Limoncello Lemon Cake

Name: Limoncello Lemon Cake
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 8 servings
Ingredients: 2 cups all-purpose flour; 1 tablespoon baking powder; 1/2 teaspoon salt; 3/4 cup unsalted butter, softened; 1 1/2 cups granulated sugar; 3 large eggs; 1 teaspoon vanilla extract; 1 cup buttermilk; Zest of 2 lemons; 1/4 cup limoncello; 1 cup powdered sugar; 2 tablespoons fresh lemon juice; 2 tablespoons limoncello

Highlighted under: Comfort Desserts

When I first made this Limoncello Lemon Cake, I was blown away by how the tartness of the lemons harmonizes with the sweet and zesty flavor of limoncello. It’s become my go-to dessert for spring gatherings, offering a refreshing taste that brightens any occasion. The light, moist texture of the cake, paired with a delightful lemon glaze, makes it an unforgettable treat that my family can't resist. Every bite is like a little sunshine, and I can't wait for you to experience it yourself!

Created by

Clara Jennings

Last updated on 2026-01-24T09:28:15.954Z

As I baked this Limoncello Lemon Cake, the aroma of fresh lemons filled my kitchen, creating an atmosphere that made me crave sunny days. I realized that adding limoncello not only enhances the flavor but also keeps the cake incredibly moist. The trick is to let the cake soak in the limoncello glaze while it's still warm; this allows the liquor to infuse deeply, elevating every slice to something truly special.

After serving it to friends at a gathering, they couldn’t stop raving about how light and flavorful it was. I often pair it with a dollop of whipped cream, which balances the citrus beautifully. This cake is perfect for special occasions or just because, and I’m excited for you to give it a try!

Why You Will Love This Recipe
Bright, zesty flavor that feels like a sunny day in every bite
Moist cake soaked in limoncello for that extra kick
Perfect for celebrations, afternoon teas, or simply as a sweet treat

Understanding the Ingredients

The key to a successful Limoncello Lemon Cake lies in selecting high-quality ingredients. Fresh lemons, preferably organic, will enhance the flavor profile, giving the cake its distinct zesty punch. Limoncello, the Italian lemon liqueur, is equally crucial; it adds an extra layer of citrus depth that elevates the entire dessert. For the best results, choose a limoncello that is vibrant and aromatic, as it will be absorbed by the cake, making each bite fragrant and flavorful.

Using buttermilk in this recipe contributes to the cake's moist texture and tender crumb. The acidity of buttermilk reacts with the baking powder, ensuring a fluffy rise while also enriching the flavor. If you don’t have buttermilk on hand, a quick substitute can be made by mixing one cup of milk with a tablespoon of vinegar or lemon juice. Allow it to sit for about five minutes before incorporating it into your batter.

Baking Techniques for Perfection

When mixing the ingredients, remember to avoid overmixing your batter. This can lead to a dense cake instead of the light, airy texture we aim for. Mix until the ingredients are just combined—some lumps are perfectly acceptable. To enhance even baking, consider using a kitchen scale to measure your flour and sugar; this ensures accuracy and contributes to a more even bake, preventing any dry patches.

Monitoring the baking time is essential. Start checking for doneness at the 30-minute mark. Insert a toothpick into the center of the cake; it should come out clean or with just a few moist crumbs, but no wet batter. If the edges start to brown too quickly, you can tent the cake with aluminum foil to protect it while the center finishes baking. Letting the cake cool in the pan for a short time before glazing is critical; it allows the cake to absorb some of the glaze's sweetness, enhancing the overall flavor.

Ingredients

Gather the following ingredients to create your delicious Limoncello Lemon Cake:

For the Cake

2 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
3/4 cup unsalted butter, softened
1 1/2 cups granulated sugar
3 large eggs
1 teaspoon vanilla extract
1 cup buttermilk
Zest of 2 lemons
1/4 cup limoncello

For the Glaze

1 cup powdered sugar
2 tablespoons fresh lemon juice
2 tablespoons limoncello

Make sure all ingredients are at room temperature for the best results.

Instructions

Follow these simple steps to whip up your Limoncello Lemon Cake:

Preheat the oven

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

Mix dry ingredients

In a bowl, whisk together the flour, baking powder, and salt.

Cream butter and sugar

In a separate large bowl, cream the softened butter and granulated sugar until light and fluffy.

Add eggs and flavor

Add the eggs one at a time, followed by the vanilla extract, lemon zest, and limoncello. Mix well.

Combine wet and dry

Gradually add the dry mixture to the wet mixture, alternating with the buttermilk, and mix until just combined.

Bake the cake

Pour the batter into the prepared pan and bake for 30-35 minutes, until a toothpick comes out clean.

Prepare the glaze

While the cake is baking, mix the powdered sugar, lemon juice, and limoncello to make the glaze.

Glaze the cake

Once baked, let the cake cool for 10 minutes, then soak it with the glaze while still warm.

Serve

Allow the cake to cool completely before slicing. Enjoy your Limoncello Lemon Cake!

Make sure to let the glaze set before serving, and enjoy!

Pro Tips

For an even brighter flavor, serve with fresh berries or a spritz of lemon juice on top before serving.

Serving Suggestions

This Limoncello Lemon Cake is a delightful centerpiece for spring gatherings and can be served with various accompaniments. Consider pairing it with fresh berries or whipped cream; the creaminess complements the cake's zingy notes. For a more elegant touch, serve alongside a scoop of lemon sorbet, which echoes the cake's citrus theme and adds a refreshing contrast.

If you're looking to elevate the presentation, dust the cooled cake with powdered sugar just before serving. This adds a touch of sophistication while complementing the bright lemon flavors. For a festive touch, you could even garnish with thin lemon slices or edible flowers, creating a stunning display that invites guests to indulge.

Storing and Freezing

To keep your Limoncello Lemon Cake fresh, store it in an airtight container at room temperature for up to three days. If you need it to last longer, it can be refrigerated for up to a week. Just be sure to wrap it tightly in plastic wrap to prevent it from drying out. If you plan to serve it later, freezing is a great option; wrap slices in individual portions for easy access later on.

To freeze the cake, ensure it has completely cooled before wrapping it tightly in plastic wrap, followed by aluminum foil. This method helps to prevent freezer burn. The cake can last up to three months in the freezer. When you’re ready to enjoy, thaw it slowly in the refrigerator overnight, then allow it to come to room temperature before serving for the best flavor and texture.

Questions About Recipes

→ Can I use store-bought lemon juice instead of fresh?

While fresh lemon juice is recommended for the best flavor, you can use store-bought in a pinch.

→ What if I don't have limoncello?

You can substitute limoncello with a lemon-flavored syrup or omit it for a non-alcoholic version.

→ How can I store leftover cake?

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

→ Can I freeze this cake?

Yes! Wrap it tightly in plastic wrap and foil before freezing for up to 3 months.