Limoncello Lemon Loaf Cake

Name: Limoncello Lemon Loaf Cake
Prep time: 15 min
Cook time: 50 min
Total time: 1 h 5 min
Yield: 8 servings
Ingredients: 1 ½ cups all-purpose flour; 1 cup granulated sugar; 1 teaspoon baking powder; ½ teaspoon baking soda; ½ teaspoon salt; 1 cup Greek yogurt; 3 large eggs; ½ cup limoncello; 1/3 cup vegetable oil; 1 tablespoon lemon zest; Juice of 1 large lemon; 1 cup powdered sugar; 2-3 tablespoons lemon juice; 1 tablespoon limoncello

Highlighted under: Baking Moments

I absolutely love making this Limoncello Lemon Loaf Cake whenever I'm craving something bright and citrusy. The zing of lemon paired with the sweetness of limoncello creates a delightful harmony in this loaf. It’s moist, tender, and perfect for any occasion or even just an afternoon treat with tea. I promise, the aroma wafting through your kitchen while it bakes will have everyone excited for a slice. Give it a try, and you may find yourself reaching for a second piece more often than you planned!

Created by

Adeline Morris

Last updated on 2026-01-24T12:22:10.897Z

When I first tried a limoncello cake in a quaint Italian café, I knew I had to recreate it at home. After experimenting with various recipes and adjusting the proportions, I discovered that the key to a moist cake is the combination of fresh lemon juice and zest with limoncello. The flavor intensifies with every bite, and it's guaranteed to impress.

One of my favorite tips is to glaze the cake while it's still warm. This allows the glaze to soak into the loaf, enhancing its flavor and adding a beautiful shine. Trust me, this little detail makes a significant difference in taste and presentation!

Why You Will Love This Recipe
Bright citrus flavors that refresh and uplift your mood
Moist and tender texture that melt in your mouth
Perfect for holidays, gatherings, or a cozy afternoon treat

Understanding Ingredient Roles

Each component in the Limoncello Lemon Loaf Cake plays a vital role in achieving the perfect texture and flavor. The Greek yogurt not only contributes moisture but also adds a tangy element that balances the sweetness from the limoncello and sugar. If you don't have Greek yogurt on hand, you can substitute it with plain regular yogurt or even sour cream for a similar effect, although the flavor will vary slightly.

Limoncello, a sweet lemon liqueur, is crucial for imparting that delightful citrus flavor to the cake. If you're looking for a non-alcoholic option, consider using a lemon syrup or zesting a combination of lemon juice with additional sugar to mimic the sweetness. Keep in mind that the alcohol in limoncello evaporates during baking, leaving behind just its fruity essence.

Tips for Perfect Baking

Baking this loaf cake requires precise oven temperature and timing to ensure it rises beautifully without collapsing. Always preheat your oven to 350°F (175°C) for an evenly baked interior and golden crust. To test for doneness, a toothpick should come out clean or with a few moist crumbs when inserted into the center. If the edges brown too quickly, you can lightly cover the loaf with aluminum foil during the last 10 minutes of baking.

While mixing the wet and dry ingredients, aim for a gentle fold. Overmixing can lead to a denser cake due to gluten development, which we want to avoid for a light, airy texture. It’s better to leave a few small streaks of flour rather than risking a tough loaf.

Ingredients

For the Cake

1 ½ cups all-purpose flour
1 cup granulated sugar
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
1 cup Greek yogurt
3 large eggs
½ cup limoncello
1/3 cup vegetable oil
1 tablespoon lemon zest
Juice of 1 large lemon

For the Lemon Glaze

1 cup powdered sugar
2-3 tablespoons lemon juice
1 tablespoon limoncello

Instructions

Prepare the Oven and Pan

Preheat your oven to 350°F (175°C). Grease and flour a 9x5-inch loaf pan, ensuring it's evenly coated to prevent sticking.

Mix Dry Ingredients

In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt until well combined.

Combine Wet Ingredients

In another bowl, mix the Greek yogurt, eggs, limoncello, vegetable oil, lemon zest, and lemon juice until smooth.

Combine and Mix

Pour the wet ingredients into the dry ingredients and gently fold until just combined. Be careful not to overmix.

Bake the Cake

Pour the batter into the prepared loaf pan and bake for 50 minutes or until a toothpick inserted in the center comes out clean.

Prepare the Glaze

While the cake is baking, prepare the glaze by mixing powdered sugar, lemon juice, and limoncello until smooth.

Glaze the Cake

Once the cake is done, allow it to cool for 10 minutes in the pan before transferring it to a wire rack. Pour the glaze over the warm cake and let it set before slicing.

Pro Tips

For an extra citrus kick, add a teaspoon of lemon extract to the batter. You can also substitute part of the yogurt with sour cream for added richness.

Storing and Serving

To keep your Limoncello Lemon Loaf Cake fresh, store it at room temperature in an airtight container. It lasts for about 3-4 days, but you can extend its life by refrigerating it for up to a week. Just remember to let it reach room temperature before serving for the best texture and flavor experience.

For an elegant presentation, consider slicing the loaf and arranging it on a platter. You can serve each slice with a dollop of whipped cream or a scoop of lemon sorbet for added indulgence. A sprinkle of additional lemon zest over the top can enhance the visual appeal and reinforce the lemon flavor.

Variations and Additions

Feel free to customize this loaf cake by adding poppy seeds or blueberries for a delightful twist. If you're a fan of nuts, fold in some finely chopped almonds or walnuts for a crunch that contrasts nicely with the moist cake. You could also swap the limoncello with another citrus liqueur like orange or blood orange for a unique flavor profile.

For festive occasions, consider decorating the top of the loaf with candied lemon slices or a light dusting of powdered sugar after applying the glaze. The bright colors and textures not only make the cake visually appealing but also increase its allure at gatherings.

Questions About Recipes

→ Can I make this cake ahead of time?

Absolutely! The cake can be baked a day in advance. Just store it in an airtight container at room temperature.

→ How should I store leftovers?

To keep the cake fresh, wrap it in plastic wrap and store it in the fridge for up to a week.

→ Can I freeze this cake?

Yes! Once cooled, wrap the cake tightly in plastic wrap and foil, and freeze for up to three months. Thaw it overnight in the refrigerator before serving.

→ What can I substitute for limoncello?

If you don’t have limoncello, you can use lemon juice or lemon extract, but the flavor will be less intense.