Limoncello Cake
A moist and flavorful Limoncello Cake infused with fresh lemon zest and a splash of Italian Limoncello liqueur, perfect for a refreshing dessert or special occasion.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 8 servings
- Category: Dessert
- Method: Baked
- Cuisine: Italian
Ingredients
Scale
- 1 ½ cups all-purpose flour
- 1 ½ tsp baking powder
- ¼ tsp salt
- ¾ cup unsalted butter, softened
- 1 cup granulated sugar
- 3 large eggs
- 2 tbsp lemon zest (about 2 lemons)
- ⅓ cup Limoncello liqueur
- ½ cup whole milk
- 1 tsp pure vanilla extract
- For the glaze:
½ cup powdered sugar
2 tbsp Limoncello liqueur
1 tbsp fresh lemon juice
Instructions
- Preheat the oven to 350°F (175°C). Grease and flour an 8-inch round cake pan.
- In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
- In a large mixing bowl, cream the softened butter and sugar together until light and fluffy, about 3–4 minutes.
- Add eggs one at a time, beating well after each addition.
- Stir in lemon zest and vanilla extract.
- Alternately add the dry flour mixture and milk to the batter, beginning and ending with the flour mixture. Mix until just combined.
- Fold in the Limoncello liqueur gently.
- Pour the batter into the prepared cake pan and smooth the top with a spatula.
- Bake for 35–40 minutes or until a toothpick inserted in the center comes out clean.
- Let the cake cool in the pan for 10 minutes, then remove from pan and cool completely on a wire rack.
- In a small bowl, whisk together powdered sugar, Limoncello, and lemon juice until smooth.
- Drizzle the glaze over the cooled cake and allow it to set before serving.
Notes
For an extra burst of citrus flavor, add candied lemon slices as a decorative topping before serving.