Limoncello Loaf
- Total Time: 1 hour
- Yield: 2 loaves (about 16 slices) 1x
Description
This quick bread gets its sweet-tart bust of citrusy flavor from limoncello, lemon-infused vodka.
Ingredients
For the cake:
- 10g cake flour
- 200g All Purpose Flour
- 2 tsp baking powder
- 1/4 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 (75 ml) fresh lemon juice
Instructions
- 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
- Sift flours, baking powder, baking soda and salt and set aside
- 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.
- Sprinkle in the flour in several additions, taking care not to overmix
- 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.
- Remove from pans and let cool for 15 minutes
- 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
- 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.
- Let cakes cool completely before applying the lemon glaze
- 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.
- Prep Time: 20 mins
- Cook Time: 40 mins
- Category: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice
- Calories: 390
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Frequently Asked Questions
What does the limoncello actually do in this loaf, and where does it go?
Limoncello goes into the soaking syrup (not the batter itself): combine 100ml lemon juice and 100g sugar, heat until the sugar dissolves, then stir in 50g of limoncello off the heat. Poke holes in the warm loaves and brush the syrup over until most is absorbed — this is what gives each slice its sweet-tart citrus punch.
Why does this recipe call for both cake flour and all-purpose flour?
The small amount of cake flour (10g) alongside 200g of all-purpose flour slightly lowers the total protein content of the blend, which produces a more tender, fine crumb in the finished loaf. Using all-purpose flour exclusively would give a slightly chewier result.
What is crème fraîche and can I substitute it?
Crème fraîche is a rich, slightly tangy cultured cream used here (110g) to add moisture and a subtle tang that balances the sweetness of 450g of sugar and the citrus. If unavailable, full-fat sour cream is the closest substitute in the same quantity. 
