Why You’ll Love This Recipe

I love this recipe because it’s incredibly simple yet full of vibrant lemon flavor. The combination of whipped egg whites and a rich egg yolk mixture gives the cake a delicate, airy crumb without being dry. The limoncello adds a lovely aromatic note that pairs perfectly with tea or coffee. It’s one of those cakes that tastes even better the next day, making it ideal for preparing ahead.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

188 g (1.5 cups) all-purpose flour
1½ tsp baking powder
¼ tsp salt
3 egg whites, room temperature
4 egg yolks, room temperature
325 g (1.63 cups) granulated sugar
½ cup vegetable oil
⅓ cup limoncello
Zest of 1 lemon
Powdered sugar, for dusting

Directions

1. I preheat the oven to 350°F (180°C), then grease a 9-inch bundt pan (or 8-inch cake pan) and dust it lightly with flour.

2. I sift the flour, baking powder, and salt into a medium bowl, then set the mixture aside.

3. Using an electric mixer, I whip the room-temperature egg whites for about 4 minutes, or until stiff peaks form, and set them aside.

4. In a separate large bowl, I beat the egg yolks and sugar for 3–5 minutes until pale and fluffy. I add the vegetable oil, limoncello, and lemon zest, mixing until smooth.

5. I fold the dry ingredients into the egg yolk mixture using a rubber spatula until fully combined.

6. I gently fold in the whipped egg whites, taking care not to deflate them so the cake stays airy.

7. I pour the batter into the prepared pan and smooth the top.

8. I bake the cake for 25–30 minutes, or until a toothpick inserted in the center comes out clean.

9. I let the cake cool in the pan for 10 minutes, then turn it out onto a cooling rack to cool completely.

10. Once fully cooled, I dust the top generously with powdered sugar.

Servings and Timing

This recipe makes about 10 slices. Preparation takes around 20 minutes, baking takes 30 minutes, and the total time is approximately 50 minutes.

Variations

Sometimes I replace a portion of the limoncello with fresh lemon juice for a tangier flavor. I also enjoy adding a light lemon glaze made from powdered sugar and lemon juice when I want extra sweetness. For a softer crumb, I occasionally replace part of the flour with almond flour. Grated orange zest can be added for a citrus-blend version.

Storage/Reheating

I store the cake in an airtight container at room temperature for up to 3 days. It stays wonderfully moist. If I want to keep it longer, I refrigerate it for up to 5 days or freeze slices for up to 2 months. To serve frozen slices, I thaw them at room temperature — no reheating needed.

FAQs

Can I make this cake without limoncello?

Yes, I replace it with milk and a bit more lemon zest.

Can I use olive oil instead of vegetable oil?

Yes, but I choose a very mild olive oil so it doesn’t overpower the lemon flavor.

Why fold the egg whites separately?

It keeps the batter light and gives the cake its tender texture.

Can I add icing instead of powdered sugar?

Absolutely — a lemon glaze works beautifully.

Can I bake this in a loaf pan?

Yes, but the baking time may increase slightly.

Why is my cake dense?

Overmixing or deflating the egg whites can make the crumb heavy.

Can I use bottled lemon juice?

Fresh lemon zest is essential, but the juice portion can be bottled if needed.

How do I prevent sticking in a bundt pan?

I grease and flour every crevice thoroughly.

Can I reduce the sugar?

Yes, I reduce it by about 20% without affecting structure.

What can I serve with this cake?

I love pairing it with fresh berries, whipped cream, or a simple espresso.

Conclusion

I love making this Limoncello Cake because it’s light, fragrant, and effortlessly elegant. The bright lemon notes and tender crumb make it a wonderful treat for any time of day, and its simplicity ensures it always turns out beautifully. Whether I’m serving it at brunch or enjoying a quiet slice with tea, it never disappoints.