Refreshing Limoncello Cake Recipe - Allrecipes.com
Refreshing Limoncello Cake Recipe
  • READY IN 50 mins

Refreshing Limoncello Cake

Recipe by  

"This is a perfect ending to an Italian dinner! A favorite of my family's, this recipe was born as we were trying to figure out how to incorporate our bottles of imported limoncello into a yummy dessert. It's our adult twist on the always refreshing lemonade cake (and surprisingly guilt-free!)."

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Ingredients Edit and Save

Original recipe makes 8 servings Change Servings

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Prepare an 8-inch cake pan with cooking spray.
  2. Whisk together the yogurt, eggs, canola oil, lemon juice, lemon zest, sugar, and 4 tablespoons limoncello in a large bowl. In a separate large bowl, mix the flour, baking powder, baking soda, and salt. Gently stir the dry ingredients into the wet. Do not over mix or the cake will be tough. Pour batter into prepared pan.
  3. Bake in the preheated oven until top is golden and a toothpick inserted in the center of the cake comes out clean, about 35 minutes. Remove from oven and allow to cool slightly.
  4. Stir the powdered sugar and 3 tablespoons of limoncello together in a small bowl until smooth. Poke small holes all over the top of the still-warm cake with a fork or toothpick. Spoon the glaze over the cake and spread with the back of a spoon. The glaze will seep into the cake and add moisture.
Kitchen-Friendly View
  • PREP 15 mins
  • COOK 35 mins
  • READY IN 50 mins
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Reviews More Reviews

Most Helpful Positive Review
Jan 11, 2010

What a lovely, delightful little cake! I was excited to see this recipe, anxious to try it, and very pleased with how it turned out. While plain yogurt is something I never buy, sour cream is something I always have on hand, so I subtstituted that for the yogurt. The batter reminds me of how you'd mix up pancakes, and is very light, airy and fluffy, just like the finished cake. I baked this in two (3-cup capacity) Bundt pans and it was just the perfect amount of batter. The vegetable oil makes it a very moist cake and the glaze soaks in to make it even more so. I was afraid two tablespoons of lemon zest might be overkill but it wasn't at all. I was also a little concerned that the limoncello might make this a little boozy tasting, especially in the glaze, but it wasn't an issue. The combination of the zest, fresh lemon juice and limoncello makes this one refreshingly lemony cake. Delicious on its own, and even better with berries or fresh whipped cream - followed by a little sip or two of ice cold limoncello!

 
Most Helpful Critical Review
Apr 16, 2012

I followed the recipe exactly, even mixed by hand so not to overbeat and the cake. I did not care for this.

 

65 Ratings

Jan 05, 2010

This is sooooooo good!! My husband loves lemon desserts and received some Limoncello for Christmas, so I made this for him. It was so moist and he kept telling me how good it was. I made the recipe exactly as stated except I used a Bundt pan. I baked it at the same temperature and time that the recipe calls for. Thanks for the recipe!!

 
Jul 19, 2010

I have wanted to try this recipe for some time and I finally remembered today when I spotted the Limoncello in the back of the freezer, and I am so glad I did. Moist and very flavorful. Followed the recipe (except baked in mini bundt pans) and then drizzled lemon curd (Microwave Lemon Curd recipe from this site) over it, added a little whipped cream and then tossed a couple of Candied Lemon Peels (also from AR) on just for fun. Lemon, Lemon and more Lemon! We loved it and it was fun making this dessert. I will make it again. Thanks for sharing!

 
Jan 12, 2010

I loved this cake!!!! I did choose to substitute natural applesause for the 1/3 cup canola oil to cut down on fat. It was great!!!! Very guilt-free. Very tasty and diet-friendly!!!!!

 
Jan 26, 2010

This tastes exactly how my brothers' grandmother used to make hers. Made some minor changes though. We included the pinch of salt, less zest (only had one lemon), a tad more lemon juice, a touch more powdered sugar and instead of Limoncello we used some leftover lemon-lime flavoured wine beverage (as per my mom's recommendation). Great to serve to guests with tea, or to complement an Italian or slightly heavy dinner as the cake is very airy and light. Easy, and I'm definitely going to make this again.

 
Jan 25, 2011

This was a delicious cake. The second time I made it, I did add 2 extra tablespoons of lemon juice because I wanted a more lemon-y flavor. Other than that I wouldnt change anything

 
Mar 28, 2011

If you like lemon, you will love this! I used sour cream instead of yogurt (the 8oz box). Sooo good! Used a 9inch bundt pan, the cake was ready in exactly 35 minutes! Served it with homemade whipped cream and fresh strawberries

 

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Nutrition

  • Calories
  • 394 kcal
  • 20%
  • Carbohydrates
  • 65.6 g
  • 21%
  • Cholesterol
  • 55 mg
  • 18%
  • Fat
  • 11.4 g
  • 18%
  • Fiber
  • 1 g
  • 4%
  • Protein
  • 6.4 g
  • 13%
  • Sodium
  • 259 mg
  • 10%

* Percent Daily Values are based on a 2,000 calorie diet.

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