LIMONCELLO SPONGE CAKE (PAN DI SPAGNA AL LIMONCELLO)

This Limoncello Sponge Cake is a light, fluffy dessert infused with the zesty flavor of lemon and a touch of Italy’s favorite liqueur, limoncello.

Perfect for celebrations, afternoon tea, or simply as a treat to brighten your day, this cake is a delightful combination of elegance and simplicity.

Dust it with powdered sugar or serve with a drizzle of limoncello glaze for an extra citrusy kick.

Why Nonna Suggests This Recipe

1. Light and Refreshing: The perfect balance of sweetness and citrus tang.
2. Versatile Dessert: Enjoy it plain, with a glaze, or paired with fresh berries and whipped cream.
3. Italian Classic: Limoncello adds a touch of authentic Italian flair.
4. Easy to Prepare: Simple ingredients and straightforward steps make this a go-to recipe.
5. Perfect for Any Occasion: Great for casual gatherings or festive celebrations.

Cooking Time

• Prep Time: 15 minutes
• Cook Time: 35–40 minutes
• Total Time: 50–55 minutes
• Servings: 8–10

Ingredients

For the Cake:

• 1 ¾ cups (220 g) all-purpose flour
• 1 tsp baking powder
• ½ tsp baking soda
• Pinch of salt
• 4 large eggs
• 1 cup (200 g) granulated sugar
• ½ cup (120 ml) vegetable oil
• ⅓ cup (80 ml) limoncello liqueur
• Zest of 2 lemons
• ¼ cup (60 ml) lemon juice
• ½ cup (120 ml) whole milk

For the Glaze (Optional):

• 1 cup (120 g) powdered sugar
• 2 tbsp limoncello liqueur
• 1 tbsp lemon juice

Step-by-Step Method

1. Preheat the Oven:

1. Preheat your oven to 350°F (175°C).
2. Grease and flour a 9-inch round or bundt cake pan, or line it with parchment paper.

2. Mix the Dry Ingredients:

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

3. Prepare the Wet Ingredients:

1. In a large bowl, beat the eggs and sugar together with an electric mixer until pale and fluffy (about 3–4 minutes).
2. Gradually add the vegetable oil, limoncello, lemon zest, and lemon juice. Mix until smooth.

4. Combine and Add Milk:

1. Add the dry ingredients to the wet mixture in three batches, alternating with the milk. Begin and end with the dry ingredients.
2. Mix gently until just combined, ensuring the batter is smooth and lump-free.

5. Bake the Cake:

1. Pour the batter into the prepared pan and smooth the top with a spatula.
2. Bake for 35–40 minutes, or until a toothpick inserted into the center comes out clean.
3. Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

6. Prepare the Glaze (Optional):

1. In a small bowl, whisk together powdered sugar, limoncello, and lemon juice until smooth.
2. Drizzle the glaze over the cooled cake and allow it to set before serving.

Nutritional Facts (Per Slice)

Tips by Nonna

1. Room Temperature Ingredients: Ensure all ingredients are at room temperature for a smooth batter.
2. Extra Citrus Flavor: Add a bit more lemon zest for a stronger lemon aroma.
3. Decorative Touch: Garnish with lemon slices, zest, or fresh mint for an elegant presentation.
4. Make Ahead: The cake tastes even better the next day as the flavors meld.
5. Pairing Suggestion: Serve with a glass of chilled limoncello or a cup of coffee for an Italian touch.

LIMONCELLO SPONGE CAKE

This Limoncello Sponge Cake is a light, fluffy dessert infused with the zesty flavor of lemon and a touch of Italy’s favorite liqueur, limoncello. Perfect for celebrations, afternoon tea, or simply as a treat to brighten your day, this cake is a delightful combination of elegance and simplicity. Dust it with powdered sugar or serve with a drizzle of limoncello glaze for an extra citrusy kick.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 40 minutes mins

Total Time 55 minutes mins

Course Italian Cakes

Cuisine Italian

Servings 8

Notes

Ingredients

For the Cake:

• 1 ¾ cups (220 g) all-purpose flour
• 1 tsp baking powder
• ½ tsp baking soda
• Pinch of salt
• 4 large eggs
• 1 cup (200 g) granulated sugar
• ½ cup (120 ml) vegetable oil
• ⅓ cup (80 ml) limoncello liqueur
• Zest of 2 lemons
• ¼ cup (60 ml) lemon juice
• ½ cup (120 ml) whole milk

For the Glaze (Optional):

• 1 cup (120 g) powdered sugar
• 2 tbsp limoncello liqueur
• 1 tbsp lemon juice

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Step-by-Step Method

1. Preheat the Oven:

1. Preheat your oven to 350°F (175°C).
2. Grease and flour a 9-inch round or bundt cake pan, or line it with parchment paper.

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2. Mix the Dry Ingredients:

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

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3. Prepare the Wet Ingredients:

1. In a large bowl, beat the eggs and sugar together with an electric mixer until pale and fluffy (about 3–4 minutes).
2. Gradually add the vegetable oil, limoncello, lemon zest, and lemon juice. Mix until smooth.

---

4. Combine and Add Milk:

1. Add the dry ingredients to the wet mixture in three batches, alternating with the milk. Begin and end with the dry ingredients.
2. Mix gently until just combined, ensuring the batter is smooth and lump-free.

---

5. Bake the Cake:

1. Pour the batter into the prepared pan and smooth the top with a spatula.
2. Bake for 35–40 minutes, or until a toothpick inserted into the center comes out clean.
3. Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

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6. Prepare the Glaze (Optional):

1. In a small bowl, whisk together powdered sugar, limoncello, and lemon juice until smooth.
2. Drizzle the glaze over the cooled cake and allow it to set before serving.

Keyword limoncello sponge cake, sponge cake,

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