Limoncello Cake {with Almond Flour}
This light and fluffy grain-free limoncello cake is delicious with its floral lemon flavor and delicate almond notes. Frosted with the limoncello icing, it’s just magic. Made with almond flour and tapioca flour it’s gluten-free.
Have you ever been in Italy during the summer sipping on a glass of ice-cold limoncello? Yeah… Me either, but it sure is a dream! And one day it is going to happen!
Until then, one of my favorite ways of using the liqueur, besides on vanilla ice cream and in drinks, is to bake with it!
This grain-free Limoncello cake is moist, fluffy and so delicious with its floral lemon flavor and delicate almond notes. Frosted with the limoncello icing, it’s just magic.
It’s simple and a big HIT in my family! My mom’s exact words were: this is way better than store-bought!
If you are as into baking with lemons as I am, you should also try these Healthy Lemon Bars, this Lemon Blueberry Coffee Cake, or my Lemon Poppy Seed Muffins.
But now, let’s take a look at this gorgeous grain-free Limoncello cake.
I’m thinking it’s kind of like making a vodka sauce. You can’t taste the alcohol, it is just there to intensify all the other flavors. This is probably why this grain-free Limoncello cake is magically good! I don’t bake with alcohol often, but this tastes DAMN good.
My Favorite Ways to serve the Italian lemon loaf cake
This moist and fluffy limoncello cake can be served in a variety of ways, but this is how I like serving it to my friends and family. Cut slices of the lemon cake and serve with
- Whipped cream
- Coconut cream
- Vegan cashew cream cheese frosting
- Vanilla ice cream and a drizzle of extra Limoncello
- Or just as is with tea or coffee
How to store the grain-free limoncello cake
Store the cake in an air-tight container either on the countertop for 2 days or in the fridge for 4 days.
YES, you can freeze it!
Slice up the lemon cake before freezing it and then wrap the slices individually for easy access when you are craving some cake – perfect for a nightcap dessert!
Defrost in the microwave for 10-20 seconds or for 30 minutes on the countertop.
Have you ever baked with alcohol before? If so, how did it go? Let me know in the comments below.
Get the recipe:Limoncello Cake {with Almond Flour}
Ingredients
Limoncello Cake
- 3 eggs, room temp
- 3 tbsp Limoncello
- ¼ cup coconut oil, melted, room temp
- 1 tsp almond extract
- 1/3 cup honey*
- 1 ½ cup almond flour, packed, 200g
- ¼ cup tapioca flour, 35g
- 1 tsp baking soda
- 1 lemon, zested
Limoncello icing:
- 1/2 cup powdered sugar
- 3-4 tsp limoncello *
Instructions
- Preheat the oven to 350F.
- In a large mixing bowl, whisk together all the wet ingredients – eggs, limoncello, coconut oil, almond extract, and honey. Mix until well combined.
- In a separate bowl, combine the dry ingredients – almond flour, tapioca flour, and baking soda.
- Gently combine the dry ingredients into the wet ingredients using a spatula.
- Fold in the lemon zest from one lemon into the cake batter.
- Pour the batter into a greased 8×4 loaf pan.
- Bake at 350 F for 27-28 min or until a toothpick comes out clean (over bake could result in spongy cake).
- Whisk together the ingredients for the icing – powdered sugar and limoncello. Wish until there are no lumps left and the icing is smooth.
- Let the lemon loaf cool down for at least 30 minutes before pouring the icing over it.
- Sprinkle some shaved almonds on top of the limoncello cake (optional).
Notes
The Nutrition Facts above are specific to the ingredients I chose to use for this recipe, which may vary.
