Lemon Limoncello Cake Loaf

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When life gives you lemons or in this case, Lemons and Limoncello, you have to partake in this zesty Lemon Limoncello Cake LoafIt’s a wonderfully tangy, delicious lemon cake loaf infused with limoncello and lemons and topped off with a lemon-limoncello infused glaze. 

Perfect when you want to bring some sunshine in your life, and what’s wrong with some limoncello included to give it that Italian vibe!? You may want to check out these 25 Slices of Summer Heavenly Desserts!

lemon Cake Loaf

About Limoncello

  • Limoncello, a lemon liqueur and digestive, gets its flavor and lovely yellow neon color from the infusion of the lemon skins soaked in pure alcohol. It’s popularity has grown throughout Italy and now has become the second most popular drink after Campari.  
  • This liqueur is like a kiss of lemony sunshine straight from Italy’s Amalfi Coast, where these plentiful ‘Sorrento’ lemon trees grow in abundance. 
  • It has only been in the last century that Limoncello has been commercially produced.
  • Now, if you are not into making this limoncello loaf cake recipe with Limoncello, for whatever reason, you can always substitute with lemon juice!

Limoncello Glazed Limoncello Cake Loaf

Ingredients You Need

Limoncello Cake Loaf

  • eggs
  • vanilla Greek yogurt, I used 100 calorie Greek Yogurt
  • sugar
  • canola or olive oil
  • lemon zest
  • Limoncello or lemon juice
  • flour
  • baking soda
  • baking powder
  • salt

Limoncello Glaze

How to Make Lemon Limoncello Cake Loaf 

Limoncello Cake Loaf

  1. Preheat the oven to 350 degrees.
  2. Spray a 9×5-inch loaf pan with cooking spray, set aside.
  3. In a large bowl, whisk together the eggs, yogurt, sugar, oil, lemon zest and 3 ½ tablespoons Limoncello or lemon juice.
  4. In another bowl, whisk together the flour, baking powder, baking soda and salt.
  5. Start adding the dry ingredients to the wet ingredients, stirring just until incorporated, 15-20 stirs. Very important to not over mix.
  6. Pour the cake batter into the pan. Bake about 45-55 minutes or until a toothpick comes out clean and the top of the cake is golden.
  7. Cool the cake in the pan for about 5 minutes. Remove from pan and continue cooling on a wire rack.

Limoncello Glaze

  1. When the cake is cool, whisk the powdered sugar with 4 Tablespoons of Limoncello or lemon juice in a small bowl until smooth. Drizzle or pour the glaze over the cake.

italian lemon cake loaf

The thing about making Limoncello, there is no “one recipe” for this liqueur. In Italy, each family makes it according to their family’s taste preference. Then hands their well-protected version down through the generations.  

Here’s a home-made recipe from The Marvelous Misadventures of a Foodie, if you are so inclined to make it. 🙂

Lemon Limoncello Cake Loaf

This limoncello loaf cake recipe is super easy to make and tastes amazing when you want a burst of luscious lemon flavor in your lemon loaf!

“Believe when life gives you lemons, you should make lemonade.  And try to find someone whose life has given them vodka, and have a party.”
Ron White

Craving Lemon Desserts?  

 

Limoncello Glazed Limoncello Cake Loaf

Lemon Limoncello Cake Loaf

Kim Lange
Lemon Limoncello Cake Loaf is a wonderfully tangy, moist lemon cake, that is glazed with just the right amount of lemon infused glaze. Perfect for snacking!
4.84 from 42 votes
Prep Time 10 minutes
Cook Time 45 minutes
Course Breakfast, Dessert
Servings 8 Servings
Calories

Ingredients
  

Limoncello Cake Loaf

  • 2 large eggs
  • 1 cup vanilla Greek yogurt I used 100 calorie Greek Yogurt
  • 1 cup sugar
  • ¼ cup canola or olive oil
  • Zest of 1 lemon
  • 3 ½ Tablespoons Limoncello or lemon juice
  • 2 cups flour
  • ½ teaspoon baking soda
  • teaspoon baking powder
  • ¼ teaspoon salt

Limoncello Glaze

  • 1 cup powdered sugar
  • 4 Tablespoons Limoncello or Lemon Juice adjust as necessary
  • Optional: 2 teaspoons lemon zest

Instructions
 

  • Preheat the oven to 350 degrees.
  • Spray a 9x5-inch loaf pan with cooking spray, set aside.

Limoncello Cake Loaf

  • In a large bowl, whisk together the eggs, yogurt, sugar, oil, lemon zest and 3 1/2 tablespoons Limoncello or lemon juice.
  • In another bowl, whisk together the flour, baking powder, baking soda and salt.
  • Start adding the dry ingredients to the wet ingredients, stirring just until incorporated, 15-20 stirs. Very important to not over mix.
  • Pour the cake batter into the pan. Bake about 45-55 minutes or until a toothpick comes out clean and the top of the cake is golden.
  • Cool the cake in the pan for about 5 minutes. Remove from pan and continue cooling on a wire rack.

Limoncello Glaze

  • When the cake is cool, whisk the powdered sugar with 4 Tablespoons of Limoncello or lemon juice in a small bowl until smooth. Drizzle or pour the glaze over the cake.
Keyword booze, BREAD, easy quick bread, lemon, lemon extract, lemon zest, limoncello
Tried This Recipe?Let us know how it was by commenting below!

29 Comments

  1. Hi Kimble, you could use cream, milk or non-dairy milk but use a little less like 2/3 cup, since the yogurt is thicker. Enjoy!

  2. Hi Kim just watched you on the Kitchen making your Apple Fritter Bread. I really would like to try all your breads, however being a diabetic I need the carbs listed on these recipes to be able to adjust my carb intake for each meal

  3. Sandi, you can sub it out with a good gluten free flour, I like Better Batter or Orly’s Gluten Free Flour Blends. I haven’t tried it with them, but everytime I sub something with one of those flours it always works out well. I’m so glad you all loved it!:)

  4. Fabulous! Thank you for the recipe. Everyone loved it. Thinking of making a couple for my daughter’s college grad party but wondering what I can sub out for the all purp flour for it to be edible for her gluten free friends.
    Any suggestions?

  5. Thank you Ann! My son loves Limoncello, he introduced it to me, and I agree, it’s awesome! Hope you get to try it sometime. Thanks so much for stopping by.

  6. Hello from Wake up Wed Linky. I love, love, love limoncello and the first time I see it being used in a cake. Looks too yummy not to try!

  7. We love Limincello. I actually have a bottle in my fridge. Love it in the freezer too. I am definitely making the cake. Sounds wonderful and looks even better.
    Thanks for sharing at Wake Up Wednesday,
    Bev

  8. Gahhhh definitely shouldn’t have read this! I’m supposed to be eating healthy at the moment but the picture was just too alluring! XD This sounds great, I’ll have to remember it for a cheat day haha. Thanks for sharing : )

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