A refreshing simple Limoncello Cake, the perfect dessert or perfect with a cup of tea or coffee. A sprinkling of Powdered Sugar is all it needs.
Limoncello Cake
Limoncello CakeThe main reason I am doing a Recipe for Limoncello Cake, is because I got an email from a reader asking me if I had ever tasted or made this type of Italian Cake.
She had visited Cinque Terre this summer (one of my “must see places in Italy btw) and was served this cake while she was visiting an Italian Vineyard.
Between the owner and her English and the visitor and her Italian she didn’t quite catch the whole recipe, (it kind of reminded me of me and the Italian 🙂 ).
Beat egg whites until stiff peaks appear.
Wet, dry and stiff peaked egg whites combined.
Spread batter in prepared Bundt Pan.
What she did catch was enough for me to understand the ingredients and more or less the procedure. Although I did change it up a bit, meaning it took me a few times to get it just how we liked it.
How to make a Limoncello Cake
- Beat egg whites until stiff.
- Whisk together flour, baking powder and salt.
- Cream egg yolks and sugar until creamy and light.
- Then add the Limoncello, vegetable oil and lemon zest, beat until smooth.
- Beat the dry ingredients and the wet ingredients until combined.
- Fold in the egg whites and pour into the prepared cake pan.
- Bake in a pre heated oven for 25-30 minutes.
- Let the cake cool then dust with powdered sugar.
This Cake can be made with either store bought or Homemade Limoncello.
I had some of my Homemade Limoncello in the fridge so I just used that, and to tell the truth this cake is not at all overpowering, just a nice subtle Lemony taste.
More Lemon Desserts you may enjoy!
I hope you enjoy it and if you have ever been to Cinque Terre or it’s on your bucket list, then this Limoncello Cake will be a tasty memory of your visit to Italy. Enjoy.
Homemade Limoncello Cake
Ingredients
- 1 1/2 cups all purpose flour (187.50 grams)
- 1 1/2 teaspoon baking powder
- pinch salt
- 3 large eggs*
- 1 egg yolk*
- 1 1/2 cups + 2 tablespoons granulated sugar (325 grams)
- 1/2 cup vegetable oil (I use corn oil) (100 grams)
- 1/4 cup + 2 tablespoons Limoncello* (72 grams)
- zest 1 lemon*
*Ingredients should be room temperature, remove from fridge 45-60 minutes before using.
Instructions
- Pre-heat oven to 350F (180C). Grease and flour a 9 inch (23 cm) bundt pan or 8 inch (20 cm) cake pan.
- In a medium bowl whisk together the flour, baking powder and salt.
- In a medium bowl beat until stiff peaks appear the 3 egg whites.
- In a large bowl beat the 4 yolks and sugar until light and creamy (about 3-5 minutes). Then add the vegetable oil, limoncello and zest, beat until smooth.
- Stir the flour mixture into the yolk mixture and combine, then gently fold in the egg whites until combined. Spoon into prepared cake pan. Bake for approximately 25-30 minutes or until toothpick comes out clean. Let cool before dusting with powdered sugar. Enjoy!
Nutrition
Martina Frandina Dalia says
I have made this cake twice, and everyone loves it.
First time, I followed suggestion of less sugar, more limoncello, cake had good texture but still not enough lemon for me.
Second time, I added juice of one lemon to liquids. I actually added half to sugar/egg mix and half to oil/limoncello mix, delicious!!
Also, I made a limoncello syrup to drizzle over it and the crowd went wild!! (equal parts sugar/limoncello 1/2 cup, juice of 1 lemon, lemon rind), boil, cool)
The eggs DO make a difference. First time I used store bought, same issue as everyone else, second time I used fresh eggs and my mixture came creamy as described in original recipe.
Rosemary says
Hi Martina, thanks so much for giving a well detailed response. Interesting on the fresh eggs. Take care.
Karen says
I also did not get the light and creamy result when I beat yolks and sugar together. My mixture stayed bright yellow and granulated. Also can this cake be made with less sugar, it was Very sweet.
Rosemary says
Hi Karen, I am starting to think it’s the difference between European eggs and North American, and yes you can remove some of the sugar, try with 1/2 a cup less. Let me know how it goes.
Teri says
I cut the sugar back to 200 grams and upped the limoncello to 1/2 cup (there is sugar in the limoncello, too) and it came out great! Because sugar bakes as a liquid, anytime you reduce the amount of sugar you should increase your liquids, just FYI.
AW says
Tastes incredible! I had a problem with the sugar and yolk mixture though. It would not turn creamy even after 5 minutes. I ended up going about 8 or 9 minutes with no luck. Scared to overmix, I stopped at that point. My cake ended up deflating and not looking very pretty. I’m sure it was user error:). But again, tasted perfect and I wanted to eat the entire thing in one sitting!
Rosemary says
Hi AW, I wonder if it has something to do with European eggs, if you do it again, just go for the 5 minutes. I am glad you liked the taste though. 🙂
kay says
Love it!
Rosemary says
Thanks Kay, glad you liked it.
Jacqui Persichilli says
I made this cake today and it is fantastic!! Thanks!!
Rosemary says
Hi Jacqui, thanks so much so glad you enjoyed it. Take care.
DS says
Do you use caster sugar, confectioners sugar or just granulated? I cannot get the yolks and the granulated sugar to get creamy (stays granulated), even after beating for about ten minutes. (Can’t say I didn’t try!), I noticed someone else had this same comment. Thank you for any guidance.
Rosemary says
Hi DS, I used granulated sugar, creamy meaning it after about 3-5 minutes the mixture becomes lighter and thicker. I hope that helps.
Karen says
This didn’t have much lemon flavor but it was very moist. Served with blackberries and raspberries so it was very pretty. Wouldn’t make again.
Doug says
I added Lemon Curde to the recipe for an added kick.
Angela Delgado says
I have a couple of questions I wanted to ask. I want to make this cake and I want to use a angel food cake pan. What size? A nine or 10 inch? Can I use that? And also if I wanted to use lemon curd how much would I use for this recipe?
Rosemary says
Hi Angela, I would go with a 9 inch pan and it should be fine. Do you mean a lemon curd for a filling? That would depend on how much filling you like. I assume 1-1 1/2 cups. Let me know how it goes.
Beth says
Wonderful recipe. I made the cake. Crust was crumbly when I cut it, so the next time I tried cupcakes. Still delicious, but the top wasn’t as beautiful and I missed all the crunch of the crust. Stick with the bundt pan. Thanks.
Rosemary says
Hi Beth, thanks so much, glad you enjoyed it.