Description
A moist, citrus-packed cake made with real lemon zest and juice, finished with a silky glaze—this Limoncello Cake brings sunshine to your dessert table without the alcohol.
Ingredients
Scale
- 1 ½ cups all-purpose flour
- 1 ½ teaspoons baking powder
- ¼ teaspoon salt
- ½ cup unsalted butter, softened
- ¾ cup granulated sugar
- 2 large eggs
- ½ cup Greek yogurt
- Zest of 2 lemons
- 3 tablespoons fresh lemon juice
- 1 teaspoon lemon extract
- 2 tablespoons milk
- 1 cup powdered sugar (for glaze)
- 2–3 tablespoons lemon juice (for glaze)
Instructions
- Preheat oven to 350°F (175°C). Grease and flour an 8-inch round or loaf pan.
- In a bowl, whisk together flour, baking powder, and salt.
- In another bowl, cream butter and sugar until fluffy. Beat in eggs one at a time.
- Mix in lemon zest, lemon juice, lemon extract, Greek yogurt, and milk until smooth.
- Add dry ingredients gradually, mixing just until combined.
- Pour batter into prepared pan and smooth the top. Tap to remove air bubbles.
- Bake for 35–40 minutes, or until a toothpick comes out clean.
- Cool for 10 minutes, then transfer to a wire rack.
- Whisk powdered sugar with lemon juice to make glaze. Drizzle over warm cake.
- Let glaze set before slicing and serving.
Notes
- Use fresh lemon zest for best flavor.
- Let the cake cool slightly before glazing to absorb flavor without melting.
- Store covered at room temperature for up to 3 days or refrigerate for longer freshness.
- Freezes well—just glaze after thawing.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice
- Calories: 280
- Sugar: 25g
- Sodium: 160mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 65mg