The Limoncello Cake is a delightful dessert that captures the bright and zesty flavors of fresh lemons. This cake boasts a moist and fluffy texture, harmoniously paired with a luscious cream cheese buttercream frosting. The bold citrus notes make it a standout treat, perfect for any occasion. Whether it’s a casual brunch, a festive family gathering, or a sophisticated dinner party, this cake is sure to impress with its refreshing taste and beautiful presentation.

Ingredients You’ll Need

This cake relies on a carefully balanced mix of ingredients to achieve its perfect texture and taste. You’ll need common baking staples along with a few key elements to enhance the lemony flavor. Softened unsalted butter provides the rich base for both the cake and frosting, giving them their creamy consistency. Fresh lemon zest and juice are the stars of the show, infusing the cake with natural citrusy brightness that bottled substitutes simply can’t match. Whole milk ensures a tender crumb, while full-fat brick cream cheese adds tang and smoothness to the frosting.

For the best results, always use high-quality, fresh ingredients. Opt for fresh lemons over bottled juice; the zest adds an unparalleled depth of flavor. Choose full-fat cream cheese for the frosting as it offers the best texture and richness. Similarly, ensure your eggs and milk are at room temperature before starting; this helps the batter mix evenly and avoids clumps.

Step-by-Step Instructions

Creating this cake involves several straightforward steps, each crucial to achieving the perfect dessert.

First, prepare the cake batter by whisking together the dry ingredients. Sifting the flour, baking powder, baking soda, and salt ensures a light and airy batter. In a separate bowl, cream the butter and sugar until they’re light and fluffy; this step is key as it incorporates air, which helps the cake rise. Add the eggs one at a time, followed by the vanilla, ensuring each addition is fully mixed before adding the next. Slowly incorporate the flour mixture, alternating with the milk, to maintain a balanced texture. Finally, fold in the lemon zest and juice, ensuring every bite bursts with citrus flavor.

Divide the batter evenly between the prepared cake pans. Smooth the tops before baking to ensure even layers. Baking time is crucial; start checking for doneness around 21 minutes by inserting a toothpick into the center. If it comes out clean, the cakes are ready. Allow the layers to cool completely on a wire rack before frosting, as any residual heat can cause the frosting to melt.

For the frosting, beat the softened butter until creamy before adding the cream cheese. Slowly add the confectioners’ sugar to avoid creating a mess, then mix in the lemon juice and vanilla extract. Beat the mixture on high to achieve a light, airy consistency. Adjust as needed: if too thick, a little extra lemon juice can help; if too thin, add more confectioners’ sugar.

When assembling, ensure the cake layers are level by trimming any domed tops. Start with a generous layer of frosting between each cake layer, spreading evenly to the edges. Cover the entire cake with the remaining frosting, smoothing it with a spatula. For a professional finish, you can add decorative piping or a swirl of whipped cream on top.

Recipe Tips & Frequently Asked Questions

Use Room Temperature Ingredients: Cold ingredients can cause the batter to curdle, leading to an uneven texture.
Avoid Over-Mixing: Over-mixing can result in a dense cake. Mix until ingredients are just combined for the best texture.
Accurate Measuring: Use proper measuring cups for dry and wet ingredients to ensure the right balance in your cake.
Storage and Make-Ahead: The cake layers can be baked in advance and frozen. Thaw before frosting for best results.
Can I Use Different Frosting?: Whipped cream, lemon glaze, or even a mascarpone frosting are great alternatives.
Preventing Cake Layers from Sticking: Grease your pans well and use parchment paper for a seamless release.

What to Serve with Limoncello Cake

Pair this vibrant cake with equally refreshing beverages. A glass of chilled sparkling wine, such as Prosecco, perfectly complements the cake’s citrusy notes. For non-alcoholic options, serve with iced tea infused with lemon or a classic Earl Grey. To complete the dessert table, consider serving light side dishes such as a fresh fruit salad or lemon sorbet. These will balance the richness of the cake and add an extra touch of elegance to your presentation. For an added visual appeal, decorate the cake with thin lemon slices or fresh mint leaves.

Storage and Reheating Instructions

Store any leftover cake tightly covered in the refrigerator to maintain its freshness. The cake will stay moist for up to five days when stored correctly. If you need to store the cake longer, consider freezing individual slices wrapped tightly in plastic wrap and then in foil. To serve, bring the cake back to room temperature or lightly warm it to refresh the flavors and texture. Avoid microwaving, as this can alter the frosting’s consistency.

Final Thoughts and Serving Suggestions

The Limoncello Cake is a showstopper that combines bright, tangy citrus with a rich and creamy frosting, making it a memorable addition to any occasion. Feel free to experiment by adding fresh berries between layers or incorporating other citrus fruits like lime or orange for a unique twist. Whether you’re enjoying it with loved ones or bringing it to a gathering, this cake is sure to be a hit. Share your version of this delightful dessert and savor the compliments that are sure to follow!

Limoncello Cake

A fluffy Limoncello Cake with vibrant lemon flavor and creamy frosting, perfect for any celebration.

Print Pin Rate

Course: Dessert

Cuisine: American

Prep Time: 30

Cook Time: 25

Servings:

Author: Jessica Harmon

Ingredients

1 cup 16 Tbsp; 226g unsalted butter, softened
3 large eggs at room temperature
1 and 3/4 cups 350g granulated sugar
2 teaspoons pure vanilla extract
1 cup 240ml whole milk, at room temperature
1 heaping tablespoon lemon zest about 2 lemons
1/3 cup 80ml fresh lemon juice (about 2 lemons)
3 cups 354g sifted all-purpose flour
2 and 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt

Cream Cheese Buttercream Frosting

1 cup 16 Tbsp; 226g unsalted butter, softened
8 ounces 226g full-fat brick cream cheese, softened
4 and 1/2 cups 540g confectioners’ sugar
2 tablespoons 30ml fresh lemon juice
1 teaspoon pure vanilla extract
Pinch of salt to taste

Instructions

Preheat your oven to 350°F (177°C). Grease and line three 8-inch round cake pans with parchment paper; this ensures effortless removal once baked.

Prepare the Cake Batter:

In a large bowl, whisk together the sifted flour, baking powder, baking soda, and salt; set aside. In another large mixing bowl, using a stand mixer fitted with a paddle attachment or a hand-held mixer, cream the butter and granulated sugar together on high speed until light and fluffy, about 3 minutes. Scrape down the bowl with a spatula to incorporate any ingredients sticking to the sides. Add the eggs, one at a time, and the vanilla extract, beating on high speed until combined and smooth, about 2 minutes.
With the mixer on low speed, alternate adding the dry flour mixture with the milk, beginning and ending with the dry ingredients. Add in the lemon zest and fresh lemon juice, mixing until just combined. Scrape the bottom of the bowl to ensure there are no hidden lumps. The batter should be smooth but slightly thick.
Divide the batter evenly among the prepared cake pans, smoothing the tops. Bake for 21-26 minutes or until a toothpick inserted into the center of the cakes comes out clean. Let the cakes cool completely in their pans on a wire rack before removing. The layers will be thin, about 1 to 1.5 inches in height, but tender and fluffy.

Make the Frosting:

In a separate large bowl, beat the softened butter on medium speed until creamy, about 2 minutes. Add the softened cream cheese and continue beating until fully smooth. Gradually add the confectioners’ sugar, mixing on low speed to prevent a sugar cloud. Add the lemon juice and vanilla extract, then increase the speed to high, beating for 3 minutes until the frosting is light and fluffy. Adjust the consistency as needed: more confectioners’ sugar for thicker frosting, more lemon juice if it’s too thick, and a pinch of salt to balance the sweetness.

Assemble the Cake:

Trim the tops of each cooled cake layer with a serrated knife to create a flat surface. Place the first cake layer on your serving plate or cake stand. Spread approximately 1 cup of frosting over the top. Stack the second layer on top and spread another cup of frosting evenly. Add the final cake layer and cover the top and sides with the remaining frosting, smoothing it out with a spatula. Decorate with whipped cream if desired.
Chill the assembled cake in the refrigerator for 30-45 minutes before slicing to ensure clean, stable cuts.
Store any leftover cake tightly covered in the refrigerator for up to 5 days, maintaining its freshness and flavor.