Refreshing Limoncello Cake

    50 minutes

    Fluffy cake infused with lemony limoncello liqueur is the perfect ending to an Italian dinner. Great example of a poke cake.

    18 people made this

    Serves: 8 

    • Cake
    • cooking spray
    • 1 cup plain yogurt
    • 2 eggs
    • 1/3 cup canola oil
    • 2 tablespoons lemon juice
    • 2 tablespoons lemon zest
    • 1 cup sugar
    • 1/4 cup limoncello liqueur
    • 2 cups plain flour
    • 1 1/2 teaspoons baking powder
    • 1/2 teaspoon baking soda
    • 1 pinch salt, to taste
    • Glaze
    • 3/4 cup icing sugar
    • 45ml limoncello liqueur

    Preparation:15min  ›  Cook:35min  ›  Ready in:50min 

    1. Cake: Preheat oven to 180 degrees C. Prepare an 20cm cake tin with cooking spray.
    2. Whisk together the yogurt, eggs, canola oil, lemon juice, lemon zest, sugar and limoncello in a large bowl. In a separate large bowl, mix the flour, baking powder, baking soda and salt. Gently stir the dry ingredients into the wet. Do not over mix or the cake will be tough. Pour batter into prepared pan.
    3. Bake in the preheated oven until top is golden and a toothpick inserted in the center of the cake comes out clean, about 35 minutes. Remove from oven and allow to cool slightly.
    4. Glaze: Stir the icing sugar and limoncello together in a small bowl until smooth.
    5. To Serve: Poke small holes all over the top of the still-warm cake with a fork or toothpick. Spoon the glaze over the cake and spread with the back of a spoon. The glaze will seep into the cake and add moisture.

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    Reviews in English (86)


    What a lovely, delightful little cake! I was excited to see this recipe, anxious to try it, and very pleased with how it turned out. While plain yogurt is something I never buy, sour cream is something I always have on hand, so I subtstituted that for the yogurt. The batter reminds me of how you'd mix up pancakes, and is very light, airy and fluffy, just like the finished cake. I baked this in two (3-cup capacity) Bundt pans and it was just the perfect amount of batter. The vegetable oil makes it a very moist cake and the glaze soaks in to make it even more so. I was afraid two tablespoons of lemon zest might be overkill but it wasn't at all. I was also a little concerned that the limoncello might make this a little boozy tasting, especially in the glaze, but it wasn't an issue. The combination of the zest, fresh lemon juice and limoncello makes this one refreshingly lemony cake. Delicious on its own, and even better with berries or fresh whipped cream - followed by a little sip or two of ice cold limoncello!  -  10 Jan 2010  (Review from Allrecipes USA and Canada)


    This is sooooooo good!! My husband loves lemon desserts and received some Limoncello for Christmas, so I made this for him. It was so moist and he kept telling me how good it was. I made the recipe exactly as stated except I used a Bundt pan. I baked it at the same temperature and time that the recipe calls for. Thanks for the recipe!!  -  01 Jan 2010  (Review from Allrecipes USA and Canada)


    I have wanted to try this recipe for some time and I finally remembered today when I spotted the Limoncello in the back of the freezer, and I am so glad I did. Moist and very flavorful. Followed the recipe (except baked in mini bundt pans) and then drizzled lemon curd (Microwave Lemon Curd recipe from this site) over it, added a little whipped cream and then tossed a couple of Candied Lemon Peels (also from AR) on just for fun. Lemon, Lemon and more Lemon! We loved it and it was fun making this dessert. I will make it again. Thanks for sharing!  -  17 Jul 2010  (Review from Allrecipes USA and Canada)