Limoncello Lemon Cake

Name: Limoncello Lemon Cake
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 8 servings
Ingredients: 1 ½ cups all-purpose flour; 1 cup granulated sugar; ½ cup unsalted butter, softened; 3 large eggs; ½ cup limoncello liqueur; 1 cup fresh lemon juice; 2 teaspoons baking powder; ½ teaspoon salt; Zest of 2 lemons; Powdered sugar for dusting

Highlighted under: Sweet Baking Studio

I absolutely love making this Limoncello Lemon Cake! The combination of zesty lemons and the delightful kick of limoncello creates a refreshing dessert that's perfect for any occasion. With a soft and moist texture, it's incredibly satisfying to slice into this cake and serve it to friends and family. The aroma that fills my kitchen while it bakes is unmatched, and the flavors just come alive when paired with a dollop of whipped cream. Trust me, you'll want to keep this recipe on hand.

Created by

Ainsley Harper

Last updated on 2026-01-24T09:55:13.496Z

When I first tried making a lemon cake, I was looking for something that would really stand out. Adding limoncello was my secret weapon, instantly elevating the flavor profile. The cake is beautifully moist, thanks to the liquid, and it gives a sophisticated twist that my guests absolutely adore.

One tip I learned is to gently fold in the whipped egg whites at the end—this helps the cake rise beautifully and stay fluffy. It’s a small step, but it makes a huge difference in texture. Every slice is like a bite of sunshine!

Why You'll Love This Recipe
Bright and tangy flavor that sings of summer
Moist, fluffy texture that's simply irresistible
Perfect for special occasions or an everyday treat

The Role of Limoncello

Limoncello is not just a delightful addition for flavor; it also contributes to the cake's moistness. The alcohol evaporates during baking, but the essence of this bright liqueur remains, infusing the cake with a delicious tang that complements the fresh lemon juice and zest. If you're unable to find limoncello, consider using lemon extract mixed with a bit of water as a substitute, or try a different citrus liqueur, keeping the quantities similar for the best results.

When using limoncello, opt for a high-quality brand if possible, as the taste directly impacts the final product. Subpar liqueurs can lead to a harsh or overly sweet cake. Remember that the sweetness of your limoncello may affect the overall sugar balance in the cake, so feel free to adjust the granulated sugar slightly if needed.

Perfecting Texture

Achieving a fluffy texture is vital for this cake. When creaming the butter and sugar, ensure you mix until the mixture is light and airy, which can take about 3-5 minutes with a stand mixer. This step incorporates air, which will help the cake rise beautifully. Make sure your butter is at room temperature to achieve the best results, as cold butter won't cream well and will lead to denser cake.

Another key aspect of texture is not overmixing the flour when combined with the wet ingredients. Overmixing can develop gluten in the flour, making the cake tough. Aim to mix just until you see no dry flour – a few lumps are perfectly okay. The very last thing you want is a rubbery cake, so be gentle!

Ingredients

Gather these ingredients to create a delightful Limoncello Lemon Cake:

Ingredients

1 ½ cups all-purpose flour
1 cup granulated sugar
½ cup unsalted butter, softened
3 large eggs
½ cup limoncello liqueur
1 cup fresh lemon juice
2 teaspoons baking powder
½ teaspoon salt
Zest of 2 lemons
Powdered sugar for dusting

Once you have everything, you’re ready to get baking!

Instructions

Follow these steps to bake your Limoncello Lemon Cake:

Preheat the oven

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

Mix the ingredients

In a large mixing bowl, cream together the softened butter and sugar until light and fluffy. Add the eggs one at a time, mixing well after each addition.

Add the limoncello and lemon juice

Slowly mix in the limoncello and fresh lemon juice, followed by the lemon zest.

Combine dry ingredients

In another bowl, whisk together the flour, baking powder, and salt. Gradually add this dry mixture to the wet ingredients, stirring until just combined.

Bake the cake

Pour the batter into the prepared cake pan and bake for 30 minutes or until a toothpick inserted into the center comes out clean.

Cool and serve

Once baked, allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. Dust with powdered sugar before serving.

Now, enjoy your zesty and refreshing Limoncello Lemon Cake!

Pro Tips

To enhance the flavor, consider adding a lemon glaze by mixing powdered sugar with a bit of limoncello and drizzling it over the cake after it cools.

Serving Suggestions

This Limoncello Lemon Cake pairs wonderfully with a dollop of freshly whipped cream or a scoop of vanilla ice cream. For an extra touch, consider serving it with a side of macerated berries. Simply toss fresh strawberries or raspberries with a bit of sugar and let them sit for about 15 minutes to draw out their juices. This not only adds color to your plate but complements the cake's lemony brightness.

If you're feeling adventurous, drizzle a limoncello glaze over the top for an added burst of flavor. To make the glaze, mix powdered sugar with limoncello until you achieve a pourable consistency. This adds both a sweet and tangy accent that amplifies the cake's deliciousness.

Storage Tips

This cake can be stored at room temperature for up to three days. If you plan on enjoying it longer, I recommend wrapping it tightly in plastic wrap and refrigerating it for up to a week. For longer storage, freezing the cake is also an option. Wrap it well in plastic wrap and foil before placing it in an airtight container. It will keep for up to three months in the freezer. When ready to enjoy, thaw it overnight in the fridge.

If the cake has been frosted or glazed, wait until it's completely cooled before wrapping to prevent sogginess. When reheating slices, place them in a microwave for about 15-20 seconds to revitalize the cake's moisture and flavor. Enjoy it warm, enhanced by its aromas!

Questions About Recipes

→ Can I use bottled lemon juice instead of fresh?

While fresh lemon juice is preferred for the best flavor, bottled lemon juice can be used in a pinch.

→ How do I store leftover cake?

Store the cake in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.

→ Can I make this recipe gluten-free?

Yes, you can substitute all-purpose flour with a gluten-free blend, but check for the right measurements as they can differ.

→ Is it possible to freeze the cake?

Absolutely! Wrap the cooled cake tightly in plastic wrap and store it in the freezer for up to 3 months.