Print Recipe Add to Collection
4.66 from 49 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 mins
Cook Time40 mins
Total Time50 mins
Course: Dessert
Cuisine: American
Keyword: bundt cakes, limoncello lemon cake
Servings: 16
Calories: 212kcal
Author: Joanna Cismaru


For Cake

For Glaze


  • Preheat oven to 350 F degrees. Spray a bundt pan with cooking or baking spray.
  • To the bowl of your mixer add sour cream, eggs, sugar, vegetable oil, vanilla, Limoncello and lemon zest. Mix on medium until well incorporated.
  • In another bowl mix together the flour, salt, baking powder and baking soda. Add the flour mixture to the wet mixture and mix for about a minute until all the flour is incorporated, do not overmix.
  • Pour the cake batter in the prepared bundt pan and smooth out the top with a spatula.
  • Bake for about 40 minutes or until golden brown. To test for doneness insert a toothpick in the center of the cake and if it comes out clean it's done.
  • Let it cool in the pan for 10 minutes then transfer to a rack and let it cool completely.
  • Add the ingredients for the glaze to a small bowl and whisk. Add more powdered sugar or Limoncello until smooth. Drizzle Limoncello icing over cake and garnish with lemon zest.


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.


Serving: 1g | Calories: 212kcal | Carbohydrates: 32g | Protein: 2g | Fat: 6g | Saturated Fat: 4g | Cholesterol: 27mg | Sodium: 132mg | Potassium: 107mg | Sugar: 19g | Vitamin A: 120IU | Vitamin C: 0.2mg | Calcium: 48mg | Iron: 0.9mg