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Limoncello Lemon Cake Recipe

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4.1 from 6 reviews

This Limoncello Lemon Cake is a moist, fragrant dessert featuring a delicate blend of sour cream, lemon zest, and a splash of Limoncello liqueur. Baked to golden perfection in a bundt pan and topped with a tangy Limoncello glaze, it’s an irresistible treat perfect for gatherings or a special occasion.

  • Total Time: 50 minutes
  • Yield: 16 servings

Ingredients

Wet Ingredients

  • 1 cup sour cream
  • 2 eggs
  • ¾ cup sugar
  • ¼ cup vegetable oil
  • 1 teaspoon vanilla extract
  • 3 tablespoon Limoncello
  • Zest from 1 lemon

Dry Ingredients

  • 2 cups all-purpose flour
  • 2 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt

Glaze

  • 1 cup powdered sugar
  • 4 tablespoon Limoncello
  • Lemon zest (for garnish, optional)

Instructions

  1. Prep the oven: Preheat your oven to 350°F (175°C) and generously grease a bundt pan with cooking spray to prevent the cake from sticking.
  2. Mix the wet ingredients: Using a stand mixer or hand mixer, combine the sour cream, eggs, sugar, vegetable oil, vanilla extract, Limoncello, and lemon zest. Mix until all ingredients are fully incorporated and the mixture is smooth.
  3. Mix the dry ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Gradually add the dry ingredients to the wet mixture, blending just until combined. Avoid over-mixing to keep the cake tender.
  4. Bake the cake: Pour the batter evenly into the prepared bundt pan and smooth the top with a spatula. Bake in the preheated oven for approximately 40 minutes, or until the cake turns golden brown and a toothpick inserted in the center comes out clean. Allow the cake to cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.
  5. Make the glaze: While the cake cools, whisk together the powdered sugar and 4 tablespoons of Limoncello until smooth. Once the cake is fully cooled, drizzle the glaze evenly over the top and sprinkle with additional lemon zest if desired. Slice and serve.

Notes

  • Use fresh lemon zest for the best citrus flavor and aroma.
  • Ensure not to over-mix the batter after adding the dry ingredients to maintain a tender crumb.
  • The glaze can be adjusted for thickness by adding more powdered sugar or Limoncello based on your preference.
  • Allow the cake to cool fully before glazing to prevent the glaze from soaking in too much.
  • Store the cake in an airtight container at room temperature for up to 3 days or refrigerate for longer freshness.
  • Author: Monica
  • Prep Time: 10 minutes
  • Cook Time: 40 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: Italian

Find it online: https://monicarecipes.com/limoncello-lemon-cake-recipe/