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Limoncello Cake Loaf
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Lemon Limoncello Cake Loaf

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!
Prep Time10 mins
Cook Time45 mins
Author: Kim Lange


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


  • 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.