This lemony, divine Limoncello Cake is irresistible for spring and summer dining. Whether for afternoon tea or an after-dinner dessert, it is perfectly delicious for any lemon lover.
Want more luscious lemon desserts? Then try our Lemon Meringue Pie or Lemon Shortbread Cookies.
Limoncello is a bright, lemony Italian liqueur from southern Italy. It is known as a digestif being comsumed after a meal and served chilled. It can be made at home by infusing vodka with lemon zest and adding in simple syrup.
Why I Love This Recipe
- I love the flavor of lemon
- Bundt cakes are easy to make
- Easy to ice
- Simple cake for any occasion
- Love Limoncello
Helpful Items For This Recipe
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9.5″ Non-stick Cake Pan, Heavy Duty Carbon Steel Fluted Tube Round Baking Pan
Ingredients for Limoncello Cake
Recipe Ingredients
For the Cake
All-purpose flour – You don’t need cake flour for this recipe. All-purpose works great!
Baking powder – Gives the cake a lovely rise.
Salt and Unsalted butter – This helps you with the exact amount of salt, but you can use salted butter and back off on the actual salt.
Granulated sugar – Just regular sugar is all you need for this recipe.
Large eggs – I always use large eggs for baking.
Lemon zest and fresh lemon juice – Using both of these gives a great lemon flavor.
Limoncello – Well, the cake wouldn’t be named Limoncello Cake without it.
Vanilla extract – Adds more flavor and is in most desserts.
Buttermilk – This adds moisture and a lovely tang.
For the Cream Cheese Limoncello Glaze
Cream cheese – I use either full-fat or light for this glaze.
Powdered sugar – Make sure to sift the sugar to prevent lumping, especially if your sugar is in high humidity.
Limoncello – You can use this for a boozy finish or the alternative glaze if you like.
Lighter Glaze (alternative)
Powdered sugar and Lemon juice – These two ingredients are all you need for a gorgeous drizzle on your cake.
How to Make Limoncello Cake
Preheat your oven to 350°F (175°C). Grease and flour your 10-cup bundt pan thoroughly, ensuring every detail is coated.
In a bowl, whisk together flour, baking powder, and salt. Set aside.
In a large mixing bowl, beat the butter and sugar together until light and fluffy (about 3 minutes).
Add the eggs one at a time, beating well after each addition. Mix in the lemon zest, limoncello, lemon juice, and vanilla. It’s ok if the batter curdles at this point.
Gradually add the flour mixture, alternating with the milk, starting and ending with flour. Mix just until combined.
Pour the batter into the prepared bundt pan and smooth the top.
Bake for 45-55 minutes, or until a toothpick inserted comes out clean.
Let the cake cool in the pan for 15 minutes, then turn it out onto a wire rack.
Whisk together softened cream cheese, powdered sugar, and limoncello until smooth. If 4 tbsp of limoncello seems like too much alcohol, you can replace some of it with milk or lemon juice.
Once the cake has cooled completely, drizzle the glaze over the top.
Recipe Pro Tips!
Limoncello Cake Tips
- Store the cake in the fridge for up to five days. Or up to two days over the counter.
- Freezing – Wrap slices in plastic wrap and freeze for up to 3 months. Thaw at room temperature.
- Ensure butter, eggs, and buttermilk are at room temperature for a smooth batter.
- If the batter looks curdled after adding lemon juice and limoncello, don’t worry! It will come together when the flour is added.
- To avoid lumps in the glaze, sift the powdered sugar.
- Drizzle the glaze only when the cake is completely cool to prevent it from melting.
DO YOU LOVE EASY CAKES AND WANT MORE?
I love to make an easy dessert. If they are easy, I will whip one up for no reason for my family to enjoy! Here are some of our favorites.
Limoncello Cake
Ingredients
For the Cake
- 3 cups all-purpose flour spoon and level
- 2 ½ tsp baking powder
- ½ tsp salt
- 1 cup unsalted butter softened
- 1 ¾ cups granulated sugar
- 4 large eggs
- 1 tbsp lemon zest
- ½ cup limoncello
- ¼ cup fresh lemon juice
- 1 tsp vanilla extract
- 1 cup buttermilk
For the Cream Cheese Limoncello Glaze
- ½ cup cream cheese
- 4 tbsp powdered sugar
- 2-4 tbsp limoncello for a less alcoholic version, substitute with lemon juice
Lighter Glaze
- 1 cup powdered sugar
- 4 Tbsp. lemon juice
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour your 10-cup bundt pan thoroughly, ensuring every detail is coated.
- In a bowl, whisk together flour, baking powder, and salt. Set aside.
- In a large mixing bowl, beat the butter and sugar together until light and fluffy (about 3 minutes).
- Add the eggs one at a time, beating well after each addition. Mix in the lemon zest, limoncello, lemon juice, and vanilla. It’s ok if the batter curdles at this point.
- Gradually add the flour mixture, alternating with the milk, starting and ending with flour. Mix just until combined.
- Pour the batter into the prepared bundt pan and smooth the top.
- Bake for 45-55 minutes, or until a toothpick inserted comes out clean.
- Let the cake cool in the pan for 15 minutes, then turn it out onto a wire rack.
- Whisk together softened cream cheese, powdered sugar, and limoncello until smooth. If 4 tbsp of limoncello seems like too much alcohol, you can replace some of it with milk or lemon juice.
- Once the cake has cooled completely, drizzle the glaze over the top.
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