Limoncello Olive Oil Cake

Denise says:

  • Limoncello is an Italian lemon liqueur mainly produced in Southern Italy. It is best served cold from the fridge in shot glasses before or after a meal and if you don’t have any, substitute with vodka.
  • It is also delicious in this olive oil cake that is light and moist.  The alcohol taste is very mild so is still appropriate for all the family.
  • Preparation Time: 20 minutes
  • Cooking Time: 1 hour
  • Makes: 1 large cake (10 people)


  • For the cake
  • 360g plain flour
  • 1 tablespoons baking powder
  • 1 teaspoon salt
  • 1 Lemon - zest and juice
  • 3 teaspoons fresh thyme leaves
  • 150g golden caster sugar
  • 4 large eggs at room temperature
  • 250g Coconut Yogurt – non dairy for parev option
  • 50ml limoncello liqueur
  • 100g extra virgin olive oil
  • For the glaze,
  • 150g Icing sugar - sifted
  • 2-3 tablespoons lemon juice
  • Lemon zest - a pinch
  • For garnish – sprigs of fresh thyme


  1. Pre-heat the oven to 180C/Gas mark 4. Thoroughly grease a large bundt tin with vegetable oil. Set aside.
  2. Combine the flour, baking powder, salt, zest and thyme in a mixing bowl.
  3. In a separate bowl whisk the sugar and eggs until light and fluffy.
  4. Add the lemon juice, yogurt, limoncello and olive oil and whisk again.
  5. With the beater on its lowest speed, add the flour mixture, a little at a time, and mix until just combined.
  6. Pour the mixture into the prepared bundt tin and smooth the top. Tap the tin on the work surface a couple of times to get rid of any air bubbles.
  7. Bake for about an hour or until a skewer pierced comes out clean.
  8. Remove from the oven and rest on a wire rack for 5 minutes.
  9. Gently invert the cake and leave to cool on the wire rack.
  10. To make the lemon glaze whisk together icing sugar and lemon juice.
  11. Drizzle the glaze over the cake and allow the excess to drip down the sides.
  12. Decorate with sprigs of fresh thyme.
  13. The glaze will harden slightly in a while. Slice and enjoy your cake!
Leftover cake can be wrapped and kept for 2-3 days.