Limoncello Cake With Lemon Glaze

Name: Limoncello Cake With Lemon Glaze
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Yield: 8 servings
Ingredients: 2 cups all-purpose flour; 1 ½ cups granulated sugar; ½ cup unsalted butter, softened; 1 cup limoncello; 3 large eggs; 1 tablespoon lemon zest; 1 tablespoon baking powder; ½ teaspoon salt; 1 cup powdered sugar; 2 tablespoons fresh lemon juice; 1 tablespoon lemon zest

Highlighted under: Dessert Bliss

I absolutely love baking this Limoncello Cake with Lemon Glaze because it brings a burst of citrus flavor that’s both refreshing and indulgent. The combination of zesty lemon and the smoothness of limoncello creates a delightful harmony that captivates my taste buds. Every bite feels like a celebration, especially when the glaze adds that perfect touch of sweetness. It’s become my go-to dessert for gatherings and special occasions, and I can't wait to share it with you!

Created by

Marianne Hughes

Last updated on 2026-01-22T10:19:17.968Z

When I first attempted this Limoncello Cake, I was amazed at how simple yet elegant it turned out. The recipe combines basic baking techniques with the vibrant flavor of limoncello, which elevates the cake to a whole new level. I particularly love the addition of lemon zest, which not only enhances the aroma but also makes every bite bursting with flavor.

I discovered that letting the cake cool before glazing it is crucial. This way, the glaze sets beautifully, creating a shiny finish that’s visually stunning. The trick is to use fresh lemons for the glaze, ensuring the flavor is bright and tangy.

Why You'll Love This Recipe
Deliciously moist cake infused with limoncello
Bright lemon glaze that adds an extra zing
Perfectly serves as a light dessert or afternoon snack

Understanding the Role of Ingredients

The balance between the sweet granulated sugar and the tanginess of fresh lemon zest is crucial for achieving a finely tuned flavor in this cake. Sugar not only sweetens but also helps retain moisture, which is vital for the cake’s texture. If you're looking for a lower-sugar option, you can substitute a part of the granulated sugar with a natural sweetener like honey or maple syrup, but remember that this may alter the final texture slightly, making it denser.

Butter adds richness and moisture to the cake, creating a tender crumb. Make sure the butter is at room temperature; this helps it cream better with sugar, allowing for more air incorporation, which results in a lighter cake. If you're dairy-free, a plant-based butter can be substituted, but ensure it has a similar fat content for comparable results.

Perfecting the Baking Process

When baking, the oven temperature plays a crucial role; a consistent 350°F (175°C) is ideal for this cake to rise evenly without burning. Halfway through baking, I recommend rotating the cake pan for even heat distribution, especially if your oven has hot spots. Check the cake’s doneness by inserting a toothpick into the center—if it comes out clean or with just a few crumbs, it’s done. Overbaking can lead to a dry cake, so keep a close eye on the time, especially as you near the 35-minute mark.

Cooling the cake in the pan for 10 minutes allows it to set before transferring it to a wire rack. This step is crucial; if you remove it too early, the cake may collapse. Letting it cool completely ensures the glaze doesn’t melt when applied, and gives the cake a chance to firm up, making it easier to slice.

Ingredients

For the Cake

2 cups all-purpose flour
1 ½ cups granulated sugar
½ cup unsalted butter, softened
1 cup limoncello
3 large eggs
1 tablespoon lemon zest
1 tablespoon baking powder
½ teaspoon salt

For the Lemon Glaze

1 cup powdered sugar
2 tablespoons fresh lemon juice
1 tablespoon lemon zest

Instructions

Prepare the Oven and Pan

Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan. Flour the pan lightly to ensure easy removal.

Mix the Cake Batter

In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy. Add eggs one at a time, mixing well after each addition. Stir in the limoncello and lemon zest.

Combine Dry Ingredients

In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet mixture, stirring until well combined.

Bake the Cake

Pour the batter into the prepared cake pan and bake for 35-40 minutes or until a toothpick inserted into the center comes out clean. Let cool in the pan for 10 minutes before transferring to a wire rack.

Make the Lemon Glaze

In a small bowl, whisk together the powdered sugar, fresh lemon juice, and lemon zest until smooth. Adjust the consistency by adding more lemon juice or powdered sugar as needed.

Glaze the Cake

Once the cake has cooled completely, drizzle the glaze over the top, allowing it to flow down the sides. Allow the glaze to set for a few minutes before slicing.

Pro Tips

For an extra layer of flavor, try soaking the cake in a limoncello syrup after baking. This enhances the lemony goodness and keeps the cake moist.

Storage and Make-Ahead Tips

This Limoncello Cake can be made a day in advance, which actually allows the flavors to meld beautifully. Store it in an airtight container at room temperature for up to two days. If you need more storage time, consider freezing the unglazed cake wrapped tightly in plastic wrap and foil for up to a month. When ready to serve, simply thaw it overnight in the fridge and glaze it just before enjoying.

For the best flavor experience, glaze the cake right before serving. If you store it with the glaze, it might absorb excess moisture, leading to a less appealing texture. Should you have leftover glaze, you can keep it in a sealed container in the fridge for a week to drizzle over pancakes or other desserts.

Serving Suggestions and Variations

This cake pairs beautifully with fresh berries or whipped cream for an elegant touch. I love serving it with a dollop of mascarpone cheese; the creamy richness complements the cake’s zesty flavor perfectly. When cutting the cake, use a serrated knife to avoid crumbling the edges—this will keep the slices neat and presentable.

If you’re feeling adventurous, consider adding poppy seeds for a delightful crunch and a lovely visual contrast. Another great variation is to incorporate chopped fresh herbs like basil or mint into the glaze for an unexpected twist. These can elevate the cake’s flavor profile and make for a unique dessert experience at your next gathering.

Questions About Recipes

→ Can I use a different type of alcohol instead of limoncello?

Yes, you can substitute limoncello with other citrus-based liqueurs, or omit it for a non-alcoholic version.

→ How should I store the cake?

Store the cake in an airtight container at room temperature for up to 3 days, or refrigerate for longer freshness.

→ Can I make the cake ahead of time?

Absolutely! The cake can be baked a day in advance and glazed just before serving.

→ Is the cake suitable for freezing?

Yes, after it cools completely, the cake can be frozen. Wrap it tightly in plastic wrap and aluminum foil.