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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.