Description
A soft, moist, and fragrant Limoncello Cake that balances citrusy lemon zest with the elegant depth of Limoncello liqueur. Perfect for spring and summer or any time you crave a light, refreshing dessert.
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)
Instructions
- Preheat the oven to 350°F (175°C). Grease and flour a round or bundt cake pan.
- In a bowl, whisk together the flour, baking powder, and salt. Set aside.
- In a large bowl, cream the butter and sugar until light and fluffy.
- Add eggs one at a time, beating well after each addition.
- Stir in lemon zest and Limoncello liqueur.
- Gradually mix in the dry ingredients, alternating with milk, until the batter is smooth.
- Pour the batter into the prepared pan and bake for 40–45 minutes, or until a toothpick inserted in the center comes out clean.
- Allow the cake to cool completely before removing it from the pan.
- In a small bowl, whisk together powdered sugar, lemon juice, and Limoncello to make the glaze.
- Drizzle the glaze over the cooled cake before serving.
Notes
- Fold in fresh blueberries or raspberries for a fruity variation.
- Swap glaze for Limoncello buttercream for a richer dessert.
- Dust with powdered sugar and serve with whipped cream for a lighter option.
- Store covered at room temperature for 2 days or refrigerated for up to 5 days.
- Freeze individual slices for up to 2 months.
Nutrition
- Serving Size: 1 slice
- Calories: 280
- Sugar: 26g
- Sodium: 150mg
- Fat: 11g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 55mg
