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; ½ cup unsalted butter, softened; 2 large eggs; ½ cup limoncello; ⅓ cup fresh lemon juice; 1 tsp lemon zest; 2 tsp baking powder; ¼ tsp salt; 1 cup powdered sugar; 2-3 tbsp limoncello; 1 tbsp fresh lemon juice

Highlighted under: Sugar Studio

I absolutely love baking, and there's something magical about creating a dessert that brightens up any gathering. This Limoncello Lemon Loaf Cake has quickly become a favorite in my kitchen thanks to its zesty flavor and moist texture. The hint of limoncello adds a delightful twist that sets it apart from other lemon cakes. Every bite is like a burst of sunshine, making it perfect for afternoon tea or a celebratory occasion. I can't wait for you to try it and experience the joy it brings!

Created by

Helena Wright

Last updated on 2026-01-24T12:19:11.157Z

When I first whipped up this Limoncello Lemon Loaf Cake, I used a combination of fresh lemon juice and limoncello liqueur, which perfectly balances the tartness. I was a bit nervous about how the flavors would meld, but the result was outstanding—the lemon brightness is enhanced by the sweetness of the limoncello, creating a luscious cake that everyone loves. Testing different cooking times helped me find the perfect balance for a moist, flavorful loaf.

Some tips I've found invaluable include using room temperature ingredients, as they really help the batter to emulsify better. Don't skip the glaze; it adds a great final touch, soaking in the flavors and making every bite even more decadent. Trust me, once you try this recipe, it will become a staple in your baking repertoire!

Why You'll Love This Recipe
Delightful balance of tart and sweet flavors
Moist texture that stays fresh for days
Perfect for sharing at gatherings or special occasions

The Importance of Ingredients

For this Limoncello Lemon Loaf Cake, the quality of your ingredients significantly impacts the final flavor. I recommend using fresh lemons for both juice and zest; this ensures a bright, vibrant taste that complements the limoncello beautifully. Choose a premium limoncello, as its unique lemony profile enriches the cake, providing depth that ordinary lemon extracts cannot replicate. The combination of fresh and liqueur adds a delightful complexity that makes each bite a refreshing experience.

The butter you use matters too; I prefer unsalted butter, as it allows you to control the overall saltiness of the cake. Softened butter should be creamy and easy to blend into the sugar, which promotes a light texture, essential for the cake’s rise. For those seeking a dairy-free alternative, consider using coconut oil, which will impart a subtle flavor while maintaining moisture.

Perfecting the Bake

Baking this loaf cake requires careful attention to timing and temperature. Preheating your oven is crucial—starting at 350°F (175°C) ensures even baking. If you overmix after adding the dry ingredients, you risk a dense loaf, so stir until just combined. Visual cues are helpful: look for a golden top and edges pulling slightly away from the pan, and use a toothpick to check for doneness; it should come out clean or with a few moist crumbs, but not wet batter.

Cooling is another vital step. Allow the cake to cool in the pan for just 10 minutes, which enables it to firm up slightly, making it easier to transfer. If you skip this step and remove it too early, you may end up with a crumbly mess. A wire rack allows airflow around the cake, preventing it from becoming soggy.

Ingredients

For the Cake

1 ½ cups all-purpose flour
1 cup granulated sugar
½ cup unsalted butter, softened
2 large eggs
½ cup limoncello
⅓ cup fresh lemon juice
1 tsp lemon zest
2 tsp baking powder
¼ tsp salt

For the Glaze

1 cup powdered sugar
2-3 tbsp limoncello
1 tbsp fresh lemon juice

Instructions

Preheat the Oven

Preheat your oven to 350°F (175°C). Grease and flour a 9x5 inch loaf pan.

Mix Ingredients

In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy. Add the eggs, one at a time, mixing well after each addition.

Add Wet Ingredients

Stir in the limoncello, lemon juice, and lemon zest until combined.

Combine Dry Ingredients

In another bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet mixture, mixing until just combined.

Bake

Pour the batter into the prepared loaf pan and bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean.

Prepare the Glaze

While the cake is baking, mix together the powdered sugar, limoncello, and lemon juice until smooth.

Cool and Glaze

Once the cake is done, allow it to cool in the pan for 10 minutes before transferring it to a wire rack. Drizzle the glaze over the warm cake for a delicious finish.

Pro Tips

For an extra punch of flavor, consider adding poppy seeds to the batter or topping the cake with candied lemon slices.

Glazing Tips

When preparing your glaze, timing is essential. Mix the powdered sugar with limoncello and lemon juice until smooth while the cake bakes—you want the glaze ready to go as soon as the cake comes out of the oven. The warm cake helps the glaze to penetrate slightly, adding extra moisture and flavor as it sets. If you find the glaze too thick, add a drop more of limoncello or lemon juice to reach your desired consistency.

Make sure to drizzle the glaze over the cake while it’s still warm for an optimal finish. This allows the glaze to soak into the top of the loaf, enhancing each bite with that luscious lemon flavor. If you prefer a thicker glaze, let it cool slightly and apply it in layers; this will create a beautiful, glossy finish.

Serving Suggestions and Pairings

This Limoncello Lemon Loaf Cake shines as a centerpiece for afternoon tea, particularly when served with a cup of herbal tea or a refreshing lemonade. You can elevate the presentation by garnishing with thin lemon slices or fresh berries, which add not only a visual appeal but a fresh contrast in flavor. A dollop of whipped cream or a scoop of vanilla ice cream on the side also turns it into a delightful dessert for dinner parties.

For storage, this cake maintains its freshness well. Wrap it tightly in plastic wrap once completely cooled, and it can stay good at room temperature for up to 3 days. For longer storage, consider freezing individual slices. Just remember to thaw them at room temperature for a few hours before enjoying them again, and refresh the flavor with a sprinkle of fresh lemon zest before serving.

Questions About Recipes

→ Can I substitute limoncello with something else?

You can use a combination of lemon juice and a little extra sugar for a non-alcoholic version.

→ How do I store the cake?

Keep the cake in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.

→ Can I freeze this cake?

Yes, the cake can be frozen. Wrap it well in plastic wrap and foil and freeze for up to 2 months.

→ Can I use whole wheat flour instead?

Yes, but the texture may be denser. You might want to add a little extra liquid.