Why Make This Recipe
Limoncello Cake is a bright and refreshing dessert that adds a burst of citrus flavor to any occasion. Whether you’re celebrating a birthday, hosting a gathering, or just treating yourself, this cake will surely impress. The blend of lemon zest, juice, and limoncello liqueur makes it a delightful choice for lemon lovers. Plus, it’s simple to make with everyday ingredients found in your kitchen.
How to Make Limoncello Cake
Ingredients
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsalted butter (room temperature)
- 3 large eggs
- 1/2 cup limoncello liqueur
- 1/2 cup sour cream or Greek yogurt
- Zest and juice of 2 fresh lemons
- 2 tsp baking powder
- 1/4 tsp salt
Directions
- Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
- In a bowl, whisk together the flour, baking powder, and salt. Set this mixture aside.
- In a separate bowl, cream together the butter and sugar until it becomes fluffy, which should take about 3-5 minutes.
- Add the eggs, one at a time, mixing in the lemon zest as you go until everything is fully combined.
- Carefully fold in the sour cream, lemon juice, and limoncello until just mixed.
- Pour the batter into the prepared cake pan and smooth the top with a spatula.
- Bake for 30-35 minutes or until the cake is golden brown.
- Let the cake cool for 10 minutes before transferring it to a wire rack. Drizzle with a glaze made from powdered sugar and lemon juice.
How to Serve Limoncello Cake
Limoncello Cake is best served at room temperature. You can slice it and enjoy it plain, or add a dollop of whipped cream on top for extra richness. A light dusting of powdered sugar can also enhance its appeal. Pair it with a cup of tea or coffee for a delightful afternoon treat.
How to Store Limoncello Cake
To store Limoncello Cake, wrap it tightly in plastic wrap or place it in an airtight container. It can be stored at room temperature for up to three days. If you need to keep it longer, refrigerate it, where it can last up to a week. Make sure to bring it back to room temperature before serving for the best flavor.
Tips to Make Limoncello Cake
- Make sure your butter is at room temperature for easier creaming.
- You can use fresh lemons for the best flavor, but bottled lemon juice works in a pinch.
- If you want an extra lemony kick, add more lemon zest to the batter.
- For a decorative touch, you can garnish the cake with fresh lemon slices or mint leaves.
Variation
For a twist on this recipe, consider adding poppy seeds to give the cake an interesting texture. You could also experiment with adding other citrus fruits, like lime or orange, to complement the lemon flavor.
FAQs
1. Can I use a different type of liqueur?
Yes! You can substitute limoncello with another citrus liqueur, though the flavor will change.
2. Can I make this cake ahead of time?
Absolutely! You can bake the cake a day in advance and store it. Just remember to glaze it before serving.
3. Is the cake gluten-free?
This recipe uses all-purpose flour; however, you can substitute it with a gluten-free flour blend for a gluten-free version. Make sure to check the blend’s rising agents.
Limoncello Cake
Ingredients
For the cake
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsalted butter (room temperature) Make sure it's at room temperature for easier creaming.
- 3 large eggs
- 1/2 cup limoncello liqueur Substitutions can be made with other citrus liqueurs.
- 1/2 cup sour cream or Greek yogurt
- 2 each fresh lemons (zest and juice) Fresh lemons provide the best flavor, but bottled juice works in a pinch.
- 2 tsp baking powder
- 1/4 tsp salt
Method
Preparation
- Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
- In a bowl, whisk together the flour, baking powder, and salt. Set this mixture aside.
- In a separate bowl, cream together the butter and sugar until it becomes fluffy, about 3-5 minutes.
- Add the eggs, one at a time, mixing in the lemon zest as you go until everything is fully combined.
- Carefully fold in the sour cream, lemon juice, and limoncello until just mixed.
- Pour the batter into the prepared cake pan and smooth the top with a spatula.
Baking
- Bake for 30-35 minutes or until the cake is golden brown.
- Let the cake cool for 10 minutes before transferring it to a wire rack. Drizzle with a glaze made from powdered sugar and lemon juice.