Limoncello Cake Recipe

Preheat and prepare pan

Preheat oven to 350°F (175°C). Grease and flour a 9-inch (23 cm) round cake pan or line with parchment and grease the parchment. If using a Bundt pan, grease thoroughly and dust with flour or use nonstick spray.

Measure ingredients

Bring butter and eggs to near room temperature for easier mixing. Measure and sift dry ingredients when directed.

Combine dry ingredients

Whisk together the all-purpose flour (2 cups), baking powder (2 tsp), and salt (1/2 tsp) in a medium bowl until evenly mixed. Set aside.

Cream butter and sugar

In the bowl of a stand mixer fitted with the paddle attachment (or using a large bowl and hand mixer), beat the softened unsalted butter (3/4 cup) and granulated sugar (1 cup) on medium-high speed for 3–4 minutes, until pale, light, and fluffy. Scrape down the bowl as needed.

Add eggs, vanilla, and lemon zest

Reduce mixer to medium-low and add the eggs (3) one at a time, beating about 20–30 seconds after each addition until incorporated. Add vanilla extract (1 tsp) and fresh lemon zest (2 tbsp). Mix until combined.

Alternate dry and wet

With the mixer on low, add the flour mixture in three additions alternating with the yogurt (1/2 cup) and milk (1/2 cup): begin and end with the flour. Mix each addition just until incorporated—do not overmix. At the end, gently fold in the limoncello (3 tbsp) by hand or briefly on low speed to distribute evenly.

Transfer to pan and bake

Scrape batter into the prepared pan and smooth the top with an offset spatula. Bake in the preheated oven 30–40 minutes for a round pan (or 40–55 minutes for a Bundt), until a toothpick inserted into the center comes out with a few moist crumbs (not wet batter) and the top is golden.

Cool briefly

Allow cake to cool in the pan on a wire rack for 10–15 minutes before turning out onto the rack to finish cooling. Keep rack under the cake to catch any glaze or syrup later.

Make syrup

While the cake bakes, make the brushing syrup. In a small saucepan combine fresh lemon juice (1/4 cup) and granulated sugar (1/4 cup). Warm over low heat, stirring until sugar dissolves (about 2–3 minutes). Remove from heat and stir in limoncello (1/4 cup). Allow syrup to cool slightly; it should be warm but not hot when applied to the cake.

Brush while warm

When the cake is still warm (about 10–20 minutes after cooling out of the pan) but not hot, transfer it to a rack over a sheet pan. Using a pastry brush or spoon, evenly brush the limoncello syrup over the top of the cake, allowing it to soak in. Use most of the syrup (reserve a tablespoon or two for later if desired). Let the cake cool completely on the rack so the syrup sets into the crumb.

Prepare glaze

Combine the sifted confectioners' sugar (1.5 cups) with fresh lemon juice (2 tbsp) and limoncello (2 tbsp) in a medium bowl. Whisk until smooth and pourable. If the glaze is too thick, add very small increments (1/4 tsp) of lemon juice or limoncello; if too thin, add a bit more sifted powdered sugar. Stir in grated lemon zest (1 tsp) if using.

Glaze the cooled cake

Once the cake is completely cool, place it on a serving plate. Drizzle or spoon the limoncello glaze over the top, letting it run down the sides. Use the back of a spoon or an offset spatula to encourage even coverage. Allow glaze to set for 15–30 minutes.

Garnish and serve

Decorate with lemon slices/twists and mint leaves, if desired. For a stronger limoncello note, lightly brush garnish with a teaspoon of limoncello. Slice and serve at room temperature. Store any leftover cake in an airtight container at room temperature for 2 days or refrigerated up to 5 days (bring to room temperature before serving).