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Limoncello Loaf Cake

  • Author:
  • Prep Time: 10
  • Cook Time: 40
  • Total Time: 50
  • Yield: 10 slices


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


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


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.


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. 


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


Keywords: Limoncello Loaf Cake