Limoncello Cake

I’ve made a moist, fluffy loaf cake infused with bright lemon flavor and topped with a sweet, tangy glaze. It’s a simple yet beautiful dessert that works morning, noon, or night.

Why You’ll Love This Recipe

I love this recipe for its perfect balance of citrus and sweetness. The texture resembles a lighter lemon pound cake—airy and soft, but still rich. The glaze takes it up a notch: sweet, tangy, and irresistibly smooth. I find it’s elegant enough for entertaining, yet effortless enough for a weekend treat.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Cake:

• all-purpose flour
• baking powder
• salt
• vegetable oil (or canola)
• granulated sugar
• sour cream
• eggs
• lemon zest
• lemon extract
• vanilla extract
• optional yellow food coloring

Glaze:

• powdered sugar
• lemon juice

Directions

1. Preheat oven to 350 °F. Prepare a 9×5 loaf pan with nonstick spray and parchment.
2. Whisk together flour, baking powder, and salt.
3. In another bowl, combine oil, sugar, sour cream, zest, eggs, lemon and vanilla extracts, and coloring (if using).
4. Gently mix the wet ingredients into the dry until just combined.
5. Pour into the loaf pan and bake for 45–55 minutes, or until a toothpick comes out with moist crumbs.
6. Let cake rest in the pan for 10 minutes, then transfer to a rack to cool completely before glazing.
7. For the glaze, whisk powdered sugar with lemon juice until smooth. Adjust consistency by adding more sugar or juice as needed.
8. Drizzle glaze over the cooled cake. Let set before slicing and serving.

Servings and timing

This recipe makes about 10 slices from a standard 9×5 loaf and takes roughly 1 hour total: 15 minutes prep, 45–55 minutes baking.

Variations

• Add a touch of orange zest for a citrus blend.
• Bake in a bundt or circular pan; baking time may vary.
• Use Greek yogurt instead of sour cream for a different texture.

Storage/reheating

I store the cake in an airtight container at room temperature for up to 2 days, or refrigerate up to a week. For longer storage, I freeze it (glaze off) for up to 4–6 months, thawing before glazing. To reheat, I warm a slice briefly in the microwave until the glaze softens slightly.

FAQs

How strong is the lemon flavor?

I’d say it’s bright but balanced—the zest and extracts shine without being overpowering.

Can I use lemon juice instead of glaze ingredients?

Yes! I’ve used lemon juice alone in the glaze and it still tastes delicious.

Will this work with a bundt pan?

Absolutely. I’ve baked it in a bundt pan before—just keep an eye on the bake time.

Can I make this dairy-free?

I haven’t tried it, but you could experiment by using non-dairy yogurt or sour cream.

How do I keep the glaze from soaking in?

Make sure the cake is completely cooled before glazing. If it’s warm, the glaze will sink in or run off.

Conclusion

I’m always impressed by how this lemon cake manages to be both easy and elegant. It’s a lovely way to brighten up any occasion, and the glaze truly elevates it. Whether I slice it for guests or enjoy it with my morning coffee, it never disappoints.

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