Limoncello Lemon Loaf Cake

Name: Limoncello Lemon Loaf Cake
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 20 min
Yield: 8 servings
Ingredients: 1 1/2 cups all-purpose flour; 1 cup granulated sugar; 1/2 cup unsalted butter, softened; 1/2 cup limoncello liqueur; 2 large eggs; 1 tablespoon lemon zest; 1/2 teaspoon baking powder; 1/2 teaspoon baking soda; 1/4 teaspoon salt; 1/2 cup milk; 1 cup powdered sugar; 2 tablespoons limoncello; 1 tablespoon lemon juice

Highlighted under: Bakes & Bliss

I absolutely adore the bright, zesty flavor of this Limoncello Lemon Loaf Cake. It combines the refreshing taste of lemon with the unique kick of limoncello liqueur, creating a dessert that truly sings with citrus notes. Each bite delivers a moist, tender crumb that’s elevated by the glaze, making it perfect for any occasion. Whether it’s a sunny brunch or an afternoon tea, this cake adds a splash of brightness to the table. Plus, the aroma that fills the kitchen while it bakes is simply irresistible!

Created by

Abigail Foster

Last updated on 2026-01-24T11:43:23.660Z

When I first made this Limoncello Lemon Loaf Cake, I knew I was onto something special. The combination of zesty lemons with a splash of limoncello made it incredibly refreshing. I loved tweaking the glaze until it coated the cake perfectly, allowing the vibrant flavors to shine through beautifully.

One tip I learned while perfecting this recipe is to let the cake cool completely before applying the glaze. This not only ensures a smooth, shiny finish but also allows the cake to absorb some of the glaze, enhancing the flavor with each morsel. It’s a simple step that makes a significant difference!

Why You Will Love This Recipe
Bright and zesty citrus flavor that invigorates the senses
Moist texture paired with a sweet, tangy glaze
Perfect for gatherings or a delightful afternoon treat

Baking Tips for Success

To ensure your Limoncello Lemon Loaf Cake turns out perfectly, measuring your ingredients accurately is key. Use the spoon-and-level method for flour: spoon the flour into your measuring cup and level it off with a knife. This prevents the cake from being too dense, allowing for that moist, tender crumb you want. Additionally, room temperature ingredients will blend more smoothly, leading to a uniform batter. When creaming butter and sugar, aim for a light and fluffy consistency, which usually takes about 3-5 minutes with an electric mixer.

For the best flavor, use fresh lemons for both zest and juice. The zest contains essential oils that provide a bright, aromatic quality, while fresh lemon juice balances the sweetness of the cake. If you don’t have limoncello, you can substitute with a mix of lemon juice and a little extra sugar, adjusting to taste. This will maintain the citrusy character in your cake, though the flavor profile will be slightly different.

Storing and Serving Suggestions

After glazing, store the cake in an airtight container at room temperature for up to three days. This helps preserve its moisture. If you wish to keep it longer, wrap it tightly in plastic wrap and freeze for up to two months. When ready to enjoy, thaw it overnight in the refrigerator and let it come to room temperature before serving. If you re-bake it briefly in a 300°F oven, it can regain some of its fresh-baked softness.

This cake is delightful on its own but can also be served with a dollop of whipped cream or a scoop of vanilla ice cream for an elevated dessert. For an elegant presentation, consider garnishing with thin slices of lemon or sprigs of fresh mint. It pairs beautifully with tea or a sparkling beverage, as the citrus notes harmonize with fruity flavors.

Ingredients

Gather these fresh and zesty ingredients to whip up your delicious cake:

Cake Ingredients

1 1/2 cups all-purpose flour
1 cup granulated sugar
1/2 cup unsalted butter, softened
1/2 cup limoncello liqueur
2 large eggs
1 tablespoon lemon zest
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup milk

Glaze Ingredients

1 cup powdered sugar
2 tablespoons limoncello
1 tablespoon lemon juice

With these ingredients in hand, you’re ready to create a cake that’s sure to impress!

Instructions

Follow these easy steps to bake and glaze your Limoncello Lemon Loaf Cake:

Prepare the Batter

Preheat your oven to 350°F (175°C). In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy. Add the eggs one at a time, mixing well after each addition. Stir in the limoncello, lemon zest, and milk.

Combine Dry Ingredients

In a separate bowl, whisk together the flour, baking powder, baking soda, and salt. Gradually add the dry ingredients to the wet mixture, mixing until just combined. Do not overmix.

Bake the Cake

Pour the batter into a greased loaf pan. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool in the pan for 10 minutes before transferring it to a wire rack.

Make the Glaze

In a small bowl, whisk together the powdered sugar, limoncello, and lemon juice until smooth. Adjust consistency with more powdered sugar or lemon juice as needed.

Glaze the Cake

Once the cake has completely cooled, drizzle the glaze over the top. Allow it to set for a few minutes before slicing and serving.

Enjoy your delightful Limoncello Lemon Loaf Cake with friends and family!

Pro Tips

For an extra touch, try adding poppy seeds to the batter for added texture and flavor. Also, make sure to use fresh lemons for the best taste!

Understanding the Ingredients

The combination of limoncello and fresh lemon juice creates a layered acidity that enhances the cake's flavor. Limoncello not only adds sweetness but also a unique herbal aspect due to its complex flavor profile. Remember that limoncello ranges in sweetness; make adjustments to your sugar based on your personal taste and the potency of the liqueur you’re using. The unsalted butter provides essential fat, contributing to the moistness and richness of the loaf, which balances the brightness of the citrus.

If you’re looking for a gluten-free version, substitute the all-purpose flour with a gluten-free blend designed for baking, ensuring it contains a binding agent, like xanthan gum, to prevent the cake from being crumbly. The flavor might slightly change, but the cake will still retain the delightful lemon essence you crave.

Troubleshooting Common Issues

If the cake turns out denser than expected, it’s often due to overmixing after adding the dry ingredients. Mix until just combined to maintain a light texture. Additionally, ensure your baking powder and baking soda are fresh; stale leavening agents could lead to insufficient rising, resulting in a heavy loaf.

For a cake that sticks to the pan, ensure you're greasing it thoroughly, especially in the corners. A light dusting of flour after greasing can also help create a non-stick barrier. If you do find yourself with a stuck cake, gently running a butter knife along the edges can help release it without damage.

Questions About Recipes

→ Can I use regular lemon juice instead of limoncello?

While limoncello gives a unique flavor, you can substitute with an equal amount of lemon juice or a mix of lemon juice and sugar for a non-alcoholic version.

→ How should I store the cake?

Store the cake in an airtight container at room temperature for up to 3 days, or refrigerate for longer freshness.

→ Can I freeze this cake?

Yes, you can freeze the undecorated cake for up to 3 months. Thaw it in the refrigerator before glazing and serving.

→ What can I serve with the cake?

This cake pairs wonderfully with whipped cream, fresh berries, or a scoop of vanilla ice cream for a delightful dessert.