About this recipe: This is a gorgeous cake recipe to end an Italian dinner! Limoncello cake has long been a family favourite. You could try using lemon juice instead of Limoncello, by do try it first as is!
made this cake for a friend and myself, it is lovely. Just a note about mixing the dry ingredients in, it does seem like it is not mixing in properly and is lumpy, gently continue to mix and break down as much as possible, did not affect the end product though - 14 Aug 2012
Not as refreshing as I would have liked!! I found this cake rather bland, even though I followed the instructions exactly. I have been making a very similar cake for months (One of Nigella Lawson's recipes) and it is far more superior. I was just so disappointed with this cake, it was to be the perfect end to my Italian dinner last night. Unfortunately that was not the case, thank goodness the vanilla ice cream I made off this site, to go with it was delicious! - 12 Jan 2013
What a lovely, delightful little cake! I was excited to see this recipe, anxious to try it, and very pleased with how it turned out. While plain yogurt is something I never buy, sour cream is something I always have on hand, so I subtstituted that for the yogurt. The batter reminds me of how you'd mix up pancakes, and is very light, airy and fluffy, just like the finished cake. I baked this in two (3-cup capacity) Bundt pans and it was just the perfect amount of batter. The vegetable oil makes it a very moist cake and the glaze soaks in to make it even more so. I was afraid two tablespoons of lemon zest might be overkill but it wasn't at all. I was also a little concerned that the limoncello might make this a little boozy tasting, especially in the glaze, but it wasn't an issue. The combination of the zest, fresh lemon juice and limoncello makes this one refreshingly lemony cake. Delicious on its own, and even better with berries or fresh whipped cream - followed by a little sip or two of ice cold limoncello! - 10 Jan 2010 (Review from Allrecipes US | Canada)