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Limoncello Cake

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This Limoncello Cake is a soft, fragrant Italian-inspired dessert infused with bright lemon zest and limoncello liqueur. Light, tender, and delicately sweet, it’s perfect for breakfast, tea time, or as a refreshing finish to any meal — every bite bursting with sunshine and citrus aroma.

Ingredients

188 g (1½ cups) all-purpose flour

1½ tsp baking powder

¼ tsp salt

3 egg whites, room temperature

4 egg yolks, room temperature

325 g (1⅔ cups) granulated sugar

½ cup vegetable oil

⅓ cup limoncello

Zest of 1 lemon

Powdered sugar, for dusting

Instructions

  1. Preheat oven to 350°F (180°C). Grease a 9-inch bundt pan or 8-inch cake pan and dust lightly with flour.
  2. In a medium bowl, sift together flour, baking powder, and salt. Set aside.
  3. Using an electric mixer, whip the egg whites on medium-high speed for about 4 minutes until stiff peaks form. Set aside.
  4. In a separate large bowl, beat the egg yolks and sugar for 3–5 minutes until pale and fluffy. Add the vegetable oil, limoncello, and lemon zest, and mix until smooth.
  5. Fold the dry ingredients into the yolk mixture with a spatula until just combined.
  6. Gently fold in the whipped egg whites in two additions, being careful not to deflate them.
  7. Pour the batter into the prepared pan and smooth the top evenly.
  8. Bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean.
  9. Cool in the pan for 10 minutes, then turn out onto a wire rack to cool completely.
  10. Dust generously with powdered sugar before serving.

Notes

Use fresh lemon zest for the best flavor — it enhances the limoncello’s aroma.

Replace part of the limoncello with lemon juice for a tangier cake.

Add a simple lemon glaze (powdered sugar + lemon juice) for extra sweetness.

To keep the crumb soft, don’t overmix after adding the flour.

For a delicate texture, ensure egg whites are whipped to stiff peaks and folded gently.

Nutrition

Find it online: https://chocolatecoveredamy.com/limoncello-cake/