Limoncello Cake Recipe
Make Limoncello Cake Recipe in just 1h . Get the full recipe with step-by-step instructions at pekinthechef.com.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Dry Ingredients
Wet Ingredients
For the Glaze
Method
Cake Preparation
- 1
Preheat the Oven
Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan or line it with parchment paper.
- 2
Mix Dry Ingredients
In a medium bowl, whisk together the all-purpose flour, baking powder, and salt until well combined. Set aside.
- 3
Cream Butter and Sugar
In a large mixing bowl, cream the softened unsalted butter and granulated sugar together using an electric mixer on medium speed until light and fluffy, about 3-4 minutes.
- 4
Add Eggs and Flavorings
Add the eggs one at a time, mixing well after each addition. Then stir in the lemon zest and limoncello until well incorporated.
- 5
Combine Wet and Dry Ingredients
Gradually add the dry ingredient mixture to the wet mixture, alternating with the milk. Start and end with the dry ingredients. Mix until just combined.
- 6
Bake the Cake
Pour the batter into the prepared cake pan and spread it evenly. Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.
- 7
Cool the Cake
Remove the cake from the oven and let it cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.
Glaze Preparation
- 8
Prepare the Glaze
In a small bowl, whisk together the powdered sugar, limoncello, and lemon juice until smooth and well combined.
- 9
Glaze the Cake
Once the cake is completely cooled, drizzle the glaze over the top of the cake, allowing it to drip down the sides.
