Limoncello Lemon Loaf Cake

Name: Limoncello Lemon Loaf Cake
Prep time: 20 min
Cook time: 50 min
Total time: 1 h 10 min
Yield: 8 servings
Ingredients: 1 1/2 cups all-purpose flour; 1 cup granulated sugar; 1/2 cup unsalted butter, softened; 2 large eggs; 1/2 cup Limoncello; 1/4 cup fresh lemon juice; Zest of 1 lemon; 1/2 teaspoon baking powder; 1/2 teaspoon baking soda; 1/4 teaspoon salt; 1 cup powdered sugar; 2 tablespoons fresh lemon juice; 1 tablespoon Limoncello

Highlighted under: Baking Joy

I’ve always been fascinated by the brightness that lemon can bring to a dessert, and this Limoncello Lemon Loaf Cake is the perfect embodiment of that zest! The combination of tangy lemon and smooth Limoncello liqueur infuses this cake with vibrant flavors that enliven each bite. I love how easy it is to whip together, making it a go-to for both casual gatherings and special occasions. The glaze adds an irresistible finish, transforming a simple cake into a standout treat that everyone will go crazy for!

Created by

Rhea Bennett

Last updated on 2026-01-24T11:49:22.848Z

When I first baked this Limoncello Lemon Loaf Cake, I was surprised by how well the flavors meld together. The Limoncello not only adds a delightful kick but also enhances the moisture of the cake. I recommend zesting a fresh lemon instead of using bottled juice; the fragrance fills the kitchen and results in a more aromatic cake. This little detail elevates the entire baking experience!

I discovered that letting the cake cool completely before glazing is a game changer. It prevents the glaze from soaking in too much, leaving a delightful layer on top that adds a sweet citrusy crunch. It's all about enhancing the texture while making it visually appealing for my guests!

Why You'll Love This Recipe
Tangy sweetness from fresh lemons and Limoncello
Moist and tender texture that's perfect with coffee
A stunning dessert that impresses at any gathering

Understanding the Ingredients

The success of this Limoncello Lemon Loaf Cake hinges on the quality of the ingredients. Using fresh lemons for juice and zest infuses the cake with a bright, citrusy flavor that bottled lemon products can't replicate. The Limoncello not only enhances the lemon flavor but also contributes to the cake's moistness. If you're looking for a non-alcoholic version, replace the Limoncello with an equal amount of additional lemon juice mixed with a teaspoon of vanilla extract.

When it comes to the flour, make sure to use all-purpose flour for the perfect balance of structure and tenderness. This blend allows the cake to rise while still remaining moist. Also, be sure to sift your flour before measuring to avoid dense patches in the final product. Measuring flour too densely can lead to a heavy loaf which is not the light, airy texture we want.

Mastering the Mixing Technique

Creaming the butter and sugar properly is crucial for this recipe. Beat the mixture for about 3-5 minutes until it becomes light and fluffy, which incorporates air and helps the cake rise well during baking. Remember to scrape down the sides of the bowl periodically to ensure even blending, avoiding pockets of unmixed sugar or butter. Overmixing at this stage can lead to a tough cake, so stop mixing as soon as you see no traces of dry ingredients.

When combining your wet and dry ingredients, do this gently. Fold the dry ingredients into the batter using a spatula instead of a mixer. This technique helps maintain the air incorporated during creaming, resulting in a lighter loaf. Mix until just combined; a few lumps are perfectly fine. This way, you’ll achieve a fine crumb texture without creating dense clumps.

Ingredients

For the Cake

1 1/2 cups all-purpose flour
1 cup granulated sugar
1/2 cup unsalted butter, softened
2 large eggs
1/2 cup Limoncello
1/4 cup fresh lemon juice
Zest of 1 lemon
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt

For the Glaze

1 cup powdered sugar
2 tablespoons fresh lemon juice
1 tablespoon Limoncello

Instructions

Preheat and Prepare the Pan

Preheat your oven to 350°F (175°C). Grease a loaf pan and line it with parchment paper for easy removal.

Mix the Wet Ingredients

In a large bowl, cream together the softened butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the Limoncello, lemon juice, and lemon zest.

Combine Dry Ingredients

In another bowl, whisk together the flour, baking powder, baking soda, and salt.

Combine Mixtures

Gradually add the dry mixture to the wet ingredients, mixing just until combined. Do not overmix.

Bake the Cake

Pour the batter into the prepared loaf pan and bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean.

Cool and Glaze

Allow the cake to cool in the pan for 10 minutes before transferring to a wire rack to cool completely. Once cool, prepare the glaze by whisking together the powdered sugar, lemon juice, and Limoncello, and drizzle over the cake.

Pro Tips

For an extra burst of flavor, sprinkle some extra lemon zest on top of the glaze. A dollop of whipped cream adds a delightful creaminess that balances the tangy sweetness beautifully.

Storage Solutions

To keep your Limoncello Lemon Loaf Cake fresh, store it in an airtight container at room temperature. It can stay deliciously moist for up to 3 days this way. If you prefer, you can refrigerate it to extend the shelf life to about a week, but this may alter its texture slightly, making it a bit denser.

If you want to prepare this cake ahead of time, consider freezing it. Wrap the cooled loaf tightly in plastic wrap and aluminum foil before placing it in the freezer. It can be frozen for up to three months. When you're ready to enjoy it, let it thaw in the refrigerator overnight, then bring it back to room temperature before glazing for the best flavor and texture.

Serving Suggestions

This cake pairs wonderfully with a cup of coffee or tea, making it an ideal choice for afternoon gatherings. For added indulgence, serve slices with a dollop of whipped cream or a scoop of vanilla ice cream, which beautifully complements the zesty notes of the lemon.

For special occasions, consider garnishing the loaf with thin slices of candied lemon or a sprinkle of edible flowers to enhance its visual appeal. A light dusting of powdered sugar, perhaps combined with zest, creates a lovely presentation that highlights the vibrant flavors of this cake, elevating it from a simple dessert to a stunning centerpiece.

Questions About Recipes

→ Can I make this cake ahead of time?

Yes, this cake can be made a day in advance. Keep it covered at room temperature.

→ Can I use a different type of liquor?

Absolutely! While Limoncello adds a lovely lemon flavor, feel free to experiment with other citrus liqueurs.

→ How should I store the leftovers?

Store leftovers in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.

→ Can I freeze the cake?

Yes, you can freeze the cake! Wrap it tightly in plastic wrap and place it in a freezer-safe bag for up to 3 months.