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Refreshing Limoncello Cake

Rated as 4.11 out of 5 Stars

"This is a perfect ending to an Italian dinner! A favorite of my family's, this recipe was born as we were trying to figure out how to incorporate our bottles of imported limoncello into a yummy dessert. It's our adult twist on the always refreshing lemonade cake (and surprisingly guilt-free!)."
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50 m servings 394
Original recipe yields 8 servings


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  1. Preheat oven to 350 degrees F (175 degrees C). Prepare an 8-inch cake pan with cooking spray.
  2. Whisk together the yogurt, eggs, canola oil, lemon juice, lemon zest, sugar, and 4 tablespoons 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. Stir the powdered sugar and 3 tablespoons of limoncello together in a small bowl until smooth. 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.


  • Partner Tip
  • Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts

Per Serving: 394 calories; 11.4 65.6 6.4 48 211 Full nutrition

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  1. 101 Ratings

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Most helpful positive review

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 ...

Most helpful critical review

Good, simple cake, but it was somewhat dense. The Limoncello is very faint, so I will use lemon juice instead and save the Limoncello for cocktails. I'm glad I added extra lemon zest and extra...

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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 ...

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 r...

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...

I loved this cake!!!! I did choose to substitute natural applesause for the 1/3 cup canola oil to cut down on fat. It was great!!!! Very guilt-free. Very tasty and diet-friendly!!!!!

If you like lemon, you will love this! I used sour cream instead of yogurt (the 8oz box). Sooo good! Used a 9inch bundt pan, the cake was ready in exactly 35 minutes! Served it with homemade whi...

This tastes exactly how my brothers' grandmother used to make hers. Made some minor changes though. We included the pinch of salt, less zest (only had one lemon), a tad more lemon juice, a touch...

This was a delicious cake. The second time I made it, I did add 2 extra tablespoons of lemon juice because I wanted a more lemon-y flavor. Other than that I wouldnt change anything

This isn't the prettiest cake but it makes up for it in taste! It was sooo moist and flavorful. Made exactly according to recipe. Did not need all the glaze. Raised above the pan so used the...

I happened to have a bottle of Limoncello in the fridge .... Made according to recipe, using full-fat Greek yogurt. Texture was nice -- not too heavy, not too light; good lemon tartness. I pu...