Limoncello Cake

Bright, zesty, and full of flavor – Limoncello Cake always stands out, especially for those who love a true lemon treat. This classic Italian dessert packs pure sunshine into every bite, with fresh lemon zest and limoncello liqueur giving it a unique kick you won’t find in just any lemon cake.

Each slice tastes fresh, moist, and tangy, with the sweet, aromatic glaze sealing in the bold lemon flavor. Whether you’re baking it for a special occasion or just to enjoy a lemon treat at home, this cake never disappoints.

What is Limoncello Cake?

This dessert isn’t just a lemon cake – it captures what makes Italy’s coast famous: bright citrus, a fragrant liqueur, and a celebration of flavors. The result is a cake that’s moist, vibrant, and the perfect ending for a festive meal or treating yourself to something special.

Limoncello cake traces its roots back to Southern Italy, mainly along the sunny Amalfi Coast and Sorrento. These areas are known for their massive, aromatic lemons and for crafting the iconic limoncello liqueur. The liqueur itself is steeped in tradition and often made at home, passed down in families or celebrated at local festivals.

Why You’ll Love This Recipe

• Refreshing Flavor: Limoncello, an Italian lemon liqueur, brings a bright and zesty flavor to the cake, making it a refreshing dessert option, especially in warmer months.
• Perfect for Celebrations: The cake can be a delightful centerpiece for celebrations, such as birthdays, weddings, or summer gatherings, adding a touch of elegance.
• Easy to Make: The recipe is straightforward and requires simple ingredients, making them accessible for bakers of all skill levels.
• Citrus Lovers’ Delight: For those who love citrus flavors, a cake made with limoncello is a dream come true, combining the tartness of lemons with the sweetness of cake.

You’ll Also Love: Limoncello Cupcakes with Limoncello Buttercream Frosting

Ingredients

Quality ingredients, fresh citrus, and smart substitutions keep every slice bright and irresistible.

• Limoncello liqueur delivers a mellow, floral lemon note that goes beyond what fresh juice alone provides.
• Lemon zest, packed with fragrant oils, provides that punchy, tangy aroma, brightening every bite.
• Light olive oil delivers a super-moist, tender cake and weaves in a hint of richness.
• Large eggs bind the ingredients, add structure, and carry flavor throughout the crumb. Using them at room temperature means they blend more smoothly with the batter, boosting rise and texture.
• Lemon pudding mix is the secret weapon for a moist cake. It adds softness, tang, and helps elevate every bit of citrus flavor.

Looking for alcohol-free options? Swap limoncello for a mix of fresh lemon juice and a splash of lemon extract to mimic its sweet-tart flavor, though the result will be less complex.

Check out the printable recipe card below for the complete recipe and detailed instructions.

Room-temperature ingredients matter: Using eggs at room temperature makes a huge difference in cake texture. The ingredients mix together better, trap more air, and help your cake rise for that signature tender crumb. Cold ingredients can cause the batter to split or look curdled; warm ingredients blend into a smooth, even mixture for consistent results every time.

How to Make Limoncello Cake

Preheat oven to 350°F. Coat every nook of your bundt pan with nonstick spray or shortening, then dust with flour, set aside.

Pour the eggs, oil, and sugar into a large bowl. Beat to combine. Mix in the limoncello, vanilla, and lemon zest.

In a separate bowl, mix together the flour, pudding mix, dry milk, baking powder, and salt. Gradually add the dry ingredients to the wet mixture, then continue mixing on medium speed until smooth and ingredients are incorporated.

Pour the batter into the prepared bundt pan. Tap on the counter (or floor) to release the air bubbles.

Bake for 40 to 50 minutes, until a toothpick comes out clean when inserted into the center of the cake.

Remove cake from oven and allow cool in the pan 10 minutes, then invert. Bundt cakes are delicate when hot, so a short rest helps the cake release without breaking.

Make Limoncello Glaze:

Whisk all ingredients in a bowl until smooth and pourable. Add more limoncello for a thinner glaze or more sugar for thickness.

Flip cake out onto a round cooling rack and place a large plate underneath the rack.

Use a large spoon to drizzle glaze over the top of the cake as evenly as possible.

Move the rack and cake to a second, clean dinner plate. Drizzle the glaze from the original plate over the top of the cake.

Repeat 2 to 3 times until there is no glaze left on either plate.

Allow cake to cool COMPLETELY before serving. In fact, it is best to allow the cake to rest overnight.

You’ll Also Love: Limoncello Tiramisu Ice Cream

Tips

• Any 9 to 12 cup bundt pan will work. A 12 cup pan is wider and not as deep so it may take less time, 33 to 40 minutes. Smaller pans will take a few minutes more.
• A standard 12-cup Bundt cake typically yields about 12 to 16 servings. The exact number can vary depending on how large or small the slices are cut. For larger gatherings, you might be able to stretch it to 20 smaller servings. 
• Don’t overmix. Once you add flour, mix until just combined. Overworking the batter leads to a tough cake.
• Baking times are estimates based on my oven and may differ from from oven to oven.
•  Pour the glaze while the cake’s still warm. It soaks into the vake and keeps every slice moist.

Simple Finishing Touches

• Fresh lemon zest or thin lemon slices on top
• White chocolate curls or shavings
• Edible flowers (think pansies or violets) for a special spring vibe
• A sprinkle of powdered sugar for a snowy effect

How to Store

• Store limoncello cake at room temperature in an airtight container for up to a week.
• You can freeze unfrosted or unglazed cake layers for up to three months. Thaw in the refrigerator before finishing and serving.

Can this cake be made from scratch?

Yes it can – BUT you will need two boxes of cake mix! When I first created these cocktail cake recipes, cake mixes were 18.25-ounces. They are now 13.24 to 14.25-ounces, which will not work with the liquid measurements in the recipe.

My other issue with the new cake mixes is the ingredients, they have replaced the traditional ingredients with chemical compounds that you need to Google for descriptions. Any yellow or golden cake mix will work.

Can you get drunk eating a cocktail cake?

No you cannot. Most of the alcohol bakes out, and the sweetness would make you sick long before you could finish the entire cake! No, that is not a challenge, simply a statement of fact.

Can kids eat this cake?

That is a decision that only you can make. My kids grew up eating these cakes and didn’t really notice the difference between my cakes and a regular cake without alcohol.

More Delicious Cocktail Cake Recipes

• Chocolate Huckleberry Rum Cocktail Cake – you can substitute raspberry or blueberry.
• Watermelon Margarita Cocktail Cake(s)
• BAILEYS Kiss Cocktail Cake
• Tortuga Rum Cake
• Peppermint Mocha Cocktail Cake
• Blue Kamikaze Cocktail Cake

Limoncello desserts are some of my favorites, but it’s great in cocktails as well. Check out my recipes for Limoncello Moscow Mule, Limoncello Spritzer, and everyone’s favorite Lemon Drop Martini made with Limoncello!

Did you try this recipe? I’d love to see it!
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Enjoy!!