Limoncello Lemon Drizzle Cake

Name: Limoncello Lemon Drizzle Cake
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 8 servings
Ingredients: 1 1/2 cups all-purpose flour; 1 tsp baking powder; 1/2 tsp baking soda; 1/4 tsp salt; 1/2 cup unsalted butter, softened; 1 cup granulated sugar; 2 large eggs; Zest of 2 lemons; 1/4 cup fresh lemon juice; 1/4 cup Limoncello; 1/2 cup sour cream; 1/2 cup powdered sugar; 2 tbsp fresh lemon juice; 2 tbsp Limoncello

Highlighted under: Creative Baking Favorites

I absolutely adore this Limoncello Lemon Drizzle Cake! The combination of zesty lemon and the sweet, fragrant notes of Limoncello creates a perfectly balanced dessert that brightens up any occasion. I’ve found that the key to achieving a moist cake is the infusion of Limoncello in both the batter and the drizzle, which adds a delightful punch of flavor. Whether it’s a family gathering or a festive celebration, this cake is sure to impress and leave everyone reaching for seconds.

Created by

Cassandra Reed

Last updated on 2026-02-16T11:29:37.488Z

When I first tried a Limoncello Lemon Drizzle Cake at a friend's party, I was instantly smitten by its unique flavor. I knew I had to recreate it at home, and through several experiments, I discovered that using fresh lemons along with Limoncello creates a much brighter taste. The acidity from the lemons balances the sweetness perfectly and gives it a refreshing twist.

One crucial tip I learned is to pour the lemon drizzle over the cake while it's still warm. This allows the syrup to soak in beautifully, making each bite deliciously moist. A central aspect of this recipe is ensuring that you don't skip the zest; it enhances the lemon flavor and adds a lovely fragrance that will waft through your kitchen.

Why You Will Love This Recipe
Invigorating lemon flavor balanced with sweet Limoncello
Moist texture that melts in your mouth
Perfect for any occasion, from casual to festive

Texture and Moisture

The inclusion of sour cream in the batter is essential for achieving a moist and tender cake. It not only contributes to the cake's soft crumb but also balances the acidity of the lemons. If you don't have sour cream, plain Greek yogurt is a fantastic substitute that provides similar moisture and tanginess, ensuring your cake remains lush after baking.

To check for doneness without overbaking, look for a golden top and the edges pulling slightly away from the pan. A toothpick inserted into the center should come out clean or with a few moist crumbs attached. Overbaking can lead to a dry texture, so keep a close eye on it starting at the 30-minute mark.

Drizzle Techniques

The lemon drizzle not only enhances the cake's flavor but also adds a beautiful glossy finish. For the best results, the drizzle should be applied while the cake is still warm, allowing it to soak in, creating a delightful glaze. Make sure the consistency of your drizzle is thick but pourable; if it’s too runny, add a bit more powdered sugar.

To avoid a sugary crust forming on the top of your cake, pour the drizzle gently over the middle and let it spread out naturally. This prevents an overly sweet layer on top and ensures the flavors are well distributed. A light coating will also absorb better into the cake without overwhelming the lemon flavor.

Serving and Storage

When serving this Limoncello Lemon Drizzle Cake, I recommend pairing it with a dollop of whipped cream or a scoop of vanilla ice cream. The creamy elements beautifully complement the zesty cake, providing a rich counterbalance to the tanginess of the lemon and Limoncello. Fresh berries on the side can also elevate the presentation and flavor.

To store leftovers, keep the cake in an airtight container at room temperature for up to three days. If you wish to extend its shelf life, you can freeze the cake by wrapping it tightly in plastic wrap and then in aluminum foil. Thaw it in the refrigerator overnight before serving. Just be sure to apply a fresh drizzle for that just-baked taste!

Ingredients

Cake

1 1/2 cups all-purpose flour
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1/2 cup unsalted butter, softened
1 cup granulated sugar
2 large eggs
Zest of 2 lemons
1/4 cup fresh lemon juice
1/4 cup Limoncello
1/2 cup sour cream

Lemon Drizzle

1/2 cup powdered sugar
2 tbsp fresh lemon juice
2 tbsp Limoncello

Instructions

Preheat the Oven

Preheat your oven to 350°F (175°C). Grease and flour an 8-inch round cake pan.

Mix Dry Ingredients

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

Cream Butter and Sugar

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

Add Eggs and Lemon

Add the eggs one at a time, mixing well after each addition. Stir in the lemon zest and juice.

Combine Mixtures

Gradually add the dry ingredients to the wet ingredients, alternating with the Limoncello and sour cream. Mix until just combined.

Bake the Cake

Pour the batter into the prepared cake pan and smooth the top. Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean.

Prepare the Drizzle

While the cake is baking, prepare the drizzle by whisking together powdered sugar, lemon juice, and Limoncello until smooth.

Drizzle the Cake

Once the cake has cooled for 10 minutes, pour the drizzle over the warm cake, allowing it to soak in.

Serve

Let the cake cool completely before slicing and serving.

Pro Tips

For an extra flavor boost, you can add poppy seeds to the batter or garnish the top with candied lemon peel.

Ingredient Insights

Using fresh lemon juice and zest is key to achieving the vibrant flavor in this cake. The zest contains essential oils that give the cake a bold lemon aroma, while fresh juice adds brightness. Bottled lemon juice lacks the depth of flavor found in freshly squeezed, so it’s worth taking the extra time to juice your lemons.

Limoncello, the star liqueur in this recipe, not only provides sweetness but also contributes a slight herbal note to the cake. This unique flavor enhances the overall taste profile. If you prefer a non-alcoholic version, consider using a mixture of lemonade and a splash of vanilla extract to replicate some of the complex flavors.

Scaling the Recipe

For a larger gathering, you can easily double the recipe and bake it in a 9x13 inch pan or two 8-inch round pans; just ensure that you adjust the baking time accordingly. A larger cake will typically take around 40-45 minutes to bake through. It's important to check for doneness as described previously to avoid dryness.

When scaling up, remember that baking powder and soda can lose potency over time, so if your leavening agents are older, consider testing them with a little vinegar or hot water to see if they still bubble before mixing them into your batter.

Questions About Recipes

→ Can I make this cake ahead of time?

Yes, this cake can be made a day in advance. Just store it covered at room temperature.

→ Can I substitute Limoncello with another liquor?

Absolutely! You can use any citrus-flavored liqueur or even omit it for a non-alcoholic version.

→ How should I store leftovers?

Store leftovers in an airtight container at room temperature for up to 3 days.

→ Can I freeze this cake?

Yes, you can freeze the cake without the drizzle for up to 2 months. Thaw it before serving and add the drizzle fresh.