Monday, April 22 2024

Limoncello plumcake is a dessert flavored with limoncello and lemon zest.

An easy-to-make recipe for a delicate and fragrant dessert.

To make this cake, it is necessary to use organic lemons because the zest will also be used.

A plumcake suitable for breakfast or snack, to accompany a cup of tea or herbal tea.








  • 3/4 cups of butter
  • 1 cup of all purpose flour
  • half a level tsp of salt
  • 1 cup of granulated sugar
  • 4 whole eggs
  • 1/2 cup of milk
  • 2 tsp of baking powder
  • 5 tbsp of limoncello liqueur
  • 2 tbsp of grated lemon peel


For the icing:

  • about 3/4 cup of icing sugar
  • limoncello liqueur, as much as needed



Beat the cold chopped butter with the salt and sugar at high speed with the whips or with the K-hook of the mixer until everything is a puffy, white, creamy mass.

Reduce the speed and add one egg at a time.

Still on very low speed, add the flour sifted with the baking powder, alternating with the milk.

Finally, add the limoncello and zest, turning with a spatula.

Pour into buttered mold and bake at 320 F for about 45 minutes to an hour ( depends on ovens), making a toothpick test.

For the frosting:

Mix powdered sugar with a few tablespoons of limoncello until syrupy.

Pour it over the warm cake and let it set before serving.


– do not skip the frosting, which besides being delicious “waterproofs” the cake and ensures a longer shelf life.

– it keeps perfectly three or four days wrapped in aluminum foil.

– don’t overcook it, or it will lose the characteristic softness of the inside, and don’t raise the oven temperature 😉

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