Name: Limoncello Cake with Italian Meringue Recipe
Prep time: 25 min
Cook time: 53 min
Total time: 2 h
Cuisine: Italian
Ingredients: 3/4 cup extra virgin olive oil (plus more for greasing the pan); 3 large eggs, separated (room temperature); 1 1/4 cups (250g) granulated sugar; 1/3 cup whole milk; 1/3 cup Limoncello; Zest from 2 lemons; 2 cups (240g) all-purpose flour; 2 teaspoons baking powder; 1/2 teaspoon kosher salt; 1/4 cup (50g) sugar; 2 tablespoons Limoncello; 2 tablespoons lemon juice; 3/4 cup (150g) sugar; 1/4 cup water; 2 tablespoons lemon juice; 3 large egg whites (room temperature)

Print Recipe· 4.1 from 3 reviews

If you love citrusy desserts that feel like a sunny Italian afternoon, this Limoncello Cake with Italian Meringue Recipe is going to be your new favorite. It’s a delightful combination of moist, lemon-infused cake soaked with boozy limoncello syrup and crowned with a fluffy, tangy Italian meringue that’s lightly toasted for that perfect visual and flavor balance. Whether you’re celebrating a special occasion or just craving a taste of Italy, this cake wraps all those bright, fresh flavors into one irresistible bite.

Ingredients You’ll Need

A large silver mixing bowl sits in the center, filled with three bright orange egg yolks resting on top of white flour and a creamy yellow mixture. A whisk with a wooden handle leans inside the bowl, partially covered in the mixture. Around the bowl is a beige cloth on a white marbled surface, with several ingredients placed neatly: a small white cup filled with white flour on the right, a blue bowl containing a creamy pale yellow mixture with a spoon lifting some of it, and a glass container with white salt beside it. To the left, there is a wire basket full of bright yellow lemons, and some green leafy herbs lie nearby. Broken eggshells and lemon halves sit in the background on the white marbled surface, showing natural light and soft shadows. Photo taken with an iphone --ar 4:5 --v 7

Don’t let the ingredients list intimidate you—each component is straightforward and plays an essential role in creating the perfect balance of texture and taste in this Limoncello Cake with Italian Meringue Recipe. From the rich olive oil that keeps the cake tender to the fresh lemon zest bringing vivid brightness, every item is a star.

Extra virgin olive oil (3/4 cup, plus more for greasing): Adds a fruity richness and moist crumb, making the cake tender without heaviness.
Large eggs (3, separated, room temperature): Separated eggs allow the whites to be whipped for lightness while yolks add richness to the batter.
Granulated sugar (1 1/4 cups): Sweetens the cake while creating a lovely golden crust.
Whole milk (1/3 cup): Provides moisture and helps achieve a soft texture.
Limoncello (1/3 cup + additional for syrup and meringue): Infuses intense lemon flavor with a hint of boozy warmth that elevates the entire cake.
Fresh lemon zest (from 2 lemons): Offers bright citrus oils that intensify the lemon flavor naturally.
All-purpose flour (2 cups): The sturdy foundation that gives the cake structure.
Baking powder (2 teaspoons): Helps the cake rise and stay light.
Kosher salt (1/2 teaspoon): Balances sweetness and enhances flavors.
Sugar for syrup and meringue (various amounts): Key for syrup sweetness and stable Italian meringue.
Lemon juice (several tablespoons): Adds acidity to balance sweetness and brightens the meringue and syrup.
Water (1/4 cup for meringue syrup): Used to dissolve sugars and create the perfect syrup texture.

How to Make Limoncello Cake with Italian Meringue Recipe

Step 1: Prepare Your Pan and Preheat the Oven

Start off by preheating your oven to 350°F and prepping your 9-inch springform pan. You’ll grease it with olive oil and line the bottom with parchment paper that’s also brushed with olive oil. This step ensures the cake releases cleanly and keeps its beautiful shape.

Step 2: Whip Egg Whites to Stiff Peaks

Using a hand mixer, beat the room temperature egg whites until stiff peaks form. This means when you lift the beaters, the egg whites hold their shape without collapsing. Setting these aside now primes your batter for a light, airy texture.

Step 3: Mix the Wet Ingredients

In a separate bowl, beat together the egg yolks, sugar, and olive oil until smooth and creamy. Next, gently incorporate the milk, limoncello, and lemon zest, mixing just enough to combine all those gorgeous flavors.

Step 4: Add the Dry Ingredients

Whisk together the flour, baking powder, and kosher salt. Then, add this mixture to your wet ingredients, stirring on low speed. Be careful not to overmix to keep the cake tender.

Step 5: Fold in the Egg Whites

Here comes the key to a fluffy cake: gently fold in half the beaten egg whites, taking care to preserve the air bubbles, then fold in the rest. Rotate the bowl slowly and fold until no white streaks remain for perfectly light batter.

Step 6: Bake the Cake

Pour your batter into the prepared pan and bake for 48 to 53 minutes. You’ll know it’s done when a toothpick inserted in the center comes out clean. The aroma of lemon and limoncello starting to fill your kitchen is just incredible!

Step 7: Make the Limoncello Syrup

While the cake is in the oven, heat sugar, limoncello, and lemon juice in a small saucepan over medium heat, stirring until the sugar dissolves. This syrup will soak into the cake, adding moistness and a bright punch of limoncello flavor.

Step 8: Cool, Prick, and Syrup the Cake

After baking, cool your cake in the pan for 15 minutes. Then release it from the pan and place it on a wire rack. Prick the surface all over and use a pastry brush to gently apply the limoncello syrup. Let the cake absorb the syrup as it cools to room temperature.

Step 9: Prepare the Italian Meringue

Next, make a sugar syrup by boiling sugar, water, and lemon juice until it reaches 240°F on a candy thermometer. Meanwhile, beat the egg whites until they reach soft peaks. Pour the hot syrup slowly into the egg whites while beating continuously until stiff peaks form and the meringue cools down.

Step 10: Top the Cake and Toast the Meringue

Spread the lemon Italian meringue over your cooled cake using an offset spatula, creating pretty swirls and peaks. Toast the meringue lightly with a kitchen torch or under a broiler for 30 seconds until golden and slightly caramelized. Now your cake is ready to impress!

How to Serve Limoncello Cake with Italian Meringue Recipe

A single golden brown round cake sits on a metal cooling rack with a textured crust and a few small cracks near the center. A woman's hand holds a black pastry brush gently touching the cake’s surface to apply a shiny glaze. To the right of the cake, a clear glass bowl holds a light yellow liquid, both placed on a white marbled surface. The scene is lit with soft natural light creating gentle shadows. photo taken with an iphone --ar 4:5 --v 7

Garnishes

A few delicate edible flowers, shaved lemon zest, or thin lemon slices can heighten the beauty and hint at the bright flavors inside. A light dusting of powdered sugar adds a snowy finish without overpowering the citrus notes.

Side Dishes

Pair this cake with a light, refreshing drink like sparkling water with a splash of limoncello or a crisp white wine such as Pinot Grigio. For a daytime treat, a scoop of vanilla gelato or creamy mascarpone on the side balances the tangy sweetness wonderfully.

Creative Ways to Present

For a stunning centerpiece, serve the cake on a vibrant ceramic stand that contrasts with the pale lemon colors. You can pipe swirls of additional meringue on each slice for an elegant touch, or drizzle a bit more limoncello syrup on the plate for extra zing.

Make Ahead and Storage

Storing Leftovers

Keep leftovers covered tightly and refrigerated. Because of the meringue topping, it’s best eaten within 1-2 days to enjoy optimal texture and flavor without the meringue weeping or becoming sticky.

Freezing

If you want to save some cake for later, freeze it before adding the meringue topping. Wrap slices or the whole cake tightly in plastic wrap and then in foil. Thaw in the refrigerator overnight and add fresh meringue when ready to serve.

Reheating

Since this is a delicate cake with syrup and meringue, reheating is not recommended. Enjoy it chilled or at room temperature for the best experience. If you prefer warm cake, try gently warming a slice without meringue separately in the microwave for 10-15 seconds.

FAQs

Can I make this cake without limoncello?

Yes! You can substitute limoncello with more lemon juice or lemon extract for a non-alcoholic version, though the unique boozy depth will be missing.

What if I don’t have a kitchen torch for toasting the meringue?

No worries! Simply place the cake under the broiler for 20-30 seconds, watching carefully to avoid burning. It achieves a similar golden, toasted effect.

How do I know when the sugar syrup is at the right temperature for the meringue?

A candy thermometer is best for accuracy, looking for 240°F (116°C). If you don’t have one, boiling for about 3-4 minutes until syrup looks glossy and slightly thickened works as a rough guide.

Can I use regular sugar instead of kosher salt in the cake?

Salt enhances the flavor and balances sweetness, so don’t replace it with sugar. If you only have table salt, use a little less since it’s more concentrated.

Is it okay to prepare the meringue ahead of time?

Italian meringue is best when freshly made and used immediately for the fluffiest texture and best stability. Making it too far in advance might cause it to lose its volume.

Final Thoughts

If you’re ready to bring a slice of Italian sunshine to your kitchen, this Limoncello Cake with Italian Meringue Recipe is a must-try. It’s vibrant, airy, and bursting with bright citrus flavors that will charm all your guests and leave you reaching for seconds. Trust me, once you’ve tasted this cake, you’ll want it on repeat for every celebration and lazy weekend alike!