Homemade Limoncello Cake Recipe

Bright, zesty, and decadently moist, this Homemade Limoncello Cake is the perfect celebration of citrus flavors. Infused with the aromatic sweetness of Limoncello liqueur and balanced with tender, buttery cake layers, it’s ideal for birthdays, brunches, or a sophisticated dessert for dinner parties. Easy to prepare yet impressive in presentation, this cake delivers both flavor and elegance in every bite.

Ingredients List

• 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
• 1 tsp vanilla extract
• Zest of 2 lemons
• ½ cup Limoncello liqueur
• ½ cup whole milk
• ¼ cup fresh lemon juice

For the glaze:

• ½ cup powdered sugar
• 2–3 tbsp Limoncello liqueur
• Lemon zest, for garnish

Step-by-Step Instructions

Step 1: Preheat oven and prepare pan

Preheat oven to 350°F (175°C). Grease a 9-inch round cake pan and line with parchment paper.

Step 2: Mix dry ingredients

In a medium bowl, whisk together flour, baking powder, and salt. Set aside.

Step 3: Cream butter and sugar

In a large bowl, beat the butter and sugar until light and fluffy. Add eggs one at a time, then stir in vanilla and lemon zest.

Step 4: Combine wet and dry ingredients

Alternate adding flour mixture and milk to the butter mixture, beginning and ending with flour. Stir in Limoncello and lemon juice until smooth.

Step 5: Bake the cake

Pour batter into prepared pan and bake for 35–40 minutes, or until a toothpick inserted into the center comes out clean. Allow to cool in the pan for 10 minutes, then transfer to a wire rack.

Step 6: Prepare glaze and finish

Mix powdered sugar with Limoncello until smooth. Drizzle over cooled cake and garnish with additional lemon zest.

Cook Time

• Prep Time: 20 minutes
• Cook Time: 40 minutes
• Total Time: 1 hour

Servings

8–10 servings

Nutritional Information (approx. per serving)

• Calories: 320
• Protein: 4g
• Fat: 15g
• Carbohydrates: 44g
• Fiber: 1g
• Net Carbs: 43g

Storage Instructions

• Room Temperature: Store in an airtight container for up to 2 days.
• Refrigerator: Keep covered for up to 5 days; bring to room temperature before serving.
• Freezing: Wrap tightly and freeze for up to 2 months. Thaw in the refrigerator before serving.

Suggestions

• Add a few tablespoons of limoncello to the glaze for an extra citrus kick.
• Top with fresh berries or edible flowers for a festive presentation.
• Use almond flour for a gluten-free variation (adjust baking time slightly).
• Pair with a scoop of vanilla ice cream or whipped cream for dessert indulgence.

Seasonal Relevance

This cake is perfect for spring and summer, showcasing bright citrus flavors that pair beautifully with sunny weather and garden gatherings. Its light, zesty profile makes it a refreshing choice year-round for celebrations or afternoon tea.

Conclusion

The Homemade Limoncello Cake Recipe is a show-stopping dessert that combines elegance with simplicity. With its tender crumb, citrus brightness, and boozy glaze, it’s a sophisticated yet approachable cake that will impress guests and satisfy any sweet tooth.

FAQs

Q1: Can I make this cake without alcohol?
Yes, substitute Limoncello with fresh lemon juice or lemon syrup for the same citrus flavor without the alcohol.

Q2: Can I use a different pan size?
Yes, an 8-inch cake pan works as well; baking time may need to be adjusted by 5–10 minutes.

Q3: How do I prevent the glaze from being too runny?
Add powdered sugar gradually to reach the desired consistency. If too thin, add more sugar; if too thick, add a small amount of Limoncello or lemon juice.