, softened; 1 cup granulated sugar; 3 large eggs; 1 tbsp lemon zest; 1/3 cup Limoncello liqueur; 1/2 cup whole milk; 1 cup powdered sugar (for glaze); 2 tbsp lemon juice (for glaze); 1 tbsp Limoncello (for glaze)

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This Limoncello Cake is a soft, moist, and fragrant dessert that carries the bright flavors of lemon and a subtle boozy sweetness from the Italian liqueur. I find it to be the perfect treat for spring and summer gatherings, but honestly, I could enjoy a slice any time of the year.

Why You’ll Love This Recipe

I love how this cake balances citrusy freshness with a delicate sweetness that never feels heavy. The Limoncello adds a unique depth that elevates the simple lemon flavor into something more elegant. I enjoy serving it as a refreshing dessert after dinner, but it’s also wonderful with an afternoon coffee. Since the cake has such a tender crumb, I always find myself going back for a second slice.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

All-purpose flour
Baking powder
Salt
Unsalted butter
Granulated sugar
Eggs
Lemon zest
Limoncello liqueur
Whole milk
Powdered sugar (for glaze)
Lemon juice (for glaze)

Directions

I start by preheating my oven and preparing a cake pan with butter and flour so nothing sticks. Then I whisk together the dry ingredients in one bowl and cream the butter and sugar in another until it’s light and fluffy. I add the eggs one at a time, followed by lemon zest and Limoncello. Slowly, I mix in the dry ingredients, alternating with milk, until I have a smooth batter. I pour the mixture into the pan and bake until golden and cooked through. Once cooled, I drizzle it with a simple glaze made from powdered sugar, lemon juice, and a splash of Limoncello.

Servings and timing

This Limoncello Cake makes about 10–12 servings. The preparation takes around 15 minutes, and baking usually requires about 40–45 minutes, plus additional cooling time before glazing.

Variations

I sometimes fold in fresh blueberries or raspberries for a fruity twist. Another variation I like is swapping the glaze for a Limoncello buttercream frosting if I want a richer dessert. For a lighter option, I’ve even dusted the cake with powdered sugar and served it with whipped cream.

storage/reheating

I keep the cake covered at room temperature for up to 2 days, but if I want it to last longer, I store it in the refrigerator for up to 5 days. I always make sure it’s in an airtight container to keep it from drying out. When I want to reheat a slice, I warm it gently in the microwave for a few seconds or let it sit at room temperature before serving.

FAQs

Can I make this cake without Limoncello?

Yes, I can replace it with extra lemon juice and zest, but the flavor won’t have the same unique depth.

Can I freeze Limoncello Cake?

I often freeze individual slices wrapped tightly in plastic wrap and stored in a freezer bag. They keep well for up to 2 months.

What type of pan works best?

I usually bake this cake in a round or bundt pan, but a loaf pan works as well—it just needs a longer baking time.

Can I make it dairy-free?

Yes, I can substitute dairy-free butter and milk alternatives. The texture will be slightly different but still delicious.

How do I know when the cake is done?

I always test it by inserting a toothpick into the center. If it comes out clean or with just a few crumbs, the cake is ready.

Conclusion

This Limoncello Cake is one of my favorite citrus desserts because it’s light, refreshing, and full of bright lemon flavor with a sophisticated twist. I love making it for special occasions, but it’s simple enough to enjoy on an ordinary day too. Every slice reminds me of sunshine and the Italian coast, making it a delightful treat I never get tired of.