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Lemon Limoncello Cake with Lemon Glaze Recipe

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3.9 from 13 reviews

This delightful Limoncello Cake is a moist and flavorful lemon-infused dessert made with a tender crumb, complemented by a tangy limoncello glaze. Ideal for gatherings or a special treat, this cake balances citrus zest, sweet vanilla, and a hint of liqueur, baked to perfection in a loaf pan.

  • Total Time: 1 hour 5 minutes
  • Yield: 10 servings

Ingredients

Dry Ingredients

  • 1 ¾ cups all-purpose flour
  • 2 teaspoons baking powder
  • ½ teaspoon salt

Wet Ingredients

  • ½ 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
  • ½ teaspoon lemon extract (or vanilla extract)
  • ½ teaspoon vanilla extract
  • 2 to 3 drops yellow food coloring (optional)

Glaze

  • 1 cup powdered sugar (sifted)
  • 2 to 3 tablespoons limoncello

Instructions

  1. Preheat Oven: Preheat your oven to 350°F (175°C). Prepare a 9×5 inch loaf pan by spraying it with non-stick cooking spray and lining it with parchment paper to prevent sticking.
  2. Mix Dry Ingredients: In a large bowl, whisk together all-purpose flour, baking powder, and salt until combined evenly. This ensures proper leavening and seasoning in the cake.
  3. Mix Wet Ingredients: In a separate medium bowl, whisk together canola oil, granulated sugar, sour cream, limoncello, lemon zest, eggs, lemon extract (if using), vanilla extract, and yellow food coloring (if using) until smooth and combined.
  4. Combine Wet and Dry: Gently add the wet ingredients into the flour mixture. Whisk carefully just until no dry flour remains. Avoid overmixing to keep the cake tender.
  5. Prepare for Baking: Pour the batter evenly into the prepared loaf pan and smooth the top with a spatula for even baking.
  6. Bake the Cake: Place the pan in the preheated oven and bake for 45 to 55 minutes. The cake is done when a toothpick inserted into the center comes out with moist crumbs attached.
  7. Cool in Pan: Remove the cake from the oven and let it rest in the pan for 10 minutes to set.
  8. Transfer to Cooling Rack: Carefully remove the cake from the pan using the parchment paper and transfer it to a wire rack. Allow it to cool completely before glazing.
  9. Prepare the Limoncello Glaze: In a small bowl, whisk together sifted powdered sugar and 2 to 3 tablespoons of limoncello until smooth with no lumps. Adjust the consistency by adding more powdered sugar or limoncello as needed.
  10. Glaze the Cake: Drizzle the glaze evenly over the cooled cake. Allow the glaze to set before slicing and serving for the best texture and presentation.

Notes

  • For a more intense lemon flavor, use fresh lemon zest and consider adding a splash more limoncello in the batter.
  • Room temperature eggs and sour cream help the ingredients blend more smoothly for a tender crumb.
  • Yellow food coloring is optional and only used to enhance the cake’s lemony appearance.
  • If you prefer an alcohol-free version, substitute limoncello with fresh lemon juice or lemon extract.
  • Make sure the cake is completely cool before glazing to prevent the glaze from melting and running off.
  • Storing the cake in an airtight container keeps it fresh for up to three days at room temperature or a week refrigerated.
  • Author: Olivia
  • Prep Time: 15 minutes
  • Cook Time: 50 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: Italian-inspired

Find it online: https://yourdailycook.com/lemon-limoncello-cake-with-lemon-glaze-recipe/