If you’re looking for a dessert that’s simple to make, yet feels like an indulgence every time you take a bite, look no further than this Southern Style Limoncello Cake. It’s the perfect balance of sweet, tart, and buttery goodness, topped with a lemony glaze that will have everyone asking for seconds. Whether you’re hosting a potluck dinner, welcoming new neighbors, or simply treating yourself to something special, this cake checks all the boxes. It’s easy, delicious, and the kind of dessert that makes you feel right at home.
This recipe was inspired by a version I first stumbled upon on a blog by my dear friend Carolyn Haley, who runs A Southerner’s Notebook. Carolyn’s friend Julie had posted a limoncello lemon loaf recipe, which immediately caught my attention, and I knew I had to share it with you. So here we are, with my take on this fabulous Southern-style dessert—a quick family meal that’s guaranteed to be the highlight of any gathering.
Why You’ll Love This Recipe
You’re going to love this cake for so many reasons. First, it’s easy—no need to pull out your stand mixer, which means less clean-up! It’s also quick, making it a great option for busy weeknight dinners or last-minute dessert cravings. But most of all, it’s delicious. The combination of lemon zest and limoncello (or lemon juice, if you prefer) creates the perfect amount of citrusy brightness, while the buttery cake is perfectly moist and rich. The limoncello glaze adds a touch of sweetness and a little extra lemon zing that ties everything together.
This cake is so simple to make, and it tastes just as good as any bakery treat you can buy. You’ll want to make it again and again, whether for a quick family meal, a potluck dinner, or just because you’re in the mood for something healthy and comforting. If you’re into high protein meals or healthy comfort food, this cake can easily be part of your protein meal plan—just be sure to enjoy it in moderation, of course!
What Makes This Recipe Special?
What makes this Southern Style Limoncello Cake stand out is its delightful flavor profile. The cake itself is light yet rich, thanks to the vegetable oil and Greek yogurt (or sour cream if you want to cut a few calories). The lemon zest and limoncello add a zesty freshness that lifts the entire cake, while the glaze takes it to the next level with its sweet, tangy finish.
Another thing I love about this cake is its versatility. If you don’t have limoncello on hand, you can easily substitute lemon juice for a similar flavor. It’s a great way to use up that extra bottle of limoncello from a special occasion or cocktail party. And the lemon loaf pan that I used for this cake? It’s not only functional but adds such a cute touch that I just had to share it with you. Plus, I’m sure you’ll get a few compliments on your gorgeous cake presentation!
Ingredients
- Eggs
- Whole Milk or Greek Yogurt
- Granulated Sugar
- Vegetable Oil
- Lemon Zest
- Limoncello or Lemon Juice
- All-Purpose Flour
- Baking Powder
- Baking Soda
- Salt
- Powdered Sugar
How to Make It Step-by-Step
Making this cake is as simple as it is delicious. Here’s how you can create this easy high protein, high-calorie meal from scratch:
- Preheat the Oven: Start by preheating your oven to 350°F (175°C). This ensures that the cake bakes evenly and comes out perfectly golden brown.
- Mix the Wet Ingredients: In a large mixing bowl, whisk together eggs, milk (or Greek yogurt), sugar, vegetable oil, lemon zest, and limoncello (or lemon juice). Whisk well until everything is combined and smooth.
- Whisk the Dry Ingredients: In a separate bowl, whisk together flour, baking powder, baking soda, and salt. Make sure there are no lumps, and the ingredients are evenly distributed.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet ingredients. Stir the batter gently by hand, being careful not to over-mix. You want the batter to be smooth, but not overly mixed to avoid a dense cake.
- Prepare the Loaf Pan: Generously spray a 9×5-inch loaf pan with cooking spray that has flour in it (like Bakers Joy) to ensure the cake doesn’t stick. Pour the batter into the prepared pan, smoothing the top with a spatula.
- Bake the Cake: Place the pan in the preheated oven and bake for about 35-40 minutes or until the top is golden brown and a toothpick inserted into the center comes out clean.
- Cool the Cake: Allow the cake to cool in the pan for 5 minutes, then transfer it to a wire rack to cool completely. The cake will continue to set as it cools.
- Make the Limoncello Glaze: While the cake is cooling, make the glaze. In a small bowl, combine limoncello (or lemon juice), powdered sugar, and lemon zest. Whisk until smooth and pourable. If the glaze is too thick, add a little more limoncello or lemon juice to reach the right consistency.
- Drizzle the Glaze: Once the cake is completely cool, drizzle the glaze evenly over the top. Let it set for a few minutes before slicing.
Tips for Best Results
- Don’t Overmix: When combining the dry and wet ingredients, mix just until everything is incorporated. Overmixing will result in a dense cake, and we want it to be light and airy.
- Room Temperature Ingredients: Make sure your eggs and yogurt (or milk) are at room temperature for the best texture. This will help the ingredients blend more easily and create a smoother batter.
- Use Fresh Lemons: For the best flavor, always use fresh lemon zest. It adds a fresh, citrusy note that really brightens up the cake.
- Limoncello Substitution: If you don’t have limoncello, fresh lemon juice is a perfect substitute. It’ll give you that tart, tangy flavor without the liqueur.
Ingredient Substitutions & Variations
- Greek Yogurt vs. Milk: If you want a slightly lighter option, you can use Greek yogurt for added creaminess, or opt for whole milk if that’s what you have on hand.
- Limoncello: If you’re out of limoncello, lemon juice works just fine. If you have lemon zest on hand, add a little extra to enhance the flavor.
- Oil: You can swap vegetable oil for coconut oil for a slightly different flavor, but it will make the cake a little denser.
Serving Suggestions
This Southern Style Limoncello Cake is delicious on its own, but here are a few ideas to make it even better:
- With a Cup of Tea: Serve this cake alongside a hot cup of herbal tea or a chilled iced tea for the ultimate afternoon treat.
- With Whipped Cream: For an indulgent twist, top the cake with freshly whipped cream or vanilla ice cream. It’s the perfect pairing for a warm slice of cake!
- Fruit Garnish: Add a few fresh berries or a sprig of mint for a burst of color and flavor.
Pairing Ideas (Drinks, Sides, etc.)
- Coffee or Espresso: The bright flavors of the lemon cake pair beautifully with a cup of coffee or espresso. The bold, rich flavor of coffee balances out the tartness of the lemon.
- Lemonade: For a refreshing twist, serve your cake with a tall glass of lemonade or sparkling water for a citrusy, refreshing treat.
How to Store and Reheat Leftovers
If you happen to have leftovers (which is rare with this cake!), here’s how to store and enjoy them:
- Store: Keep your cake in an airtight container at room temperature for up to 3 days. If you want it to last a little longer, store it in the refrigerator for up to 5 days.
- Reheat: To enjoy a warm slice, reheat the cake in the microwave for about 20-30 seconds or in the oven at 300°F for 10 minutes.
Make-Ahead and Freezer Tips
- Make-Ahead: This cake is perfect for meal prep. You can make it a day ahead and store it tightly wrapped at room temperature. The glaze can be made ahead too—just drizzle it on when you’re ready to serve.
- Freezing: If you want to freeze this cake, wrap it tightly in plastic wrap and foil, and store it in the freezer for up to 3 months. Thaw at room temperature and glaze before serving.
Common Mistakes to Avoid
- Overmixing the Batter: Mixing the batter too much will make your cake dense. Stir just until everything is combined for a lighter texture.
- Not Using Room Temperature Ingredients: Cold ingredients can cause the batter to seize up and not mix as well, so always use room temperature ingredients for the best results.
Frequently Asked Questions (FAQ)
- Can I use a different pan?
Yes, if you don’t have a 9×5-inch loaf pan, you can use any similar-sized pan. Just adjust the baking time accordingly. - Can I use something other than limoncello?
If you don’t have limoncello, fresh lemon juice is a perfect substitute and will still give you that citrusy zing. - Can I freeze this cake?
Yes, you can freeze this cake for up to 3 months. Just be sure to wrap it tightly in plastic wrap and foil before freezing.
Cooking Tools You’ll Need
- Mixing Bowls
- Whisk
- Loaf Pan
- Oven
- Wire Rack
If you enjoyed this recipe, don’t forget to save it on Pinterest or share it with a friend!
Southern Style Limoncello Cake
Ingredients
- 2 large eggs
- 1 cup whole milk or vanilla Greek yogurt
- 1 cup granulated sugar
- 1/4 cup vegetable oil
- 1 lemon zested
- 3 tablespoons limoncello or lemon juice
- 2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup powdered sugar
- 1 1/2-2 tablespoons limoncello or lemon juice
- 1 teaspoon lemon zest
Instructions
- Preheat the oven to 350°F (175°C). Spray a 9×5-inch loaf pan with cooking spray or grease with butter and flour.
- In a large mixing bowl, whisk together the eggs, milk or yogurt, sugar, vegetable oil, lemon zest, and limoncello or lemon juice.
- In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
- Add the dry ingredients to the wet ingredients and mix until just combined. Be careful not to overmix.
- Pour the batter into the prepared loaf pan. Bake for 35-40 minutes, or until a toothpick inserted in the center comes out clean.
- Cool the cake in the pan for 5 minutes before transferring it to a wire rack to cool completely.
- In the meantime, make the glaze by whisking together the limoncello or lemon juice, powdered sugar, and lemon zest. Adjust the consistency with more limoncello if needed.
- Once the cake is completely cool, drizzle the glaze over the top. Slice and serve!
