Lemoncello cake is a delightful dessert that combines the zesty freshness of lemons with the sweetness of a moist, tender cake.
Topped with a light lemony icing and fresh lemon zest, this cake is perfect for any occasion.
The bright, citrus flavors make it a refreshing treat that’s sure to impress!
- Prep Time: 30 minutes + cooling time
- Cook Time: 30 minutes
- Total Time: 1 hour + cooling time
- Yield: 8 servings 1x
Ingredients
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 3 large eggs
- 1/2 cup lemoncello liqueur
- 1/2 cup whole milk
- 1 tablespoon lemon zest (from about 2 lemons)
- 1 teaspoon vanilla extract
- 1 cup powdered sugar
- 2–3 tablespoons fresh lemon juice
- 1 teaspoon lemon zest
- Additional lemon zest
Instructions
- Preheat the oven (5 minutes): Preheat your oven to 350°F (175°C). Grease and flour an 8-inch round cake pan, or line the bottom with parchment paper.
- Prepare the dry ingredients (5 minutes): In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
- Cream the butter and sugar (5 minutes): In a large mixing bowl, beat the softened butter and granulated sugar together until light and fluffy. Add the eggs one at a time, beating well after each addition. Stir in the lemoncello liqueur, milk, lemon zest, and vanilla extract until well combined.
- Combine the wet and dry ingredients (5 minutes): Gradually add the dry ingredients to the wet mixture, mixing until just combined. Be careful not to overmix.
- Bake the cake (25-30 minutes): Pour the batter into the prepared cake pan and spread it evenly. Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- Prepare the icing (5 minutes): In a small bowl, whisk together the powdered sugar and 2 tablespoons of fresh lemon juice. If the icing is too thick, add more lemon juice a little at a time until you reach the desired consistency. Stir in the lemon zest.
- Ice the cake (5 minutes): Once the cake is completely cooled, drizzle the lemony icing over the top, allowing it to drip down the sides. Sprinkle additional lemon zest over the top for garnish.
- Serve and enjoy: Allow the icing to set for a few minutes before slicing and serving. Enjoy your Lemoncello Cake with Light Lemony Icing as a refreshing and delightful dessert!
Notes
For an extra burst of lemon flavor, you can brush the cake with additional lemoncello liqueur before icing it.
This cake pairs wonderfully with a cup of tea or a glass of sparkling wine.
Store any leftovers in an airtight container at room temperature for up to three days.
Enjoy the bright and zesty flavors of this lemoncello cake as a perfect finish to any meal!
*Please keep in mind that the following nutritional information is based on estimates and can vary depending on the specific brands and ingredients used.
Nutrition
- Serving Size: 1 serving
- Calories: 280
- Sugar: 28g
- Sodium: 150mg
- Fat: 10g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 70mg
