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!? You may want to check out these 25 Slices of Summer Heavenly Desserts!
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?
- Blueberry Lemon Bliss Cheesecake Bars
- Creamy Lemon Coconut Custard Pie
- Best Lemon Bars
- Luscious Lemon Sour Cream Pie
- Lemon Layered Pudding Cheesecake Bars
- Home-made Lemon Curd
- Lemon Burst Poke Cake
- 20 Dessert Recipes Using Greek Yogurt!
Lemon Limoncello Cake Loaf
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
- 1½ 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 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.
Kim Lange says
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!
Kimble Middleton says
What can I substitute for yogurt in this cake.
Kim Lange says
That sounds like a wonderful idea Jen! Hope you enjoy!! xo
JeN says
Thinking I will throw some blueberries in this delicious lemony loaf!!
Erin says
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
ChocolaTess says
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!:)
Sandi says
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?
ChocolaTess says
Hi Anna! Thank you and so glad you stopped by. 😉
ChocolaTess says
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.
Anita says
This recipe looks so delicious! Hi, I'm Anita visiting from The Pin Junkie.
Ann says
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!
Beverly says
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
ChocolaTess says
Thanks Erlene 🙂 I hope you enjoy it.
ChocolaTess says
Thank you Joanna, I hope you try it! 🙂 Thanks so much for stopping by.
Erlene says
This looks delicious. I like any type of lemon desserts, so I'll be trying this one. Thanks for sharing.
Joanna @ Everyday Made Fresh says
I love lemon in desserts, yet I've never even made anything with lemon in it. I think that this must change! This looks and sounds so delicious!
ChocolaTess says
Awesome! I hope you enjoy it Alexis! 🙂
Alexis @ Chemistry Cachet says
This looks delicious! I love lemon cake. I am definitely going to give this a try, I think I have all the ingredients right now too 🙂
ChocolaTess says
Thank you so much Kelly. 🙂
ChocolaTess says
I agree Anna! Amaretto sounds wonderful! 🙂 Share the recipe when you do that please!
ChocolaTess says
Thanks Georgia! 🙂
Kelly - Life Made Sweeter says
This looks incredible, Kim! Lemon desserts are my favorite and I can just imagine the incredible flavor and depth the limoncello adds to this. The glaze is just glorious!
anna@icyvioletskitchen says
oo there is nothing so refreshing as a lemony dessert in the summertime! i want to try this. and i want to make an amaretto version, too!
Georgia says
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 : )