Get the Recipe:
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 (360 g) all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup (226 g) unsalted butter, softened
- 2 cups (400 g) granulated sugar
- 4 large eggs, at room temperature
- 1/3 cup (80 ml) limoncello liqueur
- 2 tablespoons lemon zest
- 1 cup (226 g) sour cream
For the glaze:
- 1 cup (110 g) confectioners’ sugar
- 1-2 tablespoons (15-30 ml) limoncello liqueur
- 1 tablespoon (15 ml) lemon juice
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Instructions
To make the cake:
- Preheat the oven to 350°F (175°C). 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 (15ml) 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.
Notes
- Store in an airtight container at room temperature up to 3 days.
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