Limoncello Cake

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This Limoncello cake is delicious, moist, and buttery. The cake is lemony and soft, and the cream cheese glaze is slightly boozy due to the limoncello in it.

Prep Time40

Cook Time50

Total Time1 30

Course: Dessert

Cuisine: American

Keyword: cake, lemon, Limoncello glaze

Servings: servings

Calories: 526kcal

Author: Tara Noland

Equipment

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.

Notes

See the post for additional information, photos and tips.

Nutrition