The ultimate spring dessert recipe has arrived! Topped with a sweet lemony glaze, Limoncello whipped cream, and plenty of fresh berries, this lemon yogurt cake is a bakery-quality dessert recipe that you’ll turn to time and time again.

Lemon cake with limoncello cream and berries on top on a marble cake stand.

On special occasions, I generally serve my cake recipes alongside coffee, espresso, or an after dinner cocktail (Negroni, White Russian, or Irish Coffee, anyone?). But this lemon cake combines those two concepts in one. Spiked with limoncello, a smooth and sweet Italian lemon liqueur, this citrus dessert recipe delivers dessert and a cocktail all in each bite.

Inspired by my Lemon Yogurt Cake, Lemon Bundt Cake, and Blueberry Lemon Yogurt Cake, just with a makeover for the 21+ crowd, this fluffy, light, and bright cake recipe will have everyone begging for your secrets. (Hint: There’s nothing complicated about it; the liqueur, plenty of lemon, freshly-whipped cream, and a dollop of yogurt make all the magic happen.)

Table of Contents
  1. Recipe ingredients
  2. Ingredient notes
  3. Step-by-step instructions
  4. Recipe tips and variations
  5. Recipe FAQs
  6. Lemon Cake with Limoncello Cream Recipe

Recipe ingredients

Labeled ingredients for lemon cake with limoncello cream.

At a Glance: Here is a quick snapshot of what ingredients are in this recipe.
Please see the recipe card below for specific quantities.

Ingredient notes

  • Yogurt: Regular or Greek; either works as long as it’s the tangy plain (not flavored) variety.
  • Lemons: Zest these first for the cake batter and limoncello cream, then slice them open to juice for the lemon glaze.
  • Limoncello: Find this in the spirits section of your supermarket. Or if you have time to let it marinate, learn how to make homemade Limoncello. You’ll just need ¼ cup for this lemon cake recipe; what you do with the rest of the bottle is up to you. (A few more batches of this dessert or several nights of slow-sipping after-dinner drinks sound like great options if you ask me!)

Step-by-step instructions

To make the lemon cake:

  1. Move an oven rack to the middle position and preheat oven to 350 degrees. Coat a 10-inch round cake pan with nonstick spray and line with parchment paper.
A parchment paper lined round cake pan.
  1. In a medium bowl, whisk together the flour, baking powder, and salt. In a large bowl, whisk together 1 cup sugar, yogurt, eggs, lemon zest, and vanilla.
Dry ingredients in a bowl next to wet ingredients in a bowl for lemon cake with limoncello cream.
  1. Add the dry ingredients in batches, whisking to incorporate after each addition. Fold in oil and stir carefully until uniformly combined. Pour into prepared pan.
Lemon cake batter in a cake pan.
  1. Bake until a toothpick inserted comes out clean with a few crumbs attached, about 30 minutes. The cake should be fragrant and spring back when pressed lightly. Remove from oven and cool in pan 10 minutes.
Lemon cake in a cake pan.

To make the lemon glaze:

  1. Meanwhile, in a small saucepan or medium heat, heat lemon juice and ⅓ cup sugar. Whisk until the sugar has dissolved. Remove from heat.
A clear liquid in a saucepan.
  1. Using a sharp knife, slice around the inside of the cake pan to loosen the cake. Flip out on to a large plate. Slowly drizzle glaze over the top. Cool cake completely.
A clear liquid being drizzled over a lemon cake on a wooden cutting board.

To make the limoncello cream:

  1. Using an electric mixer with the whisk attachment, whip heavy whipping cream until soft peaks form. Gradually add sugar until stiff peaks form. Fold in Limoncello.
Limoncello cream being mixed in a silver mixing bowl.
  1. Spread whipped cream on top of cake.
Lemon cake with limoncello cream on a marble cake stand.
  1. Top with berries and additional lemon zest, if desired.
Lemon cake with limoncello cream and berries on top on a marble cake stand.

Recipe tips and variations

  • Yield: This lemon cake recipe makes 10 generous slices.
  • Storage: Store leftovers covered in the refrigerator for up to 4 days.
  • Make ahead: Both the lemon glaze and the Limoncello whipped cream can be made while the cake is baking. Leave the glaze at room temperature. Cover and refrigerate the whipped cream until serving time.
Two slices of lemon cake with limoncello cream and berries on plates.

Recipe FAQs

Can I make this lemon cake in a loaf pan instead of a round cake pan?

Absolutely. To make this cake in a loaf pan, preheat oven to 350 degrees, coat loaf pan with nonstick spray, and line with parchment paper. Follow the instructions for making the cake. Bake for 1 hour, or until a toothpick inserted comes out clean with a few crumbs attached.

Limoncello

It’s easy to master how to make Limoncello. For a thoughtful food gift or cocktail party menu addition, this simple Limoncello recipe is the perfect Italian pick-me-up. Limoncello is a smooth and sweet Italian lemon…

4 days 5 minutes
View Recipe

More berry desserts

Lemon cake with limoncello cream and berries on top on a marble cake stand.

Lemon Cake with Limoncello Cream

The ultimate spring dessert recipe has arrived! Topped with a sweet lemony glaze, Limoncello whipped cream, and plenty of fresh berries, this lemon yogurt cake is a bakery-quality dessert recipe that you'll turn to time and time again.
5 from 2 votes
Prep Time 10 mins
Cook Time 1 hr
Total Time 1 hr 10 mins
Servings 10 slices
Course Dessert
Cuisine American
Calories 520

Ingredients 

For the lemon cake:

  • 1 1/2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/4 teaspoon Salt
  • 1 cup sugar
  • 1 cup plain yogurt regular or Greek (see note 1)
  • 4 eggs
  • 4 teaspoons lemon zest (see note 2)
  • 1/2 teaspoon vanilla extract
  • 1/2 cup vegetable oil

For the lemon glaze:

  • 1/3 cup lemon juice
  • 1/3 cup sugar

For the limoncello cream:

  • 2 cups heavy whipping cream
  • 1/2 cup powdered sugar
  • 1/4 cup Limoncello liqueur (see note 3)
  • Fresh berries for topping
  • Lemon zest for topping

Instructions 

To make the lemon cake:

  • Move an oven rack to the middle position and preheat oven to 350 degrees. Coat a 10-inch round cake pan with nonstick spray and line with parchment paper.
  • In a medium bowl, whisk together the flour, baking powder, and salt. In a large bowl, whisk together 1 cup sugar, yogurt, eggs, lemon zest, and vanilla.
  • Add the dry ingredients in batches, whisking to incorporate after each addition. Fold in oil and stir carefully until uniformly combined. Pour into prepared pan.
  • Bake until a toothpick inserted comes out clean with a few crumbs attached, about 30 minutes. The cake should be fragrant and spring back when pressed lightly. Remove from oven and cool in pan 10 minutes.

To make the lemon glaze:

  • Meanwhile, in a small saucepan or medium heat, heat lemon juice and ⅓ cup sugar. Whisk until the sugar has dissolved. Remove from heat.
  • Using a sharp knife, slice around the inside of the cake pan to loosen the cake. Flip out on to a large plate. Slowly drizzle glaze over the top. Cool cake completely.

To make the limoncello cream:

  • Using an electric mixer with the whisk attachment, whip heavy whipping cream until soft peaks form. Gradually add sugar until stiff peaks form. Fold in Limoncello.
  • Spread whipped cream on top of cake. Top with berries and additional lemon zest, if desired.

Notes

  1. Yogurt: Regular or Greek; either works as long as it’s the tangy plain (not flavored) variety.
  2. Lemons: Zest these first for the cake batter and limoncello cream, then slice them open to juice for the lemon glaze.
  3. Limoncello: Find this in the spirits section of your supermarket. Or if you have time to let it marinate, learn how to make homemade Limoncello. You’ll just need ¼ cup for this lemon cake recipe; what you do with the rest of the bottle is up to you. (A few more batches of this dessert or several nights of slow-sipping after-dinner drinks sound like great options if you ask me!)
  4. Yield: This lemon cake recipe makes 10 generous slices.
  5. Storage: Store leftovers covered in the refrigerator for up to 4 days.
  6. Make ahead: Both the lemon glaze and the Limoncello whipped cream can be made while the cake is baking. Leave the glaze at room temperature. Cover and refrigerate the whipped cream until serving time.

Nutrition

Serving: 1sliceCalories: 520kcalCarbohydrates: 53gProtein: 6gFat: 31gSaturated Fat: 14gPolyunsaturated Fat: 7gMonounsaturated Fat: 8gTrans Fat: 1gCholesterol: 134mgSodium: 198mgPotassium: 129mgFiber: 1gSugar: 36gVitamin A: 820IUVitamin C: 5mgCalcium: 122mgIron: 1mg
Tried this Recipe? Pin it for Later!Mention @CulinaryHill or tag #CulinaryHill!
Culinary School Secrets
Pro-level tricks to transform your cooking!

Meggan Hill

I’m the Executive Chef and head of the Culinary Hill Test Kitchen. Every recipe is developed, tested, and approved just for you.

You May Also Like

Questions and Comments

Thank you for your comments! Please allow 1-2 business days for a reply. Our business hours are Monday through Friday, 9:00 am PST to 5:00 pm PST, excluding holidays. Comments are moderated to prevent spam and profanity.

Your email address will not be published.

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

Comments

  1. This is an extraordinary cake with a texture and flavor that will delight your taste buds. I have made this cake for dinner guests several times and there is no better way to end a meal especially when guests ask if they can take some home. It’s that good.5 stars