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Moist Limoncello Cake with Limoncello Glaze

This Limoncello Cake with Limoncello Glaze is one of my favorite cakes! Made with store bought or homemade limoncello.
Prep Time20 mins
Cook Time35 mins
Total Time55 mins
Course: Dessert
Servings: 6 servings
Author: Joanie Zisk



  • 2 large eggs
  • 1 cup plain Greek yogurt
  • 1/4 cup butter , melted
  • 4 Tablespoons Limoncello (or use lemon juice if you prefer)
  • 1 teaspoon vanilla
  • 1 teaspoon lemon zest
  • 1 cup sugar
  • 2 cups flour
  • 1 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt


  • 3/4 cup powdered sugar
  • 3 Tablespoon Limoncello or Lemon Juice (to achieve desired consistency adjust as necessary)


  • Preheat the oven to 350 degrees F.
  • Butter a loaf pan or 8x8 baking pan. Set aside.
  • In a large bowl, whisk together the eggs, yogurt, butter, limoncello, vanilla and lemon zest. In another bowl, whisk together the flour, baking powder, baking soda and salt.
  • Slowly add the dry ingredients to the wet ingredients a little at a time, stirring constantly just until incorporated. Don't overmix.
  • Pour the batter into your prepared pan. Bake for 30-35 minutes until a toothpick inserted into the center is clean and the top of the cake is golden brown.
  • Remove from the oven and let sit for 10 minutes. Meanwhile, prepare the glaze by whisking together the powdered sugar and the limoncello or lemon juice in a bowl until smooth.
  • Remove the cake from the pan by inverting the pan. Turn the cake over and drizzle the glaze over the cake.