Gluten-Free Limoncello Cake

Zesty and delightful, this limoncello cake is adorned with fresh lemon zest and surrounded by candied lemon slices, offering a burst of citrusy flavor.

This lively, Gluten-Free Limoncello Cake combines sweetness and tanginess, transporting you to the sunny Amalfi Coast with each bite. Its moist crumb offers a light and airy experience, melting in your mouth and providing a gentle contrast to the vibrant flavors. The powerful citrus punch comes from an infusion of fresh lemon zest and limoncello, adding a zesty brightness that dances on the palate.

The limoncello, a traditional Italian lemon liqueur, is expertly incorporated into both the batter and the glaze, enhancing the cake’s overall flavor profile. This liqueur, known for its sweet and tangy notes, complements the tartness of the lemons, creating a harmonious balance that is both refreshing and indulgent.

The gluten-free aspect of this cake ensures it can be enjoyed by a wider audience, making it inclusive for those with dietary restrictions while still delivering on taste and texture. The use of gluten-free flour blends allows for the same structural integrity as traditional cakes, ensuring no one misses out on the joy of this delicious dessert.

To enhance the experience, serve it with freshly whipped cream or lemon sorbet. Garnish with candied lemon slices or powdered sugar for visual appeal. This Gluten-Free Limoncello Cake celebrates Italian flavors and textures, offering a perfect blend of sweetness and tanginess. It’s a memorable dessert that invites you to savor each moment.

Ingredients

½ cup + 1 tablespoon sweet rice flour

½ cup white rice flour

½ cup + 1 tablespoon tapioca flour

¼ cup brown rice flour

¾ teaspoon xanthan gum

1 teaspoon baking powder

½ teaspoon baking soda

½ teaspoon kosher salt

1 stick unsalted butter, room temperature or ½ cup oil

1 cup granulated sugar

4 large eggs

2 teaspoons pure vanilla extract

½ cup whole milk, room temperature/ buttermilk

8 ounce sour cream, room temperature

3 tablespoons  Limoncello

zest from 1 lemon

For Glaze

1 cup powdered sugar

4 tablespoons  Limoncello

lemon zest for garnish, optional

Instructions

Preheat your oven to 350 degrees Fahrenheit.

Spray a bundt pan with cooking or baking spray.

In a mixing bowl, combine the sour cream, eggs, sugar, vegetable oil, vanilla extract, Limoncello, and lemon zest. Mix on medium speed until well incorporated.

In another bowl, whisk together the flour, salt, baking powder, and baking soda.

Gradually add the dry ingredients to the wet mixture, mixing on low speed for about a minute until just combined. Avoid over mixing.

Pour the batter into the prepared bundt pan and smooth the top with a spatula.

Bake in the preheated oven for approximately 40 minutes, or until the cake is golden brown.

To check for doneness, insert a toothpick into the center of the cake. If it comes out clean, the cake is ready.

Allow the cake to cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely.

In a small bowl, whisk together the ingredients for the glaze.

Drizzle the Limoncello icing over the cooled cake and garnish with lemon zest.