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top down look at two slices of limoncello cake on a blue glazed clay cutting board. you can see the rest of the loaf and the glaze on top as well.
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5 from 88 votes

Limoncello Cake Recipe

This Limoncello Cake is supremely moist, delightfully easy and just bursting with bright lemon flavor. This moist and fluffy cake with a blend of citrusy, yet sweet vanilla flavors all drizzled with a limoncello glaze is seriously spectacular! Enjoy with your morning coffee, serve it with a tray of tea for an afternoon treat, or as dessert with after dinner drinks. 
Course Dessert
Cuisine American
Keyword limoncello cake, limoncello cake recipe
Prep Time 15 minutes
Cook Time 45 minutes
Servings 10
Calories 394kcal
Author Trish - Mom On Timeout


  • 1 ¾ cups all-purpose flour
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • ½ cup canola oil or vegetable oil
  • 1 cup granulated sugar
  • 3 tablespoons limoncello or lemon vodka
  • 1 cup sour cream full fat, room temperature
  • 2 eggs room temperature
  • 1 tablespoon lemon zest
  • ½ teaspoon lemon extract or vanilla extract
  • ½ teaspoon vanilla extract
  • 2 to 3 drops yellow food coloring optional

Limoncello Glaze

  • 1 cup powdered sugar sifted
  • 2 to 3 tablespoons limoncello


  • Preheat the oven to 350°F. Spray a 9x5 loaf pan with non-stick cooking spray and line with parchment paper. Set aside.
  • In a large bowl, whisk together the all purpose flour, baking powder and salt.
    1 ¾ cups all-purpose flour, 2 teaspoons baking powder, ½ teaspoon salt
  • In a medium bowl, whisk together oil, granulated sugar, sour cream, limoncello, lemon zest, eggs, lemon extract (if using), vanilla extract and yellow food coloring (if using).
    ½ cup canola oil, 1 cup granulated sugar, 1 cup sour cream, 2 eggs, 3 tablespoons limoncello, 1 tablespoon lemon zest, ½ teaspoon vanilla extract, ½ teaspoon lemon extract
  • Carefully add the wet ingredients to the flour mixture and whisk together just until combined. Be careful not to over mix.
  • Transfer the batter to the prepared pan and smooth top.
  • Bake for 45 to 55 minutes or until a toothpick inserted into the center of the cake comes out with moist crumbs.
  • Let the cake rest in the pan for 10 minutes before carefully removing and transferring to a cooling rack. Allow the cake to cool completely before adding the glaze.

Prepare the Limoncello Glaze

  • Whisk the powdered sugar and limoncello together until no lumps remain. (Too thin? Add additional powdered sugar a tablespoon at a time. Too thick? Add a bit more Limoncello, a teaspoon at a time.)
    1 cup powdered sugar, 2 to 3 tablespoons limoncello
  • Drizzle glaze over the top of the cooled cake. Let the glaze set up before slicing and serving.


Storage Information
You can store leftovers of this cake in an airtight container on your counter for 2 days. For longer lasting freshness, store in the refrigerator for up to a week.
To Freeze: You can also freeze this recipe! Let the cake cool fully then seal in a freezer safe container and store for 4-6 months. Let the cake thaw and make the glaze when you plan to serve the cake. You can even freeze the cake in individual slices, so you only have to defrost a piece at a time when you’re craving a sweet treat but don’t want a whole cake!


Calories: 394kcal | Carbohydrates: 54g | Protein: 4g | Fat: 17g | Saturated Fat: 3g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 46mg | Sodium: 138mg | Potassium: 147mg | Fiber: 1g | Sugar: 36g | Vitamin A: 191IU | Vitamin C: 1mg | Calcium: 67mg | Iron: 1mg