Limoncello Cake
This post may contain affiliate links. See my disclosure policy.
This limoncello cake is the ultimate lemon cake, a celebration of citrusy sunshine and a delightful way to indulge your sweet tooth! Made with limoncello, fresh lemon zest, and lemon extract along with a limoncello glaze, this cake gets FOUR doses of lemon flavor because, really, can you have too much lemon? Bake it in a beautiful Bundt mold, turn it into a layer cake or sheet cake, or bake it into cupcakes, it’s perfect for any occasion!
Sunshine on a plate! That’s what this limoncello cake is. It’s a celebration of summer in its purest, sweetest form. And the best part of all? It can be enjoyed ANY time of the year! This cake is light and moist and is triple infused with lemon flavor from a generous dose of limoncello, fresh lemon zest, and a hint of lemon extract. The glaze is likewise made with limoncello for some additional citrusy magic. This limoncello cake is perfect for any number of occasions whether springtime get togethers, warm summer gatherings, elegant celebrations, or an afternoon tea party. The cake can be made in variety of cake molds to suit the occasion and can also be made in cupcake form.
Last year our family took a trip to southern Italy. On our way down from Rome to Sicily we took some time to explore the breathtaking Amalfi Coast. And of course part of that exploration involved sampling the local cuisine, including an array of lemon-flavored desserts. After all, the Amalfi Coast is renowned for its lemons. The lemons are grown in terraced gardens along the coastline and many of them are used in the production of the region’s most famous speciality: limoncello, a sweet lemon liqueur. As much as I wanted to, I couldn’t bring the lemons back with me, but I did bring back a few bottles of limoncello. And the first thing I when I got back was make a limoncello cake!
What is Limoncello?
Limoncello is an Italian lemon liqueur produced in southern Italy, most famously on the Amalfi Coast, the Gulf of Naples and Sicily. Made from the zest of Sorrento lemons, it’s known for its bright, tangy flavor and vibrant yellow color. Limoncello is typically served chilled as a digestif after meals but is also a popular flavoring in desserts.
Limoncello Cake Ingredients
This limoncello cake recipe incorporates not one, not two, but FOUR doses of lemon flavor! Limoncello, lemon zest, and pure lemon extract are all included along with a limoncello glaze to make this cake a true celebration of lemon flavor!
This limoncello cake is also made with a generous amount of sour cream and that’s for two reasons: 1) it makes the crumb ultra moist and tender and 2) it adds a delightful touch tanginess that heightens the lemon flavor and balances the sugar. You can use yogurt instead but the sour cream is especially nice in this cake. I’m also using coconut oil which likewise contributes to the moistness of the cake and adds very subtle touch of tropical flavor.
Variations
This limoncello cake is a versatile canvas for creativity. Here are just a few variations you can experiment with:
- Layered Cake: alternate between lemon cake layers and luscious lemon curd and mascarpone filling. Then drizzle the cake with the limoncello glaze or make a limoncello buttercream (cream together 6 tablespoons of softened butter with 2 cups of powdered sugar then add 2 tablespoons limoncello and 2-3 teaspoons freshly squeezed lemon juice and beat until smooth and fluffy).
- Sheet Cake: bake the cake in a 13×9 inch pan and spread it with the limoncello glaze (double the recipe) or limoncello buttercream (see above). Use your piping skills to make it beautiful.
- Fruity: liven things up with the addition of fresh berries (e.g., raspberries, blueberries, strawberries). These can be put in place before the glaze dries or nestled into dollops of limoncello buttercream, or placed on the inner layer of the layered cake along with the lemon curd and mascarpone filling or buttercream.
- Bundt Molds: there are a number of gorgeous Bundt molds available that make for a striking presentation and eliminate the need for fancy decorations.
Can I Make Limoncello Muffins?
You sure can! This limoncello cake recipe gives you the flexibility of baking it in Bundt pan, in a 13×9 inch pan, or as individual cupcakes. To make limoncello cupcakes divide the batter between 12 muffin tins and reduce the baking time to 20 minutes or until a toothpick inserted in the center comes out clean. Let the cupcakes cool and drizzle the limoncello glaze over them.
Limoncello Cake Recipe
Let’s get started!
Preheat the oven to 350 F.
In a small bowl combine the flour, baking powder, baking soda, salt and cornstarch.
In a separate larger bowl add the sour cream, eggs, sugar and coconut oil and beat until combined.
Add the limoncello, lemon zest, lemon extract and vanilla extract.
Add the flour mixture to the wet mixture and beat just until combined. Do not over-mix.
Lightly spray your Bundt pan with oil, making sure to get the oil into any creases. I’m using this Nordic Ware Bundt Pan. I have also made this cake in their Bundlette pan which makes identical but smaller, individual cakes that are absolutely adorable.
Spoon the batter into your Bundt pan. Bake for 35-40 minutes or until a toothpick inserted into the center comes out clean.
Let the cake sit for 10 minutes before inverting it onto a wire rack. Let it cool completely.
While the cake is cooling make the glaze: Beat 1 cup powdered sugar with 3 tablespoons limoncello until smooth. Once the cake is fully cooled, drizzle the glaze over the cake and let sit until the glaze is set.
Will keep in an airtight container for up to 3 days. Can be frozen for up to 2 months.
Slice and serve.
Enjoy!
For more fruity cakes be sure to try my:
- Pineapple Cake
- German Rhubarb Streusel Cake
- Orange Buttermilk Cake
- French Almond Plum Cake
- Caramel Pear Walnut Cake
- German Apple Cake
- Cherry Marzipan Streusel Cake
- German Plum Cake
Limoncello Cake
Ingredients
- 2 cups all-purpose flour
- 2 tablespoons cornstarch
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup sour cream
- 1 cup sugar
- 2 large eggs
- 1/3 cup coconut oil , melted and slightly cooled
- 1/3 cup limoncello
- zest from one lemon
- 1 teaspoon pure lemon extract
- 1 teaspoon pure vanilla extract
- For the Limoncello Glaze:
- 1 cup powdered sugar
- 3 tablespoons limoncello
Instructions
- Preheat the oven to 350 F.In a small bowl combine the flour, cornstarch, baking powder, baking soda and salt.In a separate larger bowl add the sour cream, eggs, sugar and coconut oil and beat until combined. Add the limoncello, lemon zest, lemon extract and vanilla extract. Add the flour mixture to the wet mixture and beat just until combined. Do not over-mix.
- Lightly spray your Bundt pan with oil, making sure to get the oil into any creases. Spoon the batter into your Bundt pan. Bake for 35-40 minutes or untila toothpick inserted into the center comes out clean.Let the cake sit for 10 minutes before inverting it onto a wire rack. Let it cool completely.
- While the cake is cooling make the glaze: Beat the powdered sugar and limoncello until smooth (add more powdered sugar if you prefer it thicker or a little more limoncello to make it thinner). Once the cake is fully cooled, drizzle the glaze over the cake and let sit until the glaze is set.Slice and serve.Will keep in an airtight container for up to 3 days. Can be frozen for up to 2 months.
Nutrition
Hi, I’m Kimberly Killebrew and welcome to Daring Gourmet where you'll find delicious originals, revitalized classics, and simply downright good eats from around the world! Originally from Germany, later raised in England, world-traveled, and now living in the U.S., from my globally-influenced kitchen I invite you to tour the world through your taste buds!
