Limoncello Cake
Bright, zesty, and irresistibly moist, this Limoncello Cake is a celebration of vibrant citrus flavors with a luxurious twist. Infused with the fragrant, Italian liqueur limoncello and a touch of fresh lemon zest, every bite delivers the perfect balance of sweetness and tang. The tender sponge is topped with a creamy limoncello-infused frosting, creating an elegant dessert that’s as indulgent as it is refreshing. With simple ingredients and easy-to-follow steps, this cake comes together beautifully in under an hour, making it ideal for both casual gatherings and special occasions. Garnished with a sprinkle of lemon zest, this sophisticated treat pairs perfectly with a cup of tea or a glass of bubbly. Elevate your dessert game with this delectable Limoncello Cake—a citrus lover’s dream!
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Recipe Information
Ingredients
- 2.5 cups All-purpose flour
- 2 teaspoons Baking powder
- 0.5 teaspoons Salt
- 1 cup Unsalted butter, softened
- 1.5 cups Granulated sugar
- 0.5 cup Limoncello liqueur
- 2 tablespoons Lemon zest
- 4 count Eggs, large
- 0.5 cup Whole milk
- 2 tablespoons Lemon juice, freshly squeezed
- 8 ounces Cream cheese, softened
- 2 cups Powdered sugar
- 2 tablespoons Limoncello liqueur (for frosting)
- 1 tablespoon Lemon zest (for garnish)
Instructions
Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan or line it with parchment paper for easier release.
In a large mixing bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside.
In another large bowl, using an electric mixer, beat the softened butter and granulated sugar together until light and fluffy, about 2-3 minutes.
Gradually mix in the eggs, one at a time, ensuring each egg is fully incorporated before adding the next.
Add the limoncello and lemon zest, and beat until combined.
Reduce the mixer speed to low and alternate adding the dry ingredients and milk, beginning and ending with the dry ingredients (3 additions of dry, 2 of milk). Mix until just combined. Lastly, stir in the freshly squeezed lemon juice.
Pour the batter into the prepared cake pan, smoothing the top with a spatula.
Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
While the cake cools, prepare the frosting. In a medium bowl, beat the softened cream cheese and powdered sugar together until smooth and creamy.
Add the limoncello (for the frosting) and beat until well combined.
Once the cake has cooled, spread the frosting evenly over the top and sides of the cake.
Garnish with additional lemon zest for a pop of color and flavor.
Slice and serve. Enjoy your Limoncello Cake!
Nutrition Facts
Calories |
6611 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 295.3 g | 379% | |
| Saturated Fat | 175.2 g | 876% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1511 mg | 504% | |
| Sodium | 3116 mg | 135% | |
| Total Carbohydrate | 865.3 g | 315% | |
| Dietary Fiber | 10.4 g | 37% | |
| Total Sugars | 612.8 g | ||
| Protein | 76.9 g | 154% | |
| Vitamin D | 8.4 mcg | 42% | |
| Calcium | 568 mg | 44% | |
| Iron | 16.6 mg | 92% | |
| Potassium | 1100 mg | 23% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
