Limoncello Cake With Lemon Glaze

Name: Limoncello Cake With Lemon Glaze
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Yield: 8 servings
Ingredients: 1 ½ cups all-purpose flour; 1 tsp baking powder; ½ tsp baking soda; ½ tsp salt; ½ cup unsalted butter, softened; 1 cup granulated sugar; 3 large eggs; 1/2 cup Limoncello; 1 tbsp lemon zest; ½ cup buttermilk; 1 cup powdered sugar; 2-3 tbsp fresh lemon juice; 1 tsp lemon zest

Highlighted under: Cozy Plate Creations

I absolutely adore this Limoncello Cake with Lemon Glaze because it brings a burst of sunshine to any occasion. The vibrant lemon flavor combined with a hint of Limoncello creates a refreshing and delightful treat that’s perfect for warm days or celebrations. Each bite melts in your mouth, leaving a tangy sweetness that dances on your palate. Baking this cake is straightforward, and it fills your kitchen with an irresistible aroma, making it a beloved favorite in our household. I can't wait for you to try it!

Created by

Lucinda Price

Last updated on 2026-01-22T10:34:17.218Z

When I first made this Limoncello Cake, I experimented with various lemon-infused options, but this turned out to be a real standout. The key to its moist, fluffy texture lies in using room temperature ingredients and mixing the batter just until combined, preventing overmixing. Moreover, the Limoncello adds an exquisite richness that elevates the entire experience.

My tip? Drizzle the lemon glaze while the cake is still warm! This allows the glaze to soak in just a bit, enhancing the lemony flavor throughout. The result is a cake that's both delightful and sophisticated—perfect for sharing!

        Why You'll Love This Cake
        Bold lemon flavor enriched by Limoncello liqueur
Moist texture that keeps well for days
Beautifully finished with a zesty glaze

      

Why Limoncello Shines in This Cake

Limoncello is a key ingredient in this cake, adding a unique floral and citrus note that truly enhances the lemon flavor. This Italian liqueur, made from lemons and sugar, brings complexity and a delightful sweetness that is balanced perfectly with the tartness of fresh lemon zest. Selecting quality Limoncello is essential; look for artisanal brands to experience the freshest lemon essence in your cake.

By incorporating Limoncello into the batter, you create a moist cake that retains its flavor over the days that follow baking. The alcohol evaporates during the baking process, but the concentrated flavors remain. To ensure you’re getting the best results, always measure your ingredients accurately; even a slight excess of Limoncello can affect the cake's texture.

Mastering the Baking Process

When mixing the dry ingredients, it’s crucial to whisk them properly to ensure an even distribution of the baking powder and baking soda. This will prevent any uneven rising and create a uniformly light crumb texture. Avoid over-mixing the batter once you add the flour; mix until just combined to prevent gluten development, which can lead to a dense cake.

The baking time is also vital; start checking the cake at the 30-minute mark by inserting a toothpick into the center. If it comes out clean or with a few moist crumbs, the cake is done. If not, continue to bake and check every few minutes. A perfectly baked cake should have golden edges and a slightly springy top.

Storing and Serving Tips

This Limoncello Cake can be made a day in advance, allowing the flavors to develop further as it sits. Store it covered in an airtight container at room temperature for up to three days. If you need to store it longer, wrap it tightly in plastic wrap and refrigerate for up to a week. For best results, bring the cake back to room temperature before serving to enhance its moist texture.

For a festive twist, consider serving the cake with whipped cream or alongside fresh berries. The tartness of the berries complements the sweetness of the glaze beautifully, adding both visual appeal and flavor contrast. You can also experiment with different glazes by infusing more lemon juice or adding a hint of vanilla for an extra depth of flavor.

Ingredients

For the Cake

1 ½ cups all-purpose flour
1 tsp baking powder
½ tsp baking soda
½ tsp salt
½ cup unsalted butter, softened
1 cup granulated sugar
3 large eggs
1/2 cup Limoncello
1 tbsp lemon zest
½ cup buttermilk

For the Lemon Glaze

1 cup powdered sugar
2-3 tbsp fresh lemon juice
1 tsp lemon zest

Instructions

Preheat the Oven

Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.

Mix Dry Ingredients

In a bowl, whisk together the flour, baking powder, baking soda, and salt.

Cream Butter and Sugar

In a large mixing bowl, cream the softened butter and sugar together until light and fluffy.

Add Eggs and Flavors

Beat in the eggs one at a time, followed by Limoncello and lemon zest.

Combine Ingredients

Alternate adding the dry mixture and buttermilk to the wet mixture, starting and ending with the flour mixture. Mix until just combined.

Bake the Cake

Pour the batter into the prepared pan and smooth the top. Bake for 30-40 minutes or until a toothpick comes out clean.

Prepare the Glaze

While the cake cools, mix powdered sugar with lemon juice and zest until smooth.

Glaze the Cake

Once the cake is cool, drizzle the lemon glaze over the top and allow it to set before slicing.

Pro Tips

For the best flavor, make sure to use freshly squeezed lemon juice and store any leftovers in an airtight container at room temperature.

Flavor Variations

While this Limoncello Cake is delightful as is, feel free to play with flavors! You can replace some of the Limoncello with another citrus liqueur, like orange or grapefruit, to create a different twist. Just keep in mind that these variations will alter the flavor profile, so adjust the sweetness accordingly depending on your liqueur choice.

For an even more intense lemon flavor, consider adding a teaspoon of lemon extract to the batter. This will enhance the cake's aroma and taste without needing additional liquid. You might also consider folding in some poppy seeds for texture and an added visual element, creating a lovely speckled look.

Troubleshooting Common Issues

If you find your Limoncello Cake is not rising properly, double-check the freshness of your baking powder and baking soda. Expired leavening agents can lead to dense cakes. Also, make sure your butter is at room temperature before creaming; cold butter won't blend well with sugar and can affect the cake's rise.

Another common issue is a cake that sticks to the pan. Always remember to grease and flour your cake pan thoroughly. If you've forgotten, you can try running a thin knife around the edges once it’s cooled for a few minutes. For extra assurance, line the bottom of the pan with parchment paper, which makes removal much easier.

Enhancing Presentation

To elevate the presentation, consider decorating the top of your cake with thin lemon slices or candied lemon peel before drizzling the glaze. This not only adds a decorative touch but also enhances the lemon theme. When slicing, use a sharp serrated knife to ensure clean cuts without damaging the cake.

For an appealing serving option, place the cake on a beautiful cake stand and surround it with fresh berries or mint leaves for color contrast. This not only enhances the visual appeal but also provides delightful flavor pairings that complement the cake beautifully.

Questions About Recipes

→ Can I use other citrus fruits instead of lemon?

Absolutely! Orange or lime can add a delightful twist to this cake.

→ How long can I store the Limoncello cake?

You can store it at room temperature for up to 3 days, or in the refrigerator for up to a week.

→ Can I make this cake gluten-free?

Yes! Substitute the all-purpose flour with a gluten-free blend and check the other ingredients for gluten.

→ What can I serve with this cake?

This cake pairs wonderfully with whipped cream, fresh berries, or even a scoop of vanilla ice cream.