This limoncello cake is perfect for dessert or even for breakfast. The light sweetness of the limoncello glaze gives the perfect added sweetness. Serve it with a cup of tea!
I've mentioned before how much I love lemon. It just lightens up any recipe. I will add lemon zest and juice to my pasta with cherry tomato sauce, it adds a wonderful flavor to my crispy chicken thighs and I even make limoncello from scratch!
As the weather cools down, I find myself drinking more and more hot tea and there is just something about tea that screams for a piece of cake or pastry to go with it! I stumbled across this recipe and it looked delicious, but I didn't have any raspberries. I also wanted a more powerful lemon flavor and decided to see if I could tweak it a little bit.
The result was a delicious slice of Lemon Heaven. It is very much like a lemon pound cake, but slightly less dense. Still - you won't need more than a thin slice to be satisfied. I ended up making a double batch and slicing and freezing the second loaf so that I can just pull a slice out whenever I want!
Enjoy!
Limoncello Cake with Limoncello Glaze
Ingredients
For the Limoncello Cake
- 2 eggs
- 1 cup plain greek yogurt I used lemon Greek yogurt to increase the lemon flavor
- 1 cup sugar
- 1/3 cup vegetable oil
- zest of 2 lemons
- 3 Tbsp Limoncello liqueur learn how to make limoncello instead of buying it!
- 2 cups flour
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
For The Glaze
- 1/2 cup powdered sugar
- 2 Tbsp Limoncello
Instructions
Make the Cake
- Preheat the oven to 350F
- Spray an 8.5" x 4.5" pan with baking spray (or you can line it with parchment paper)
- In a medium bowl, mix together the flour, salt, baking powder and salt
- In a separate large bowl, combine the eggs, sugar, yogurt, oil , lemon juice and zest and until completely incorporated.
- Add the dry ingredients to the wet ingredients, stirring just until mixed. Be careful not to overmix or your limoncello cake will be too dense
- Pour the batter in to the prepared pan
- Bake for about 40 - 50 minutes, until the top of the cake is golden and a tester comes out clean
- Let the cake cool in the pan for 5 minutes before removing it to a cooling rack
Glaze the Cake
- When the cake is mostly cool, combine the powdered sugar with 2 Tbsp Limoncello until all lumps are gone
- If the glaze seems too thick or too thin, add more powdered sugar or limoncello
- Drizzle the glaze over the cake
Mindi has been blogging since 2008 sharing her best frugal living tips, recipes and more. When she isn't writing, she spends time as an unpaid cook, maid and chauffeur to her 3 children!
Hi MIndi, this sounds like something my family would love. And I"ll have to make that limoncello as well. When we were in Italy several years back, we all (including my then 9 year old son) sampled some limoncello before we knew what we were tasting. He was understandably taken aback and it's been a good family giggle ever since. This recipe will make everyone smile.
Thanks....Lynn
I love lemon desserts and this is something I would enjoy eating. Thanks for sharing your recipe on Merry Monday. Pinned.
Cake and sweet, delicious booze. My kinda snack!
Looks amazing! Thanks for sharing with the Delicious Dishes Recipe party this week!