Best Boozy Lemon Cake

The good news is this delicious Boozy Lemon Cake recipe is vegetarian and nut-free, and with some substitutions, it can also be gluten-free and dairy-free.

If you love citrus, liqueur, and sweet Boozy Lemon Cake like we do, then it’s time to roll up your sleeves and gather your ingredients to bake this delicious fluffy cake. This indulging cake marries the brightness of the lemon with the sophistication of limoncello liqueur glaze in every delectable slice.

What better way to enjoy the sunshine? You can now enjoy a boozy, moist lemon cake infused with Italian liqueur Limoncello. It’s incredibly moist, delicious, and irresistible, which only tempts you to want more than one slice. 

While the lemon cake may sound and look sophisticated, the recipe is very straightforward and achievable for anyone. It includes simple everyday ingredients that can be found in any food store, which makes this delectable cake even more appealing.

What’s To Love?

💕 The lemon cake is quick to prepare.
💕 Doesn’t require any complex cooking skills or hard-to-find ingredients.
💕 The cake tastes as good as it looks, making it a great dessert.
💕 This cake is a versatile base for creating different desserts, including using it in our Limoncello Trifle.
💕 Offers a deep, satisfying, lemony taste that citrus lovers adore.
💕 Great for making in advance.
💕 Decorate how you wish.
💕 Perfect for entertaining to serve at parties, festive gatherings, or every day.

Have you already tried Boozy Lemon Cake? If so, let us know how it was…we can’t wait to hear all about it!

Let’s Talk Ingredients

We feel every ingredient adds to the overall taste and texture; if you remove one, it’s like you’ve removed them all.

• Butter — for the best results, use dairy butter at room temperature.
• Sugar — use golden caster sugar; avoid using granulated because the granules are more difficult to break down.
• Flour — Use a good quality brand; it makes a huge difference to the texture. We highly recommend this cake flour also known as self-raising flour.
• Eggs — use large eggs.
• Marmalade — use a good quality brand; we highly recommend this lemon & lime marmalade.
• Liqueur — use limoncello liqueur.
• Powdered Sugar — is also called icing sugar in some countries. It’s used for aesthetic reasons and adds a lovely final touch.
• Zest — lemon or lime zest are perfect.

For more detailed ingredients, see the recipe card.

Customizations

Here are some foodie alternatives should you want to make some changes:

• Butter — a great alternative is dairy-free butter.
• Flour — rice flour is a great alternative; substitute equal amounts of rice flour, ½ teaspoon of guar gum, and 1 ½ tsp baking powder.
• Liqueur — use alcohol-free or substitute with equal amounts of lemon juice.
• Zest — lemon or lime slices are perfect.

When substituting ingredients, it’s essential to remember that the taste, texture, and overall result might differ, particularly if you’re substituting many ingredients.

If you have made the boozy lemon cake with any customizations, we’d love to hear about it; please message us in the comments.

Instructions – Overview

Boozy lemon cake is easy to make and is even easier to eat. Here’s a breakdown of how to get started on your baking journey (more detailed instructions are in the recipe card):

▶︎ To begin making the batter, preheat your oven to Gas 4, 180°C, 350°F, and then grease and flour a 1-lb rectangular bread pan. You can also use parchment paper.

▶︎ Cream the softened butter, marmalade, and sugar in a large mixing bowl. Add the eggs one at a time, beating each one well. Sieve the cake flour over the batter, then add the limoncello. Fold or lightly mix.

▶︎ Pour the batter into the prepared cake pan and smooth the top, then bake for 40 minutes. If the cake starts to brown too much, place some foil over the top to prevent burning. Once the cake is cooked, allow it to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

▶︎ For the glaze, mix the powdered sugar and limoncello until smooth. Drizzle the glaze over the cooled cake and decorate. Allow the glaze to set before serving.

For more detailed instructions, notes, and ideas…see the recipe card.

Removing From The Pan

Warm a knife under a hot tap and pat it dry. Before taking the cake out of the pan, use this to run around the edges. Gently slide the cake out onto a wired rack. Once the cake has cooled, remove the parchment paper.

Tools You’ll Need

Want to make the best Boozy Lemon Cake? Using the correct equipment for preparation is essential; we think they’re a big helping hand. We understand that you might already have some of these kitchen tools to make this recipe, or you might want to use other tools and may not require our recommendations. Here are some of our suggestions to get you started:

• 1-LB Bread Pan
• kMix – or this award-winning hand mixer.
• Mixing Bowl– if you’re using a hand mixer, you will need bowls to combine the ingredients.
• Silicone Spatula – for stirring and incorporating all the ingredients smoothly.
• Weighing Scales and Measuring Spoons – to measure the ingredients accurately.
• Parchment Paper – to line the cake pan to prevent the sticking.
• Grater – to zest the lemon.

If you love those gadgets for this recipe, then might love this Kmix for mixing, whisking, creaming, and beating. Sometimes, the Kmix is a better tool than a hand mixer; it’s good at lightening the load. It’s our go-to for many of our recipes, and we think it’s a great asset for all kitchens.

Check out our favorite kitchen equipment that we love to use with all our recipes.

Storing

See our FAQs for detailed instructions on storing, refrigeration, freezing, and defrosting and for answers to readers’ questions.

Do you have a question? If so, let us know in the comments and we’ll reply within 24-48 hours and add your question to our FAQs if relevant.

Pairing

Boozy lemon cake is frequently eaten as a standalone dessert, but it can easily be paired. Here are some suggestions and our favorite go-to’s what to eat with it:

▶︎ Boozy lemon cake is usually eaten as a standalone dessert, but it would be excellent paired with whipped cream, lemon sorbet, or lemon ice cream.

▶︎ Pairing it with our homemade boozy whipped cream is incredibly delicious. To keep with the lemon theme of this cake, you can substitute Baileys Original for Limoncello liqueur.

▶︎ Another option is to warm it up in the microwave for 10-20 seconds and serve it with custard. Custard is very easy to make, and we have just the recipe for you: Perfectionist Thick Custard. Alternatively, for convenience, use Ambrosia Deluxe Thick Custard, which is made with cream.

▶︎ Drink a hot cup of tea, such as Earl Grey, or a flavorful coffee to balance the sweetness.

More Recipes

Here are some other delicious recipes that we think you might also like:

⭐️ Quick Tip: Read the recipe in its entirety before you start. This will help you understand the ingredients, steps, and timing involved, and allow you to prepare any necessary equipment or ingredients beforehand. Voila…you’re all set to go!

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FAQ’s & Troubleshooting

By addressing these FAQs and troubleshooting tips, you can overcome common challenges and create a delicious batch of boozy lemon cake every time.

Your Questions Matter

Do you have a question? If so, let us know in the comments and we’ll reply within 24-48 hours and add your question to our FAQs if relevant. If you don’t already follow us, head over to our Twitter or Facebook to keep up to date with all our new recipes and articles.

For food safety top tips, check out USDA.gov.