Limoncello Lemon Drizzle Cake

Name: Limoncello Lemon Drizzle Cake
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Yield: 8-10 servings
Ingredients: 2 cups all-purpose flour; 1 ½ cups granulated sugar; 2 teaspoons baking powder; ½ teaspoon salt; 1 cup unsalted butter, softened; 4 large eggs; 1/3 cup limoncello; ⅓ cup fresh lemon juice; Zest of 2 lemons; 1 cup powdered sugar; 2 tablespoons fresh lemon juice; Zest of 1 lemon

Highlighted under: Oven-Fresh Wonders

I love baking cakes that burst with flavor, and the Limoncello Lemon Drizzle Cake has become a favorite in my kitchen. The combination of zesty lemon and the sweet tang of limoncello creates a truly refreshing treat. Baking this cake not only fills my home with delightful aromas, but it also gives me a perfect reason to celebrate any occasion. With a light texture and a drizzle that makes it shine, this cake will surely elevate your dessert game, whether it's a sunny afternoon or a special gathering.

Created by

Hayley Morton

Last updated on 2026-02-16T05:09:36.452Z

When I first made this Limoncello Lemon Drizzle Cake, I was amazed at how the flavors melded so beautifully. The trick is to use fresh lemon juice and high-quality limoncello to get that perfect zing. I also love making the drizzle with a little extra lemon zest, which not only amplifies the flavor but adds a lovely texture.

This cake has become my go-to for various occasions. Friends and family adore it, and I've had guests request the recipe because it perfectly complements afternoon tea or a celebratory brunch. It's light, refreshing, and simply irresistible.

Why You'll Love This Cake
Bright lemon flavor intensified with zesty limoncello
Moist cake with a perfect sweet glaze
Ideal for any gathering or just a cozy treat at home

Understanding the Ingredients

The key to achieving that signature flavor in Limoncello Lemon Drizzle Cake lies in the balance of its ingredients. The limoncello adds a sweet, citrusy depth that elevates the overall taste, while fresh lemon juice and zest provide a bright acidity that cuts through the richness of the butter. When selecting limoncello, opt for a quality brand; it will significantly enhance the cake's flavor profile. If you can’t find limoncello, a mix of lemon juice with a touch of vodka and simple syrup can be a substitute, though it may lack the rich sweetness.

Using room temperature eggs is crucial for optimal mixing; they incorporate better with the butter and sugar, leading to a lighter cake texture. The unsalted butter allows you to control the salt levels in the recipe, ensuring your cake isn’t overly salty. Always remember to cream the butter and sugar thoroughly until light and fluffy—this process incorporates air into the batter, which helps the cake rise beautifully during baking.

Baking and Cooling Tips

When baking the Limoncello Lemon Drizzle Cake, check for doneness by inserting a toothpick into the center; it should come out clean or with a few moist crumbs. Avoid overbaking, as this can dry out the cake. Upon removal from the oven, let the cake rest in the pan for 10 minutes before transferring it to a wire rack. Cooling is crucial; if you skip this step and drizzle while it’s too hot, the glaze will absorb into the cake rather than sit atop it, creating that glossy finish we love.

For an extra level of flavor, consider adding a pinch of salt to your glaze mixture. This addition can enhance the sweetness and balance the tartness beautifully. If you want a more intense lemon flavor, feel free to increase the zest in both the cake and the drizzle, but be cautious—the balance is key in preventing an overpowering taste.

Ingredients

For the Cake

2 cups all-purpose flour
1 ½ cups granulated sugar
2 teaspoons baking powder
½ teaspoon salt
1 cup unsalted butter, softened
4 large eggs
1/3 cup limoncello
⅓ cup fresh lemon juice
Zest of 2 lemons

For the Drizzle

1 cup powdered sugar
2 tablespoons fresh lemon juice
Zest of 1 lemon

Instructions

Preheat the Oven

Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan.

Mix Dry Ingredients

In a bowl, whisk together the flour, baking powder, and salt.

Cream Butter and Sugar

In another bowl, cream the softened butter and granulated sugar until light and fluffy.

Add Eggs

Mix in the eggs one at a time, ensuring each is well incorporated before adding the next.

Combine Mixtures

Gradually add the dry ingredients, limoncello, lemon juice, and lemon zest to the wet mixture. Mix until just combined.

Pour and Bake

Pour the batter into the prepared cake pan and smooth the top. Bake for 40 minutes or until a toothpick comes out clean.

Make the Drizzle

While the cake is baking, whisk together the powdered sugar, lemon juice, and lemon zest for the drizzle.

Drizzle and Cool

Once the cake is done, allow it to cool for 10 minutes. Then, drizzle the mixture on top while the cake is still warm.

Pro Tips

For an extra burst of flavor, try adding more lemon zest to the drizzle. Also, ensure to let the cake cool completely before slicing for perfect presentation.

Storage and Make-Ahead Tips

This cake is perfect for making ahead of time. Once it has cooled completely, wrap it tightly in plastic wrap and store it at room temperature for up to three days, or in the refrigerator for about a week. If you prefer, the cake also freezes well—just ensure it’s wrapped securely to prevent freezer burn. Thaw it in the fridge overnight before serving, and drizzle the glaze just before you plan to enjoy it for the best presentation.

If you find yourself with leftover cake, consider slicing it into individual portions before freezing. That way, you can easily retrieve just what you need. To store the glaze, keep it in an airtight container in the fridge, and simply re-whisk it until smooth before drizzling on the cake.

Serving Suggestions

Limoncello Lemon Drizzle Cake is delightful on its own, but you can elevate your serving experience by pairing it with fresh berries or a dollop of whipped cream. The tartness of the berries complements the cake's sweetness beautifully, adding a pop of color and additional flavor. You can also consider adding a scoop of lemon sorbet for an ultra-refreshing dessert experience, especially in warmer months.

For a fun twist, try incorporating toasted coconut or chopped nuts into the batter for added texture. Slicing the cake into smaller squares can turn this elegant dessert into perfect bite-sized treats for gatherings. It’s versatile enough to transition from a simple afternoon snack to a showstopper at a dinner party.

Questions About Recipes

→ Can I substitute limoncello with something else?

Yes, you can use lemon juice mixed with a bit of sugar as a non-alcoholic alternative.

→ How should I store leftover cake?

Store the cake in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.

→ Can I make this cake in advance?

Absolutely! This cake stays moist for a few days and can be made a day ahead.

→ Is this recipe suitable for freezing?

Yes, you can freeze the cake unglazed for up to 3 months. Thaw it in the refrigerator before serving.