📝 About This Recipe
Transport your senses to the rugged cliffs of the Amalfi Coast with this incredibly moist, citrus-forward Limoncello Cake. This recipe utilizes a triple-threat of lemon—zest, juice, and premium Italian liqueur—to create a bright, sophisticated flavor profile that balances sweetness with a refreshing tang. The secret lies in a hot Limoncello soak that infuses every crumb with a velvety, boozy brightness, making it the ultimate centerpiece for any spring or summer gathering.
🥗 Ingredients
The Cake Batter
- 1 1/2 cups All-purpose flour (sifted)
- 2 teaspoons Baking powder
- 1/2 teaspoon Kosher salt
- 1 cup Granulated sugar
- 2 tablespoons Lemon zest (from about 3 large lemons)
- 1 cup Greek yogurt (plain, full-fat, at room temperature)
- 3 pieces Large eggs (at room temperature)
- 1/2 teaspoon Pure vanilla extract
- 1/2 cup Extra virgin olive oil (use a mild, fruity variety)
- 2 tablespoons Limoncello liqueur (high quality)
The Limoncello Soak
- 1/4 cup Limoncello liqueur
- 2 tablespoons Fresh lemon juice
- 1/4 cup Powdered sugar
The Glaze and Garnish
- 1 cup Powdered sugar (sifted)
- 1-2 tablespoons Limoncello liqueur
- 1 tablespoon Fresh lemon juice
- 5-6 pieces Fresh mint leaves (for garnish)
👨🍳 Instructions
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1
Preheat your oven to 350°F (175°C). Grease an 8.5 x 4.5-inch loaf pan with butter or oil, and line the bottom and sides with parchment paper, leaving an overhang for easy removal.
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2
In a small bowl, combine the granulated sugar and lemon zest. Rub the zest into the sugar with your fingertips until the sugar is moist and highly aromatic.
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3
In a large mixing bowl, whisk together the lemon-infused sugar, Greek yogurt, eggs, vanilla extract, 2 tablespoons of Limoncello, and olive oil until smooth and well-emulsified.
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4
In a separate medium bowl, sift together the flour, baking powder, and salt.
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5
Gradually fold the dry ingredients into the wet ingredients using a spatula. Mix just until no streaks of flour remain; do not overmix, or the cake will be tough.
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6
Pour the batter into the prepared loaf pan and smooth the top with a spatula.
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7
Bake for 50-60 minutes, or until a wooden skewer inserted into the center comes out clean or with just a few moist crumbs. If the top browns too quickly, tent it loosely with foil after 40 minutes.
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8
While the cake bakes, prepare the soak: In a small saucepan over low heat, whisk together 1/4 cup Limoncello, 2 tablespoons lemon juice, and 1/4 cup powdered sugar until the sugar dissolves. Do not boil.
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9
Once the cake is out of the oven, let it cool in the pan for 10 minutes. While still warm, poke holes all over the top of the cake using a skewer or toothpick.
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10
Slowly spoon the warm Limoncello soak over the cake, allowing it to seep into the holes. Let the cake cool completely in the pan.
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11
Prepare the glaze by whisking together the powdered sugar, 1 tablespoon of Limoncello, and 1 tablespoon of lemon juice. Add more Limoncello a teaspoon at a time until you reach a thick but pourable consistency.
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12
Remove the cooled cake from the pan. Drizzle the glaze over the top, allowing it to drip down the sides. Garnish with fresh mint and extra lemon zest before serving.
💡 Chef's Tips
Always use room temperature eggs and yogurt to ensure the batter emulsifies perfectly without curdling. Rubbing the lemon zest into the sugar releases the essential oils, resulting in a much deeper citrus flavor than just stirring it in. For the best texture, use a high-quality extra virgin olive oil; it provides a unique fruitiness and ensures the cake stays moist for days. Don't skip the soak! Pouring the syrup while the cake is warm is the key to that signature melt-in-your-mouth Limoncello experience. If you prefer a non-alcoholic version, substitute the Limoncello with a mixture of lemon juice and a splash of simple syrup.
🍽️ Serving Suggestions
Serve a thick slice alongside a chilled glass of authentic Italian Limoncello as a digestif. Pair with a dollop of lightly sweetened mascarpone cream and fresh raspberries. Enjoy with a hot cup of Earl Grey tea; the bergamot notes complement the lemon beautifully. Toast a slice the next day and serve with a smear of salted butter for a decadent breakfast. Serve with a side of vanilla bean gelato for a sophisticated 'cake and ice cream' dessert.