If sunshine could be baked into a dessert, it would taste just like this Fluffy Lemon Cake with Limoncello. With its soft crumb, golden crust, and zesty aroma, this cake is the perfect balance of sweet and tart. The addition of yogurt keeps it tender and moist, while limoncello brings a grown-up citrus complexity that elevates the classic lemon sponge.
This cake is as easy to whip up as it is to enjoy. Whether you’re hosting a spring brunch, celebrating a birthday, or simply craving something bright and cheerful, this recipe will win hearts every time.
Ingredients
How to Make Fluffy Lemon Cake With Limoncello
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In a large mixing bowl, beat together the eggs and sugar with an electric mixer until the mixture is light and fluffy and the sugar has dissolved completely. Add the yogurt, the grated lemon zest, the melted butter, the lemon juice, vanilla extract and the limoncello to the mixture. Then, mix again to incorporate them.
In a large mixing bowl, beat together the eggs and sugar with an electric mixer until the mixture is light and fluffy and the sugar has dissolved completely. Add the yogurt, the grated lemon zest, the melted butter, the lemon juice, vanilla extract and the limoncello to the mixture. Then, mix again to incorporate them.
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Using a sieve, add the flour and the baking powder, then the cornstarch to the batter and mix until the batter is smooth. Pour the batter into a greased cake mold lined with baking paper.
Using a sieve, add the flour and the baking powder, then the cornstarch to the batter and mix until the batter is smooth. Pour the batter into a greased cake mold lined with baking paper.
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Bake in a preheated oven at 360°F/180°C for approximately 40 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool completely before unmolding. Once the cake has cooled, dust it with powdered sugar before serving.
Bake in a preheated oven at 360°F/180°C for approximately 40 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool completely before unmolding. Once the cake has cooled, dust it with powdered sugar before serving.
Enjoy!
Serving Suggestions
- Serve with fresh berries for a refreshing contrast.
- Pair with a scoop of vanilla gelato or whipped cream.
- Drizzle with a lemon glaze or limoncello icing for extra decadence.
- Perfect with afternoon tea, Prosecco, or coffee.
FAQs About Lemon Fluffy Cake
Can I substitute yogurt?
Yes! Sour cream or buttermilk are excellent alternatives.
How do I get a fluffier cake?
Properly beating the eggs and sugar, and folding the batter gently, helps keep the cake light.
Can I make this cake gluten-free?
Yes, use a gluten-free all-purpose flour blend and check that other ingredients are gluten-free.
Why did my cake turn out dense?
Overmixing, expired baking powder, or underbaking can make the cake heavy.
Can I use bottled lemon juice instead of fresh?
Fresh lemon juice is best, but bottled juice can work in a pinch.
How should I decorate the cake?
Keep it simple with powdered sugar and zest curls, or go bold with a lemon glaze or limoncello drizzle.
Can I bake it ahead of time?
Absolutely! Bake, cool, wrap, and freeze for up to 3 months. Dust with powdered sugar before serving.
Storage & Make-Ahead Tips
Store at room temperature in an airtight container for up to 3 days. Refrigerate for up to 5 days for longer freshness.
Freeze for up to 3 months. Wrap tightly in plastic and foil. Thaw overnight in the fridge.
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