Homemade Limoncello Cake
The zesty and sweet flavors of Italy are quite apparent in this delicious Limoncello Cake. Made with fresh lemon zest and Limoncello liqueur, this delicious cake is perfect for any occasion. So why not treat yourself or your guests to a slice of this simple cake that will transport your taste buds straight to the Mediterranean coast.
I was asked by a reader a few years ago if I could make a Limoncello cake, she had tried it on her visit to Cinque Terre. Between the owner and her English and the visitor and her Italian she didn’t quite catch the whole recipe.
Although 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. And I hope you like it too!
Italian cakes are a little different from what I was normally used to, meaning, they are either very simple or sometimes they are made with Apples or Pears or even Ricotta cheese, I also learned that Italians love to add Lemon zest and or juice to their cakes.
They are usually served plain or with a dusting of powdered sugar or sometimes with a simple glaze. They are also denser and sometimes drier. But after eating this Classic Bundt Cake or this Yogurt Cake, I could never say no to a slice of an Italian cake!
Recipe Ingredients to make a Limoncello cake recipe
- Flour – all purpose flour or cake/pastry flour
- Baking powder
- Salt
- Eggs – Room temperature 3 large eggs and 1 egg yolk
- Sugar – granulated sugar
- Oil – vegetable oil, I use corn oil or sunflower oil or you could use a light olive oil
- Limoncello – either store bought or Homemade Limoncello – room temperature
- Lemon zest – one whole lemon
How to Make Cake/Pastry Flour
For every cup of all purpose flour, remove two tablespoons and replace with two tablespoons of corn starch. Be sure to sift the flour and cornstarch together a couple of times, this way it is sure to be properly combined and lump free. Cake flour in cakes will give you a very tender texture and fine crumb, it will also help the cake to rise.
Why use room temperature ingredients?
Room temperature ingredients help to produce light tender baked good, in this case a cake. The ingredients will come together smoother with a lump free batter. Room temperature egg whites beat up fluffier. Using cold ingredients could deflate the stiff egg whites.
How to make a Limoncello Cake
In a medium bowl whisk together the flour, baking powder and salt. In a medium bowl either with a hand mixer or a stand mixer beat the egg whites until stiff peaks appear.
In a large bowl beat the egg yolks and sugar until light and creamy. Then add the oil, limoncello and zest, beat until smooth.
Stir the dry ingredients into the yolk mixture and combine, then gently fold in the egg whites until combined.
Spoon the batter into the prepared cake pan.
Bake until a toothpick comes out clean or with a few crumbs attached. Let cool in the pan then move to a wire rack to cool completely before dusting with powdered sugar or glazing.
If you want to fancy it up you could glaze it with a simple Lemon glaze. Combine some powdered sugar with a little lemon juice or limoncello and combine until smooth and desired thickness. Drizzle over the completely cooled cake.
What is the origin of Limoncello?
There are a few stories about the origin of Limoncello, the origin of the liqueur was born in Southern Italy at the Amalfi coast and also Sorrento. One story tells us that the great Sorrento families would always off their guests a taste of the then experimental limoncello.
Of course in the city of Amalfi there are those that insist that origin is even older. They say that limoncello was used by fishermen and farmers especially in the morning to fight the cold.
And thirdly there are some who say that the first recipe originated inside a monastery. Whatever story is true it cannot be argued that Limoncello has become part of Italian Culture all over the world.
To defend itself against imitations, it has the Protected Geographical Indication (PGI). Meaning the authentic and original Limoncello is the one produced in the Sorrento area and only in some areas of Campania.
Limoncello FAQs
If you can’t find Limoncello then you can substitute with lemon flavored Vodka.
This cake can be baked either in a round cake pan, a bundt pan or even a loaf pan.
How to store a Homemade Cake
The cake should be stored in an airtight container or a covered cake dish. It will keep at room temperature for approximately 4-5 days, or keep it in the fridge for up to 5-6 days. Bring to room temperature before serving.
The cake can also be frozen. Wrap the cooled cake tightly in plastic and place in a freezer safe bag or container. It will keep for up to three months in the freezer.
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 with its wonderful lemon flavor will be a tasty memory of your visit to Italy. Enjoy.
Homemade Limoncello Cake
Equipment
- 1 hand beaters or stand mixer
- 1 8 inch cake pan or
- 1 9 inch bundt pan
- large bowls
Ingredients
- 1½ cups all purpose flour or cake/pastry flour
- 1½ teaspoon baking powder
- 1 pinch salt
- 3 large eggs separated (room temperature)
- 1 egg yolk (room temperature)
- 1½ cups + 2 tablespoons granulated sugar (325 grams total, if you double the recipe then double this amount)
- ½ cup vegetable oil (I use corn oil or sunflower oil) you could substitute with light olive oil
- ¼ cup + 2 tablespoons Limoncello (room temperature) (72 grams total, if you double the recipe then double this amount)
- zest 1 lemon (room temperature)
For 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 the prepared cake pan. Bake for approximately 25-30 minutes or until toothpick comes out clean. Let cool before dusting with powdered sugar. Enjoy!
Notes
Nutrition
Updated from September 8, 2018.
It’s All About Pasta
Amazing pasta recipes to make your mouth water!
Authentic Italian Desserts
75 Traditional Desserts Made Easy
Hi Rosemary have tried the Tablespoon lemon cake and added 1 more tbsp. of lemon juice and it was great. Am going to try this one and have a bottle of Limoncello to use. Thanks for the great recipes. Gail
Hi Gail, thanks so much, I hope you enjoy it. Take care!
This recipe is amazing, I’ve now made the cake several times to use up a bottle of Limoncello and everyone loves it. I also got given a bottle of Tangello ( I assume it’s an orange version of limoncello) so made the cake using that and grated orange skin, it was equally delicious. Thank you so much, this recipe is a real keeper.
Hi Rosie, thanks so much, so glad you enjoyed it and yes Tangello is orange. Take care and Happy New Year!
Where are the instructions for making the frosting?
Hi Phyllis there is no frosting, it’s just dusted with powdered sugar. Hope that helps. Take care!
Can this cake be made without limoncello (without alcohol?)
Hi Rita, I have never made it without the limoncello, maybe make a regular lemon cake or white cake? https://anitalianinmykitchen.com/#search/q=lemon%20cake . Let me know.
Hello, thank you for recipe. I had a question about the yolks though. The instructions indicate “In a large bowl beat the 4 yolks” the ingredient lists 1 yolk. I just want to be sure if we should use 1 yolk or 4 yolks. Thank you!
Hi Alex, I should have written 3 eggs separated, so it will be 4 egg yolks and the 3 egg whites will be beaten until stiff. Hope that helps. Take care!
Can this recipe be used for cupcakes?
Hi Denise, yes it can, you should get approximately 12 standard size cupcakes. Bake them for about 15-20 minutes, but test with a toothpick for doneness. I hope you enjoy the recipe. Take care!
Hi! I am interested in making this cake. I was wondering if the batter would stand up to one of those silicone bundt pans with the intricate designs? Have you tried it in one of those?
Hi Joyce, I think the batter would work in one of those pans. If you try it let me know how it goes. Take care!
I planned to make this cake today for our Easter dessert but am nervous because of the previous comments. Also, when I click on the feature to double the recipe, the “doubling” doesn’t apply to all of the instructions (# of eggs doesn’t change) and the ingredient weights (for example, the weighed flour amount stays the same regardless of the size you make). I’m afraid I’m going to mess up the measurements and set myself up for failure. Would you please take a look at this issue and correct it? Thanks
Hi Kim, I have updated the measurements, but the amounts don’t double the tablespoons, so I calculated the amounts in the notes including the tablespoons, so you will have to double the amount shown). The egg amounts change for me now. If you are nervous about making the cake then just make a single recipe to start. There is a video, so take a look at that too. Hope that helps. Let me know. Take care!
I’ve made this cake several times and it is delicious, however, it always falls in the center. I even cooked it 10 minutes longer than recommended because it didn’t test done at 30 minutes. It sill fell in the center. I baked it in a 8″ round cake pan. Any suggestions?
Hi Barbara, it could fall for reasons such as the temperature of the oven, the temperature of the ingredients, it helps to bake in a bundt pan rather than a round cake pan. Let me know.
Thank you Rosemary. I agree with you. I think the pan is the problem. Can you tell me where to find a 9″ bundt pan. Most of the pans I’ve found are 10″.
Thank you for your help.
Hi Barbara, I purchased mine on line. You could probably use a 10 inch, it might not be as high, but it will probably still work. Let me know. Take care!
Rosemary,
I found a 9″ bundt pan on Amazon. I’m excited to try the recipe again and see if the pan solves the problem. Thank you for all your help.
Hi Barbara, you’re welcome, let me know how it goes. Take care!
Can this recipe be made using Limoncello made with cream?
Hi Lucia, I have never made it with the cream Limoncello, but I think it could work, let me know if you try it. Take care!
Can I bake it in a square pan
Hi Asheema, yes that should work. I hope you enjoy it. Take care!
is this a lighter cake, or more dense?
Hi Jennifer, it is an Italian cake, so yes it is on the dense side. Take care!
Ingredients call for 1 egg yolk and directions call for 4. Not sure which to use
Hi LeeAnne, it is 4 eggs in total 3 whole eggs and 1 yolk, the instructions are all in the recipe card. 🙂
Can I use gluten free flour for this recipe?
Hi Christine, I have never made it with gluten free, but you can try and see how it goes. I know other readers have made cakes with gluten free flour and it has worked out fine. Let me know if you try it. Take care!
OMG!! made this cake it turn out AWESOME! Thank you so much for sharing your recipe!🤗🤗
Thanks so much Annie, so glad you enjoyed it. Take care!