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Limoncello Cake

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A moist, fluffy loaf cake infused with bright lemon flavor and topped with a sweet, tangy glaze. This elegant yet easy dessert is perfect for any time of day.

Ingredients

  • 1 1/2 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1/2 cup vegetable oil (or canola)
  • 1 cup granulated sugar
  • 1/2 cup sour cream
  • 2 large eggs
  • 1 tablespoon lemon zest
  • 1 teaspoon lemon extract
  • 1/2 teaspoon vanilla extract
  • Optional: yellow food coloring
  • 1 cup powdered sugar
  • 2–3 tablespoons lemon juice

Instructions

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

Notes

  • Ensure cake is fully cooled before glazing to prevent glaze from soaking in.
  • Store at room temperature up to 2 days or refrigerate up to a week.
  • Freeze unglazed cake for 4–6 months, thaw before glazing.
  • Greek yogurt can replace sour cream for a texture variation.
  • Add orange zest for a citrus blend.

Nutrition

Find it online: https://lauracooks.com/limoncello-cake/