Limoncello Loaf

This quick bread gets its sweet-tart bust of citrusy flavor from limoncello, lemon-infused vodka.
By Michelle Rose
Limoncello Loaf

Limoncello Loaf
Prep Time
Cook Time
Total Time
This quick bread gets its sweet-tart bust of citrusy flavor from limoncello, lemon-infused vodka.
Recipe Type: Baking
For the cake:
  • 10g cake flour
  • 200g All Purpose Flour
  • 2 tsp baking powder
  • ¼ tsp baking soda
  • 1 tsp salt
  • 450g granulated sugar
  • 10 eggs
  • zest from 5 lemons
  • 60 ml fresh lemon juice
  • 454g butter, melted, cooled
  • 110g crème fraiche
For the Lemon Simple Syrup
  • 100ml lemon juice
  • 100g sugar
  • 50g limoncello
For the Lemon Glaze
  • 240 g Confectioners sugar
  • 5 tbsp fresh lemon juice
  1. Preheat oven to 350F. Spray two 9X5X3 inch loaf pans with non stick cooking spray and line with parchment along the bottom and sides of the pan, keeping a little on the top to help pull the cake out
  2. Sift flours, baking powder, baking soda and salt and set aside
  3. In a stand mixer or food processor, whip or pulse sugar, eggs, lemon zest and lemon juice until combined. Add the melted butter slowly. Add the creme fraiche last and mix until combined.
  4. Sprinkle in the flour in several additions, taking care not to overmix
  5. Divide the batter evenly between your loaf pans and bake for 35 to 40 minutes, rotating a couple of times during baking. Check to see if the cake is fully baked by inserting a toothpick into the centre, making sure it comes out clean.
  6. Remove from pans and let cool for 15 minutes
  7. In the meantime make the lemon syrup by heating lemon juice and sugar on low heat until the sugar dissolves. Take off heat and add the limoncello
  8. Place wire rack over a tray or parchment paper. Poke holes in the cake and brush the lemon syrup over the cake until most of the liquid has absorbed.
  9. Let cakes cool completely before applying the lemon glaze
  10. To make the glaze, whisk together sugar, and some of the lemon juice. If the glaze is too thick add some more lemon juice until you reach the right consistency.

Michelle Rose

After quitting her job, Michelle packed a bag and set off on a four year trip around the world. The one souvenir she brought back: a love of food and cooking. Taking a cooking class while traveling is the only thing that weighs nothing and stays with you forever. Returning home, she enrolled in the Pastry Arts program at the French Culinary Institute in New York City and has worked in some of North Americas finest restaurants and pastry shops. She currently resides in Toronto where she chronicles her travels and recipes on her blog Sweet Escapes.

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