The limoncello ring cake is a soft and fragrant cake without butter, perfect to serve at tea time or after dinner, perhaps accompanied by a delicate custard.

A simple cake but enriched by the intense aroma of limoncello that gives it an intoxicating flavor and a very soft texture.

Those who love this liqueur can’t help but love it, and those who, like me, aren’t crazy about it, will appreciate it very much for its pleasant taste. I used a homemade limoncello that I think really made a difference, but if you don’t have one, you can use one that you bought, maybe one that you’ve had in the pantry for a while and don’t want to use up. If you don’t want the limoncello to taste too strong, you can replace some of it with water or milk, but don’t overdo it or it won’t be a real limoncello ring cake.






  • 1 1/2 cups all purpose flour
  • 1 1/2 teaspoon baking powder
  • pinch salt
  • 3 large eggs*
  • 1 egg yolk*
  • 1 1/2 cups + 2 tablespoons sugar
  • 1/2 cup vegetable oil (I use corn oil)
  • 1/4 cup + 2 tablespoons Limoncello*
  • zest 1 lemon*

*Ingredients should be room temperature, remove from fridge 45-60 minutes before using



Pre-heat oven to 350F (180C).

Grease and flour a 9 inch (23 cm) bundt pan or 8 inch (20 cm) cake pan.

In a medium bowl whisk together the flour, baking powder and salt.


In a medium bowl beat until stiff peaks appear the 3 egg whites.
In a large bowl beat the 4 yolks and sugar until light and creamy (about 3-5 minutes).
Then add the vegetable oil, limoncello and zest,  beat until smooth.
Stir the flour mixture into the yolk mixture and combine, then gently fold in the egg whites until combined.
Spoon into prepared cake pan.
Bake for approximately 25-30 minutes or until toothpick comes out clean.
Let cool before dusting with powdered sugar.

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