Limoncello Cake With Lemon Glaze

Name: Limoncello Cake With Lemon Glaze
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Yield: 8 servings
Ingredients: 1 ½ cups all-purpose flour; 1 cup granulated sugar; ½ cup unsalted butter, softened; 3 large eggs; ¼ cup Limoncello; 1 teaspoon baking powder; ½ teaspoon baking soda; ¼ teaspoon salt; Zest of 2 lemons; ½ cup buttermilk; 1 cup powdered sugar; 2 tablespoons lemon juice; 1 tablespoon Limoncello; Zest of 1 lemon

Highlighted under: Pastry Dreams

I absolutely love baking this Limoncello Cake with Lemon Glaze when I want to impress my friends or simply enjoy a slice of sunshine on a plate. The bright flavors of lemon combined with the Italian liqueur, Limoncello, create a refreshing desert that's both moist and tender. What sets this cake apart is the addition of the zingy lemon glaze that perfectly balances the sweetness. Whenever I serve this cake, it never fails to brighten the occasion and bring smiles to everyone’s faces.

Created by

Olivia Barrett

Last updated on 2026-01-22T09:52:15.468Z

When I first attempted this Limoncello Cake, I was pleasantly surprised by how simple it was to create something that feels so luxurious. The secret lies in incorporating the Limoncello into both the batter and the glaze, which infuses the cake with a delightful citrus flavor. I noticed that letting the cake rest after baking helps enhance its moist texture, allowing the flavors to meld beautifully.

Another tip I’ve discovered is to use fresh lemons for the glaze, which makes a world of difference compared to bottled lemon juice. The freshness really brightens the overall taste and gives the cake that zesty flair that everyone loves. It's a perfect finale to any meal!

Why You Will Love This Recipe
Bright and zesty lemon flavor balanced with Limoncello
Moist cake texture combined with a refreshing glaze
Perfect for any celebration or as a delightful afternoon treat

Understanding the Key Ingredients

The use of Limoncello in this cake not only enhances the tangy flavor but also contributes to the cake's moisture. This Italian liqueur is packed with lemon zest and sugar, creating a delightful balance that intensifies the citrus notes. If you're unable to find Limoncello, you can substitute with a mix of lemon juice and a touch of vodka, though it won't replicate the exact flavor profile.

Buttermilk plays a critical role in this recipe by adding tenderness and a subtle tang that complements the lemon. If you don’t have buttermilk on hand, a quick substitute can be made by mixing regular milk with a tablespoon of vinegar or lemon juice. Allow it to sit for about 5-10 minutes until it thickens slightly before using.

Perfecting the Baking Process

Baking this cake at the correct temperature is essential for achieving a light and fluffy texture. Oven calibration can vary, so I recommend checking the cake for doneness a few minutes early by inserting a toothpick into the center; it should come out clean with a few moist crumbs. If the edges of the cake begin to brown too quickly, you can loosely cover it with aluminum foil for the remaining baking time.

After baking, allowing the cake to cool in the pan for about 10 minutes is crucial. This resting period helps the cake firm up slightly, making it easier to transfer without breaking. Using a wire rack for cooling ensures that air circulates and prevents excess moisture buildup on the bottom of the cake, maintaining its desirable texture.

Ingredients

Gather the following ingredients to make your delicious Limoncello Cake:

For the Cake

1 ½ cups all-purpose flour
1 cup granulated sugar
½ cup unsalted butter, softened
3 large eggs
¼ cup Limoncello
1 teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon salt
Zest of 2 lemons
½ cup buttermilk

For the Lemon Glaze

1 cup powdered sugar
2 tablespoons lemon juice
1 tablespoon Limoncello
Zest of 1 lemon

Mix these ingredients well to create both the cake and the glaze.

Instructions

Follow these steps to bake your Limoncello Cake:

Preheat the oven

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

Mix the dry ingredients

In a bowl, sift together the flour, baking powder, baking soda, and salt. Set aside.

Cream the butter and sugar

In another bowl, cream the softened butter and sugar until light and fluffy.

Add eggs and Limoncello

Add the eggs one at a time, mixing well after each addition. Stir in the Limoncello and lemon zest.

Combine dry and wet ingredients

Gradually add the dry mixture to the wet ingredients, alternating with buttermilk. Mix until smooth.

Bake the cake

Pour the batter into the prepared pan and bake for 35-40 minutes or until a toothpick comes out clean.

Cool and glaze

Let the cake cool in the pan for 10 minutes before transferring to a wire rack. Meanwhile, prepare the glaze by mixing the powdered sugar, lemon juice, Limoncello, and zest. Drizzle over the cooled cake.

Enjoy your delicious Limoncello Cake!

Pro Tips

Feel free to add more lemon zest to the glaze for an extra burst of citrus flavor. Pair this cake with a scoop of vanilla ice cream for a delightful dessert experience.

Storing and Serving Your Limoncello Cake

Once prepared, this Limoncello Cake can be stored at room temperature for up to three days under a cake dome or wrapped in plastic wrap. If you'd like to keep it longer, consider freezing individual slices. Simply wrap each slice tightly in plastic wrap, then place in a zip-top bag, and freeze for up to three months. When ready to enjoy, allow a slice to thaw at room temperature, or pop it in the microwave for a few seconds.

For serving, I enjoy pairing slices of this cake with a dollop of whipped cream or a scoop of vanilla ice cream, which can complement the zesty lemon flavor beautifully. Garnishing with fresh berries or additional lemon zest can also enhance its visual appeal and freshness.

Variations and Troubleshooting Tips

If you're looking to add a twist to the classic Limoncello Cake, consider incorporating poppy seeds into the batter for added texture and flavor. Alternatively, you could replace some of the all-purpose flour with almond flour for a moist, nutty taste. Just be sure to adjust the ratios to maintain the cake's structure.

If your cake seems to be overly dense, it may be due to overmixing the batter after adding the dry ingredients. Remember to mix just until combined to preserve that light and airy texture. On the other hand, if your cake sinks in the middle, it could be a result of underbaking, so be sure to check for doneness appropriately.

Questions About Recipes

→ Can I substitute Limoncello with something else?

Yes, you can use lemon juice or other citrus liqueurs, but the flavor will differ slightly.

→ How should I store the cake?

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

→ Can I freeze the cake?

Yes, you can freeze the unglazed cake for up to 2 months. Thaw before serving.

→ What can I serve with this cake?

This cake pairs beautifully with whipped cream, fresh berries, or a scoop of vanilla ice cream.