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 teaspoon baking powder; 1/2 teaspoon baking soda; 1/4 teaspoon salt; 1/2 cup unsalted butter, softened; 1 cup granulated sugar; 2 large eggs; 1/4 cup Limoncello; 1/4 cup freshly squeezed lemon juice; Zest of 1 lemon; 1 cup powdered sugar; 2 tablespoons lemon juice; 1 tablespoon Limoncello

Highlighted under: Sweet Moments

I absolutely love baking this Limoncello Lemon Loaf Cake during the warmer months. The sweet and tangy combination of fresh lemons and Limoncello liqueur creates a refreshing dessert that is perfect for any occasion. Each slice offers a burst of citrus flavor and a moist texture that keeps everyone coming back for more. It's a delightful treat that pairs wonderfully with a cup of tea or as a finale to dinner parties. Trust me, once you try this recipe, you'll want to share it with friends and family!

Created by

Isla Turner

Last updated on 2026-01-24T09:04:01.878Z

After numerous attempts at perfecting my lemon loaf cake, I discovered that incorporating Limoncello not only elevates the flavor but also adds a unique moistness to the cake. The key is to balance the zest and the liqueur, allowing the citrus to shine while the Limoncello complements without overpowering. I often serve it with a light glaze of lemon icing to enhance the citrus notes, and trust me, it never lasts long!

During baking, I learned that letting the cake cool in the pan for a few minutes before moving it to a wire rack prevents it from breaking. This little tip has been a game-changer for me! It’s these small details that truly take your baking to the next level, making each slice as perfect as the last.

Why You'll Love This Recipe
Zesty lemon flavor with a hint of Limoncello for a refreshing twist
Perfectly moist texture that melts in your mouth
Ideal for gatherings or as a delightful treat for yourself

The Role of Limoncello

Limoncello is not just an added flavor in this cake; its high sugar content plays a crucial role in keeping the loaf moist. The liqueur infuses the batter with a bright, zesty flavor that pairs beautifully with the lemon juice and zest. Make sure to use a quality Limoncello for the best results; cheaper brands may lack the depth of flavor needed to elevate your cake.

When incorporating Limoncello, consider reducing other liquids slightly to maintain the right balance. If you're looking to make a non-alcoholic version, you can substitute with an equal amount of lemon juice and a little extra sugar to mimic that sweetness and flavor profile. However, the unique character that Limoncello brings is hard to replicate.

Texture and Baking Tips

Achieving a perfectly moist texture requires careful attention during mixing. Overmixing can lead to a dense loaf, so gently combine the wet and dry ingredients until just incorporated. The visual cue here is to stop mixing when you see the last streaks of flour; this will help ensure a light and airy crumb.

Baking times can vary depending on your oven's calibration. Always do the toothpick test around the 50-minute mark. If it comes out with wet batter, give it an additional 5-minute interval, checking each time. Once done, the cake should feel springy to the touch and have a golden hue on the edges.

Serving and Storage

Letting the cake cool for a bit in the pan helps it set properly, but transferring it to a wire rack allows for even cooling and helps prevent a soggy bottom. Once cooled, drizzle the glaze for an elegant finish that adds both sweetness and a glossy finish.

Store any leftover Limoncello Lemon Loaf Cake in an airtight container at room temperature for up to three days, or refrigerate for a week. For longer storage, consider freezing individual slices wrapped tightly in plastic wrap and then aluminum foil, which can last up to three months. To enjoy, simply thaw overnight in the fridge and rewarm briefly in a toaster oven for a fresh-baked taste.

Ingredients

For the Cake

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

For the Glaze

1 cup powdered sugar
2 tablespoons lemon juice
1 tablespoon Limoncello

Instructions

Prepare the Oven and Pan

Preheat your oven to 350°F (175°C). Grease and flour a 9x5 inch loaf pan, ensuring all sides are coated well.

Mix Dry Ingredients

In a bowl, whisk together the flour, baking powder, baking soda, and salt until well combined. Set aside.

Cream Butter and Sugar

In a large mixing bowl, cream together the softened butter and sugar until light and fluffy, about 3-5 minutes.

Add Eggs and Flavorings

Add the eggs one at a time, mixing well after each addition. Pour in the Limoncello, lemon juice, and zest, and mix until incorporated.

Combine Mixtures

Gradually add the dry ingredients to the wet mixture, stirring until just combined. Be careful not to overmix.

Bake the Cake

Pour the batter into the prepared loaf pan and smooth the top. Bake in the preheated oven for 50-60 minutes, or until a toothpick comes out clean.

Cool and Glaze

Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack. To prepare the glaze, mix the powdered sugar, lemon juice, and Limoncello until smooth, then drizzle over the cooled cake.

Pro Tips

For an extra zesty kick, consider adding poppy seeds to the batter or garnishing with candied lemon slices for serving.

Ingredient Insights

The all-purpose flour in this cake provides the necessary structure, allowing the loaf to rise while keeping it tender. If you prefer a gluten-free option, substitute with a 1:1 gluten-free baking flour blend, but keep an eye on the batter's consistency as it can sometimes absorb more liquid.

Using unsalted butter is crucial, as it gives you control over the saltiness of your cake. If you're short on butter, you can use a neutral oil like vegetable or canola oil, which will still yield a moist cake, but the flavor may slightly differ.

Glaze Variations

The simple glaze enhances the cake’s citrus profile, but you can personalize it. For a richer glaze, try adding a splash of heavy cream to the powdered sugar mixture. This not only adds creaminess but also tones down the sweetness just a bit.

For a colorful twist, consider mixing in some matcha powder to the glaze. This will create a striking green glaze and add a unique flavor dimension that complements the lemon beautifully. It might also be an appealing way to add color for special occasions.

Scaling the Recipe

If you're looking to feed a larger crowd, this recipe can easily be doubled. Simply mix the batter in two separate bowls and bake in two loaf pans simultaneously to ensure even baking. Monitor the baking time, as larger quantities can sometimes require a few additional minutes.

For mini loaves, consider using a muffin tin or a mini loaf pan. Just adjust the bake time, starting with 20 minutes and checking for doneness. Mini cakes are perfect for gifting or serving at events to give guests individual treats.

Questions About Recipes

→ Can I substitute Limoncello with something else?

Yes, you can use lemonade concentrate or another citrus liqueur, though it may slightly alter the flavor.

→ How should I store the leftovers?

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

→ Can I freeze this cake?

Absolutely! Wrap the cooled cake tightly in plastic wrap and then in aluminum foil. It can be frozen for up to 3 months.

→ What can I serve with the cake?

This loaf pairs wonderfully with whipped cream, fresh berries, or even a scoop of vanilla ice cream.