Limoncello Cake Recipe

Prepare

Preheat oven to 350°F (175°C). Grease and flour a 9-inch (23 cm) bundt pan or line a 9x5-inch loaf pan and set aside.

Whisk together the all-purpose flour, baking powder, and salt in a medium bowl; set aside.

In the bowl of a stand mixer fitted with the paddle attachment (or using a large bowl and hand mixer), beat the room-temperature unsalted butter and granulated sugar on medium-high speed until light and fluffy, about 3–4 minutes.

Add the eggs one at a time, beating well and scraping the bowl between each addition. Add vanilla extract and lemon zest and mix until combined.

With the mixer on low, add one-third of the dry ingredients, then half the milk, then another third of the dry ingredients, then the yogurt, and finish with the remaining dry ingredients, mixing only until just combined after each addition. Do not overmix.

Fold in 1/4 cup limoncello gently by hand until evenly incorporated into the batter.

Scrape the batter into the prepared pan, smooth the top, and tap the pan gently on the counter to release any large air bubbles.

Bake until a toothpick inserted into the center comes out with a few moist crumbs attached: about 45–55 minutes for a bundt pan or 50–60 minutes for a loaf pan. Start checking at 40 minutes. If the top browns too quickly, tent with foil for the last 10–15 minutes.

Remove cake from oven and let rest in the pan for 10 minutes before inverting onto a wire rack placed over a rimmed baking sheet (to catch syrup).

While the cake bakes, prepare the limoncello simple syrup: combine 1/4 cup granulated sugar and 1/4 cup water in a small saucepan and bring to a simmer over medium heat, stirring until the sugar dissolves.

Remove from heat and stir in 1/4 cup limoncello and 1 tablespoon fresh lemon juice. Let the syrup cool slightly but keep it warm—this helps it absorb into the cake.

Using a skewer or thin knife, poke several holes across the top and sides of the warm cake. Brush or spoon the warm limoncello syrup evenly over the cake, allowing it to soak in. Reserve any leftover syrup for brushing again after glazing, if desired.

Let the cake cool completely on the wire rack (about 1–1.5 hours) so the syrup sets into the crumb before glazing.

Sift the powdered sugar into a medium bowl to remove lumps.

Whisk in 2 tablespoons limoncello and 1 teaspoon fresh lemon juice, starting slowly and adding more limoncello a drop at a time if needed, until the glaze reaches a thick but pourable consistency that will drizzle off a spoon.

Place the cooled, soaked cake on a serving plate. Drizzle the glaze evenly over the top, allowing some to run down the sides. If the glaze is too thick, thin with a few drops of limoncello or lemon juice; if too thin, add a little more powdered sugar.

If desired, sprinkle the top with the optional finely grated lemon zest for extra aroma and garnish.

Let the glaze set for 20–30 minutes before slicing. Store leftovers covered at room temperature for up to 2 days or refrigerate up to 5 days; bring to room temperature before serving.