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Moist Limoncello Cake with Lemon Glaze

moist limoncello cake with lemon glaze - featured image
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A tender, bright citrus cake infused with Italian Limoncello and topped with a thick, zesty lemon glaze. It is a crowd-pleasing dessert that is easy to make and perfect for summer gatherings.

Ingredients

Scale
  • 1 ½ cups (190g) all-purpose flour, sifted
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • ½ cup (115g) unsalted butter, softened
  • 1 cup (200g) granulated sugar
  • ¼ cup (60ml) vegetable oil
  • 2 large eggs, room temperature
  • ½ cup (120ml) fresh lemon juice
  • Zest from 2 large lemons
  • ¼ cup (60ml) Limoncello
  • 1 teaspoon vanilla extract
  • 1 ½ cups (180g) powdered sugar, sifted
  • 3–4 tablespoons lemon juice
  • 1 tablespoon Limoncello (optional)
  • 1 teaspoon lemon zest (for garnish)

Instructions

  1. Preheat oven to 350°F (175°C). Grease a 9-inch round cake pan and line the bottom with parchment paper.
  2. In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
  3. In a large bowl, beat the softened butter and granulated sugar together until light and fluffy, about 3-4 minutes.
  4. Add the vegetable oil, eggs, vanilla extract, and ¼ cup of Limoncello to the butter mixture. Beat on medium speed until combined. Scrape down the sides of the bowl.
  5. Add the lemon zest and lemon juice to the wet ingredients and mix again.
  6. Gradually add the dry ingredients to the wet ingredients. Mix on low speed until just combined. Do not overmix.
  7. Pour the batter into the prepared pan and smooth the top. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
  8. Let the cake cool in the pan for 10 minutes, then remove to a cooling rack.
  9. While the cake cools, whisk together the powdered sugar, 3 tablespoons of lemon juice, and 1 tablespoon of Limoncello. Adjust consistency with more lemon juice if needed. Stir in the lemon zest.
  10. Pour the glaze over the cooled cake and let it set before slicing.

Notes

Use fresh lemon juice and zest for the best flavor; bottled juice can taste metallic. Ensure ingredients are at room temperature for a smooth batter. Do not overmix the batter to avoid a dense texture. The cake can be stored at room temperature for up to 3 days or frozen for up to 2 months.

Nutrition

Keywords: limoncello cake, lemon glaze, citrus cake, Italian dessert, summer baking, easy cake recipe, limoncello dessert

Find it online: https://grubella.com/moist-limoncello-cake-with-lemon-glaze-10-easy-steps/