Limoncello cake recipe: juicy dessert in a glass

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Of: Maria Wendel


Halved lemons, a bottle of limoncello, rosemary and kitchen utensils.
Attention lemon fans: Limoncello liqueur not only tastes great as a drink, but also in cakes. © Inna Limanskaya/Imago

Do you like limoncello? Not only can you drink the fruity liqueur, it also tastes great baked into a cake. Here is the recipe for Limoncello Cake from the Glass.

Limoncello, the Italian liqueur made from lemon peel, doesn’t just taste good as a drink – either neat or as a limoncello spritz. You can also use it to prepare delicious desserts, for example a summery limoncello tiramisu. Or you can bake one cake with it: so juicy, so fresh and a touch of Bella Italia thanks to the fruity limoncello liqueur. Moreover, this cake recipe is not baked in a boring baking pan, but in small glasses. It not only looks sweet and is practical because the dessert is already portioned. But you can also just put a lid on the glasses – that’s how they give Limoncello cakes in a glass makes an excellent gift or keepsake.

What glasses for cakes in a glass?

Heat-resistant jars with lids or jars with screw caps are suitable. (If you want to eat the cakes right away, you don’t need a lid.) You can also use a jam jar, just make sure the opening is bigger than the bottom, otherwise you won’t be able to tip your cake. out later. Rinse all jars and lids beforehand with warm water and dry them well.

Pot limoncello cake recipe: the ingredients

Portions: for 5 glasses of 200 ml each
Baking time: 30 minutes
Difficulty: easy
  • neutral vegetable oil to lubricate the glasses (rapeseed, sunflower oil)
  • 100 g soft butter
  • 100 grams of sugar
  • 2 eggs (size M)
  • 150 g natural yogurt
  • 75 ml limoncello – you can make it yourself with this recipe
  • 1 tsp zest of an organic lemon
  • 100 g cornstarch
  • 100 grams of flour
  • 1 teaspoon Baking powder
  • powdered sugar (optional)

Example image – not the actual recipe image.

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How to bake the sweet limoncello cakes in the pot

  1. First grease the jars with oil so that the batter does not stick to them. Preheat the oven to 175°C top/bottom heat or 160°C fan.
  2. Cream the butter with the sugar in a bowl with a hand mixer. Add the eggs one by one. Stir in the yogurt, 50 milliliters of limoncello and the lemon zest.
  3. Mix the cornstarch, flour and baking powder separately and stir the dry ingredients into the mixture as well.
  4. Divide the batter between the five glasses – never fill the glass more than three-quarters full! – and put it on the shelf in the oven. Read here why grater and not baking sheet. Bake the limoncello cakes for about 30 minutes. Do the chopstick test towards the end of the baking time.
  5. Remove the jars from the oven and let the cakes cool. Then tip the cakes out of the glasses onto plates (if necessary, remove the edge of the glass with a knife or palette), drizzle with the remaining limoncello and dust with powdered sugar if you like.

This Limoncello cake in a jar you can also prepare them well and keep them longer, for example if you want to give them away. You need jars with lids for this. After baking, close the jars directly (carefully, hot!) and let them cool. Store the cakes in a cool place, they will keep for about two weeks. Enjoy imitating it!

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