Limoncello Cake is a light, fluffy bundt cake flavored with Italian Limoncello liqueur. This is the perfect cake for all of the lemon lovers in your life!
You guys! I have exciting news-my husband is getting promoted this week! This is huge for our family and I’ve been so excited making preparations for the traditional post-promotion reception we’ll be hosting. I spent the weekend making trial runs of recipes I plan to make (you know I had to do homemade rather than catered!) This Limoncello Cake recipe was one of the desserts I was contemplating and I think you’re going to love it. It’s light, sweet, and very easy to make.
Limoncello Cake Ingredients
- plain yogurt
- eggs
- vegetable oil
- lemon zest
- lemon juice
- sugar
- limoncello
- self-rising flour
- baking soda
- powdered sugar
If you like Limoncello as much as I do be sure to check out my version of Homemade Limoncello too-it makes a great homemade gift!
If you’ve tried this recipe please comment and rate it below, I love hearing from you! You can also follow me on Instagram, Pinterest, and Facebook to see more delicious recipes and life updates.
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Limoncello Cake
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 55 minutes
- Yield: 12 slices 1x
- Category: Dessert
- Method: baking
- Cuisine: American
Description
Limoncello Cake is a light, fluffy bundt cake flavored with Italian Limoncello liqueur. This is the perfect cake for all of the lemon lovers in your life!
Ingredients
- 1 cup plain yogurt
- 2 large eggs
- 1/3 cup vegetable oil
- zest of 1 large lemon
- juice of 1 large lemon
- 1 cup sugar
- 4 tablespoons limoncello
- 2 cups self-rising flour
- 1/2 teaspoon baking soda
- 1 cup powdered sugar
- 4 tablespoons limoncello
Instructions
- Preheat oven to 350 degrees.
- Generously spray a bundt pan with nonstick spray.
- In a large bowl mix yogurt, eggs, oil, lemon zest and juice, sugar, and 4 tablespoons of limoncello.
- Whisk until smooth.
- Add flour and baking soda and stir until just blended-do not over mix.
- Pour into prepared pan and bake for 35 minutes.
- Allow to cool for 10 minutes before inverting onto cake plate.
- Use a fork to pierce cake.
- Mix powdered sugar and remaining limoncello to create a glaze.
- Spoon glaze over cake and serve.
Keywords: limoncello cake
What size Bundt cake pan did you use? a 12 inch Bundt usually says around 20 servings and a 10 inch Bundt usually says 16 servings. But I know most of us just cut on the pattern of the pan we have.
Mine is a 12 inch Bundt
so good!
★★★★★
Really awesome and useful content! Appreciate you for sharing!
Thank you for your family’s service! The cake was a big hit. I would recommend using only 3 Tbsp of limoncello in the icing as it was more of a glaze with 4 Tbsp. I used homemade limoncello so that may have made a difference, too. Highly recommend this yummy cake. It was the perfect ending to our Easter meal!
Good! I’m so glad it turned out well for you. I love making homemade limoncello too, yum! ~Melissa
I haven’t seen any comments from someone who actually tried this recipe but I did, today. It was definitely NOT done in 25 minutes. My toothpick was still battery! I googled other limoncello bundt cake recipes and found they all needed 50 minutes and that’s what this one took. Be sure to check yours when you remove it.. Haven’t tasted it yet but it looks and smells delicious!
Thanks for letting me know Chris, we’re military and move a lot and this was a few houses ago but I added it to my to-do list to trial this again so I can update if needed. It may have been a case of an off oven temp.
what size bundt pan?
Hi Melissa! I see your recipe calls for 4T Limoncello, but in the directions it seems like we would need more? How much do we need to create the glaze? Can’t wait to make this for our Sunday dinner! Thank you!
Hi Alix, I have it listed twice in the ingredient list because I used 4 tbsp in the batter and another 4 to make the glaze. I hope that helps and I hope you like it! ~Melissa
I have some bottles of lemoncello that I brought back from Greece 5 years ago. Do you think it’s still good?
I don’t know Linda-part of me wants to say yes since alcohol by it’s nature seems to last forever but I guess it would depend on if it was opened and refrigerated at all?? Sorry not to be more of a help!