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Home » Popular » Cakes & Cupcakes » Homemade Limoncello Cake

Homemade Limoncello Cake

By: Rosemary Published: September 8, 2018 Updated on: June 25, 2021

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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.

Table of Contents

  • Limoncello Cake
  • How to make a Limoncello Cake
      • Never Miss a Recipe!
  • More Lemon Desserts you may enjoy!
  • Homemade Limoncello Cake
    • Ingredients US CustomaryMetric 1x2x3x
      • *Ingredients should be room temperature, remove from fridge 45-60 minutes before using.
    • Instructions 
    • Nutrition

limoncello cake with a slice standing upLimoncello Cake

The 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 🙂 ).

stiff beaten egg whites

Beat egg whites until stiff peaks appear.

Combine wet, dry and egg whites in a glass bowl

Wet, dry and stiff peaked egg whites combined.

spreading the batter for Limoncello cake in a bundt pan

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

  1. Beat egg whites until stiff.
  2. Whisk together flour, baking powder and salt.
  3. Cream egg yolks and sugar until creamy and light.
  4. Then add the Limoncello, vegetable oil and lemon zest, beat until smooth.
  5. Beat the dry ingredients and the wet ingredients until combined.
  6. Fold in the egg whites and pour into the prepared cake pan.
  7. Bake in a pre heated oven for 25-30 minutes.
  8. Let the cake cool then dust with powdered sugar.

limoncello cake with 2 slices on a wire rack

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    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!

    Lemon Pudding Cake

    up close lemon pudding cake in a white bowl

    Lemon Tiramisu Cake

    lemon tiramisu cake with a piece on a black plate

    Lemon Thumbprint Cookies

    Lemon Thumbprint Cookies are an easy Christmas Cookie Recipe, a buttery lemon base rolled in chopped almonds makes these the best cookies.

    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.

    limoncello cake on a wire rack

    slice of limoncello cake

    Homemade Limoncello Cake

    Rosemary Molloy
    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.
    4.83 from 94 votes
    Prevent your screen from going dark
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    Prep Time 20 mins
    Cook Time 30 mins
    Total Time 50 mins
    Course Desserts
    Cuisine Italian
    Servings 10 servings
    Calories 327 kcal

    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

      Calories: 327kcalCarbohydrates: 47gProtein: 4gFat: 12gSaturated Fat: 9gCholesterol: 75mgSodium: 23mgPotassium: 101mgSugar: 32gVitamin A: 105IUCalcium: 40mgIron: 1.2mg
      Keyword easy Italian Lemon cake, Italian Limoncello cake
      Tried this recipe?Let us know how it was!

      slice of limoncello cake

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        1. Lynda says

          May 16, 2022 at 8:27 pm

          I made this cake in a heart shaped pan for a Mother’s Day gathering. A bit nervous how it would turn out but it cooked perfectly. The texture was good, however a bit heavy and dense for my liking. Also, I eliminated a half cup of sugar so the sweetness wasn’t too much. It could have used more lemon flavor and if I make it again I might add a touch of lemon juice to the mixture. I don’t like powdered sugar toppings so I made a mascarpone/lemon spread which was, literally, the icing on the cake! Topped it off with freshly grated lemon rind and it was enjoyed by all.

          Reply
          • Rosemary says

            May 17, 2022 at 8:57 pm

            Hi Lynda, thanks so much, yes Italian cakes are denser than other cakes. Good idea with the mascarpone spread. Take care.

            Reply
        2. Christine says

          April 17, 2022 at 1:45 pm

          3 stars
          I actually haven’t tasted to cake yet – but am so disappointed that it fell, especially after testing done, not sure what went wrong

          Reply
          • Rosemary says

            April 23, 2022 at 7:01 pm

            Hi Christine, sometimes a cake will fall if your baking powder has expired, if you open the oven door too soon, if your oven is not heating at the correct temperature (you can check with a thermometer). Make sure your ingredients are room temperature that can help too. Hope that helps.

            Reply
        3. Denise says

          February 7, 2022 at 12:56 am

          do you cool in the pan or cool on rack before dusting ?

          Reply
          • Rosemary says

            February 8, 2022 at 5:11 pm

            Hi Denise, I usually cool in the pan, remove the cake then dust with powdered sugar.

            Reply
        4. Helen says

          October 7, 2021 at 8:50 pm

          Despite cooking this cake for 10 minutes more than suggested, the cake is wet inside. It tastes fine, my husband said it is one of the best cakes I ever made, but I know it isn’t right. I measured exactly. Could the problem be that the butter and sugar needed to be airier. Suggestion welcome.

          Reply
          • Rosemary says

            October 8, 2021 at 6:15 pm

            Hi Helen, no it could be because your oven was too hot (the temperature could be off) or just bake it longer, if it’s browning on top too much, cover it with foil and continue baking until it’s set. Hope that helps. Glad you liked it though.

            Reply
        5. Martina Frandina Dalia says

          July 27, 2021 at 11:01 pm

          4 stars
          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.

          Reply
          • Rosemary says

            July 28, 2021 at 11:02 pm

            Hi Martina, thanks so much for giving a well detailed response. Interesting on the fresh eggs. Take care.

            Reply
        6. Karen says

          March 12, 2021 at 7:58 pm

          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.

          Reply
          • Rosemary says

            March 12, 2021 at 8:23 pm

            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.

            Reply
          • Teri says

            May 20, 2021 at 10:59 am

            4 stars
            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.

            Reply
        7. AW says

          January 24, 2021 at 12:58 am

          5 stars
          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!

          Reply
          • Rosemary says

            January 24, 2021 at 4:57 pm

            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. 🙂

            Reply
        8. kay says

          January 9, 2021 at 12:42 am

          5 stars
          Love it!

          Reply
          • Rosemary says

            January 9, 2021 at 12:26 pm

            Thanks Kay, glad you liked it.

            Reply
        9. Jacqui Persichilli says

          December 20, 2020 at 8:36 pm

          5 stars
          I made this cake today and it is fantastic!! Thanks!!

          Reply
          • Rosemary says

            December 20, 2020 at 8:59 pm

            Hi Jacqui, thanks so much so glad you enjoyed it. Take care.

            Reply
        10. DS says

          December 12, 2020 at 12:04 am

          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.

          Reply
          • Rosemary says

            December 12, 2020 at 11:36 am

            Hi DS, I used granulated sugar, creamy meaning it after about 3-5 minutes the mixture becomes lighter and thicker. I hope that helps.

            Reply
        11. Karen says

          November 14, 2020 at 9:51 pm

          3 stars
          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.

          Reply
        12. Doug says

          November 8, 2020 at 4:39 pm

          I added Lemon Curde to the recipe for an added kick.

          Reply
          • Angela Delgado says

            May 7, 2021 at 11:46 pm

            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?

            Reply
            • Rosemary says

              May 8, 2021 at 9:43 am

              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.

        13. Beth says

          July 29, 2020 at 9:51 pm

          5 stars
          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.

          Reply
          • Rosemary says

            July 30, 2020 at 6:19 pm

            Hi Beth, thanks so much, glad you enjoyed it.

            Reply
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        Hi, I'm Rosemary.

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