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Limoncello Lemon Cake Recipe

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4.2 from 3 reviews

This Limoncello Lemon Cake is a moist, flavorful bundt cake infused with the bright zest of lemon and a delightful splash of Limoncello liqueur. Perfectly balanced with a tangy sour cream base and topped with a sweet Limoncello glaze, this cake is an elegant and refreshing dessert ideal for gatherings or any occasion needing a citrusy treat.

  • Total Time: 50 minutes
  • Yield: 16 servings

Ingredients

Wet Ingredients

  • 1 cup sour cream
  • 2 eggs
  • ¾ cup sugar
  • ¼ cup vegetable oil
  • 1 teaspoon vanilla extract
  • 3 tablespoon Limoncello
  • Zest from 1 lemon

Dry Ingredients

  • 2 cups all-purpose flour
  • 2 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt

Glaze

  • 1 cup powdered sugar
  • 4 tablespoon Limoncello
  • Lemon zest (for garnish, optional)

Instructions

  1. Prep the oven. Preheat your oven to 350°F (175°C). Grease a bundt pan thoroughly with cooking spray to ensure the cake does not stick during baking.
  2. Mix the wet ingredients. Using either a stand mixer or hand mixer, combine the sour cream, eggs, sugar, vegetable oil, vanilla extract, Limoncello, and lemon zest in a bowl. Beat until the mixture is smooth and well incorporated.
  3. Mix the dry ingredients. In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Gradually add these dry ingredients to the wet mixture, mixing until just combined. Be careful not to over-mix to keep the cake tender.
  4. Bake the cake. Pour the batter evenly into the prepared bundt pan. Use a spatula to smooth the top surface. Place the pan in the preheated oven and bake for about 40 minutes or until the cake is golden brown and a toothpick inserted in the center comes out clean. Once baked, let the cake cool in the pan for 10 minutes, then invert onto a cooling rack to cool completely.
  5. Make the glaze. While the cake cools, prepare the glaze by whisking together the powdered sugar and Limoncello until smooth. Once the cake is fully cooled, drizzle the glaze evenly over the top. Garnish with additional lemon zest if desired, slice, and serve.

Notes

  • Do not overmix the batter to avoid a dense cake.
  • Make sure the cake is completely cool before glazing to prevent the glaze from melting off.
  • Use fresh lemon zest for the brightest flavor.
  • This cake can be stored in an airtight container at room temperature for up to 3 days or refrigerated for up to a week.
  • For a non-alcoholic version, substitute Limoncello with lemon juice or lemon extract, although the flavor will be less complex.
  • Author: Olivia
  • Prep Time: 10 minutes
  • Cook Time: 40 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: Italian

Find it online: https://yourdailycook.com/limoncello-lemon-cake-recipe-2/