Limoncello Cake
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Limoncello Cake is a light, fluffy bundt cake flavored with Italian Limoncello liqueur. This is the perfect cake for all of the lemon lovers in your life!
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Hey lemon lovers, get ready to try your new favorite dessert!
This Limoncello Cake recipe has sweet, tart lemon in every bite. The light and fluffy bundt cake is infused with lemon juice, lemon zest AND limoncello to give it amazing flavor in every bite.
Ingredients
- plain yogurt
- eggs
- vegetable oil
- lemon zest
- lemon juice
- sugar
- limoncello
- self-rising flour
- baking soda
- powdered sugar
Like bundt cakes? Our Butter Rum Cake, Chocolate Chip Peanut Butter Cake, Cinnamon Roll Cake, or Cinnamon Apple Cake are also great options!
Step by step
- Prep your bundt pan and preheat your oven, it’s lemon time!
- Mix your wet ingredients and dry ingredients separately, then stir until just blended (don’t overstir!)
- Pour cake batter into the pan and bake for 35 minutes.
- After baking, allow the bundt to cool for ten minutes before inverting.
- Pierce the cake all over with a fork to create tiny holes for the amazing glaze to soak into.
- Stir up your glaze with limoncello and powdered sugar, then pour over the cake and serve!
FAQs
You can absolutely prepare this recipe up to two days in advance. The glaze soaks into the cake over time so the flavor will actually intensify!
You can freeze the cake on a cookie sheet, then wrap tightly with plastic wrap and store in a freezer-safe container or bag up to 3 months. Thaw overnight
I wouldn’t make this cake without the limoncello, it really gives it a unique flavor.
If you like Limoncello as much as I do be sure to check out my version of Homemade Limoncello and this limoncello prosecco cocktail too!
If you’ve tried this recipe please comment and rate it below, I love hearing from you!
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Limoncello Cake
- Total Time: 55 minutes
- Yield: 12 slices 1x
Description
Limoncello Cake is a light, fluffy bundt cake flavored with Italian Limoncello liqueur. This is the perfect cake for all of the lemon lovers in your life!
Ingredients
- 1 cup plain yogurt
- 2 large eggs
- 1/3 cup vegetable oil
- zest of 1 large lemon
- juice of 1 large lemon
- 1 cup sugar
- 4 tablespoons limoncello
- 2 cups self-rising flour
- 1/2 teaspoon baking soda
- 1 cup powdered sugar
- 4 tablespoons limoncello
Instructions
- Preheat oven to 350 degrees.
- Generously spray a bundt pan with nonstick spray.
- In a large bowl mix yogurt, eggs, oil, lemon zest and juice, sugar, and 4 tablespoons of limoncello.
- Whisk until smooth.
- Add flour and baking soda and stir until just blended-do not over mix.
- Pour into prepared pan and bake for 35 minutes.
- Allow to cool for 10 minutes before inverting onto cake plate.
- Use a fork to pierce cake.
- Mix powdered sugar and remaining limoncello to create a glaze.
- Spoon glaze over cake and serve.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: baking
- Cuisine: American
Nutrition
- Serving Size:
- Calories: 293
- Sugar: 26.9 g
- Sodium: 79.5 mg
- Fat: 7.7 g
- Carbohydrates: 48.5 g
- Protein: 4.9 g
- Cholesterol: 32.2 mg
Must be delicious! What is the content of the mold you use? I have a Bundt of 2,4 liter
Thank you for sharing this recipe, tried it last week and it came out great! Would adding blueberries to this recipe work? If yes, could you advise on the quantity?
I have not tried it but I would probably start with about a cup of fresh blueberries, I think it would be a nice flavor combination. If you try it please come back and let me know!
I cannot seem to find my Bundt pan. Can I substitute with a spring form or tube pan? If so, temperature and baking time???
I just made this today for tomorrow’s cookout, do I refrigerate or keep room temperature?
I would refrigerate
Hi Melissa,
I made this and it came out okay. I made my own self rising, which never been a problem before; the flavor was awesome but it had an odd texture. Not thinking twice, I used a Greek plain yogurt so I’m wondering if that was the issue. And I agree with the icing too thin comment.
I’m going to try again this weekend with a store self rising and regular plain yogurt and thicken the icing a bit. I’ll let you know how it turns out. I love the flavor so fingers crossed!
I made this is Orangecello (?). My colleague makes it every year. Turned out really well. I used Honeybell oranges. Going to try blood orange next. I used the reg flour with BP & salt added. Turned out very nice. I also used 3 tbs for the glaze instead of 4 to have a thicker glaze.
The Limoncello cake turned out delicious, it needs to bake for 45 minutes. I’m curious if I could use regular flour and add baking powder instead, would appreciate your input. thank you
Yes, absolutely…use 2 cups all purpose flour with 3 teaspoons baking powder and 1/2 teaspoon of salt.
Could you please add this substitution to the actual recipe? I’ve made this delicious cake a few times and I always need to go hunting in the comments for this info since I don’t ever have self-rising flour. We love this cake!
What size Bundt cake pan did you use? a 12 inch Bundt usually says around 20 servings and a 10 inch Bundt usually says 16 servings. But I know most of us just cut on the pattern of the pan we have.
Mine is a 12 inch Bundt
so good!
Really awesome and useful content! Appreciate you for sharing!
Thank you for your family’s service! The cake was a big hit. I would recommend using only 3 Tbsp of limoncello in the icing as it was more of a glaze with 4 Tbsp. I used homemade limoncello so that may have made a difference, too. Highly recommend this yummy cake. It was the perfect ending to our Easter meal!
Good! I’m so glad it turned out well for you. I love making homemade limoncello too, yum! ~Melissa
I haven’t seen any comments from someone who actually tried this recipe but I did, today. It was definitely NOT done in 25 minutes. My toothpick was still battery! I googled other limoncello bundt cake recipes and found they all needed 50 minutes and that’s what this one took. Be sure to check yours when you remove it.. Haven’t tasted it yet but it looks and smells delicious!
Thanks for letting me know Chris, we’re military and move a lot and this was a few houses ago but I added it to my to-do list to trial this again so I can update if needed. It may have been a case of an off oven temp.
what size bundt pan?
Hi Melissa! I see your recipe calls for 4T Limoncello, but in the directions it seems like we would need more? How much do we need to create the glaze? Can’t wait to make this for our Sunday dinner! Thank you!
Hi Alix, I have it listed twice in the ingredient list because I used 4 tbsp in the batter and another 4 to make the glaze. I hope that helps and I hope you like it! ~Melissa
I have some bottles of lemoncello that I brought back from Greece 5 years ago. Do you think it’s still good?
I don’t know Linda-part of me wants to say yes since alcohol by it’s nature seems to last forever but I guess it would depend on if it was opened and refrigerated at all?? Sorry not to be more of a help!