Limoncello Cake

    50 min

    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!

    197 people made this

    Serves: 8 

    • 250g natural yoghurt
    • 2 eggs
    • 75ml rapeseed oil
    • 2 tablespoons lemon juice
    • 2 tablespoons lemon zest
    • 200g sugar
    • 60ml limoncello liqueur
    • 250g plain flour
    • 1 1/2 teaspoons baking powder
    • 1/2 teaspoon bicarbonate of soda
    • 1 pinch salt
    • 100g icing sugar
    • 3 tablespoons limoncello liqueur

    Prep:15min  ›  Cook:35min  ›  Ready in:50min 

    1. Preheat oven to 180 C / Gas 4. Grease an 8-inch cake tin or line with baking parchment.
    2. Whisk together the yoghurt, eggs, rapeseed oil, lemon juice, lemon zest, sugar and 60ml limoncello in a large bowl. In a separate large bowl, mix the flour, baking powder, bicarb and salt. Gently stir the dry ingredients into the wet. Do not over mix or the cake will be tough. Pour cake mixture into prepared tin.
    3. Bake in the preheated oven until top is golden and a skewer inserted in the centre of the cake comes out clean, about 35 minutes. Remove from oven and allow to cool slightly.
    4. Stir the icing sugar and 3 tablespoons of limoncello together in a small bowl until smooth. Poke small holes all over the top of the still-warm cake with a fork or skewer. Spoon the glaze over the cake and spread with the back of a spoon. The glaze will seep into the cake and add moisture.

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    Reviews & ratings
    Average global rating:

    Reviews in English (84)


    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)