Italian Limoncello Cake

Limoncello Cake is one of the most delicious Italian lemon cakes.

Super moist, sweet but with a pleasant lemon tang it's impossible to resist. Fluffy sponge base soaked in tangy limoncello liqueur it's a cake and an art in and of itself.

Think of it as an Italian version of Caribbean Rum cake. Who could have though that Limoncello is not only for cocktails!

Limoncello Cake is perfect for brunch, tea-parties, big holidays (it's a real crowd-pleaser!) and just as a special treat anytime you feel like it.

You'll especially appreciate Limoncello Cake when organic lemons are not in season. Technically, lemons are available all year round, but if they're coming from overseas they are like have been treated and you can't really use their zest.

Instead, use your favorite limoncello or better yet, when fresh organic lemons are in season make your own Authentic Italian Limoncello.

It's a really simple process having all the tips and tricks. Whatever floats your boat, this cake is a must-bake.

Ingredients

• Flour - all purpose flour.
• Eggs - medium size eggs, at room temperature!
• Yogurt - plain full fat yogurt. Sweetened or unsweetened to your choice. Consider it will slightly impact the sweetness of the cake.
• Sugar - granulated white sugar. Start with the amount given in the recipe but if you like sweeter cakes you can add a few more tablespoons. Consider sweetness of the yogurt as well.
• Lemon - you’ll need all the juice from the lemon, divided between cake batter, Limoncello syrup and the lemon glaze. Organic lemons are preferred, since you can also put lemon zest and the cake batter for more intense flavor. 
• Baking powder - to help the cake rise.
• Extra Virgin Olive Oil - not only it gives a light tangy flavor but also a pleasant lemon color to the cake. If you prefer, can substitute half of the total amount with vegetable oil.
• Limoncello Liqueur - the key ingredient. You can’t make Limoncello Cake without Limoncello. You can use your favorite store brand, or better yet, make your own Homemade Limoncello. Using just 3 ingredients and a few simple step - just like Italians make it!
• Powdered Sugar - for lemon icing. Also known as confectioners sugar.
• Whipping Cream - or heavy cream to smooth the lemon glaze. Can be substituted with softened butter if needed.

How To Make - Step By Step Pictures

• Beat eggs and sugar until creamy and fluffy. Sugar should be completely dissolved and egg mixture should double in size.
• Add extra virgin olive oil and yogurt, then mix.

• Add flour mixed with baking powder a few tablespoons at a time. Mix well.
• Squeeze 2 tablespoon lemon juice removing any seeds and pulp, add to the batter. If you're using organic, non-treated lemon, add lemon zest as well. Mix well.

• Grease your bundt cake pan with butter or oil then dust with flour. Make sure to shake off the excess flour.
• Pour the batter in a pan and bake in a preheated to 350F (175C) oven for 30-35 minutes.

• At 30 minute mark do a toothpick test.
  HOW TO: Stick in a toothpick in the cake. If it comes out wet or with pieces of cake stuck to it – it still needs time in the oven.
  Check in back in 5-10 minutes. If the cake is ready toothpick will come out dry.
• Once the cake is out of the oven leave it in the pan to cool.
• While cake is in the oven, prepare the limoncello syrup: mix 2 tablespoon fresh lemon juice and limoncello liqueur.

• Once the cake is completely cool, using a toothpick or a skewer poke multiple wholes in the cake making sure NOT to go all the way to the bottom.
  The wholes will help the cake absorb the Limoncello syrup.
• Dip a brush in the Limoncello syrup and generously brush the cake.
  Let it absorb the syrup and repeat the process 2-3 more times.
  
  NOTE: Let the cake rest for 10-15 minutes between each round of syrup as it will need time to absorb it.
  
• Let sit for 10-15 minutes after the final brushing with syrup then turn the bundt pan upside down and remove the cake.

• Combine all the ingredients for the  icing in a bowl and whisk together.
  
  TOP TIP: If the glaze seems too thick, add in an additional teaspoon of lemon juice or cream until it reaches still thick but drip-able consistency.
  
• Pour the lemon glaze all over the Limoncello cake, allowing it to drip down the sides. Let the glaze sit for a few minutes to set before slicing and enjoying.

Tips & Tricks

• Cake batter should be smooth, without lumps. It’s highly recommended to sift the flour.
• The consistency should be fluid but not runny. Lift a whisk and try “writing” with the batter that drips - you should be able to see the marks it makes but they dissolve in  a few seconds.
  If the batter looks too runny/watery. Add a little more flour. Whisk and check the consistency again. Don’t be tempted to add too much flour at a time as the batter may thicken fast.
• Check the cake for doneness by doing a toothpick test.
  Stick in a toothpick in the cake. If it comes out wet or with pieces of cake stuck to it – it still needs time in the oven. Check in back in 5-10 minutes. If the toothpick comes out dry - the cake is ready.
• Don’t rush the process when brushing the cake with Limoncello syrup. After each round let it rest for about 10 minutes to help the cake soak up all the syrup.
  This way you will also see if the cake can absorb more syrup or not.
  As a result you should have a moist cake but not excessively soaked through.
• During summer time, serve Limoncello Cake with a dollop of ice-cream.

FAQs

Make Limoncello Cake once and you'll be making it over and over again.

Full Recipe

Italian Limoncello Cake

5 from 2 votes

Delicious, moist and tangy Limoncello Cake is one of a kind. Fluffy sponge base soaked in limoncello liqueur it's a cake and an art in and of itself.

Recipe authorAuthor: Svitlana

PREP TIME:15 minutes mins

COOK TIME:35 minutes mins

TOTAL TIME:50 minutes mins

SERVINGS: 10

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Ingredients

 

For Limoncello Cake Batter:

• 1 ½ cup all purpose flour , 265 grams
• 3 eggs , at room temperature
• ¾ cup sugar (165grams), can go up to 1 scant cup (200 grams) for a sweeter cake
• ½ cup full fat plain yogurt , 125 grams
• ½ cup extra virgin olive oil , 90 grams
• 2 tablespoon baking powder , 1 packet or 16 grams
• 2 tablespoon lemon juice , one lemon for the whole recipe will be enough
• 1 lemon zest , only if using an organic lemon

For Limoncello Syrup:

• 2 tablespoon lemon juice
• ½ cup Limoncello liqueur

For Lemon Icing

• 1 cup powdered sugar or confectioners sugar
• 1 tablespoon lemon juice
• 1 tablespoon whipping cream or heavy cream , a little more if needed

Instructions

 

Limoncello Cake Batter

• Beat eggs and sugar until creamy and fluffy. Sugar should be completely dissolved and egg mixture should double in size.
  3 eggs, ¾ cup sugar
• Add extra virgin olive oil and yogurt, then mix.
  ½ cup full fat plain yogurt, ½ cup extra virgin olive oil
• Add flour mixed with baking powder a few tablespoons at a time. Mix well.
  1 ½ cup all purpose flour, 2 tbsp baking powder
• Squeeze 2 tablespoon lemon juice removing any seeds and pulp, add to the batter. If you're using organic, non-treated lemon, add lemon zest as well. Mix well.
  2 tbsp lemon juice, 1 lemon zest
• Grease your bundt cake pan with butter then dust with flour. Make sure to shake off the excess flour.

  Pour the batter in a pan and bake in a preheated to 350F (175C) oven for 30-35 minutes.
• At 30 minute mark do a toothpick test.

  Stick in a toothpick in the cake. If it comes out wet or with pieces of cake stuck to it – it still needs time in the oven.

  Check in back in 5-10 minutes. If the cake is ready toothpick will come out dry.
• Once the cake is out of the oven leave it in the pan to cool.

Limoncello Syrup

• While cake is in the oven, prepare the limoncello syrup: mix 2 tablespoon fresh lemon juice and limoncello liqueur.
  ½ cup Limoncello liqueur, 2 tbsp lemon juice
• Once the cake is completely cool, using a toothpick or a skewer poke multiple wholes in the cake making sure NOT to go all the way to the bottom.

  The wholes will help the cake absorb the Limoncello syrup.
• Dip a brush in the Limoncello syrup and generously brush the cake.

  Let it absorb the syrup and repeat the process 2-3 more times.

  NOTE: Let the cake rest for 10-15 minutes between each round of syrup as it will need time to absorb it.

  Let sit for 10-15 minutes after the final brushing with syrup then turn the bundt pan upside down and remove the cake.

Lemon Icing

• Prepare the lemon icing. Combine all the ingredients for the  icing in a bowl and whisk together.

  If the glaze seems too thick, add in an additional teaspoon of lemon juice or cream until it reaches still thick but drip-able consistency.
  1 cup powdered sugar, 1 tbsp lemon juice, 1 tbsp whipping cream or heavy cream
• Pour the lemon glaze all over the Limoncello cake, allowing it to drip down the sides. Let the glaze sit for a few minutes to set before slicing and enjoying.

Decorate (optional)

• Decorate with lemon zest or lemon sugar (the kind you use as a cocktail glass rimmer) or make your own lemon sugar by blending grated lemon zest with sugar until finely grind.

Nutrition

Calories: 298kcalCarbohydrates: 43gProtein: 4gFat: 13gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gTrans Fat: 0.01gCholesterol: 51mgSodium: 280mgPotassium: 67mgFiber: 1gSugar: 28gVitamin A: 84IUVitamin C: 4mgCalcium: 168mgIron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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