Looking for a light, flavorful dessert? A lemon cake is sure to do the trick, whether you need a treat for a weeknight dinner or a special occasion such as Mother’s Day. But if you’re making it for mom, why not kick the flavor up a notch? Limoncello is the perfect match.

This boozy lemon cake features incredible moisture with a light, fluffy crumb. There’s limoncello and fresh lemon zest mixed into the cake batter for a punch of flavor. But what really makes this cake sing? It’s all about the limoncello glaze on top for a boozy twist. 


For the cake:

1 ¼ cups white sugar
1 ½ cups flour
1 ½ teaspoons baking powder
1 ½ teaspoons baking soda
½ teaspoon salt
2 eggs
¾ cup milk
½ cup oil
¼ cup limoncello (We used Drop Shop Distillery)
½ cup sour cream
Zest of 3 lemons

For the glaze:

2 cups powdered sugar
¼ cup limoncello
Zest of 2 lemons


Preheat oven to 350 degrees.

Mix together the sugar, flour, baking powder, baking soda and salt in a large bowl. Use a whisk to mix until smooth and combined.

Mix in the eggs, and then the milk. Mix in the oil and limoncello. Stir in the sour cream.

Zest three lemons into the batter and stir to combine.

Coat a Bundt pan with cooking spray. Pour the batter into the pan and bake the cake for 30 minutes. Once baked, set the cake aside to fully cool.

To make the glaze, mix together 2 cups powdered sugar, ¼ cup limoncello and the zest of 2 lemons. Use a whisk to mix the glaze until smooth.

Once the cake is cool, drizzle the glaze over the cake.