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 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
Vicky Urso says
I haven’t made the cake yet. I was wondering if cutting back on the amount of sugar would affect the outcome in any way. Looking forward to making it
Rosemary says
Hi Vicky, it might, because sugar does help a cake rise, but maybe remove 2-3 tablespoons to try it out. Let me know.
Joan says
I’ve made this cake 3 times and I used a 8 inch round pan and every time I make it, the top cooks but the middle comes out raw. I even left it in for longer then said and then the top began to burn.
Rosemary says
Hi Joan, I am sure it’s your oven temperature that is off. You should check it with an oven thermometer to see, it’s probably running high.
Laura says
Thenk you for the recipes! They are always great. Yuou have been helping me a lot.
Rosemary says
Hi Laura, thanks so much, glad I could help. Take care.
Laura says
It is delicious. I am Brazilian and I just made this cake at home! Loved it
Debbie says
Okey made the cake and out of oven the top sunk in… is this normal?
Rosemary says
Hi Debbie, sorry the cake sunk and no that shouldn’t happen there could be a few reasons for it, your oven temperature could be off, meaning it is actually hotter than it registers, your baking powder might have expired, opening the oven door too soon can cause it to fall and even over mixing. Let me know.
James says
Is this in a 12 cup Bundt pan?
Rosemary says
Hi James no it’s a 10 cup Bundt pan. Hope that helps.
Carol says
This looks fabulous. Can this be made into cupcakes? Will be making this for a surprise gift and thought cupcakes would be a special gift, garnished with lemon peel.
Rosemary says
Hi Carol, sure you can make cupcakes just cut the baking time down, check them after about 15-18 minutes. Let me know how it goes.
Carol says
This looks fabulous. Can this be made into cupcakes? Will be making this for a surprise gift and thought cupcakes would be a special gift, garnished with lemon peel.
Made this cake and it was fabulous! Didn’t make the cupcakes this time but will make them next time! This was a huge hit and they thought it came from an Italian bakery! Thank you so much for a great dessert. Going to try Amaretto next!
Rosemary says
Hi Carol, Im sure cupcakes would work too, just be sure to cut down on the baking time, I would say around 15-20 minutes (maybe start checking around the 15 minute mark). Glad you enjoyed the recipe. Let me know how the Amaretto turns out.
Virginia says
I made this yesterday. It was unbelievable. I was afraid I sxrewednit up as I had a couple of extra egg yolks already in the fridge. When the egg yolk mixture seemed too granular and did. Not want to seem to get smooth and creamy I added an extra egg yolk or maybe more(the yolks were broken) .I also was baking a layered limoncello cake at the same time so not sure the oven temp was right given there were three cakes in at one time, so it baked a little longer than called for but WOW! It was wonderful. The mouth feel was perfect and it had a great little crunch to the top Definitely a keeper
Rosemary says
Hi Virginia, thanks so glad you enjoyed it.
Nisha says
Can limoncello be susbtituted with amaretto
Make an almond flavored cake?
Rosemary says
Hi Nisha, I’m sure it will work, let me know how it turns out.
Sandra Rust says
what is Limoncello? How do you make it from scratch?
Rosemary says
Hi Sandra, Limoncello is an Italian Liqueur and here is a link to make it from scratch https://anitalianinmykitchen.com/limoncello/ hope that helps.
Solomiyka says
Can this be made in advance? Is so, how much in advance?
Thank you!
Rosemary says
Hi Solomiyka, the only time in advance I would make this cake (or any cake for that matter) would be the night before. Wrap it well so it stays fresh. Hope that helps.
Barbara says
Would you please post a picture of the creamed yolks and sugar? I could have beaten the two until the cows came home and it would not get light and creamy!
Rosemary says
Hi Barbara it’s in the video (at the top of the page), (just before I add the limoncello, oil and zest). It should be very pale yellow. Hope that helps. Let me know.
Anita says
Question….
When Making this recipe and I mix the egg yolks, am I mixing 1 egg yolk or 4 egg yolks? The 3 from the 3 eggs plus 1 more?
Thanks, Anita
Rosemary says
Hi Anita, yes it’s 4 egg yolks. 🙂
Frankie N. says
The cake looks lovely and would love to try it. Is it possible to substitute the limoncello with plain lemon juice? We don’t use alcohol in any form so I’m hoping lemon juice would work. Would I use the same amount? Thanks for your help. I’m looking forward to receiving your new Italian dessert book shortly.
Rosemary says
Hi Frankie, because limoncello is thick and syrupy lemon juice I don’t would work, apparently there is a “Torino” Lemon Syrup that would make a good substitution. If it’s really thick then you could maybe water it down just a bit. Hope that helps. Let me know how it goes. And thank you I hope you enjoy the book. 🙂