Picture this: a light, fluffy cake that’s bursting with zesty lemon flavor, kissed with the sweet, slightly boozy charm of limoncello. That’s what this limoncello cake is all about. It’s the kind of dessert that feels like a ray of sunshine, whether you’re serving it up for a summer barbecue, a cozy family dinner, or just because you deserve a treat. The bright citrus vibes paired with a tender crumb make it a total crowd-pleaser, and the limoncello glaze? Oh, it’s like a little hug from Italy. I first whipped this up for a friend’s birthday, and it’s been a staple in my dessert rotation ever since—mostly because it’s so easy to make and always gets rave reviews. This cake is perfect for any occasion that calls for something special but not fussy, like a weekend brunch or a casual dinner party. Trust me, once you try it, you’ll be finding excuses to bake it again.
Why You’ll Love This Recipe
- Bright, Bold Flavor: The combo of fresh lemons and limoncello gives this cake a vibrant, citrusy punch that’s refreshing and indulgent at the same time.
- Super Easy to Make: No complicated techniques or fancy equipment here—just a straightforward recipe that even beginner bakers can nail.
- Crowd-Pleasing Dessert: From kids to grandparents, everyone loves this cake. It’s sweet but not cloying, with a sophisticated twist from the limoncello.
- Versatile for Any Occasion: Serve it at a summer picnic, a holiday gathering, or just a random Tuesday when you need a pick-me-up.
- Customizable: Swap the limoncello for lemon juice for a non-alcoholic version, or add berries for a fruity twist.
- Make-Ahead Friendly: This cake stays moist for days, so you can bake it ahead and still wow your guests.
- That Glaze, Though: The limoncello glaze adds a glossy, tangy-sweet finish that makes every bite irresistible.
Ingredients You’ll Need
- All-purpose flour: The base of the cake—nothing fancy, just the good stuff from your pantry.
- Granulated sugar: Sweetens the cake and balances the tart lemon flavor.
- Unsalted butter: Make sure it’s softened for a smooth batter. It adds rich, buttery goodness.
- Eggs: They give the cake structure and a tender crumb. Room temperature works best.
- Lemons (zest and juice): Fresh is key here! The zest adds intense lemon flavor, and the juice keeps it tangy.
- Limoncello: This Italian lemon liqueur is the star of the show. Use a good-quality one for the best flavor.
- Baking powder: Helps the cake rise and stay light and fluffy.
- Salt: Just a pinch to enhance all the flavors.
- Sour cream: The secret to a moist, tender cake. Greek yogurt works as a substitute if needed.
- Powdered sugar: For that glossy limoncello glaze that makes the cake look as good as it tastes.
(Note: A complete list of ingredients with exact measurements is included in the instructions section below.)
How to Make It (Step-by-Step Instructions)
Step 1: Prep Your Ingredients
Before you dive in, take a minute to get everything ready. Zest and juice your lemons (you’ll need about 2–3 for this recipe), soften your butter, and let your eggs come to room temperature. Measure out your flour, sugar, and other dry ingredients. Trust me, having everything prepped makes the process so much smoother, and you won’t be scrambling mid-mix. Pro tip: Use a microplane for zesting—it’s a game-changer for getting fine, flavorful zest without the bitter pith.
Step 2: Mix the Wet Ingredients
In a large mixing bowl, beat 1 cup of softened unsalted butter with 1 ½ cups of granulated sugar until it’s light and fluffy—about 2–3 minutes with a hand mixer or stand mixer. Add 3 large eggs, one at a time, mixing well after each. Then, toss in 2 tablespoons of lemon zest, ¼ cup of fresh lemon juice, and ¼ cup of limoncello. The batter will start to smell like a lemony dream. Don’t worry if it looks a bit curdled at this point—that’s normal with all the citrus. Just keep going!
Step 3: Combine the Dry Ingredients
In a separate bowl, whisk together 2 ½ cups of all-purpose flour, 2 teaspoons of baking powder, and ½ teaspoon of salt. This ensures your dry ingredients are evenly mixed and your cake rises nicely. If you want an extra-light cake, sift the flour first, but it’s not a dealbreaker if you skip it.
Step 4: Bring It All Together
Add half of the dry ingredients to the wet mixture and mix on low speed until just combined. Then, add 1 cup of sour cream and mix until smooth. Finally, add the remaining dry ingredients and mix until you have a thick, luscious batter. Be careful not to overmix—stop as soon as everything comes together to keep the cake tender. If you want to add a handful of blueberries or raspberries for a fruity twist, gently fold them in now.
Step 5: Bake the Cake
Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan or a bundt pan (I love a bundt for that classic look). Pour the batter into the pan and smooth the top with a spatula. Bake for 40–45 minutes, or until a toothpick inserted in the center comes out clean. Your kitchen will smell like a lemon orchard—enjoy it! Let the cake cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely. Don’t skip the cooling step, or the glaze will slide right off.
Step 6: Make the Limoncello Glaze
While the cake cools, whisk together 1 cup of powdered sugar, 2 tablespoons of limoncello, and 1 tablespoon of fresh lemon juice. Adjust the consistency by adding more powdered sugar if it’s too thin or a splash of limoncello if it’s too thick. Once the cake is cool, drizzle the glaze over the top, letting it drip down the sides for that gorgeous, glossy finish. If you’re feeling fancy, sprinkle a little extra lemon zest on top for color.
Step 7: Serve and Enjoy
Slice the cake and serve it with a dollop of whipped cream, a scoop of vanilla ice cream, or just on its own with a cup of coffee or tea. This cake is best enjoyed the same day, but it stays delicious for up to 3 days if stored properly (more on that below).
Helpful Tips
- Meal Prep It: You can bake this cake a day or two ahead for a party or gathering. Just wrap it tightly in plastic wrap (without the glaze) and store it at room temperature. Glaze it right before serving for that fresh, glossy look.
- Storing Leftovers: Keep leftover slices in an airtight container at room temperature for up to 2 days or in the fridge for up to 5 days. The fridge keeps it moist, but let it come to room temperature before serving for the best flavor.
- Reheating (If You Must): This cake is best at room temp, but if you’ve stored it in the fridge, pop a slice in the microwave for 10 seconds to take the chill off. Don’t overheat, or it’ll dry out.
- Perfect Pairings: Serve with a glass of prosecco for a festive vibe or a hot cup of chamomile tea for a cozy afternoon treat. Fresh berries on the side make it feel extra summery.
- Creative Twists: Swap the limoncello for orange liqueur and orange zest for a citrusy variation. Or, add a handful of poppy seeds to the batter for a subtle crunch. For a decadent touch, spread a layer of lemon curd between two cake layers.
- Avoid Common Mistakes: Don’t skip softening the butter—it’s key for a fluffy texture. And make sure your oven is fully preheated before baking to avoid a dense cake.
Frequently Asked Questions (FAQs)
Can I make this cake ahead of time?
Absolutely! Bake the cake up to 2 days in advance and store it (unglazed) tightly wrapped at room temperature. Add the glaze just before serving to keep it fresh and shiny.
Can I freeze this cake?
Yes, it freezes beautifully! Wrap the unglazed cake tightly in plastic wrap, then in foil, and freeze for up to 3 months. Thaw it at room temperature, then add the glaze.
What if I don’t have limoncello?
No worries! You can substitute it with extra lemon juice and a teaspoon of vanilla extract for a non-alcoholic version. It won’t have that boozy kick, but it’ll still be delicious.
Is this recipe good for meal prep?
While it’s not a traditional meal-prep dish, you can portion out slices for the week. Store them in airtight containers, and they’ll stay moist for a few days. Perfect for a sweet treat with lunch or coffee breaks.
How do I make it non-alcoholic?
Replace the limoncello with equal parts lemon juice and a touch of simple syrup (to mimic the sweetness). The cake will still have that bright lemony flavor without the alcohol.
This limoncello cake is one of those recipes I find myself making over and over—probably because it’s so darn easy and always makes people smile. My favorite way to serve it is with a big scoop of vanilla ice cream and a few fresh raspberries on the side for that perfect balance of creamy and tart. Give it a try and let me know how it turns out—I’d love to hear if it becomes a go-to in your kitchen too!
Limoncello Cake
Ingredients
- For the Cake:
- ¾ cup extra virgin olive oil plus more for greasing the pan
- 3 large eggs room temperature, separated
- 1 ¼ cups 250g granulated sugar
- ⅓ cup whole milk
- ⅓ cup Limoncello
- Zest from 2 lemons
- 2 cups 240g all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon kosher salt
- For the Limoncello Syrup:
- ¼ cup 50g sugar
- 2 tablespoons Limoncello
- 2 tablespoons lemon juice
- La Cucina Italiana
- For the Lemon Italian Meringue:
- ¾ cup 150g sugar
- ¼ cup water
- 2 tablespoons lemon juice
- 3 large egg whites room temperature
Instructions
- Preheat & Prepare Pan:
- Preheat the oven to 350°F (175°C). Brush a 9-inch springform pan with olive oil, line the bottom with parchment paper, and brush it with olive oil. Set aside.
- Beat Egg Whites:
- In a large mixing bowl, whip the egg whites on medium-high speed until stiff peaks form, about 3 minutes. Set aside.
- Mix Wet Ingredients:
- In another large mixing bowl, beat egg yolks, sugar, and olive oil on medium speed until smooth. Add milk, limoncello, and lemon zest and mix on low until combined.
- Add Dry Ingredients:
- Add flour, baking powder, and salt, and mix on low speed until just combined.
- Fold in Egg Whites:
- Gently fold half of the beaten egg whites into the batter using a wide spatula. Once combined, fold in the second half.
- Bake the Cake:
- Pour the batter into the prepared pan and bake for 48-53 minutes, or until a toothpick inserted comes out clean.
- Make Limoncello Syrup:
- While the cake bakes, combine sugar, limoncello, and lemon juice in a small saucepan. Heat over medium until the sugar dissolves. Set aside.
- Cool & Drizzle Syrup:
- After the cake cools for 15 minutes, carefully release it from the pan and transfer to a wire rack. Prick the cake with a toothpick and brush with the limoncello syrup (reserve some syrup). Let the cake cool to room temperature.
- Make Meringue:
- Combine sugar, water, and lemon juice in a small saucepan. Bring to a boil and cook until it reaches 240°F (116°C) on a thermometer. Meanwhile, beat egg whites in a mixing bowl until soft peaks form. Slowly pour the syrup into the egg whites while beating until stiff peaks form, and the meringue cools.
- Assemble Cake:
- Spread the meringue over the cooled cake with an offset spatula or spoon, creating decorative swirls.
- Toast & Serve:
- Lightly toast the meringue with a kitchen torch or by broiling for 30 seconds. Slice and serve.
Notes
- Ensure all ingredients are at room temperature for best results.
- If you don’t have limoncello, you can substitute it with lemon juice or extract, although the flavor profile will differ slightly.
- 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.
