Lemon Limoncello Cake Loaf

Name: Lemon Limoncello Cake Loaf
Prep time: 10 min
Cook time: 45 min
Ingredients: 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; 1½ teaspoon baking powder; ¼ teaspoon salt; 1 cup powdered sugar; 4 Tablespoons Limoncello or Lemon Juice (adjust as necessary); Optional: 2 teaspoons lemon zest

Published: Jul 15, 2015 · by Kim Lange · This post may contain affiliate links ·

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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 Loaf! It'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!?

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!

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

powdered sugar
Limoncello or Lemon Juice
Optional: lemon zest

How to Make Lemon Limoncello Cake Loaf

Limoncello Cake Loaf

Preheat the oven to 350 degrees.
Spray a 9x5-inch loaf pan with cooking spray, set aside.
In a large bowl, whisk together the eggs, yogurt, sugar, oil, lemon zest and 3 ½ 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.

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. 🙂

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?