Limoncello Lemon Cake

4.47 from 232 votes

Limoncello Lemon Cake

Limoncello Lemon Cake - an irresistible lemon cake with Limoncello liqueur that is a must for any lemon lovers, topped with a sweet Limoncello glaze.

Prep Time10

Cook Time40

Total Time50

Course: Dessert

Cuisine: American, Italian

Keyword: bundt cakes, limoncello lemon cake

Servings:

Calories: 212kcal

Author: Joanna Cismaru

Equipment

Ingredients

For Cake

1 cup sour cream
2 eggs
¾ cup sugar
¼ cup vegetable oil
1 teaspoon vanilla extract
3 tablespoon Limoncello
zest from 1 lemon
2 cups all-purpose flour
2 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt

For Glaze

1 cup powdered sugar
4 tablespoon Limoncello
lemon zest for garnish, optional

US Customary - Metric

Instructions

Prep the oven. Preheat oven to 350°F. Then grease a bundt pan well with cooking spray.
Mix the wet ingredients. Using either a stand mixer or a hand mixer, combine the sour cream, eggs, sugar, vegetable oil, vanilla, Limoncello, and lemon zest until everything is well incorporated.
Mix the dry ingredients. In a separate bowl, whisk together the flour, salt, baking powder, and baking soda. Then add the dry ingredients to the bowl of wet ingredients and mix until everything is combined. Don't over-mix.
Bake the cake. Pour the batter into your prepared bundt pan and use a spatula to smooth out the top. Transfer the bundt pan to the oven and bake for 40 minutes or until golden brown. Let the cake cool in the bundt pan for 10 minutes before turning it over onto a cooling rack to finish cooling.
Make the glaze. While the cake is cooling, mix the powdered sugar and Limoncello well until the glaze is smooth. Let the cake cool fully before drizzling the glaze over the cake. Sprinkle the cake with the lemon zest, slice, and enjoy!

Notes

What is a good limoncello substitute: Unfortunately there really isn't a great substitute. You could try using a little lemon extract or lemon juice but you will not get the sweetness like you would from limoncello.
Nutrition: Nutritional information is per slice, assuming 16 slices per cake. Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.
Use room temperature eggs. This helps the batter to emulsify and properly come together to create the best texture. So I always suggest taking the eggs out of the fridge a couple of hours before starting the recipe.
Don’t over-mix the batter. This can result in extra gluten development, which means your cake will be gummy or chewy. Once the batter is fully combined, stop mixing.
Grease the pan well. Do not skimp on how much you grease the pan. No one wants to bake a beautiful cake that ends up sticking to the pan.
Let it completely cool. Be sure to give the limoncello cake time to cool in the pan before attempting to turn it out onto a cooling rack. At least 10 minutes! I suggest 20 minutes if you can wait. You also want the cake to be completely cooled off before dusting it with powdered sugar or topping it with icing. If the cake is still warm the icing and powdered sugar will just melt.

Nutrition