Homemade Limoncello Cake

Homemade Limoncello Cake
An Italian In My Kitchen

limoncello cake with a slice standing up

Homemade Limoncello Cake is

the perfect dessert or perfect with a cup of tea or coffee.

A sprinkling of Powdered Sugar is all it needs.


limoncello cake on a wire rack

Homemade Limoncello Cake
by An Italian In My Kitchen


Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 10 servings

  • 1 1/2cups all purpose flour (187.50 grams)

  • 1 1/2 teaspoon baking powder

  • pinch salt

  • 3 large eggs*

  • 1 egg yolk*

  • 1 1/2 cups + 2 tablespoons sugar (325 grams)

  • 1/2 cup vegetable oil (I use corn oil) (100 grams)

  • 1/4 cup + 2 tablespoons Limoncello* (72 grams)

  • zest 1 lemon*

*Ingredients should be room temperature, remove from fridge 45-60 minutes before using.


  1. Pre-heat oven to 350F (180C).  Grease and flour a 9 inch (23 cm) bundt pan or 8 inch (20 cm) cake pan.

  2. In a medium bowl whisk together the flour, baking powder and salt.

  3. In a medium bowl beat until stiff peaks appear the 3 egg whites.

  4. In a large bowl beat the 4 yolks and sugar until light and creamy (about 3-5 minutes).  Then add the vegetable oil, limoncello and zest,  beat until smooth.

  5. Stir the flour mixture into the yolk mixture and combine, then gently fold in the egg whites until combined.  Spoon into prepared cake pan. Bake for approximately 25-30 minutes or until toothpick comes out clean.  Let cool before dusting with powdered sugar.  Enjoy!

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