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Limoncello Lemon Cake Recipe

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3.9 from 8 reviews

This Limoncello Lemon Cake is a moist, flavorful dessert that combines the tangy brightness of lemon with the sweet, citrusy kick of Limoncello liqueur. Baked in a bundt pan, it features a soft crumb thanks to sour cream and is topped with a smooth Limoncello glaze that adds a beautiful sheen and extra burst of lemon flavor. Perfect for gatherings, this cake yields 16 slices and makes a delightful treat for any occasion.

  • 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 tablespoons Limoncello
  • Zest from 1 lemon

Dry Ingredients

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

Glaze

  • 1 cup powdered sugar
  • 4 tablespoons 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 prevent the cake from sticking.
  2. Mix the wet ingredients. In a mixing bowl, use a stand mixer or hand mixer to combine sour cream, eggs, sugar, vegetable oil, vanilla extract, Limoncello, and lemon zest 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 until evenly mixed. Gradually add the dry ingredients to the wet ingredients bowl and mix just until combined. Be careful not to overmix to keep your cake tender.
  4. Bake the cake. Pour the batter into the greased bundt pan and smooth the top with a spatula. Bake in the preheated oven for about 40 minutes or until the cake turns golden brown and a toothpick inserted in the center comes out clean. Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.
  5. Make the glaze. While the cake cools, whisk together the powdered sugar and Limoncello until you have a smooth glaze. Once the cake is completely cool, drizzle the glaze evenly over the top. Optionally, garnish with additional lemon zest for a fresh and decorative touch.
  6. Serve and enjoy. Slice the cake into 16 servings and enjoy the bright, luscious flavors of lemon and Limoncello in every bite.

Notes

  • Do not overmix the batter to prevent a dense cake; mix until ingredients are just combined.
  • Make sure the cake is fully cooled before glazing to prevent the glaze from melting off.
  • Use fresh lemon zest to maximize lemon flavor and aroma.
  • The Limoncello adds a subtle, boozy citrus flavor; if avoiding alcohol, you can substitute with lemon juice but the flavor profile will be different.
  • Grease the bundt pan well to ensure easy removal of the cake.
  • Store any leftovers in an airtight container at room temperature for up to 3 days or refrigerated for up to a week.
  • Author: Olivia
  • Prep Time: 10 minutes
  • Cook Time: 40 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: Italian-inspired

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