Limoncello Lemon Loaf

Name: Limoncello Lemon Loaf
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 8 servings
Ingredients: 1 ½ cups all-purpose flour; 1 teaspoon baking powder; ½ teaspoon baking soda; ½ teaspoon salt; ½ cup unsalted butter, softened; 1 cup granulated sugar; 2 large eggs; 1 tablespoon lemon zest; ½ cup Limoncello liqueur; ½ cup buttermilk; 1 teaspoon vanilla extract; 1 cup powdered sugar; 2 tablespoons lemon juice; 1 tablespoon Limoncello

Highlighted under: Everyday Baking Ideas

When I first decided to make Limoncello Lemon Loaf, I was looking for a way to combine the refreshing zestiness of lemons with the sweet kick of Limoncello. The result was a loaf that’s both vibrant and delicious, making it a perfect treat for sunny afternoons or cheerful gatherings. The balance of flavors is incredible, and the moist texture makes it hard to resist. Each slice offers a burst of citrus that paired delightfully with tea or coffee. I'm excited for you to try it!

Created by

Megan Scott

Last updated on 2026-02-10T20:49:36.484Z

While experimenting in the kitchen, I stumbled upon a fantastic blend of flavors that transformed a simple lemon loaf into something memorable. The addition of Limoncello not only enhances the aroma but also brings a subtle sweetness that makes each bite special. I discovered that adding just the right amount of zest brings out the natural brightness of the lemon, and the outcome was simply delightful.

Another tip I found helpful was to allow the loaf to cool fully before slicing. This lets the flavors meld beautifully and creates a more cohesive texture. Whether served plain or with a glaze, this Limoncello Lemon Loaf is sure to impress anyone who tries it!

Why You Will Love This Recipe
Zesty and refreshing lemon flavor with a delightful Limoncello twist
Soft and moist texture that's perfect for any occasion
Easy to make yet impressive enough for gatherings

The Magic of Limoncello

Limoncello is a vibrant Italian liqueur that brings an intense lemon flavor to this loaf, elevating its profile. Using a quality Limoncello can significantly impact the taste; opt for one with a natural, citrus-forward flavor rather than overly sweet brands. This choice allows the tanginess of the lemons and the sweet notes of the cake to shine through harmoniously, creating a delightful balance that dances on your palate.

In addition to flavor, Limoncello adds moisture to the loaf, contributing to its soft and tender crumb. If you find yourself without Limoncello, you can substitute it with a combination of fresh lemon juice and a touch of sugar to mimic the sweetness and zing, but the end result will vary slightly from the original.

Perfecting Your Technique

When mixing the butter and sugar, aim for a pale, fluffy texture. This indicates that you have incorporated air effectively, which is crucial for achieving a light loaf. If you notice that your mixture remains grainy, continue to mix a bit longer until you reach the right consistency. Overmixing the batter after adding the flour can lead to a dense loaf, so mix just until combined to keep it tender and airy.

During the baking process, be aware of your oven's hotspots. If you notice uneven browning, try rotating the loaf halfway through baking. The loaf is ready when a toothpick inserted into the center comes out clean or with a few moist crumbs attached. Keep an eye on the loaf's golden edges for additional assurance; they should start to create a nice contrast with the pale center.

Ingredients

For the Limoncello Lemon Loaf

1 ½ cups all-purpose flour
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
½ cup unsalted butter, softened
1 cup granulated sugar
2 large eggs
1 tablespoon lemon zest
½ cup Limoncello liqueur
½ cup buttermilk
1 teaspoon vanilla extract

For the Lemon Glaze (Optional)

1 cup powdered sugar
2 tablespoons lemon juice
1 tablespoon Limoncello

Instructions

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, baking soda, and salt until well combined.

Cream Butter and Sugar

In a separate large bowl, beat the butter and granulated sugar until light and fluffy, about 3-4 minutes.

Add Eggs and Flavorings

Add the eggs one at a time, incorporating well after each addition. Stir in the lemon zest, Limoncello, buttermilk, and vanilla extract.

Combine Mixtures

Gradually add the dry ingredients to the wet mixture, mixing until just combined. Be careful not to overmix.

Bake

Pour the batter into the prepared loaf pan and bake for 45 minutes, or until a toothpick inserted in the center comes out clean.

Cool and Glaze

Allow the loaf to cool in the pan for 10 minutes before transferring to a wire rack. For the glaze, mix powdered sugar, lemon juice, and Limoncello until smooth, and drizzle over the cooled loaf.

Enjoy your delicious Limoncello Lemon Loaf!

Pro Tips

To enhance the flavor, try adding more lemon zest or a splash of Limoncello to the glaze. Store any leftovers in an airtight container for up to three days.

Serving Suggestions

Slice the Limoncello Lemon Loaf into thick servings and pair it with a dollop of whipped cream or a scoop of vanilla ice cream for an extra indulgent treat. Fresh berries can also elevate the presentation and add a burst of color along with their natural sweetness. Drizzle any remaining lemon glaze on top for an eye-catching finish before serving, especially if you're entertaining guests.

This loaf also makes for a delightful addition to a brunch table. Serve it alongside a selection of teas or coffees, as the lemony flavor pairs wonderfully with both. For a fun twist, consider using it as a base for a lemon trifle with layers of lemon curd and whipped cream.

Storage and Freezing Tips

To store your Limoncello Lemon Loaf, wrap it tightly in plastic wrap or aluminum foil and keep it at room temperature for up to three days. If you prefer to keep it fresher for longer, this loaf freezes beautifully. Slice it before freezing to make it easy to enjoy later; just wrap each slice individually and place them in an airtight container or freezer bag.

When you're ready to enjoy a slice from the freezer, simply remove it and let it thaw at room temperature for about an hour. You can also rewarm it gently in the oven at a low temperature (around 300°F or 150°C) for about 10 minutes to restore its moist texture and warm aroma before serving.

Questions About Recipes

→ Can I use a different type of alcohol?

Yes, you can substitute Limoncello with another citrus-flavored liqueur, though it may alter the flavor profile slightly.

→ Can I make this loaf without Limoncello?

Absolutely! You can simply use additional lemon juice or a mix of lemon juice and water for a non-alcoholic version.

→ How do I know when the loaf is done baking?

Insert a toothpick in the middle of the loaf; if it comes out clean, the loaf is ready. If there’s batter on the toothpick, bake for a few more minutes and check again.

→ Can I freeze the Limoncello Lemon Loaf?

Yes, the loaf can be wrapped tightly in plastic wrap and stored in the freezer for up to 3 months. Thaw in the fridge before serving.