Limoncello Cake

A light and tender lemon cake infused with Limoncello, creating a bright and celebratory dessert that's perfect for sharing.

Prep Time 10

Cook Time 35

Total Time 45

Course Cake, Dessert

Cuisine Italian

Servings slices

Calories 300 kcal

2 cups all-purpose flour This helps with structure and keeps the cake light.
1.5 cups granulated sugar For sweetness and a fine crumb.
0.5 cup unsalted butter, softened Adds richness without overpowering the lemon notes.
1 cup Limoncello liqueur Brings a clear lemon aroma and gentle warmth.
3 large eggs Bind and lift the batter, giving the cake its tender crumb.
1 tablespoon baking powder For rise and an even spring.
0.5 teaspoon salt Balances sweetness and sharpens the lemon.
1 teaspoon vanilla extract Softens the citrus edge and adds warmth.
2 none zest of lemons Bright and fragrant, adding flavor to each slice.
to taste none powdered sugar (for dusting) Optional, for presentation.

Preheat the oven to 350°F (175°C) and grease a 9-inch round cake pan.
In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
Beat in the eggs one at a time, then stir in the Limoncello, lemon zest, and vanilla extract.
In another bowl, mix the flour, baking powder, and salt. Gradually add the dry ingredients to the wet mixture until just combined.
Pour the batter into the prepared cake pan and smooth the top.

Bake for about 30-35 minutes or until a toothpick inserted into the center comes out clean.
Let the cake cool in the pan for 10 minutes before transferring it to a wire rack.

Store the cake at room temperature for the first day. For longer storage, wrap well and refrigerate. Freeze portions if needed.

Serving: 1gCalories: 300kcalCarbohydrates: 45gProtein: 4gFat: 12gSaturated Fat: 7gSodium: 200mgFiber: 1gSugar: 20g

Keyword Celebration Cake, Home Baking, Lemon Cake, Limoncello, Tender Crumb

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