Limoncello Cake With Lemon Glaze

Name: Limoncello Cake With Lemon Glaze
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 8 servings
Ingredients: 1 ½ cups all-purpose flour; 1 tsp baking powder; ½ tsp baking soda; ¼ tsp salt; ½ cup unsalted butter, softened; 1 cup granulated sugar; 3 large eggs; 1/3 cup Limoncello; 1 tbsp lemon zest; ½ cup buttermilk; 1 cup powdered sugar; 2 tbsp fresh lemon juice; 1 tsp lemon zest

Highlighted under: Sweet Sensations

I absolutely love baking, and this Limoncello Cake With Lemon Glaze is one of my favorites to make. The bright flavors of lemon lend a fresh and zingy taste to this delightful cake, making it perfect for any celebration or simply a delightful treat for yourself. The addition of Limoncello liqueur elevates each bite, adding a sophisticated twist that pairs beautifully with the sweet glaze. It's an indulgent pleasure that will brighten up any afternoon tea or dessert table, and I can't wait for you to try it!

Created by

Ivy Richardson

Last updated on 2026-01-22T10:25:18.151Z

When I first experimented with this Limoncello Cake, I was amazed by how the acidity of the lemons balanced perfectly with the sweetness of the cake. Using fresh lemons to create both the cake and the glaze adds a vibrant flavor that’s hard to resist. While testing different proportions, I discovered that incorporating a hint of Limoncello into the batter makes the cake incredibly moist and adds a delightful aroma that fills the kitchen.

One key tip I learned along the way is to let the cake cool completely before drizzling on the lemon glaze. This ensures a beautifully smooth glaze that sets just right without melting into the cake. With each bite being a luscious blend of flavors, I hope you find as much joy in this recipe as I have!

Why You'll Love This Cake
Zesty lemon flavor combined with a hint of Limoncello
Moist, tender cake with a glossy glaze
Perfectly served as a fresh dessert or a coffee companion

Understanding the Ingredients

The interplay of ingredients in this Limoncello Cake creates a moist texture and vibrant flavor profile. The combination of all-purpose flour with baking powder and baking soda ensures that your cake will rise beautifully, creating a light and airy crumb. It's essential to measure the flour accurately to avoid a dense cake; spoon the flour into your measuring cup and level it off with a knife for the best results.

The buttermilk in this recipe not only keeps the cake moist but also reacts with the baking soda to enhance the leavening process. If you don't have buttermilk on hand, you can easily make a substitute by mixing one tablespoon of lemon juice or vinegar with one cup of milk and letting it sit for about five minutes. This will provide the necessary acidity for the perfect rise.

Baking Tips for Perfection

When creaming the butter and sugar, make sure to beat them until the mixture is light and fluffy, which usually takes about 3-5 minutes. This step incorporates air, which is crucial for ensuring your cake has a tender texture. Additionally, don't rush the addition of the eggs; adding them one at a time allows for better emulsification and a smoother batter.

Baking time is also critical; check for doneness at around 30 minutes, but be prepared to adjust based on your oven’s quirks. Insert a toothpick into the center of the cake—if it comes out clean or with just a few crumbs, you’re good to go. Overbaking can lead to a dry cake, while underbaking will leave you with a gummy texture.

Ingredients

Gather the following ingredients to create your Limoncello Cake:

For the Cake

1 ½ cups all-purpose flour
1 tsp baking powder
½ tsp baking soda
¼ tsp salt
½ cup unsalted butter, softened
1 cup granulated sugar
3 large eggs
1/3 cup Limoncello
1 tbsp lemon zest
½ cup buttermilk

For the Lemon Glaze

1 cup powdered sugar
2 tbsp fresh lemon juice
1 tsp lemon zest

Make sure to measure everything accurately for the best results!

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 Dry Ingredients

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

Cream Butter and Sugar

In a separate bowl, cream the softened butter and granulated sugar until light and fluffy, about 3-5 minutes.

Add Eggs and Flavor

Beat in the eggs one at a time, then add Limoncello and lemon zest, mixing well.

Combine Mixtures

Gradually add the dry flour mixture to the butter mixture, alternating with the buttermilk. Mix until just combined.

Bake the Cake

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

Prepare the Glaze

While the cake cools, mix powdered sugar, lemon juice, and lemon zest in a small bowl until smooth.

Glaze the Cake

Once the cake has cooled completely, drizzle the lemon glaze evenly over the top before slicing and serving.

Enjoy your homemade Limoncello Cake!

Pro Tips

For added flavor, consider infusing the cake with extra Limoncello by brushing some on top before adding the glaze.

Storage and Make-Ahead Options

This Limoncello Cake can be stored at room temperature for up to three days in an airtight container, making it an excellent option for make-ahead entertaining. If you’d like to keep it fresher for longer, consider wrapping it tightly in plastic wrap and freezing it. It can be frozen for up to three months; just make sure to thaw it in the refrigerator before glazing.

To ensure the glaze remains intact, wait until just before serving to drizzle it over the cake. If you accidentally have leftover glaze, it can be stored in the refrigerator for up to a week and used to dress other desserts like cookies or pancakes.

Serving Suggestions

For a charming presentation, consider dusting the cake with additional powdered sugar before serving. It adds a beautiful touch and enhances the visual appeal. Pair your Limoncello Cake with fresh berries or a dollop of whipped cream for an extra layer of flavor and texture that complements the zesty cake.

If you wish to elevate the cake further, serving it alongside a glass of Limoncello can create a delightful tasting experience. The liqueur enhances the lemon notes within the cake, making it a fantastic offering for any special occasion or simply as a sweet treat during your afternoon tea.

Questions About Recipes

→ Can I use a different type of alcohol?

Yes, you can substitute with another citrus liqueur or simply use lemon juice and zest for a non-alcoholic option.

→ How do I store leftovers?

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

→ Can I freeze this cake?

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

→ What is the best way to serve this cake?

It pairs wonderfully with a scoop of vanilla ice cream or a dollop of whipped cream!