Quick and Easy Summer Limoncello Cake

Quick and Easy Summer Limoncello Cake

AllieGeekPi 106

"Limoncello cake is refreshing cake great for a summer picnic or dinner. Quick and easy to make. A scratch cake that will impress your guests. My mom taught me how to make this cake."
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1 h 30 m servings 277 cals
Serving size has been adjusted!

Original recipe yields 12 servings



  • Calories:
  • 277 kcal
  • 14%
  • Fat:
  • 11.3 g
  • 17%
  • Carbs:
  • 39.9g
  • 13%
  • Protein:
  • 3.8 g
  • 8%
  • Cholesterol:
  • 39 mg
  • 13%
  • Sodium:
  • 136 mg
  • 5%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.


  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 350 degrees F (175 degrees C). Spray an 8-inch square cake pan with cooking spray.
  2. Whisk sour cream, white sugar, canola oil, eggs, 3 tablespoons limoncello, and lemon zest together in a large bowl.
  3. Sift flour, baking powder, baking soda, and salt together in another bowl. Add flour mixture to sour cream mixture; stir with a wooden spoon until batter is just combined. Pour batter into prepared cake pan.
  4. Bake in the preheated oven until a toothpick inserted into the center comes out clean, 33 to 35 minutes. Cool cake in the pan for 5 minutes.
  5. Whisk confectioners' sugar and 2 tablespoons limoncello liqueur together in a bowl until glaze is thin and smooth. Spread glaze over the top of the cake. Cool cake completely before slicing.


  • Cook's Notes:
  • For a double recipe, use 9x13-inch pan and bake about 40 minutes before checking for doneness.
  • You can substitute plain yogurt for the sour cream.
  • If the top of the cake browns too fast, lightly cover with foil.


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This recipe is much like "Refreshing Limoncello Cake," from this site. I loved that one, so it's no wonder I loved this one as well. It is indeed a cake appropriate for summer, as it is not o...

I doubled this recipe and baked it in a bundt pan. The amount was perfect for a big, rounded cake. I'm thinking of adding the lemon juice to it next time because the lemon flavor is so delicate,...

Too bad I can only give this cake 5 stars, it deserves 10!! First of all, I got to buy my first bottle of Limoncello, YEAH! Second, this cake is LIGHT as a feather and oh SOOO YUMMY!! Third, th...

I doubled the recipe as suggested by another reviewer. It worked perfectly for the bunt cake pan I was using. I also use more limoncello and peel then the recipe called for, because I prefer a s...

This is a very nice cake. I did add a tsp. of lemon extract after reading reviews and I will do that when I make the cake again. That's the only reason I didn't give it 5 stars (because I made...

No company to impress with these wonderful little cakes, but I did impress my family! Allie - these are wonderful. I didn't have Limoncello, but I did have Orangecello, so that is what I used....

What a lovely summer cake! It's not too sweet, and the perfect canvas for a summer berry topping. I made a fresh blueberry sauce to serve with ours. I also used cream of limoncello instead of re...

I was really happy with this recipe! I doubled the recipe and made cupcakes, too. It was light and lemony (I added some lemon juice along with the zest just to be sure!), a nice texture, and the...

Love this cake - quick, easy, delicious. I had a bottle of limoncello I purchased in Portofino, Italy and used that which made it extra special. Also, I did as another reviewer stated; I made ...

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