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Limoncello Cake — Bright, Moist & Irresistibly Zesty

Why You’ll Love This Cake

  • A tender, lemon-scented cake that’s moist yet light — perfect balance between sweet and citrus freshness.
  • The glaze made with actual Limoncello liqueur (or lemon-vodka substitute) gives a gourmet, slightly boozy finish — ideal for brunch, dessert or a summer party.
  • Simple ingredients and easy steps — no fancy technique required. You can whip this up even em dias corridos, turning o simples em especial.
  • Versatile: serve com café, chá da tarde ou como sobremesa depois do jantar. Also works beautifully with vanilla ice cream or fresh berries.
Muller

Limoncello Cake — Bright & Moist Lemon Loaf

A sunny, zesty lemon cake infused with limoncello and glazed to perfection — moist, tender and bursting with citrus flavor. Perfect for brunch, dessert or afternoon tea.
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Prep Time 15 minutes
Total Time 1 hour 10 minutes
Servings: 10 slices (serves 10)
Course: Dessert
Cuisine: American
Calories: 394
Ingredients Equipment Method Notes

Ingredients
  

  • 1 ¾ cups all-purpose flour
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • ½ cup vegetable oil
  • 1 cup granulated sugar
  • 3 tablespoons limoncello (or lemon-flavored vodka)
  • 1 cup full-fat sour cream, room temp
  • 2 large eggs, room temp
  • 1 tablespoon lemon zest
  • ½ teaspoon lemon extract (or vanilla, optional)
  • (Optional) 2–3 drops yellow food coloring
  • 1 cup powdered sugar (sifted)
  • 2–3 tablespoons limoncello (or lemon juice)

Equipment

  • 9×5 loaf pan
  • parchment paper
  • Mixing bowls
  • Whisk & spatula
  • Oven

Method
 

  1. Preheat oven to 350 °F (175 °C). Prepare 9×5 loaf pan (spray + parchment).
  2. Whisk flour, baking powder, salt in medium bowl.
  3. In separate bowl, whisk oil, sugar, sour cream, limoncello, lemon zest, eggs, lemon extract and food coloring until smooth.
  4. Add dry mix to wet mix; stir until just combined — avoid overmixing.
  5. Pour batter into prepared pan; smooth top.
  6. Bake 45–55 min, or until a toothpick comes out clean.
  7. Let rest 10 min, then transfer to rack to cool completely.
  8. For glaze: whisk powdered sugar + limoncello until smooth; drizzle over cooled cake; let set.

Notes

– Lemon juice can replace limoncello for non-alcoholic version.
– Extra lemon zest intensifies citrus flavor.
– Sour cream can be swapped with Greek yogurt if preferred.
– Freezes well — double wrap and freeze up to 4–6 months.

🧾 Ingredients

For the Cake

  • 1 ¾ cups (≈ 220 g) all-purpose flour
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • ½ cup (≈120 ml) vegetable oil (canola or similar)
  • 1 cup granulated sugar
  • 3 tablespoons limoncello (or lemon-flavored vodka)
  • 1 cup full-fat sour cream, room temperature
  • 2 large eggs, room temperature
  • 1 tablespoon lemon zest (fresh)
  • ½ teaspoon lemon extract (or vanilla extract, optional)
  • (Optional) 2–3 drops yellow food coloring — for a “sunny” look.

For the Limoncello Glaze

  • 1 cup powdered sugar, sifted
  • 2–3 tablespoons limoncello (or lemon juice if omitting alcohol)

🍰 Instructions

  1. Preheat & Prep: Preheat oven to 350 °F (≈ 175 °C). Spray a 9×5-inch loaf pan with non-stick spray and line with parchment paper (long overhang helps for easy removal).
  2. Dry Mix: In a medium bowl, whisk together flour, baking powder and salt. Set aside.
  3. Wet Mix: In a large bowl, whisk together oil, sugar, sour cream, limoncello, lemon zest, eggs, lemon extract (or vanilla), and food coloring (if using) until smooth.
  4. Combine: Carefully add the dry ingredients to the wet mixture and whisk until just combined. Try not to overmix — you want a tender crumb.
  5. Bake: Pour the batter into the prepared pan and smooth the top. Bake for 45–55 minutes, or until a toothpick inserted into the center comes out clean (or with a few moist crumbs).
  6. Cool: Remove cake from oven, let rest in the pan for ~10 minutes, then transfer to a wire rack to cool completely before glazing.
  7. Glaze: Once cake is completely cool, whisk powdered sugar and limoncello until smooth (adjust consistency if needed). Drizzle glaze over top of the cake. Allow glaze to set before slicing.

💡 Notes, Tips & Variations

  • ✅ If you prefer a non-alcoholic version, simply substitute limoncello with fresh lemon juice in both cake and glaze — you’ll retain bright lemon flavor.
  • 🍋 For a more intense lemon taste, add extra lemon zest (or a bit more lemon extract) — great for lemon lovers.
  • 🌿 Swap sour cream for Greek yogurt (same volume) if you prefer a lighter finish — texture will be similar but slightly less rich.
  • 🕒 Serve within 2 days at room temperature, or refrigerate up to 1 week. Glaze stays soft but cake retains moisture.
  • 🧊 Freezing: once cooled, wrap tightly (foil + plastic) and freeze up to 4–6 months. Thaw in fridge and prepare fresh glaze when ready to serve.

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