Limoncello Lemon Loaf

Name: Limoncello Lemon Loaf
Prep time: 15 min
Cook time: 50 min
Total time: 1 h 5 min
Yield: 8 servings
Ingredients: 1 ½ cups all-purpose flour; 1 cup granulated sugar; ½ cup unsalted butter, softened; 2 large eggs; 1/3 cup Limoncello; 1/3 cup fresh lemon juice; 1 tablespoon lemon zest; 1 ½ teaspoons baking powder; ½ teaspoon salt; 1 teaspoon vanilla extract

Highlighted under: Home-Baked Happiness

I absolutely love creating this Limoncello Lemon Loaf because it captures the vibrant essence of lemons and the Italian charm of Limoncello. The cake is a delightful blend of zesty lemon and a hint of sweetness, resulting in a moist, tender loaf that pairs beautifully with a cup of tea or coffee. It's perfect for gatherings or simply for treating myself to a slice of sunshine on a gloomy day. I can’t wait for you to indulge in this refreshing treat!

Created by

Erin Wallace

Last updated on 2026-02-15T05:45:36.733Z

When I first decided to experiment with Limoncello in baking, I was unsure of how it would turn out. The result was nothing short of a citrusy miracle! The beauty of this Limoncello Lemon Loaf lies in infusing the batter with Limoncello, creating a flavor profile that's both refreshing and completely indulgent. I found that using fresh lemon juice along with the Limoncello gives a brighter taste that elevates the cake.

One crucial tip I discovered is to let the loaf cool in the pan for about 10 minutes before transferring it to a wire rack. This helps it set properly, preventing it from crumbling apart. Each slice reveals a beautiful, moist texture that I simply can’t resist savoring, especially with a light dusting of powdered sugar on top!

Why You Will Love This Recipe
Bright, zesty lemon flavor balanced by smooth Limoncello
Deliciously moist and tender loaf perfect for any occasion
Simple ingredients come together for an impressive dessert

Understanding Key Ingredients

Limoncello is not just a delightful addition for flavor; it plays a crucial role in enhancing the cake's moistness. This Italian lemon liqueur adds a bright aroma and a unique depth that elevates the overall flavor profile of the loaf. When selecting Limoncello, opt for a high-quality brand for the best taste and to ensure that its sweetness harmonizes perfectly with the tartness from fresh lemon juice.

Fresh lemon juice and lemon zest are essential in this recipe. The juice adds acidity which helps balance the sweetness, while the zest infuses into the batter, imparting a vibrant citrus scent. If you're in a pinch, you could substitute bottled lemon juice, but the flavor won't be as bright. I always recommend zesting the lemon before juicing to ensure you capture all those fragrant oils.

Tips for Perfect Texture

To achieve a tender crumb, be cautious not to overmix the batter when combining wet and dry ingredients. Overmixing can develop gluten which results in a denser loaf. Mix until just incorporated; the batter should look slightly lumpy but uniform. If you're new to baking, keep an eye out for that perfect moment when you no longer see dry flour, and it's time to stop mixing.

An excellent way to test if your loaf has baked sufficiently is to perform the toothpick test. Insert a toothpick into the center; if it comes out with a few moist crumbs instead of wet batter, it’s perfect. If there's still wet batter clinging to it, return it to the oven for an additional 5 minutes and check again. This method helps ensure that your loaf won't be undercooked in the middle.

Ingredients

For the Limoncello Lemon Loaf, gather the following ingredients:

Ingredients

1 ½ cups all-purpose flour
1 cup granulated sugar
½ cup unsalted butter, softened
2 large eggs
1/3 cup Limoncello
1/3 cup fresh lemon juice
1 tablespoon lemon zest
1 ½ teaspoons baking powder
½ teaspoon salt
1 teaspoon vanilla extract

Make sure to measure accurately for the best results.

Instructions

To prepare the Limoncello Lemon Loaf, follow these steps carefully:

Preheat the Oven

Preheat your oven to 350°F (175°C) and grease a 9x5-inch loaf pan.

Mix Dry Ingredients

In a bowl, whisk together the flour, baking powder, and salt until well combined.

Cream Butter and Sugar

In another bowl, cream the softened butter and granulated sugar together until light and fluffy.

Add Eggs and Flavorings

Add the eggs, Limoncello, fresh lemon juice, lemon zest, and vanilla extract to the butter mixture. Mix until well blended.

Combine Mixtures

Gradually add the dry ingredients to the wet ingredients, mixing until just combined.

Bake the Loaf

Pour the batter into the prepared loaf pan and smooth the top. Bake for 50-55 minutes, or until a toothpick inserted comes out clean.

Cool and Enjoy

Let the loaf cool in the pan for 10 minutes. Then, transfer to a wire rack to cool completely. Dust with powdered sugar if desired.

Serve and enjoy the delightful flavors!

Pro Tips

For an extra glaze, mix powdered sugar with a splash of Limoncello and drizzle over the cooled loaf.

Storage and Make-Ahead Tips

This Limoncello Lemon Loaf can be stored in an airtight container at room temperature for up to three days. If you want to keep it longer, it freezes beautifully! Wrap the cooled loaf tightly in plastic wrap and then in aluminum foil; it can last in the freezer for up to three months. When you’re ready to enjoy it, simply thaw it in the refrigerator overnight or at room temperature for a few hours.

I like to slice the loaf before freezing, which makes it easy to grab a slice whenever I want a treat. Just make sure to separate the slices with parchment paper to prevent sticking. This way, you can indulge in a piece of sunshine whenever the mood strikes!

Serving Suggestions

This vibrant loaf is perfect on its own, but for a little extra flair, serve it with a dollop of whipped cream or a light lemon glaze. To make a simple glaze, whisk together powdered sugar and a splash of Limoncello until smooth. Drizzle it over the cooled loaf for an added burst of sweetness and a beautiful presentation.

Pairing this lemon loaf with a cup of herbal tea, like chamomile or lemon verbena, enhances its refreshing qualities. For an adult twist, consider serving it alongside a glass of Limoncello for a delightful themed dessert experience. Whether it's for breakfast or dessert, this loaf is sure to brighten up the table!

Questions About Recipes

→ Can I substitute Limoncello with another type of liquor?

Yes, you can use other citrus-flavored liqueurs, but the taste will vary.

→ How should I store the Limoncello Lemon Loaf?

Store in an airtight container at room temperature for up to 3 days or in the refrigerator for about a week.

→ Can I freeze the lemon loaf?

Absolutely! Wrap it tightly in plastic wrap, then foil, and freeze for up to 3 months.

→ What can I add for flavor variations?

You can add poppy seeds for crunch or substitute some lemon juice with orange juice for a different citrus twist.