If you’ve ever tasted the bright, zesty goodness of limoncello, you know it’s the kind of drink that instantly lifts your spirits. Now, imagine that vibrant flavor wrapped up in a moist, fluffy cake. Limoncello Cake is like a slice of sunshine on a plate—perfectly sweet with a tangy twist. It’s the kind of dessert that transports you to the Amalfi Coast with every bite.
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This cake is an absolute showstopper—whether you’re hosting a dinner party or just indulging in a sweet treat after a cozy dinner. Trust me, it’s a game-changer. It’s light, airy, and full of that irresistible limoncello flavor. If you’re a fan of citrus desserts, get ready to fall in love!
Why You’ll Love Limoncello Cake
This recipe isn’t just about the ingredients—it’s about creating moments. Whether you’re baking for a family celebration, treating yourself to something special, or bringing a sweet surprise to a gathering, this cake will steal the spotlight. Here’s why it’s a favorite:
Versatile: Perfect for any occasion—whether it’s a spring brunch, a birthday, or just a Sunday afternoon indulgence. It pairs wonderfully with a cup of coffee or as the star of your dessert spread.
Budget-Friendly: With simple ingredients, you don’t need to break the bank to bake this beauty. It’s all about the citrus magic that makes it taste fancy without the fancy price tag.
Quick and Easy: The steps are simple, so you don’t have to be a baking pro to get this right. The cake comes together effortlessly and bakes in no time.
Customizable: Want to add a little extra oomph? Top it with some fresh berries or a drizzle of extra limoncello glaze. You can make it your own!
Crowd-Pleasing: Everyone loves a light, lemony cake, and this one will have your guests asking for seconds (and the recipe). It’s fresh, flavorful, and feels like a treat even though it’s not overly sweet.
Ingredients in Limoncello Cake
Here’s the magic behind this cake—it’s all about the right balance of sweetness and citrus. These ingredients work together to create that light, airy texture and zingy limoncello flavor:
Flour: All-purpose flour is the base of the cake. It gives the cake structure while keeping it light and fluffy.
Sugar: A bit of sugar adds sweetness, balancing the tanginess of the lemon and limoncello.
Lemon Zest and Juice: Fresh lemon zest and juice bring that irresistible citrus punch. It’s what gives the cake its fresh, bright flavor.
Limoncello: The star ingredient! This Italian lemon liqueur adds an extra depth of lemon flavor to the cake, making it the perfect citrus dessert.
Butter: Adds richness and moisture, creating that soft, tender crumb that you’ll love with every bite.
Eggs: They help bind the cake together and provide structure, keeping it light yet hearty.
Baking Powder: This helps the cake rise to perfection, giving it that airy, melt-in-your-mouth texture.
Vanilla Extract: A hint of vanilla rounds out the flavor, giving it a touch of warmth to balance the tangy lemon.
Powdered Sugar (for glaze): A simple glaze made of powdered sugar and limoncello adds a glossy, sweet finish to the cake.
(Note: the full ingredients list, including measurements, is provided in the recipe card directly below.)
Instructions
Let’s dive into the steps to create this citrusy masterpiece:
Preheat Your Oven: Preheat your oven to 350°F (175°C). This ensures your cake bakes evenly and has the perfect texture.
Prepare Your Pan: Grease and flour a 9-inch round cake pan, or line it with parchment paper. This will help the cake come out smoothly without sticking.
Mix Wet Ingredients: In a large mixing bowl, cream together the butter and sugar until light and fluffy. Add the eggs, one at a time, beating well after each addition. Stir in the lemon zest, lemon juice, and limoncello until well combined.
Combine Dry Ingredients: In a separate bowl, whisk together the flour, baking powder, and a pinch of salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
Bake the Cake: Pour the batter into the prepared cake pan and smooth the top. Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean.
Cool the Cake: Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. This helps it set and prevents it from breaking apart.
Make the Glaze: While the cake is cooling, whisk together the powdered sugar and limoncello to create the glaze. Drizzle it over the cooled cake for that perfect finishing touch.
Serve and Enjoy: Slice it up and enjoy the perfect balance of tangy, sweet, and citrusy goodness!
How to Serve Limoncello Cake
This cake pairs wonderfully with:
Fresh Fruit: Add a side of fresh berries like strawberries or blueberries for a refreshing contrast.
Coffee or Tea: The light, zesty cake pairs beautifully with a cup of coffee or herbal tea for a cozy treat.
Whipped Cream: A dollop of freshly whipped cream is a perfect companion for this citrusy cake, adding a creamy contrast.
As a Standalone: Honestly, it’s delicious on its own. Just a slice of this cake is all you need to brighten your day!
Additional Tips
Prep Ahead: You can bake the cake the day before, just cover it tightly and store at room temperature. The glaze can be made ahead too.
Spice It Up: Want an extra kick? Add a splash of limoncello to the cake batter for an even stronger lemon flavor.
Dietary Adjustments: If you want to make it gluten-free, swap the flour for a gluten-free all-purpose blend.
Storage Tips: Store leftovers in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to a week.
Double the Batch: Want more cake to share? Double the recipe and bake it in a 9×13-inch pan.
FAQ Section
Q1: Can I substitute limoncello with lemon juice?
A1: You can, but limoncello adds a unique depth of flavor that lemon juice alone can’t replicate. Try it if you’re out of limoncello, though!
Q2: Can I make this cake ahead of time?
A2: Yes! Bake the cake a day or two ahead and store it tightly covered. Add the glaze just before serving.
Q3: How do I store leftovers?
A3: Keep any leftovers in an airtight container at room temperature for up to 3 days or in the fridge for up to a week.
Q4: Can I freeze this cake?
A4: Yes! Freeze the cake before adding the glaze. Wrap it tightly in plastic wrap and foil, then freeze for up to 2 months. Thaw and glaze when ready to serve.
Q5: Can I use a different alcohol instead of limoncello?
A5: If you’re out of limoncello, you can substitute it with lemon extract or a light citrus liqueur like triple sec, though the flavor may be a bit different.
Q6: Can I make this gluten-free?
A6: Absolutely! Use a gluten-free all-purpose flour blend to make this cake gluten-free.
Q7: How do I know when the cake is done?
A7: A toothpick inserted into the center should come out clean when the cake is done. If it’s wet or sticky, bake a bit longer.
Q8: Can I add other citrus to the cake?
A8: Yes! You can swap or add other citrus like oranges or limes for a unique twist.
Q9: What should I do if the cake cracks on top?
A9: No worries! You can easily cover any cracks with the glaze, or serve it upside down to hide the cracks.
Q10: Can I serve this cake warm?
A10: Yes, serving it slightly warm is delicious, but let it cool slightly before glazing to avoid melting the glaze.
Conclusion
Limoncello Cake is one of those recipes that feels a little fancy but is so easy to make. It’s the perfect balance of sweet and tangy, and that citrusy burst from the limoncello is absolutely irresistible. Whether you’re baking it for a special occasion or just because, this cake is sure to brighten your day—and your taste buds!
Print
Limoncello Cake
- Prep Time: 1 hour
- Cook Time: 1 hour
- Total Time: 2 hours
- Yield: 10 servings 1x
- Category: Dessert
- Method: Baking, Whisking, Folding
- Cuisine: Italian/Mediterranean
- Diet: Vegetarian
Description
This Limoncello Cake is a zesty, citrus-infused dessert topped with a cloud of toasted lemon meringue. The cake is soaked in limoncello syrup, making it a delightful treat for any occasion.
Ingredients
- 3/4 cup extra virgin olive oil, plus more for greasing the pan
- 3 large eggs, room temperature, separated
- 1 1/4 cups (250g) granulated sugar
- 1/3 cup whole milk
- 1/3 cup Limoncello
- Zest from 2 lemons
- 2 cups (240g) all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon kosher salt
For Limoncello Syrup:
- 1/4 cup (50g) sugar
- 2 tablespoons Limoncello
- 2 tablespoons lemon juice
For Lemon Italian Meringue:
- 3/4 cup (150g) sugar
- 1/4 cup water
- 2 tablespoons lemon juice
- 3 large egg whites, room temperature
Instructions
- Preheat the oven to 350°F. Grease a 9-inch springform pan with olive oil, line the bottom with parchment paper, and brush the parchment with olive oil.
- Beat the egg whites to stiff peaks using a hand mixer on medium-high speed for about 3 minutes.
- In another mixing bowl, beat the egg yolks, sugar, and olive oil on medium speed until smooth. Add the milk, limoncello, and lemon zest, and beat on low speed until combined.
- Incorporate the flour, baking powder, and salt, mixing on low speed just until combined.
- Gently fold in the beaten egg whites in two parts, being careful to preserve the air in the batter.
- Pour the batter into the prepared pan and bake for 48 to 53 minutes, or until a toothpick inserted into the center comes out clean.
- Meanwhile, prepare the limoncello syrup by heating sugar, limoncello, and lemon juice in a small saucepan until the sugar dissolves. Set aside.
- Once the cake is done, let it cool for 15 minutes. Then, release the cake from the pan, prick the top with a toothpick, and brush with limoncello syrup. Let the cake cool to room temperature.
- For the meringue, make a sugar syrup by boiling sugar, water, and lemon juice in a small saucepan until it reaches 240°F. Beat the egg whites until soft peaks form, then slowly pour in the hot syrup while beating. Continue until stiff peaks form and the meringue is cool.
- Spread the meringue on top of the cake, then toast using a kitchen torch or broil for 30 seconds.
- Slice and serve immediately. The cake is best enjoyed the same day it is made.
Notes
- Use a kitchen torch or broiler to toast the meringue for a golden finish.
- Store any leftover cake in an airtight container at room temperature for 1-2 days.
Nutrition
- Serving Size: 1 slice
- Calories: 340
- Sugar: 34g
- Sodium: 180mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 41g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 45mg