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Lemon Limoncello Cake

A delightful dessert that combines the tanginess of lemon with the sweetness of limoncello, perfect for family gatherings and celebrations.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 8 slices
Course: Baking, Dessert
Cuisine: American, Italian
Calories: 350
Ingredients Method Notes

Ingredients
  

Cake Ingredients
  • 1.5 cups all-purpose flour Spoon into the cup and level off for accuracy.
  • 1 cup granulated sugar
  • 0.5 cups unsalted butter, softened Allow to sit at room temperature for about an hour.
  • 2 large eggs Ensure they are room temperature for better mixing.
  • 0.5 cups milk Can be substituted with any plant-based milk.
  • 0.25 cups limoncello Use good quality limoncello for the best flavor.
  • 1 tablespoon lemon zest Fresh lemon zest is key for a vibrant flavor.
  • 1 tablespoon baking powder
  • 0.5 teaspoon salt
  • Powdered sugar for dusting Adds elegance to the presentation.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and grease and flour a 9-inch round cake pan.
  2. In a mixing bowl, cream together the butter and sugar until light and fluffy, about 3-5 minutes.
  3. Add the eggs one at a time, mixing well after each addition.
  4. Stir in the milk, limoncello, and lemon zest.
  5. In a separate bowl, combine the flour, baking powder, and salt. Gradually add the dry ingredients to the wet mixture, mixing until just combined.
  6. Pour the batter into the prepared cake pan and smooth the top.
Baking
  1. Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
  2. Allow the cake to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Serving
  1. Dust with powdered sugar before serving and enjoy with whipped cream or vanilla ice cream.

Notes

This cake is best served fresh but can be stored in an airtight container in the fridge for up to 3 days. For longer storage, wrap it tightly and freeze for up to 3 months.