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Limoncello Lemon Cake

A bright, tender loaf cake paired with a creamy lemon glaze and a hint of Limoncello for a sophisticated dessert.

  • Total Time: 75 minutes
  • Yield: 12 servings 1x

Ingredients

Scale
  • 2 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1/4 teaspoon salt
  • 1/2 cup unsalted butter, softened
  • 1 1/2 cups granulated sugar
  • 4 large eggs
  • 1 cup heavy cream
  • 1/2 cup Limoncello liqueur
  • Zest of 2 lemons
  • 1 cup powdered sugar
  • 2–3 tablespoons Limoncello (for glaze)

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan.
  2. In a large bowl, cream the softened butter and granulated sugar until light and fluffy.
  3. Add the eggs one at a time, mixing well after each addition; stir in the Limoncello and lemon zest.
  4. In another bowl, whisk the flour, baking powder, and salt. Gradually add to the wet mixture, alternating with the heavy cream; mix until just combined.
  5. Pour batter into the prepared pan, smooth the top, and bake 50–60 minutes or until a toothpick in the center comes out clean. Let cool in the pan 10 minutes, then transfer to a rack to cool completely.
  6. Whisk powdered sugar with 2–3 tablespoons Limoncello until smooth and drizzle over cooled cake. Slice and serve.

Notes

Room temperature eggs and butter mix more evenly. Measure flour correctly to avoid a dense loaf. For kid-friendly parties, make mini-loaves or cupcakes.

  • Author: jayne
  • Prep Time: 15 minutes
  • Cook Time: 60 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: Italian
  • Diet: Vegetarian

Nutrition

  • Serving Size: 1 slice
  • Calories: 325
  • Sugar: 20g
  • Sodium: 150mg
  • Fat: 15g
  • Saturated Fat: 9g
  • Unsaturated Fat: 4g
  • Trans Fat: 0g
  • Carbohydrates: 42g
  • Fiber: 1g
  • Protein: 4g
  • Cholesterol: 80mg

Keywords: lemon cake, Limoncello, dessert, brunch, Italian cake, citrus desserts