Print

Limoncello Cake

Print Recipe

A moist and zesty Limoncello Cake infused with fresh lemon and Italian liqueur, perfect for a refreshing dessert or special occasion.

Ingredients

Scale
  • 2 ½ cups all-purpose flour
  • 2 ½ tsp baking powder
  • ½ tsp salt
  • 1 cup unsalted butter, softened
  • 1 ¾ cups granulated sugar
  • 4 large eggs
  • ½ cup Limoncello liqueur
  • ½ cup whole milk
  • Zest of 2 lemons
  • Juice of 1 lemon
  • 1 tsp vanilla extract
  • 1 cup powdered sugar (for glaze)
  • 2-3 tbsp Limoncello (for glaze)

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
  2. In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
  3. In a large bowl, beat the butter and granulated sugar together until light and fluffy, about 3-4 minutes.
  4. Add the eggs one at a time, beating well after each addition.
  5. Mix in the lemon zest, lemon juice, and vanilla extract.
  6. Alternate adding the dry ingredients and milk to the butter mixture, beginning and ending with the dry ingredients. Mix until just combined.
  7. Stir in the ½ cup of Limoncello gently to incorporate.
  8. Pour the batter into the prepared pan and smooth the top.
  9. Bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
  10. Allow the cake to cool in the pan for 15 minutes, then turn out onto a wire rack to cool completely.
  11. For the glaze, whisk together powdered sugar and 2-3 tablespoons of Limoncello until smooth.
  12. Drizzle the glaze over the cooled cake and let set before serving.

Notes

For an extra burst of lemon flavor, sprinkle finely chopped candied lemon peel on top of the glaze before it sets.

Find it online: https://delilita.com/limoncello-cake-delight/