Limoncello Lemon Loaf Cake

Name: Limoncello Lemon Loaf Cake
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 20 min
Yield: 8 servings
Ingredients: 1 ½ cups all-purpose flour; 1 teaspoon baking powder; ½ teaspoon baking soda; ¼ teaspoon salt; ½ cup unsalted butter, softened; 1 cup granulated sugar; 2 large eggs; 1 tablespoon lemon zest; ½ cup Limoncello; ½ cup sour cream; 1 cup powdered sugar; 2 tablespoons lemon juice; 1 tablespoon Limoncello

Highlighted under: Dessert Delights Co.

I absolutely love making this Limoncello Lemon Loaf Cake! The bright, citrusy flavor paired with the zesty aroma of freshly grated lemon zest creates a refreshing treat that's perfect for any occasion. It’s an easy recipe that requires minimal effort yet delivers impressive results. The addition of Limoncello liqueur elevates the flavor to another level, making your taste buds dance with joy. It’s moist, tender, and filled with the essence of summer, bringing a taste of Italy right into my kitchen.

Created by

Arabella Scott

Last updated on 2026-01-24T12:07:26.030Z

When I first decided to bake this Limoncello Lemon Loaf Cake, I doubtfully questioned whether the Limoncello would truly make a difference. After sampling a slice, it was clear that it absolutely transformed the flavor. The refreshing zing from the lemons paired beautifully with the sweetness from the liqueur, resulting in a cake that’s both tangy and sweet.

I learned that maintaining the moisture is key, so I suggest using high-quality butter and sour cream. Applying a simple sugar glaze while the cake is still warm allows it to soak up that delightful lemon flavor, making every bite an unforgettable experience.

        Why You'll Love This Recipe
        Zesty lemon flavor balanced with the sweetness of Limoncello
Moist and tender crumb that melts in your mouth
Perfect for tea parties or as an indulgent dessert

      

Understanding the Role of Limoncello

Limoncello plays a crucial role in this cake's flavor profile, infusing it with vibrant citrus notes that enhance the overall taste. The high sugar content in Limoncello not only adds sweetness but also contributes to the cake’s moistness. It's important to use a quality Limoncello, as the flavor intensity can vary significantly between brands. If you're looking for a non-alcoholic alternative, consider using lemon extract or a homemade lemon syrup, but keep in mind that this will alter the flavor dynamics slightly.

When incorporating Limoncello, be mindful of the amount. While the recipe suggests ½ cup, feel free to adjust based on your taste preference. For a more pronounced lemon flavor, you may increase the lemon zest slightly. However, be cautious not to overdo it, as too much liquid can affect the cake's texture, making it dense.

Tips for Achieving the Perfect Texture

Achieving a moist and tender crumb is essential for this Limoncello Lemon Loaf Cake. Make sure your butter is softened properly; it should be at room temperature to ensure it creams well with the sugar. This process is crucial as it incorporates air into the batter, leading to a light texture. Also, avoid over-mixing when adding the dry ingredients. Mix until just combined; a few lumps are perfectly fine, as over-mixing can lead to a tough cake.

Using sour cream not only enhances the flavor but also provides extra moisture and richness. If you don't have sour cream on hand, Greek yogurt is a suitable substitute that will yield similar results. Just like with sour cream, ensure your yogurt is room temperature to maintain a smooth batter and avoid temperature shock during baking.

Storage and Serving Suggestions

This Limoncello Lemon Loaf Cake can be stored in an airtight container at room temperature for up to three days. If you'd like to keep it longer, consider freezing individual slices. Wrap each slice tightly in plastic wrap and place them in a freezer-safe bag. When properly stored, the cake can last up to three months in the freezer. To enjoy, simply thaw it overnight in the refrigerator and allow it to come to room temperature before serving for the best flavor experience.

For serving, I love to pair slices of this cake with a dollop of whipped cream or a scoop of vanilla ice cream. Fresh berries or a fruit compote can also complement the cake’s citrus flavor beautifully. Another delightful option is to dust the cooled loaf with additional powdered sugar for an elegant finish, enhancing both its appearance and sweetness.

Ingredients

For the Cake

1 ½ cups all-purpose flour
1 teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon salt
½ cup unsalted butter, softened
1 cup granulated sugar
2 large eggs
1 tablespoon lemon zest
½ cup Limoncello
½ cup sour cream

For the Glaze

1 cup powdered sugar
2 tablespoons lemon juice
1 tablespoon Limoncello

Be sure to measure your ingredients accurately for the best results!

Instructions

Prepare the Oven and Pan

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

Mix Dry Ingredients

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

Cream Butter and Sugar

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

Add Eggs and Limoncello

Add the eggs, lemon zest, and Limoncello to the butter mixture, mixing until fully combined.

Combine with Dry Ingredients

Gradually add the dry ingredients to the wet mixture, alternating with the sour cream, starting and ending with the dry ingredients.

Bake the Cake

Pour the batter into the prepared loaf pan and bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.

Make the Glaze

While the cake is baking, whisk together the powdered sugar, lemon juice, and Limoncello in a small bowl until smooth.

Glaze the Cake

Once the cake is out of the oven, allow it to cool for 10 minutes. Then, pour the glaze over the warm cake, allowing it to soak in.

Cool and Serve

Let the cake cool completely in the pan before transferring it to a wire rack. Slice and enjoy!

Enjoy your homemade Limoncello Lemon Loaf Cake with a cup of tea or as a sweet ending to your meal!

Pro Tips

For an extra burst of flavor, add a few tablespoons of lemon juice to the batter. You can also substitute part of the butter with olive oil for a unique twist.

Troubleshooting Common Issues

If your cake sinks in the middle while baking, it may be due to overmixing the batter or opening the oven door too frequently. Ensure that the ingredients are combined just until moistened and avoid checking the cake until the last 10 minutes of the baking time. A reliable toothpick test—where it comes out clean—is the best way to know if the cake is done.

Another common concern is a dry cake, which can happen if there's an error in measuring the flour or baking time. To prevent this, spoon the flour into the measuring cup rather than scooping it directly from the bag to avoid packing it down.

Scaling the Recipe Up or Down

If you need to bake a larger cake for a gathering, you can double the ingredients and use a standard 9x13-inch cake pan. Just be aware that you may need to increase the baking time slightly, so start checking for doneness around the 50-minute mark, but expect that it may take 10-15 minutes longer than the loaf version.

Conversely, if you want to make a smaller batch, you can halve the recipe and bake it in a smaller loaf pan or even muffin tins. Keep an eye on the baking time, as muffins typically bake faster—about 20-25 minutes should suffice for smaller portions.

Questions About Recipes

→ Can I use regular lemon juice instead of Limoncello?

While Limoncello gives a unique flavor, you can use regular lemon juice, but it won't have the same sweetness or complexity.

→ How can I store the leftovers?

Store the cake in an airtight container at room temperature for up to 3 days, or in the fridge for a week.

→ Can I freeze this cake?

Yes! Wrap the cooled cake tightly and freeze for up to 3 months. Thaw it in the fridge overnight before serving.

→ What can I replace sour cream with?

You can substitute sour cream with Greek yogurt for a similar texture and flavor.