With loads of vibrant lemon flavor and a tender, moist crumb, this easy limoncello cake will brighten your day—and be the hit of any party!
At first glance, this limoncello cake may look like any other glazed Bundt cake recipe, but looks can be deceiving. Each bite is delightfully lemony thanks to the addition of limoncello, which has a much more concentrated lemon flavor than juice alone. The limoncello glaze on top really seals the deal—this one’s a must-make for lemon lovers!
Why You’ll Love This Limoncello Cake Recipe
- Moist, tender crumb. Adding sour cream to this limoncello cake yields a supremely moist crumb that still manages to be fluffy and springy.
- Intense lemon flavor. Made with freshly squeezed lemon juice, zest, and limoncello, this cake has a bold citrus flavor that offsets its richness.
- Easy to make. I love Bundt cakes because they feel more appropriate for a party than a cake baked in a 9×13 pan, but they require much less effort than a layer cake. (This marble Bundt cake is also perfect for a party!)
What You’ll Need
Scroll down to the recipe card to find the ingredient quantities and recipe instructions.
For the Cake:
- All-purpose flour – Here’s how to measure flour for baking.
- Baking powder
- Baking soda
- Salt
- Unsalted butter – Learn more: Unsalted or Salted Butter: Which is Better for Baking?
- Granulated sugar
- Eggs – Let these come to room temperature; they’ll mix more smoothly into the batter and hold more air when beaten.
- Limoncello liqueur – If you need a substitute for limoncello, try using an extra ¼ cup of lemon juice plus a teaspoon of lemon extract.
- Lemon zest – You’ll need the juice for the glaze, but zest the lemon before juicing it. Learn more: How to Zest and Juice Lemons
- Sour cream – I recommend full-fat sour cream for the richest results.
For the Glaze:
- Confectioners’ sugar – Also known as powdered sugar.
- Limoncello liqueur
- Lemon juice
What Is Limoncello?
Limoncello is a traditional liqueur from Southern Italy; it’s known for its vibrant lemon flavor and bright yellow hue. It’s made from the zest of lemons, which is steeped in alcohol to capture the essential oils of the fruit. You can make your own limoncello at home with lemons, vodka, and sugar, but buying a bottle is much faster!
How to Make Limoncello Cake
- Prepare. Preheat your oven to 350ºF and grease and flour a Bundt pan.
- Mix the dry ingredients. Whisk the flour, baking powder, baking soda, and salt in a mixing bowl.
- Cream the butter and sugar. Add the butter and sugar to a second mixing bowl and cream until light and fluffy.
- Finish the wet ingredients. Beat the eggs into the butter mixture one at a time, then stir in the limoncello and lemon zest.
- Combine wet and dry. Mix the dry ingredients into the wet ingredients in 3 portions, alternating with 2 portions of sour cream.
- Bake. Pour the batter into the pan and smooth the top. Bake for 55 to 60 minutes, or until a cake tester comes out clean. Cool in the pan for 10 minutes, then invert onto a wire rack.
- Glaze. Once the cake is completely cooled, mix together the glaze ingredients, then pour over the cake.
Tips for Success
- Flour and grease the pan. Bundt cakes are notoriously difficult to get out of the pan, especially if you have one with an intricate design. Greasing and then flouring the pan is the best way to ensure an easy unmolding. You can instead use a cooking spray with flour, like Baker’s Joy or Pam Baking.
- Soften the butter before starting. This allows it to mix evenly into the batter and keeps it from sticking to the beaters. Learn more: How to Soften Butter
- Adjust the consistency of the glaze as desired. I prefer a thinner glaze consistency here so that some of it soaks into the cake, but you can adjust the consistency by adding more confectioners’ sugar if it’s too thin or more lemon juice or limoncello if it’s too thick.
- Know the basics. Read over my baking tips for beginners before getting started.
Serving Suggestions
Serve slices of limoncello cake with fresh berries or a sprinkle of powdered sugar. Strawberry sauce—or macerated strawberries—would also be fantastic, adding sweetness to balance the tart lemon. You can’t go wrong with a dollop of whipped cream either.
How to Store
Store this limoncello cake in an airtight container at room temperature for up to 3 days. If you want to extend its storage life, you can refrigerate the cake for up to a week, but keep in mind that the fridge has a tendency to dry out baked goods, so the cake won’t be quite as moist.
Can I Freeze This Recipe?
This limoncello cake freezes beautifully! Wrap it tightly in plastic wrap followed by a layer of aluminum foil to prevent freezer burn. You can freeze the cake for up to 3 months, then thaw the cake in the refrigerator overnight before serving.
More Lemon Cake Recipes
Limoncello Cake
With loads of vibrant lemon flavor and a tender, moist crumb, this easy limoncello cake will brighten your day—and be the hit of any party!
Ingredients
For the cake:
- 3 cups (360g) all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup (226g) unsalted butter, softened
- 2 cups (400g) granulated sugar
- 4 large eggs
- 1/3 cup (79ml) limoncello liqueur
- 2 tablespoons lemon zest
- 1 cup (226g) sour cream
For the glaze:
- 1 cup (110g) confectioners’ sugar
- 1-2 tablespoons limoncello liqueur
- 1 tablespoon lemon juice
Instructions
To make the cake:
- Preheat the oven to 350°F. Grease and flour a 10- or 12-cup Bundt pan.
- Whisk together the flour, baking powder, baking soda, and salt. Set aside.
- In a large mixing bowl, cream together the butter and granulated sugar until light and fluffy.
- Add the eggs one at a time, beating well after each addition. Stir in the limoncello and lemon zest until well combined.
- Gradually add the dry ingredients to the butter mixture in three portions, alternating with two portions of the sour cream. Mix until just combined.
- Pour the batter into the prepared pan pan and smooth the top. Bake for 55-60 minutes, or until a pick or cake tester inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes, then invert onto a wire rack to cool completely.
To make the glaze:
- In a small bowl, whisk together the confectioners' sugar, 1 tablespoon of limoncello, and lemon juice until smooth. Add more limoncello, a small amount at a time, until the glaze is the desired consistency.
- Drizzle the glaze over the cooled cake.
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