Limoncello Cake: A Citrusy Delight for Any Occasion

Why this Limoncello cake?

Limoncello cake is a delightful fusion of tangy lemon flavors and the distinct essence of limoncello, an Italian liqueur originating from the Amalfi Coast of southern Italy. The addition of limoncello not only infuses the cake with a unique flavor but also adds a subtle boozy kick that elevates the entire dessert experience. With its moist texture and vibrant taste, this cake will impress your friends and family at any gathering.

This cake is the lemon version of my Italian Hangover Cake Recipe; for more lemon recipes, check out this Limoncello Tiramisu, this Lemon Blackberry Cake, and this Torta Paradiso.

Ingredients

For the cake

• All-purpose flour. It is best to use unbleached all-purpose flour.
• Baking powder.
• Salt
• Unsalted butter softened.
• Olive oil. Or unflavored oil such as canola oil.
• Granulated sugar
• Large eggs at room temperature
• Sour cream at room temperature. See recipe notes for alternatives.
• Limoncello liqueur. A homemade limoncello is ok.
• Lemon juice.
• Lemon zest.

For the Limoncello Glaze

• powdered sugar
• Limoncello liqueur, or lemon juice.

How to make Limoncello Cake

Make the cake

1. Mix the flour, baking powder, and salt in a medium bowl. Set aside. Separately, mix the sour cream, lemon juice, and limoncello.
2. In a large bowl or a bowl of a stand mixer, rub the zest into the sugar.
3. Beat the butter with the sugar using a hand mixer or the paddle attachment until light and fluffy, about 4 minutes. Slowly drizzle the oil and mix until incorporated.
4. Add the eggs, one at a time, waiting for each egg to be fully incorporated before adding the next.
5. Reduce speed to low, or use a rubber spatula to add the dry ingredients in three additions alternating with the wet ingredients.
6. Fill the prepared pan with the cake batter, and bake until a toothpick comes out with a few moist crumbs from the center of the cake.

Make the glaze

1. In a medium bowl, measure the powdered sugar.
2. Pour the limoncello liquor over and gently stir until smooth and lump-free.
3. Add more liquor to adjust for the desired consistency.
4. Drizzle over the cool cake.

Tips and serving ideas

• Ensure all ingredients are at room temperature, and use a Kitchen scale for best results. Read my Tips For Baking The Best Pound Cake post for more information.
• This easy limoncello bundt cake yields one ten-cup bundt pan or two 8, or 9-inch loaf pans lined with parchment paper.
• Brush additional limoncello simple syrup over the cooled cake before serving for a more intense limoncello flavor.
• Garnish the cake with fresh lemon peels or fresh lemon zest for an extra citrus flavor.
• If you don’t have limoncello, you can substitute it with lemon juice or extract, although the flavor profile will differ slightly.
• Serve the cake as individual slices topped with lemon curd, whipped cream, or mascarpone frosting. 

Storing

Store any leftover Limoncello Cake in an airtight container at room temperature for up to 3 days. You can freeze the cake for up to three months, wrap it with plastic wrap, place it in a plastic bag (or aluminum foil), and freeze it. When ready, remove it from the freezer, unwrap it, and allow it to reach room temperature.

FAQ’s

More Pound Cake Recipes You Might Enjoy

Mango Puree Cake, Almond Poppyseed Cake, Italian Grape Cake.

If you enjoyed this post, please leave a five-star review of the recipe below. Don’t forget to tag @OneSarcasticBaker on Instagram whenever you bake this recipe. I would love to see your creations!

Print

Limoncello Cake

Lemon pound cake infused with liquor.

Course Dessert

Cuisine Italian

Keyword limoncello cake

Prep Time 20 minutes

Cook Time 55 minutes

Servings 12 people

Author Dikla

Ingredients

For the cake

• 3 Cups All-pourpose flour (360g)
• 3 teaspoons Baking powder
• 1/2 teaspoon Salt
• 3/4 Cup Sour cream or milk at room temperature (180ml)
• 1/4 Cup Limoncello liquor (60ml)
• 1 tablespoon Lemon juice (juice of half a lemon)
• 4 Large Eggs, at room temperature
• Zest of two lemons
• 1 Cup Unsalted butter, soft (225g)
• 1/3 Cup Olive oil or vegetable oil (80ml)
• 1 3/4 Cups Sugar (350g)

For the glaze

• 1 Cup Powdered sugar (125g)
• 2-4 Tablespoons Limoncello liquor or lemon juice

Instructions

Make the cake

1. Preheat the cake to 350F (180C) and grease one 10-cup bundt pan.

2. Mix the flour, baking powder, and salt in a medium bowl.

3. Mix the sour cream, lemon juice, and liquor in a large measuring cup.

4. Use a fork to run the lemon zest into the sugar.

5. At medium-high speed, beat the sugar with the butter until light and fluffy, about 3-4 minutes. Scrape the bottom and sides of the bowl.

6. With the mixer on, slowly drizzle the oil and mix to incorporate. Scrape the bottom and sides of the bowl.

7. With the mixer at medium-high speed, add the eggs, one at a time, waiting for each egg to completely incorporate before adding the next.

8. Reduce speed to low, and add the flour mixture in three additions alternating with the wet ingredients. No need to wait for the flour to fully incorporate, this step should not take more than 20 seconds.

9. Once you add the last portion of the flour, turn the mixer off and use a rubber spatula to finish mixing.

10. Fill the prepared pan with the cake batter and bake over the middle oven rack for 50-55 minutes, or until a toothpick comes out from the center of the cake with a few moist crumbs.

11. Remove from the oven and allow the cake to cook in the pan for 15-20 minutes, then invert it into a wire rack.

Make the glaze

1. Measure the powdered sugar in a medium bowl, then mix in the liquor one tablespoon at a time until it reaches the desired consistency.

2. Drizzle the glaze over the chilled cake and serve.

Recipe Notes

• It is essential that all of the ingredients are at room temperature and that a kitchen scale is used for best results. 
• This recipe yields one ten-cup bundt pan or two 8, or 9-inch loaf pans lined with parchment paper.
• Brush additional limoncello simple syrup over the cooled cake before serving for a more intense limoncello flavor.
• Garnish the cake with fresh lemon peels or zest for an extra citrus flavor.
• If you don’t have limoncello, you can substitute it with lemon juice or extract, although the flavor profile will differ slightly.