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 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 fresh 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 9×5-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
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- 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 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.
