Home » Blog » Course » Desserts » Limoncello Cake Loaf with Limoncello GlazeLimoncello Cake Loaf with Limoncello Glaze Pin RecipeRate RecipePublished: May 17, 2022 · Modified: Aug 20, 2022 by Andrea + Stef · This post may contain affiliate links. Please see our full Disclosure Policy for details. The best limoncello cake loaf recipe! This boozy lemon bread is a fun quick bread to make for any occasion. Jump to Recipe If you’re looking for an extra special dessert for an adults-only tea party, brunch, picnic or anytime, this elegant limoncello cake loaf with limoncello glaze is it. Super moist and full of bright flavor, our limoncello quick bread is–as the name says–baked with limoncello liqueur and it’s topped with a sweet, boozy limoncello glaze. (For a non-alcoholic version, use lemon juice instead.) Table of Contents WHAT IS LIMONCELLO CAKE LOAF?INGREDIENTSVARIATIONSINSTRUCTIONSRECOMMENDED TOOLSTIPS FOR THE BEST LIMONCELLO LOAFSTORAGE TIPSMORE LEMON LOAF RECIPESFREQUENTLY ASKED QUESTIONSLimoncello Cake Loaf Limoncello glazed lemon bread is easy to make and freezer friendly, so be sure to make extra and you’ll be ready next time a party breaks out! Are you a lemon lover? Check out Andrea’s 50 lemon recipes you’re sure to love. WHAT IS LIMONCELLO CAKE LOAF? This limoncello cake loaf is a boozy take on lemon bread. It’s full of lemony taste thanks to the limoncello in the batter and the glaze. Limoncello is an Italian liquor made from the zest of lemons, sugar, water, and, of course, alcohol. ❤️ WHY YOU’LL LOVE THIS LIMONCELLO BREAD RECIPE ✔️ Moist, light and full of zesty lemon flavor ✔️ Perfect stand-out dessert for special adults-only occasions. It’s a fun recipe to make for New Years Eve or other occasions. ✔️ Quick bread is easy to make and easy to follow these instructions! ✔️ It’s freezer-friendly! INGREDIENTS This section explains how to choose the best ingredients for limoncello lemon quick bread, what each one does in the recipe, and substitution options. For measurements, see the recipe card below. You may have all of these limoncello bread ingredients in your refrigerator or pantry and not need to make a trip to the grocery store. See recipe card below for ingredient amounts. All-purpose Flour: Cake flour can be substituted, just add an additional 2 tablespoon for each cup of all-purpose flour. If the recipe calls for 1 cup of all-purpose flour, use 1 cup and 2 tablespoon of cake flour.Baking Powder: (not baking soda)SaltVegetable OilSugarSour Cream: Plain Greek yogurt, plain regular yogurt or créme fraîche can be used as substitutes for sour cream.Limoncello: You could substitute lemon vodka for limoncello or, if serving to children, use lemon juice.Lemon: We’re going to use lemon juice and zest.EggsVanilla Extract VARIATIONS You can use this limoncello cake loaf with limoncello glaze as a base recipe and add these fun variations! Add Berries – Make this a raspberry lemon cake or blueberry lemon cake by adding the kind of berries you like best. Add Toppings – Try a cream cheese frosting it rather than doing a glaze, or add some lemon curd and whipped cream. Feeling fancy? Try adding some white chocolate curls. Make it an Orange Loaf – Switch all lemon juice and lemon zest for orange juice (or Grand Marnier) and orange zest. Non-alcoholic – Substitute lemon juice for limoncello. INSTRUCTIONS This section shows how to cook limoncello glazed lemon bread in the oven, with step-by-step photos and details about the technique. For full instructions, nutritional information, to print the recipe or to have the recipe scaled to double or triple, see the recipe card below. PREP: Preheat the oven to 350°F. Spray a 9×5 or 8×4 inch bread pan with non-stick cooking spray or line it with parchment paper to make sure the bread doesn’t stick to the pan. 🔴 TIP: You can substitute limoncello with vodka or lemon juice (for a non-alcoholic version). MIX DRY INGREDIENTS: In a large bowl, add flour, baking powder and salt. Whisk to combine. MIX WET INGREDIENTS: In a separate medium bowl, combine oil, sugar, sour cream, limoncello, lemon zest, eggs and vanilla extract. Whisk until fully mixed. You can use a hand mixer or standing mixer on a low setting. Do not overmix. COMBINE INGREDIENTS: Pour the wet ingredients into the dry ingredients bowl. Gently fold together until just combined. Do not overmix your batter. FILL PAN: Pour the bread batter into the pan. BAKE: Bake for 45-55 minutes or until a toothpick poked into the center of the bread comes out with crumbs on it. 🔴 TIP: If the top of your bread is browning to quickly, loosely tent with foil COOL: Let the limoncello loaf rest for 10 minutes. Remove from pan and cool on a cooling rack. GLAZE: Make the glaze by mixing the powdered sugar and limoncello. Whisk until smooth. Pour the glaze over the loaf once it’s fully cooled. 🔴 TIP: Cool before glazing. If you glaze the loaf before it is fully cooled the glaze will melt and run off the bread. SLICE: Let glaze set then slice and eat. RECOMMENDED TOOLS Bread Pan – A 9×5 or 8×4 inch bread pan baking dish works perfectly for this recipe. It’s just the right size. You could also make this in a bundt pan or use circular cake pans. Just be aware that some cakes may cook faster if they are thinner. TIPS FOR THE BEST LIMONCELLO LOAF Follow these tips to make the best limoncello cake loaf: ✔️ Do not overmix the batter. Some flour mixture should not be mixed in when you finish mixing. ✔️ Line your baking pan with parchment paper to prevent sticking. ✔️ Keep a close eye on the last 10-15 minutes of cooking. Loosely cover your loaf with foil if it is beginning to get too brown. This will allow it to continue cooking but will slow the browning of the top. ✔️ Allow the loaf to cool completely before topping with glaze. STORAGE TIPS Counter/Refrigerator: Limoncello cake loaf can be stored in an airtight container or zip top bag for 2-3 days on the counter. Or store in the fridge for up to 1 week. Freeze: Can be frozen in a Ziploc freezer bag or an airtight plastic container for up to 3 months. Defrosting: Let the lemon quick bread sit at room temperature for a couple of hours or overnight. MORE LEMON LOAF RECIPES If you love limoncello cake loaf, you’ll enjoy our lemon bread, blueberry lemon bread, raspberry lemon bread, cream cheese filled blueberry lemon bread or chocolate rum muffins. Lemon Bread with Lemon GlazeBlueberry Lemon Bread with Lemon GlazeRaspberry Lemon BreadCream Cheese Filled Blueberry Lemon Bread FREQUENTLY ASKED QUESTIONS For perfect results every time, here are answers to the most common questions about cooking limoncello cake loaf. What exactly is limoncello? Limoncello is an Italian liqueur with a smooth, sweet taste and a bright, intense lemon flavor. It is typically made with alcohol (vodka or grappa) as its base liquor. You can make your own by steeping lemon zest in vodka and then adding simple syrup. The longer it sits and ages, the better it is. Can I use lemon juice instead of limoncello? Yes, if you wish to make this cake non-alcoholic, you can substitute all the limoncello with lemon juice. Does limoncello freeze? Limoncello liqueur can be stored in the freezer for 1 to 2 years, but it will not freeze solid because of high alcohol content. Can I freeze limoncello cake? You can freeze this limoncello lemon quick bread for up to 3 months. 5 from 6 votes Limoncello Cake Loaf Author Andrea + Stef Course Bread Cuisine American, vegetarian Prep Time 15 minutes minutes Cook Time 55 minutes minutes Print Pin Rate 8 slices The best limoncello cake loaf recipe! This boozy lemon bread is a fun quick bread to make for any occasion. Cook ModePrevent your screen from going dark Ingredients 1x2x3x▢ 1 ¾ cups all-purpose flour▢ 2 teaspoon baking powder▢ ½ teaspoon salt▢ ½ cup vegetable oil▢ 1 cup sugar▢ 1 cup sour cream▢ 3 tablespoon limoncello▢ 1 tablespoon lemon zest▢ 2 eggs▢ 1 teaspoon vanilla extractGlaze Ingredients▢ 1 cup powdered sugar▢ 3-4 tablespoon limoncello InstructionsPreheat the oven to 350°F and assemble ingredients for limoncello loaf cake. Spray a 9×5 or 8×4 inch bread pan with non-stick cooking spray or line it with parchment paper to make sure the bread doesn’t stick to the pan.In a large bowl, add flour, baking powder and salt. Whisk to combine. In a separate medium bowl, combine oil, sugar, sour cream, limoncello, lemon zest, eggs and vanilla extract. Whisk until fully mixed. Pour the wet ingredients into the dry ingredients bowl. Gently fold together until just combined. Do not overmix your batter. (Some flour mixture should not be mixed in when you finish mixing.) Pour the bread batter into the bread pan lined with parchment to prevent sticking. Bake for 45-55 minutes or until a toothpick poked into the center of the bread comes out with crumbs on it. Keep an eye on your loaf the last 10-15 minutes of cooking. Let the limoncello loaf rest for 10 minutes. Remove from pan and cool on a cooling rack.Make the glaze by mixing the powdered sugar and limoncello. Whisk until smooth. Pour the glaze over the loaf once it’s fully cooled. Let glaze set then slice and eat. Notes If children will be eating this bread, use lemon juice instead of limoncello in the glaze. If the top of your bread is starting to get too brown, loosely tent with foil. If you glaze the loaf before it is fully cooled the glaze will melt and run off the bread. You could substitute lemon vodka for limoncello if you don’t have any limoncello. NutritionServing: 1slice | Calories: 490kcal | Carbohydrates: 67g | Protein: 5g | Fat: 21g | Saturated Fat: 5g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 58mg | Sodium: 277mg | Potassium: 83mg | Fiber: 1g | Sugar: 45g | Vitamin A: 239IU | Vitamin C: 1mg | Calcium: 100mg | Iron: 2mg Did you create this? Share it on Instagram and follow us on Pinterest for more cleverly simply recipes. Email Recipe Pin Recipe Share Recipe PinShareTweet
Nathalie Tam says July 12, 2024July 12, 2024 at 4:09 pm Love this and so does everyone who tries it. I always have too much limoncello in the house so it’s a nice way to use. I exchange the sour cream for non fat yogurt and it works well. Reply