Limoncello Lemon Loaf Cake

Name: Limoncello Lemon Loaf Cake
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 8-10 servings
Ingredients: 1 1/2 cups all-purpose flour; 1 cup granulated sugar; 1/2 cup unsalted butter, softened; 2 large eggs; 1/2 cup plain yogurt; 1/4 cup Limoncello; Zest of 2 lemons; 1/4 teaspoon salt; 1 teaspoon baking powder; 1/2 teaspoon baking soda; For the glaze: 1 cup powdered sugar, 2 tablespoons Limoncello

Highlighted under: Oven-Kissed Treats

I absolutely love baking this Limoncello Lemon Loaf Cake whenever I need a sweet treat that sparkles with flavor. The bright tang of fresh lemons paired with the herbal notes of Limoncello creates a delightful balance that always lifts my spirits. This cake is incredibly moist, thanks to the addition of yogurt, which infuses it with a subtle richness. It's perfect for any occasion, whether it's a casual afternoon snack or a special celebration. Trust me, once you try this cake, it will become a go-to recipe in your home!

Created by

Lillian Hayes

Last updated on 2026-01-24T10:49:13.662Z

Baking this Limoncello Lemon Loaf Cake is one of my favorite culinary adventures. I love how the simple ingredients come together to create a bakery-quality treat that fills my kitchen with an inviting aroma. By using Limoncello, I've found that it adds a unique depth of flavor that elevates an ordinary lemon loaf into something extraordinary. It’s one of those recipes that always impresses!

To ensure the cake is incredibly moist, I often add yogurt to the batter. This not only keeps it tender but also enhances the lemon taste, making each bite a refreshing experience. Don’t skip the glaze; it’s the finishing touch that rounds out the flavors beautifully!

Why You'll Love This Recipe
Zesty lemon flavor complemented by the vibrant Limoncello
Moist and tender crumb that melts in your mouth
Perfect for sharing at gatherings or for a cozy treat at home

Baking Tips for Success

To ensure your Limoncello Lemon Loaf Cake rises perfectly, always start with room temperature ingredients. This allows for better emulsification when mixing the butter and sugar, resulting in a lighter texture. If your butter has been in the fridge, cut it into smaller cubes and let it sit out for about 30 minutes before you begin, or alternatively, use the microwave for a few seconds on low power—not melted, just softened.

When mixing your wet and dry ingredients, be cautious not to overmix. Stir gently just until you see the last streaks of flour disappear. Overmixing can lead to a dense loaf instead of the fluffy crumb we desire. Look for a batter that is thick but smooth; this indicates that the flour has been adequately hydrated without losing airiness.

Flavor Enhancements and Variations

Feel free to adjust the sweetness of your glaze by adding more Limoncello or powdered sugar depending on your taste preference. Also, consider adding a pinch of lemon extract to the batter for an extra burst of lemon flavor. If Limoncello is not your preference, a fruit-flavored liqueur like elderflower or orange liqueur can provide a different yet delightful twist.

For a more textured cake, incorporate poppy seeds or chopped nuts into your batter. About 1/4 cup of poppy seeds not only adds a nutty flavor but also creates a visually appealing contrast with the yellow cake. If using nuts, toast them lightly beforehand to enhance their flavor and aroma, adding another layer of complexity to each bite.

Ingredients

Gather your ingredients before getting started:

Ingredients for Limoncello Lemon Loaf Cake

1 1/2 cups all-purpose flour
1 cup granulated sugar
1/2 cup unsalted butter, softened
2 large eggs
1/2 cup plain yogurt
1/4 cup Limoncello
Zest of 2 lemons
1/4 teaspoon salt
1 teaspoon baking powder
1/2 teaspoon baking soda
For the glaze: 1 cup powdered sugar, 2 tablespoons Limoncello

Make sure all ingredients are at room temperature for a better blend.

Instructions

Follow these steps to create your cake:

Preheat Oven and Prepare Pan

Preheat your oven to 350°F (175°C) and grease a 9x5-inch loaf pan with butter or line it with parchment paper.

Mix Wet Ingredients

In a large bowl, cream together the softened butter and sugar until light and fluffy. Add the eggs, yogurt, Limoncello, and lemon zest, and mix until combined.

Combine Dry Ingredients

In another bowl, whisk together the flour, salt, baking powder, and baking soda. Gradually add the dry ingredients to the wet mixture, stirring gently until just combined.

Bake the Cake

Pour the batter into the prepared loaf pan and smooth the top. Bake in the preheated oven for 45 minutes, or until a toothpick inserted into the center comes out clean.

Prepare the Glaze

While the cake bakes, whisk together the powdered sugar and Limoncello in a small bowl until smooth.

Cool and Glaze

Once baked, allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack. Drizzle the glaze over the warm cake before serving.

Let the cake cool completely before slicing for the best flavor.

Pro Tips

For added flavor, consider serving the cake with fresh berries or a dollop of whipped cream.

Storage and Make-Ahead Tips

This cake can be made ahead of time, making it an excellent choice for gatherings. After cooling, wrap the loaf tightly in plastic wrap or foil and store it at room temperature for up to three days. For extended storage, you can freeze it for up to two months. Just remember to slice it before freezing; this allows for easy thawing and serving later on.

When ready to enjoy, simply thaw the loaf in the refrigerator overnight. If you prefer a warm cake, pop the slices in the microwave for about 10 to 15 seconds or toast them lightly in a skillet until warm. This will enhance the flavors and create a comforting treat perfect for any time of day.

Troubleshooting Common Issues

If your cake sinks in the middle, this could be due to underbaking or too much liquid in the batter. Always ensure your oven is at the correct temperature using an oven thermometer. Additionally, check for doneness by inserting a toothpick; it should come out clean or with a few moist crumbs, but not wet batter.

Another common issue is a dry cake, often a result of overbaking. Keep an eye on the time, especially in the last five minutes. Ovens can vary in temperature, so when you first make this recipe, check for doneness a few minutes early to avoid drying out the cake. The edges should be just golden and the center firm to the touch.

Questions About Recipes

→ Can I use lemon juice instead of Limoncello?

Yes, you can substitute lemon juice for Limoncello, but the flavor profile will be slightly different.

→ How should I store leftovers?

Store any leftovers in an airtight container at room temperature for up to three days or refrigerate for a week.

→ Can I freeze this cake?

Absolutely! Wrap the cooled cake tightly in plastic wrap, then in aluminum foil. It can be frozen for up to three months.

→ Is this cake suitable for a gluten-free diet?

You can use a gluten-free flour blend to make this cake gluten-free, but results may vary.