limoncello cake

Lemon zest, juice, extract, and Limoncello add so much AMAZING lemon flavor to this EASY, ridiculously moist no-mixer cake that’s unique and INCREDIBLE!!

Lemon Olive Oil Cake 

olive oil

eggs

milk

lemon

lemon juice

Limoncello (Gran Marnier may be substituted)

lemon extract

sugar

all-purpose flour

kosher salt,

baking powder

baking soda

confectioners’ sugar,

Preheat oven to 325F, add a circle of...

Preheat oven to 325F, add a circle of parchment paper to the base of a 9-inch springform pan, and spray the parchment paper and the sides of the pan very well with cooking spray; set aside. Do not make this cake in a regular 9-inch cake pan. Most are only about 1 1/2 to 2 inches deep and this cake rises to about 2 1/2 to 3 inches on the sides and nearly 4 inches in the center. It will overflow in a regular 9-inch pan.

To a large bowl, add the olive oil,...

To a large bowl, add the olive oil, eggs, and whisk well to emulsify and incorporate.

Add the milk, lemon zest, lemon juice (I...

Add the milk, lemon zest, lemon juice (I was able to get sufficient zest and juice from one very large ripe lemon), Limoncello, lemon extract, and whisk to incorporate.

Add the sugar and whisk to incorporate.

Add the flour, salt, baking powder, baking soda,...

Add the flour, salt, baking powder, baking soda, and whisk until just incorporated; don’t overmix. The batter in on the thin side; this is normal.

Turn batter out into prepared pan, place pan...

Turn batter out into prepared pan, place pan on a baking sheet as insurance against a leaky springform pan, and bake for about 68 to 75 minutes. Start checking after 60 minutes since all ovens vary. Cake will be golden browned and domed in the center when done, and a toothpick inserted in the center will come out clean or with a few moist crumbs.

Allow cake to cool in the springform pan...

Allow cake to cool in the springform pan for about 1 hour before releasing it and allowing the cake to finish cooling on a wire rack.

Dust with confectioners’ sugar prior to serving. Cake...

Dust with confectioners’ sugar prior to serving. Cake will keep airtight at room temp for 1 week and although I haven't tried it, I think this cake would freeze very well for up to 3 months.

This Limoncello Cake is supremely moist, delightfully easy and just bursting with bright lemon flavor. This moist and fluffy cake with a blend of citrusy, yet sweet vanilla flavors all drizzled with a limoncello glaze is seriously spectacular! Enjoy with your morning coffee, serve it with a tray of tea for an afternoon treat, or as dessert with after dinner drinks. 

Limoncello Cake Recipe

salt

canola oil (or vegetable oil)

limoncello (or lemon vodka)

sour cream (full fat, room temperature)

eggs (room temperature)

lemon zest

lemon extract (or vanilla extract)

vanilla extract

limoncello

Preheat oven.

Preheat the oven to 350°F. Spray a 9x5 loaf pan with non-stick cooking spray and line with parchment paper. Set aside.

Dry ingredients.

In a large bowl, whisk together the all purpose flour, baking powder and salt.

Wet ingredients.

In a medium bowl, whisk together oil, granulated sugar, sour cream, limoncello, lemon zest, eggs, lemon extract (if using) and vanilla extract.

Combine.

Carefully add the wet ingredients to the flour mixture and whisk together just until combined. Be careful not to over mix.

Transfer.

Transfer the batter to the prepared pan and smooth top.

Bake.

Bake for 45 to 55 minutes or until a toothpick inserted into the center of the cake comes out with moist crumbs.

Cool cake.

Let the cake rest in the pan for 10 minutes before carefully removing and transferring to a cooling rack. Allow the cake to cool completely before adding the glaze.

Make glaze.

Whisk the powdered sugar and limoncello together until no lumps remain. (Too thin? Add additional powdered sugar a tablespoon at a time. Too thick? Add a bit more Limoncello, a teaspoon at a time.)

Glaze cake.

Drizzle glaze over the top of the cooled cake. Let the glaze set up before slicing and serving.

Prepare the Limoncello Glaze

This homemade moist Limoncello Layer Cake with Limoncello Whipped Cream Cheese Frosting is light, delicious, and perfect for entertaining!

Limoncello Cake

(400 grams) sugar

eggs, room temperature (you can warm cold eggs

flour

(8 grams) baking powder

(3 grams) baking soda

(3 grams) salt

(121 grams) Limoncello

(121 grams) milk

lemon (approximately 1/4 cup)

Lemon

(60 grams) water

(50 grams) sugar

(60 grams) Limoncello

(230 grams) powdered sugar, measure then sift

(8 grams) lemon extract

Tablespoons (15 grams) Limoncello - Add a bit more if you'd like.

heavy whipping cream

Preheat the oven to 350 degrees F.  Grease...

Preheat the oven to 350 degrees F.  Grease and flour 3 (8x2) round pans. 

In a medium bowl, combine the cake flour,...

In a medium bowl, combine the cake flour, baking powder, baking soda, salt, and lemon zest). Whisk for 30 seconds to combine and set aside.

In another bowl, combine the Limoncello, milk, lemon...

In another bowl, combine the Limoncello, milk, lemon juice and lemon extract. The milk will take on a thick look - the lemon juice will be turning the milk into buttermilk

In the bowl of your mixer, add the ...

In the bowl of your mixer, add the  softened butter and softened cream cheese.  Mix until smooth.

Gradually add the sugar and mix at medium...

Gradually add the sugar and mix at medium speed for 2 to 3 minutes

Add eggs one at a time, mixing until...

Add eggs one at a time, mixing until the yellow of the yolk disappears

With the mixer on low speed alternately add...

With the mixer on low speed alternately add the flour mixture and the liquid mixture, beginning and ending with the flour mixture (3 additions of dry mixture and 2 additions of wet).

Divide the batter between the pans.

Bake at 350 degrees F for 22 to...

Bake at 350 degrees F for 22 to 25 minutes or until a tooth pick inserted into the center comes out clean or with just a few crumbs attached.  Let cool for 5 - 10 minutes in the pans  then then turn out.

This recipe makes approximately 8 cups of batter. ...

This recipe makes approximately 8 cups of batter.  Works well for cupcakes (they bake with no dome).  Bake cupcakes at 350 degrees for 18 to 20 minutes. Can also be baked in a 9x13 pan.

In a saucepan over medium heat bring the...

In a saucepan over medium heat bring the water and sugar to a boil. Turn the heat to low and stir constantly until the sugar dissolves and the mixture is clear.

Remove from heat and stir in the Limoncello....

Remove from heat and stir in the Limoncello. Cool. If you want the mixture to be a thicker consistency, cook longer over low heat.

As you assemble your cake, brush the top...

As you assemble your cake, brush the top of each cake layer with the Limoncello syrup- it will sink right in. We like to apply the syrup using a silicone pastry brush. Apply to your liking- we had a bit leftover.

Freeze your mixing bowl and beaters 15 minutes...

Freeze your mixing bowl and beaters 15 minutes before whipping the cream (30 minutes if chilling in the refrigerator.) 

Use the whisk attachment for a stand mixer,...

Use the whisk attachment for a stand mixer, beaters on your hand mixer.  Beat the cream until stiff peaks form.  This can happen very quickly so don't walk away from the mixer.  You are at the stiff peak stage when you lift the beater and the cream stands straight up forming a peak. Keep in the refrigerator while completing the next step.  

In another bowl combine the cream cheese, powdered...

In another bowl combine the cream cheese, powdered sugar, lemon extract, and Limoncello.  Mix until very smooth. Gently fold this into the whipped cream. This frosting should be refrigerated.

Place the first cake layer on cake plate...

Place the first cake layer on cake plate or pedestal. Brush the top generously with Limoncello Syrup. Spread with frosting.

Repeat the steps for the next two cake...

Repeat the steps for the next two cake layers and crumb coat the cake with a thin layer of frosting. At this point I like to chill the cake in the freezer for about 15 minutes to firm things up.

Finally, add the next coat of frosting and...

Finally, add the next coat of frosting and smooth to your liking- you can heat your bench scraper or spatula under very hot water and dry it before smoothing the frosting for a smoother finish.

I tinted the remaining frosting yellow with a...

I tinted the remaining frosting yellow with a very small amount Lemon Yellow coloring gel, and used a 1M large star piping tip to add alternating rows of shells and rosettes. I started on the outer edge of the cake and worked my way in. For the bottom of the cake, I applied more of the yellow frosting with a small, tapered offset spatula for texture.

Cups All-pourpose flour ((360 grams))

Baking powder

Salt

Sour cream

Cup Limoncello liquor ((60 milliliters))

Lemon juice (juice of half a lemon)

Large Eggs,

lemons

Cup Unsalted butter, soft ((225 grams))

Olive oil or vegetable oil ((80 milliliters))

Cups Sugar ((350 grams))

Cup Powdered sugar ((125 grams))

2-4 Tablespoons Limoncello liquor or lemon juice

Preheat the cake to 350F (180C) and grease one 10-cup bundt pan.

Mix the flour, baking powder, and salt in a medium bowl.

Mix the sour cream, lemon juice, and liquor in a large measuring cup.

Use a fork to run the lemon zest into the sugar.

At medium-high speed, beat the sugar with the butter until light and fluffy, about 3-4 minutes. Scrape the bottom and sides of the bowl.

With the mixer on, slowly drizzle the oil and mix to incorporate. Scrape the bottom and sides of the bowl.

With the mixer at medium-high speed, add the eggs, one at a time, waiting for each egg to completely incorporate before adding the next.

Reduce speed to low, and add the flour mixture in three additions alternating with the wet ingredients. No need to wait for the flour to fully incorporate, this step should not take more than 20 seconds.

Once you add the last portion of the flour, turn the mixer off and use a rubber spatula to finish mixing.

Fill the prepared pan with the cake batter and bake over the middle oven rack for 50-55 minutes, or until a toothpick comes out from the center of the cake with a few moist crumbs.

Remove from the oven and allow the cake to cook in the pan for 15-20 minutes, then invert it into a wire rack.

Make the cake

Measure the powdered sugar in a medium bowl, then mix in the liquor one tablespoon at a time until it reaches the desired consistency.

Drizzle the glaze over the chilled cake and serve.

Make the glaze

A soft, zesty lemon cake soaked in limoncello, layered with creamy mascarpone, and topped with a luscious drizzle glaze. This elegant dessert is refreshing, indulgent, and perfect for any occasion.

Limoncello Drizzle Mascarpone Cake

unsalted butter, melted

tbsp lemon zest

limoncello liqueur

tsp baking powder

tsp baking soda

tsp salt

buttermilk

tsp vanilla extract

mascarpone cheese

heavy cream

sugar (for glaze)

tbsp limoncello (for glaze)

lemon juice (for glaze)

Lemon mint sugar

Step 1

Preheat and Prepare: Preheat oven to 350°F (175°C). Grease and line two 8-inch round cake pans with parchment paper.

Step 2

Make the Cake Batter: Whisk eggs and sugar until light and fluffy. Stir in melted butter, lemon zest, and limoncello. In another bowl, sift flour, baking powder, baking soda, and salt. Add dry ingredients to wet, alternating with buttermilk. Stir in vanilla.

Step 3

Bake the Cake: Divide batter evenly into pans. Bake for 20–25 minutes or until a toothpick comes out clean. Cool in pans 10 mins, then transfer to rack.

Step 4

Prepare the Mascarpone Filling: Whip mascarpone, cream, powdered sugar, and lemon zest with mixer until smooth and fluffy.

Step 5

Assemble the Cake: Slice each cake horizontally for 4 layers. Spread mascarpone filling between each layer and stack carefully.

Step 6

Make the Glaze: Whisk together powdered sugar, limoncello, and lemon juice until smooth and pourable.

Step 7

Garnish and Serve: Drizzle glaze over cake, letting it drip. Garnish with lemon slices, mint, and powdered sugar. Chill 1 hour for clean slices.

Indulge your sweet tooth with this celebration of citrusy sunshine!  Beautifully moist and bursting with lemon flavor!

cornstarch

sour cream

coconut oil (, melted and slightly cooled)

For the Limoncello Glaze:

Preheat the oven to 350 F.In a small bowl combine the flour, cornstarch, baking powder, baking soda and salt.In a separate larger bowl add the sour cream, eggs, sugar and coconut oil and beat until combined.  Add the limoncello, lemon zest, lemon extract and vanilla extract.  Add the flour mixture to the wet mixture and beat just until combined. Do not over-mix.

Lightly spray your Bundt pan with oil, making sure to get the oil into any creases. Spoon the batter into your Bundt pan.  Bake for 35-40 minutes or untila toothpick inserted into the center comes out clean.Let the cake sit for 10 minutes before inverting it onto a wire rack. Let it cool completely.

While the cake is cooling make the glaze:  Beat the powdered sugar and  limoncello until smooth (add more powdered sugar if you prefer it thicker or a little more limoncello to make it thinner).  Once the cake is fully cooled, drizzle the glaze over the cake and let sit until the glaze is set.Slice and serve.Will keep in an airtight container for up to 3 days.  Can be frozen for up to 2 months.

We really enjoyed this cake.  It has a really lovely lemon flavor and makes a delicious tea cake.

Hi Kimberly,

I baked the Limoncello cake but the texture turned out to be rather DENSE, not as fluffy as illustrated in your recipe. To me the batter seemed a bit (too)"moist". The taste is great. It's just the denseness (a tad away from being "speckig". I suspect it might be the (amount of) sour cream I used -- about 80g MORE than what the recipe called for, because I wanted to use up what I had. Would you be able to offer any advice on this? Thank you.

This was soooo yummy!  The cake was nice and moist and the lemon flavor was so fresh and vibrant tasting.  Another great recipe, Kimberly, thank you!

SO DELICIOUS!!  The crumb was moist and the lemon flavor was amazing.  I had a few friends over for a ladies night and everyone loved it.  Not a piece was left.  Thank you for this fabulous cake!

Finish your meals with this quirky dessert in just a few steps. With this limoncello bundt cake recipe, you can have a tangy cake that will surely surprise you!

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Lemon Olive Oil Cake

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Top 7 limoncello cake recipes from across the web

The most viewed limoncello cake recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Lemon Olive Oil Cake

Limoncello Cake Recipe

Limoncello Cake

Limoncello Cake

Limoncello Drizzle Mascarpone Cake

Limoncello Cake

Limoncello Bundt Cake Recipe

The most viewed limoncello cake recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine