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Limoncello Cake Recipe

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A bright and zesty Limoncello Cake that pairs the tangy flavors of fresh lemon and limoncello liqueur with a moist, tender crumb. Perfect for a refreshing dessert or a special occasion treat, this cake combines citrus zest, lemon juice, and a hint of liqueur for a deliciously fragrant and flavorful experience.

  • Total Time: 55 minutes
  • Yield: 12 servings

Ingredients

Dry Ingredients

  • 2 cups all-purpose flour
  • 2 tsp baking powder
  • 1/4 tsp salt

Wet Ingredients

  • 1 cup granulated sugar
  • 1/2 cup unsalted butter (room temperature)
  • 3 large eggs
  • 1/2 cup sour cream or Greek yogurt
  • 1/2 cup limoncello liqueur
  • Zest of 2 fresh lemons
  • Juice of 2 fresh lemons

Glaze

  • Powdered sugar (quantity about 1 cup, adjust as needed)
  • Lemon juice (about 2-3 tbsp for glaze)

Instructions

  1. Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan to ensure the cake releases easily after baking.
  2. Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set this mixture aside while you prepare the wet ingredients.
  3. Cream Butter and Sugar: In a large bowl, use a mixer to cream the unsalted butter and granulated sugar together until light and fluffy, which should take about 3 to 5 minutes. This helps aerate the batter for a tender texture.
  4. Add Eggs and Lemon Zest: Add the eggs one at a time to the butter and sugar mixture, beating thoroughly after each addition. Then mix in the lemon zest until fully combined to distribute the citrus flavor evenly.
  5. Incorporate Sour Cream, Lemon Juice, and Limoncello: Gently fold in the sour cream (or Greek yogurt), freshly squeezed lemon juice, and limoncello liqueur. Mix just until the ingredients are combined to avoid overworking the batter.
  6. Pour and Bake: Pour the batter into the prepared cake pan and smooth the top with a spatula. Bake in the preheated oven for 30-35 minutes or until the cake is golden brown and a toothpick inserted in the center comes out clean.
  7. Cool and Glaze: Let the cake cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely. Prepare a glaze by mixing powdered sugar with lemon juice until the desired consistency is reached, then drizzle this over the cooled cake for a bright finish.

Notes

  • You can substitute sour cream with Greek yogurt for a slightly tangier taste and lighter texture.
  • Allow the cake to cool completely before glazing to prevent the glaze from melting off.
  • Use fresh lemons for the best flavor impact in both zest and juice.
  • For a non-alcoholic version, substitute the limoncello liqueur with lemon juice or lemon syrup.
  • Store the cake covered at room temperature for up to 3 days or refrigerate for up to a week.
  • Author: Olivia
  • Prep Time: 15 minutes
  • Cook Time: 35 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: Italian

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