Introduction
Oh friends, let me tell you about a cake that tastes like a little ray of sunshine! Remember those lazy summer afternoons, maybe sipping something bright and citrusy? This Limoncello Cake is that feeling, baked into the most wonderfully moist and tender crumb. It’s a little bit of Italian charm mixed with pure, simple comfort.
I stumbled upon making limoncello cake a few years ago, and it quickly became a favorite. It’s surprisingly easy to whip up – seriously, you don’t need any fancy techniques – and the result is just spectacular. Perfect for Sunday brunch, a potluck, or just because you need a little brightness in your day. Get ready to fall in love!
Why You’ll Love This Recipe
- Fast: You can have this mixed up and in the oven in no time, perfect for when a cake craving hits!
- Easy: No complicated steps here! Just simple mixing and baking.
- Giftable: Wrap a loaf or slice up a round cake, and you’ve got a thoughtful, delicious gift friends and family will adore.
- Crowd-pleasing: Who can resist the bright, happy flavor of lemon? This cake is always a hit!
Ingredients
Gather your ingredients, friends! Most of these are pantry staples, but you’ll definitely need that star ingredient: Limoncello!
- All-Purpose Flour: Just your everyday flour works beautifully here to give the cake structure.
- Baking Powder: This is our leavening agent, helping the cake rise and become light and fluffy.
- Salt: A little pinch of salt always helps to balance the sweetness and enhance the other flavors.
- Canola Oil or Vegetable Oil: Using oil instead of butter is one of the secrets to this cake’s incredible moisture!
- Granulated Sugar: For that perfect amount of sweetness.
- Limoncello or Lemon Vodka: The star! This gives us that signature bright, boozy lemon flavor. Use good quality stuff if you can!
- Full Fat Sour Cream: Make sure it’s room temperature! Sour cream adds richness and amazing moisture to the cake. Trust me on this one.
- Eggs: Large eggs, at room temperature please! They bind everything together and add richness.
- Lemon Zest: This is where a lot of that fresh, bright lemon flavor comes from. Don’t skip it!
- Lemon Extract or Vanilla Extract: A little extra flavor boost. You can double down on lemon or add a touch of comforting vanilla.
- Vanilla Extract: Added separately in the recipe list, but you can choose between lemon or vanilla extract for that flavor punch, or a bit of both!
- Yellow Food Coloring (optional): Just a couple of drops if you want that sunny yellow color, but it’s purely for looks!
For the Limoncello Glaze:
- Sifted Powdered Sugar: Sifting is key here for a smooth, lump-free glaze.
- Limoncello: More of the good stuff to make that glaze pop with flavor!
How to Make It
Okay, let’s get baking! It’s super simple, I promise.
Step 1: Prep Your Oven & Pan. Preheat your oven to 350°F (175°C). Grease and flour your cake pan. A 9-inch round pan, bundt pan, or even loaf pans work well for this recipe.
Step 2: Whisk Dry Ingredients. In a medium bowl, whisk together the flour, baking powder, and salt. Set this aside for a moment.
Step 3: Mix Wet Ingredients. In a large bowl, whisk together the oil and granulated sugar until they are well combined. It won’t be creamy like butter and sugar, and that’s totally fine!
Step 4: Add Flavor & Moisture. Now, whisk in the limoncello (or lemon vodka), room temperature sour cream, eggs one at a time (whisking after each), lemon zest, and your chosen extract (lemon or vanilla, or both!). If you’re using food coloring, add a couple of drops here too and whisk until combined.
Step 5: Combine Wet and Dry. Gradually add the dry ingredients to the wet ingredients. Use a spatula or wooden spoon (or mix on low speed with an electric mixer) and mix just until the flour is incorporated. Be careful not to overmix! A few small lumps are okay.
Step 6: Bake! Pour the batter into your prepared pan and spread it evenly. Bake for 45-60 minutes, depending on your pan size, or until a wooden skewer inserted into the center comes out clean. The cake should be golden brown around the edges.
Step 7: Cool the Cake. Let the cake cool in the pan for about 10-15 minutes before inverting it onto a wire rack to cool completely. Make sure it’s fully cool before you glaze!
Step 8: Make the Glaze. While the cake cools, make the glaze! In a small bowl, whisk together the sifted powdered sugar and 2 tablespoons of limoncello. Add the third tablespoon only if needed to reach a smooth, pourable consistency. You want it thick enough to coat, but thin enough to drizzle.
Step 9: Glaze and Serve. Once the cake is completely cool, drizzle the limoncello glaze all over the top, letting it drip down the sides. Let the glaze set for about 15-20 minutes before slicing and serving. Enjoy that sunshine!
Substitutions & Additions
Want to mix things up? This recipe is pretty flexible!
- No Limoncello? You can absolutely use lemon vodka! If you prefer to omit alcohol, you can use fresh lemon juice, but the flavor profile will be different (more tart, less rich). You might need a touch more sugar in the cake batter if you use just lemon juice.
- Sour Cream Swap: Full-fat Greek yogurt is a great substitute for sour cream and will also add wonderful moisture. Make sure it’s room temp!
- Add Berries: Fold in about 1 cup of fresh blueberries or raspberries into the batter just before baking. Lemon and berries are a match made in heaven!
- Different Citrus: While it won’t be “Limoncello” cake anymore, you could experiment with orange zest and Grand Marnier for a different twist.
- Make it a Loaf: This recipe fits perfectly into a standard 9×5 inch loaf pan. Baking time will be similar, maybe slightly longer (55-65 mins).
Tips for Success
A few little pointers to make sure your cake turns out perfect every time!
- Room Temperature Ingredients: This is a big one, especially for the sour cream and eggs! Room temperature ingredients emulsify better, leading to a smoother batter and a more tender cake.
- Don’t Overmix! Once you add the dry ingredients, mix only until the flour streaks disappear. Overmixing develops gluten, which can result in a tough cake.
- Measure Flour Correctly: Spoon the flour into your measuring cup and level it off with a straight edge. Scooping directly from the bag can compact the flour, making you add too much.
- Cool Completely Before Glazing: If you glaze a warm cake, the glaze will just melt and run off instead of setting nicely. Patience is a virtue here!
- Check for Doneness: Ovens vary! Use that skewer test. If it comes out clean or with just a few moist crumbs attached, your cake is ready.
How to Store It
This cake keeps wonderfully! Store leftover cake in an airtight container at room temperature for 3-4 days. If it lasts that long! You can also store it in the refrigerator if your kitchen is warm, which might extend its life by a day or two, but room temperature usually keeps it most moist.
FAQs
Here are a few common questions I get about this cake!
Q: Can I use low-fat sour cream?
A: I highly recommend using full-fat for the best texture and moisture, but low-fat can work in a pinch. The cake might be slightly less rich.
Q: Is the limoncello flavor very strong?
A: The flavor is definitely noticeable and bright, especially with the glaze, but it’s not overpowering. It’s a lovely, cheerful lemon flavor with a hint of that liqueur richness.
Q: Can I make this ahead of time?
A: Absolutely! You can bake the cake a day in advance. Store it cooled and unglazed, wrapped tightly at room temperature. Glaze it a few hours before serving.
Q: Can I freeze this cake?
A: Yes! Bake and cool the cake completely (without the glaze). Wrap it tightly in plastic wrap, then in foil. Freeze for up to 3 months. Thaw overnight at room temperature. You can then make and add the fresh glaze before serving.
Sunshine in a Slice: Easy Homemade Limoncello Cake Recipe
Equipment
- Oven
- Cake pan 9-inch round, bundt pan, or loaf pans
- Medium bowl
- Large bowl
- spatula or wooden spoon or electric mixer
- Wire rack
- Small bowl
- Wooden skewer
Ingredients
Cake
- All-Purpose Flour
- Baking Powder
- Salt
- Canola Oil or Vegetable Oil
- Granulated Sugar
- Limoncello or Lemon Vodka Good quality if possible
- Full Fat Sour Cream Room temperature
- Large Eggs Room temperature
- Lemon Zest
- Lemon Extract or Vanilla Extract
- Yellow Food Coloring Optional
Limoncello Glaze
- Sifted Powdered Sugar
- 2 tablespoons Limoncello Add a third tablespoon only if needed for consistency
Instructions
- Prep Your Oven & Pan: Preheat your oven to 350°F (175°C). Grease and flour your cake pan. A 9-inch round pan, bundt pan, or even loaf pans work well for this recipe.
- Whisk Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, and salt. Set this aside for a moment.
- Mix Wet Ingredients: In a large bowl, whisk together the oil and granulated sugar until they are well combined. It won't be creamy like butter and sugar, and that's totally fine!
- Add Flavor & Moisture: Now, whisk in the limoncello (or lemon vodka), room temperature sour cream, eggs one at a time (whisking after each), lemon zest, and your chosen extract (lemon or vanilla, or both!). If you're using food coloring, add a couple of drops here too and whisk until combined.
- Combine Wet and Dry: Gradually add the dry ingredients to the wet ingredients. Use a spatula or wooden spoon (or mix on low speed with an electric mixer) and mix just until the flour is incorporated. Be careful not to overmix! A few small lumps are okay.
- Bake! Pour the batter into your prepared pan and spread it evenly. Bake for 45-60 minutes, depending on your pan size, or until a wooden skewer inserted into the center comes out clean. The cake should be golden brown around the edges.
- Cool the Cake: Let the cake cool in the pan for about 10-15 minutes before inverting it onto a wire rack to cool completely. Make sure it's fully cool before you glaze!
- Make the Glaze: While the cake cools, make the glaze! In a small bowl, whisk together the sifted powdered sugar and 2 tablespoons of limoncello. Add the third tablespoon only if needed to reach a smooth, pourable consistency. You want it thick enough to coat, but thin enough to drizzle.
- Glaze and Serve: Once the cake is completely cool, drizzle the limoncello glaze all over the top, letting it drip down the sides. Let the glaze set for about 15-20 minutes before slicing and serving. Enjoy that sunshine!
Notes
Tips for Success: Use room temperature ingredients. Do not overmix the batter once dry ingredients are added. Measure flour correctly (spoon and level). Cool the cake completely before glazing. Use the skewer test to check for doneness.
Storage: Store leftovers in an airtight container at room temperature for 3-4 days. Can refrigerate to extend life slightly. Can be made ahead a day in advance (store unglazed, glaze before serving). Cake can be frozen (unglazed, thawed overnight) for up to 3 months.