Limoncello Lemon Loaf

Name: Limoncello Lemon Loaf
Prep time: 15 min
Cook time: 50 min
Total time: 1 h 5 min
Yield: 1 loaf
Ingredients: 2 cups all-purpose flour; 1 teaspoon baking powder; 1/2 teaspoon baking soda; 1 teaspoon salt; 1 cup granulated sugar; 1/2 cup unsalted butter, softened; 3 large eggs; 1/4 cup limoncello; 1/2 cup fresh lemon juice; Zest of 2 lemons; 1 cup powdered sugar; 2 tablespoons fresh lemon juice; 1 tablespoon limoncello

Highlighted under: Heavenly Sweets

I absolutely adore baking, and there's something magical about the combination of citrus and sweet in this Limoncello Lemon Loaf. The zesty essence of lemon paired with the smooth, sweet notes of limoncello creates an incredibly indulgent treat. Each slice bursts with bright flavors, making it perfect for afternoon tea or a light dessert. Not to mention, whipping this up is straightforward; even novice bakers can impress their guests with this delightful loaf. I can hardly resist the temptation to reach for a second slice every time I make it!

Created by

Diana Brooks

Last updated on 2026-02-15T00:53:36.233Z

When I first tried making a lemon loaf with limoncello, I was a bit skeptical about how impactful the flavors could be. However, as soon as the loaf came out of the oven, the sweet citrus aroma filled my kitchen, and it was love at first whiff! The combination of fresh lemons and limoncello really enhances the loaf, adding a depth that you can’t achieve with lemon juice alone.

One little trick I learned is to let the loaf rest before slicing. This simple step allows the loaf to set, making it easier to cut clean slices, which not only looks great but also ensures that each piece retains the delightful moistness. I can confidently say this method works wonders!

Why You Will Love This Recipe
Zesty lemon flavor complemented by a hint of limoncello
Moist and tender crumb that melts in your mouth
A beautiful treat for special occasions or a cozy afternoon snack

Understanding the Key Ingredients

The success of your Limoncello Lemon Loaf largely hinges on the quality of your ingredients, especially the fresh citrus. Using freshly squeezed lemon juice and zest enhances the flavor profile dramatically compared to bottled options. Fresh lemons provide that vibrant acidity and essential oils from the zest, which contribute to the loaf's distinct aroma and taste. Remember, the zest should be grated finely to avoid large, bitter pieces that could detract from the overall texture.

Limoncello also plays a crucial role in achieving the moist and tender crumb of the loaf. This Italian liqueur infuses the cake with a subtle sweetness and a complex citrus undertone that pairs beautifully with the tartness of lemon juice. For those looking to reduce the alcohol content, consider using a non-alcoholic lemon syrup or a mix of lemon juice and a splash of soda water in place of limoncello.

Baking Tips for Perfect Texture

When creaming the butter and sugar, aim for a fluffy, pale mixture. This incorporation of air is vital for a light loaf, so be patient—beat the mixture for about 3-5 minutes. If your butter is too soft or melted, it can lead to a dense loaf, so stick with softened (but not overly warm) butter. Also, be sure to combine the wet and dry ingredients just until incorporated. Overmixing can develop gluten and result in a tough texture. You'll notice the batter should still have a few small flour streaks; this is ideal.

Monitoring the baking time is also crucial. Ovens can vary, so start checking your loaf at the 45-minute mark. A toothpick inserted into the center should come out clean or with just a few crumbs. If the top browns too quickly, you can loosely cover it with foil towards the end of baking to prevent burning while allowing the inside to cook through.

Ingredients

For the Lemon Loaf

2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon salt
1 cup granulated sugar
1/2 cup unsalted butter, softened
3 large eggs
1/4 cup limoncello
1/2 cup fresh lemon juice
Zest of 2 lemons

For the Lemon Glaze

1 cup powdered sugar
2 tablespoons fresh lemon juice
1 tablespoon limoncello

Make sure all ingredients are at room temperature before you start!

Instructions

Preheat the Oven

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

Mix Dry Ingredients

In a bowl, whisk together flour, baking powder, baking soda, and salt.

Cream Butter and Sugar

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

Add Eggs and Limoncello

Beat in the eggs one at a time, then stir in the limoncello, lemon juice, and lemon zest.

Combine Mixtures

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

Bake the Loaf

Pour the batter into the prepared loaf pan and bake for 50 minutes, or until a toothpick comes out clean.

Prepare the Glaze

While the loaf is baking, whisk together the powdered sugar, lemon juice, and limoncello for the glaze.

Glaze the Loaf

Once the loaf has cooled for about 10 minutes, remove it from the pan and drizzle the glaze over the top.

Slice and Serve

Let it rest for 20 minutes before slicing to ensure clean cuts.

Dive into this delicious loaf with a cup of tea or coffee!

Pro Tips

For an extra flavor twist, consider adding a handful of poppy seeds to the batter before baking.

Storage and Make-Ahead Options

This lemon loaf not only serves beautifully fresh but also stores well for later enjoyment. To keep it moist, wrap your cooled loaf tightly in plastic wrap or aluminum foil. It can be stored at room temperature for up to 3 days or refrigerated for up to a week. For longer storage, consider freezing individual slices—simply wrap them in plastic and place them in a freezer-safe bag. To enjoy, let the slices thaw at room temperature or gently reheat them in the microwave for a few seconds.

If you plan to bake ahead for a special occasion, the loaf can also be made a day in advance. Just glaze it the same day you plan to serve it to ensure the icing retains its glossy appearance. The flavors will continue to develop overnight, often resulting in a more pronounced citrus flavor.

Serving Suggestions

For a delightful afternoon tea treat, pair this Limoncello Lemon Loaf with a strong black tea or a refreshing herbal infusion. Adding a dollop of whipped cream or a scoop of vanilla ice cream can elevate your dessert game. If you're serving it for brunch, consider topping slices with fresh berries or a sprinkle of powdered sugar for a pop of color and freshness.

Feeling creative? You can customize this loaf by incorporating poppy seeds for an extra texture or adding blueberries for a twist on the classic flavor. Just be sure to toss any additional fruits or seeds in flour before adding them to the batter to keep them from sinking during baking. Experimenting with flavors can make this lemon loaf truly your own!

Questions About Recipes

→ Can I use a different alcohol instead of limoncello?

You can substitute limoncello with another citrus-flavored liqueur, but it will change the flavor profile slightly.

→ How should I store the Limoncello Lemon Loaf?

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

→ Can I freeze the loaf?

Yes, you can freeze the unglazed loaf. Wrap it tightly in plastic wrap and place it in a freezer bag for up to 3 months.

→ Is there a non-alcoholic version I can make?

Absolutely! You can replace limoncello with additional lemon juice and a splash of soda for a non-alcoholic version.