Limoncello Loaf Cake

Limoncello Loaf Cake is a moist, bright lemony cake with lemon cream cheese frosting and coconut! My husband has a sweet tooth and will eat anything if you add coconut! I think that’s how I started putting coconut on top! Anyway, this is an easy cake to throw together, it takes less than 10 minutes and then bakes for 35-40 minutes. Cake in an hour!

The frosting has a great lemony flavor too! If you like a boozy flavor you can use the Limoncello instead of the lemon juice. You can taste the Vodka or the Pure Grain Alcohol if you use it.

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Limoncello Loaf Cake


  • Author: cwisdom@scandalsandsweets.com
  • Prep Time: 10
  • Cook Time: 40
  • Total Time: 50
  • Yield: 10 slices

Description

Limoncello Loaf Cake is a lemony light cake with lemon cream cheese frosting and coconut!


Ingredients

For the Cake:

2 Large Eggs

1 Cup Milk

1 Cup Sugar

1/4 Cup Butter (4 Tbs)  – softened

Zest of one lemon

1/4 Cup Limoncello

2 Cups of Flour

1 1/2 teaspoons Baking Powder

1/2 teaspoon Baking Soda

1/4 teaspoon salt

For the Frosting:

1/2 Cup Butter softened

8 ounces Cream Cheese softened

1/4 Cup Limoncello

Zest of one lemon

5 Cups Powdered Sugar

1 – 7 ounce bag of shredded coconut


Instructions

For the cake:

Preheat the oven to 350.

Spray or butter a loaf pan.  

Cream together the butter and sugar until smooth. 

Add the eggs and mix together well.

Add the milk, lemon zest, limoncello and mix well

In a smaller bowl combine the flour, baking powder, baking soda, and salt.  

Combine the dry ingredients with the lemon butter mixture

Mix until all ingredients are combined

Do not over mix

Bake 35-40 minutes until the top is golden brown and a toothpick comes out clean, you know the drill!

Let cool at least 5 minutes before removing from the pan.

For the Frosting:

Beat cream cheese, butter, lemon juice, and lemon zest together.

Slowly add powdered sugar a cup at a time until incorporated.

Construction:

After the cake has cooled completely frost top and sides.  Using your hands take the coconut and firmly pat it into the frosting before the frosting sets. 

Notes

If you want, and I usually do I trace the loaf pan on parchment paper and cut it out for the bottom of the pan.  It seems to stick on the bottom more than the sides sometimes making it hard to get out of the pan.

You of course do not have to use coconut.

I used the Meyer lemon Limoncello and lemons, you can of course use regular lemons

Enjoy

Keywords: Limoncello Loaf Cake

Limoncello Loaf Cake is probably my husband’s favorite cake. I hope you enjoy it as much as he does!

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