Limoncello Lemon Loaf

Name: Limoncello Lemon Loaf
Prep time: 15 min
Cook time: 50 min
Total time: 1 h 5 min
Yield: 8 slices
Ingredients: 1 1/2 cups all-purpose flour; 1 cup granulated sugar; 1/2 cup unsalted butter, softened; 3 large eggs; 1/2 cup limoncello; 1/4 cup fresh lemon juice; 1 tablespoon lemon zest; 1 teaspoon baking powder; 1/2 teaspoon baking soda; 1/4 teaspoon salt; 1 cup powdered sugar; 2 tablespoons fresh lemon juice; 1 tablespoon limoncello

Highlighted under: Golden Bakes

I absolutely love baking this Limoncello Lemon Loaf! The combination of zesty lemon and the vibrant flavor of limoncello creates a loaf that's perfect for any occasion. It’s moist, aromatic, and oh-so-delicious, and my friends often request it for gatherings. The hint of limoncello takes the traditional lemon loaf to a whole new level, making it a delightful treat with bright flavors. Believe me, this recipe is bound to become a favorite in your kitchen and will impress anyone who takes a bite!

Created by

Stella Cameron

Last updated on 2026-02-10T23:45:35.952Z

I remember the first time I baked this Limoncello Lemon Loaf; the bright citrus aroma filled my kitchen and immediately lifted my spirits. I decided to experiment with some Italian limoncello I had on hand, and it transformed a classic lemon loaf recipe into something unique and mouthwatering. The key is to balance the sweetness of the limoncello with fresh lemons to ensure the flavors pop.

After multiple attempts, I discovered that using a combination of granulated sugar and a bit of powdered sugar in the glaze creates the perfect sweetness that pairs beautifully with the zesty loaf. Each bite feels like a slice of sunshine!

Why You'll Love This Recipe
Bright and zesty flavors that awaken your taste buds
The unique twist of limoncello adds a delightful touch
Perfectly moist texture that pairs with tea or coffee

Mastering the Perfect Loaf

Achieving the right texture in your Limoncello Lemon Loaf is crucial. The creaming method, where you beat the softened butter and sugar until light and fluffy, introduces air pockets into the batter, ensuring a tender crumb. Each egg should be incorporated one at a time, allowing the mixture to emulsify properly. This step enhances the moisture and helps distribute the flavors evenly throughout the loaf.

For this recipe, using room temperature ingredients is essential. If your butter and eggs are cold, the batter may not mix evenly, leading to an uneven texture. To quickly bring eggs to room temperature, simply place them in a bowl of warm water for about ten minutes. This small adjustment can elevate your baking game significantly.

Flavor Enhancements and Variations

While the limoncello brings a delightful twist to the loaf, consider incorporating additional flavors to customize it. Adding poppy seeds can introduce a pleasant textural contrast and aesthetic appeal. You could also mix in fresh blueberries or raspberries to create a fruity version. Just be sure to coat any added fruit in a little flour to prevent them from sinking during baking.

For a more intense lemon flavor, try increasing the lemon zest or adding some lemon extract to the batter. Just a teaspoon can amplify the citrus notes without overpowering the limoncello. Alternatively, you could swap out half of the limoncello with an equal amount of orange liqueur for a different flavor profile while still maintaining that lovely citrus essence.

Ingredients for Limoncello Lemon Loaf

For the Loaf

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

For the Glaze

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

Instructions for Limoncello Lemon Loaf

Preheat the Oven

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

Mix the Wet Ingredients

In a large bowl, cream together the softened butter and granulated sugar until light and fluffy. Beat in the eggs, one at a time, then stir in the limoncello, lemon juice, and lemon zest.

Combine the Dry Ingredients

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

Combine Mixtures

Gradually add the dry ingredients to the wet mixture, stirring just until combined. Pour the batter into the prepared loaf pan.

Bake the Loaf

Bake in the preheated oven for about 50 minutes, or until a toothpick inserted into the center comes out clean.

Prepare the Glaze

While the loaf bakes, whisk together the powdered sugar, lemon juice, and limoncello until smooth.

Cool and Glaze

Let the loaf cool in the pan for 10 minutes, then transfer to a wire rack. Drizzle the glaze over the loaf while it is still warm.

Pro Tips

For an extra touch of flavor, try adding a tablespoon of poppy seeds to the batter. It adds a nice texture and pairs well with the lemon! Also, ensure all ingredients are at room temperature for better incorporation.

Storage Tips for Your Limoncello Lemon Loaf

To maintain the freshness of your Limoncello Lemon Loaf, store it in an airtight container at room temperature for up to three days. If you anticipate not finishing it within that time, consider refrigerating it to extend its shelf life by a few additional days. Ensure it is wrapped properly to avoid drying out.

If you have leftovers or want to prep ahead, this loaf freezes exceptionally well. Wrap it tightly in plastic wrap and then in aluminum foil to prevent freezer burn, and it can last up to three months. When you're ready to enjoy it, simply thaw at room temperature or pop it in the microwave for a few seconds for a quick warm-up.

Troubleshooting Common Issues

If your Limoncello Lemon Loaf comes out too dense, it could be due to overmixing after adding the flour. Stir just until combined; some lumps are perfectly okay. Additionally, ensure your baking powder and baking soda are fresh, as expired leavening agents can prevent your loaf from rising properly.

Conversely, if your loaf seems to have risen too much and then collapsed, it may have been taken out of the oven too soon. Always perform the toothpick test; it should come out clean or with a few moist crumbs attached when the loaf is adequately baked. Investing in an oven thermometer can help ensure your oven's temperature is accurate, which can prevent a myriad of baking issues.

Questions About Recipes

→ Can I use bottled lemon juice?

Yes, bottled lemon juice works, but fresh lemon juice will give you a brighter flavor.

→ How should I store leftovers?

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

→ Can I freeze this loaf?

Absolutely! Wrap the cooled loaf tightly in plastic wrap and then aluminum foil to freeze for up to 3 months.

→ What can I substitute for limoncello?

If you don't have limoncello, you can use lemon extract or a lemon-flavored syrup, although the flavors may vary.