Limoncello Lemon Loaf Cake

Name: Limoncello Lemon Loaf Cake
Prep time: 15 min
Cook time: 50 min
Total time: 1 h 5 min
Yield: 8 servings
Ingredients: 1 1/2 cups all-purpose flour; 1/2 tsp baking powder; 1/4 tsp baking soda; 1/4 tsp salt; 1/2 cup unsalted butter, softened; 1 cup granulated sugar; 2 large eggs; 1 tbsp lemon zest; 1/4 cup fresh lemon juice; 1/2 cup limoncello; 1 tsp vanilla extract; 1 cup powdered sugar; 2 tbsp fresh lemon juice; 2 tbsp limoncello

Highlighted under: Cakes & Oven Treats

I absolutely love baking with citrus, and this Limoncello Lemon Loaf Cake is one of my favorite recipes to whip up. The bright, tangy flavor of lemon combined with the sweetness of limoncello liqueur creates a cake that's both refreshing and indulgent. Each bite transports me to a sunny Italian café, making it the perfect treat for gatherings or a quiet afternoon at home. Plus, the easy-to-follow steps ensure that anyone can create this delicious loaf in no time.

Created by

Chelsea Payne

Last updated on 2026-01-24T10:07:19.515Z

Baking this Limoncello Lemon Loaf Cake was an adventure in flavor for me. I discovered that adding limoncello not only amplifies the lemon flavor but also keeps the cake incredibly moist. I recommend using fresh lemons for the zest and juice as it truly elevates the taste, making each slice incredibly fragrant and zesty.

One tip that made a significant difference was letting the cake rest in the pan for a few minutes before inverting it. This helped the crust stay intact, preventing any unwanted crumbling. I can attest that the cake is best enjoyed the day after baking when the flavors have fully developed.

Why You'll Love This Cake
Bright citrus flavor paired with a hint of liqueur
Moist and tender crumb that delights the taste buds
Perfectly balanced sweetness that makes it irresistible

Understanding the Ingredients

The beauty of this Limoncello Lemon Loaf Cake lies in its simple yet impactful ingredients. The all-purpose flour gives the cake structure, while the combination of baking powder and baking soda ensures a light, airy texture. Make sure your ingredients are at room temperature, especially the butter and eggs, as this promotes better emulsification and a smoother batter. This attention to ingredient temperature plays a crucial role in achieving that perfect rise and moist crumb.

Limoncello, a sweet Italian lemon liqueur, not only adds flavor but also contributes to the cake's moistness. If you're looking for a non-alcoholic version, consider substituting the limoncello with an equivalent amount of lemon juice and a splash of simple syrup to maintain sweetness. The key lemon zest enhances the cake with a vibrant citrus aroma, elevating the flavor profile to a refreshing level.

Baking Tips for Success

When you prepare the loaf pan, make sure to grease and flour it thoroughly to prevent any sticking. An even layer of butter and flour creates a non-stick surface that is essential for achieving golden-brown edges. If you're using a darker non-stick loaf pan, consider reducing the baking temperature to 325°F (160°C) to avoid over-baking, which can lead to a dry texture.

To check for doneness, insert a toothpick into the center of the cake; it should come out clean or with a few moist crumbs attached. If it comes out wet, return the cake to the oven for an additional 5 minutes and test again. This gradual approach prevents overbaking and ensures a tender crumb.

Serving and Storing

This Limoncello Lemon Loaf Cake is best served at room temperature, but it's delightful slightly warmed, too. Consider pairing it with a dollop of whipped cream or a scoop of vanilla ice cream for an indulgent dessert experience. A sprinkle of fresh lemon zest or even some sliced strawberries can elevate the presentation beautifully, making it visually enticing for gatherings.

For storage, wrap the cooled cake in plastic wrap or aluminum foil to maintain its moisture and prevent it from drying out. The cake can stay fresh at room temperature for up to three days or in the refrigerator for about a week. If you want to freeze it, wrap it tightly in plastic wrap followed by aluminum foil, and it can last up to three months. When ready to enjoy, thaw it overnight in the refrigerator.

Ingredients

For the Loaf Cake

1 1/2 cups all-purpose flour
1/2 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
1/2 cup unsalted butter, softened
1 cup granulated sugar
2 large eggs
1 tbsp lemon zest
1/4 cup fresh lemon juice
1/2 cup limoncello
1 tsp vanilla extract

For the Glaze

1 cup powdered sugar
2 tbsp fresh lemon juice
2 tbsp limoncello

Directions

Prepare the Oven and Pan

Preheat your oven to 350°F (175°C). Grease and flour a 9x5-inch loaf pan.

Mix the Dry Ingredients

In a bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.

Cream the Butter and Sugar

In a large mixing bowl, cream the softened butter and granulated sugar until light and fluffy.

Add Eggs and Flavors

Beat in the eggs one at a time. Include the lemon zest, lemon juice, limoncello, and vanilla extract.

Combine Wet and Dry Ingredients

Gradually add the dry ingredients to the wet mixture, mixing until just combined.

Bake the Cake

Pour the batter into the prepared loaf pan and bake for 45-50 minutes or until a toothpick inserted into the center comes out clean.

Glaze the Cake

While the cake is cooling, mix the powdered sugar, lemon juice, and limoncello in a bowl. Drizzle over the cooled cake.

Pro Tips

For an extra burst of lemon flavor, consider adding extra lemon zest into the glaze.

Creative Variations

While the classic Limoncello Lemon Loaf Cake is refreshing on its own, you can easily switch things up by adding poppy seeds or chopped nuts for an extra texture. Poppy seeds contribute a delightful crunch and pairs wonderfully with lemon flavors, while walnuts or almonds can add a rich, nutty element. Just be sure to fold them in gently to avoid overmixing and compromising the cake's airy texture.

To infuse the cake with additional citrus notes, try incorporating different zests such as lime or orange, which will provide a unique twist without overpowering the lemon essence. Combining zests can create a beautifully layered flavor that enhances each bite.

Troubleshooting Common Issues

If your cake comes out too dry, it could be due to overmixing or baking too long. Always check for doneness a few minutes before the minimum baking time; you can always return it to the oven if needed. Keeping an eye on those visual cues with your toothpick test will help you achieve that perfect moist crumb.

On the other hand, if your cake sinks in the middle, it may have been underbaked or could have had too much moisture in the batter. Ensure accurate measurements and the proper use of both baking powder and baking soda for a balanced rise. Always sift your dry ingredients to avoid clumps that can impact the batter’s consistency.

Make-Ahead Options

If you're planning for a gathering, this cake can be made a day in advance, allowing the flavors to meld beautifully overnight. Just make sure to wrap it tightly after glazing to keep it fresh. The glaze not only adds flavor but also enhances the cake's aesthetics, so don’t skip that step even if you’re making it ahead of time.

For a delightful brunch option, consider slicing the loaf and serving it on a platter with a variety of spreads like lemon curd or mascarpone cheese. This not only adds a gourmet touch but also provides guests with options to customize their own slices, making your offering even more inviting.

Questions About Recipes

→ Can I substitute limoncello with something else?

Yes, you can use any lemon-flavored syrup or simply add more lemon juice for a non-alcoholic version.

→ How should I store the cake?

Store the cake in an airtight container at room temperature for up to three days, or in the fridge for up to a week.

→ Can I freeze the Limoncello Lemon Loaf Cake?

Absolutely! Wrap it tightly in plastic wrap and foil, and it will keep in the freezer for up to three months.

→ What can I serve with the cake?

This cake pairs wonderfully with fresh berries, whipped cream, or a scoop of vanilla ice cream.