Gluten Free Limoncello Cake

Trading in butter for another fat, this gluten free limoncello cake is to die for! Lemon flavors are reminiscent of summer just like lemonade! Make this amazing cake using limoncello liqueur or an easy homemade substitute. I’ve included dairy and egg substitutes.

Gluten Free Limoncello Cake

Prep Time: 20 minutes

Cook Time: 35 minutes

Total Time: 2 hours, 55 minutes

Yield: Makes 6 servings

Gluten Free Limoncello Cake

Moist gluten free limoncello cake with a lemon jelly swirl and topped with limoncello icing.

Ingredients:

    For the Cake:
  • Oil, for pan
  • 1 cup gluten-free cream cheese (Philadelphia) (Tofuti or GoDairy Free, for dairy-free)
  • 2 tablespoons milk of choice
  • 2 large eggs (or 1/4 cup liquid from can of white kidney or navy beans + 2 tablespoons butter or dairy-free spread)
  • 1/3 cup extra-virgin olive oil
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon lemon zest (bright yellow peel only)
  • 1 cup confectioners' sugar
  • 1/4 cup Gluten-Free Limoncello Liqueur (homemade or 1 Tbsp. additional juice + 2 Tbsp. water)
  • 1-3/4 cups Carla's Gluten Free All-Purpose Flour Blend, plus more for dusting pan
  • 1 teaspoon gluten free baking powder (Rumford's)
  • 1/8 teaspoon salt
  • 2 - 4 tablespoons gluten free lemon marmalade (optional)
  • For the Limoncello Glaze:
  • 1 cup confectioners' sugar
  • 3 ounces (1/4 cup + 2 tablespoons) Gluten-Free Limoncello Liqueur (homemade or 3 Tbsp. additional juice + 3 Tbsp. water)

Instructions:

    To Make the cake: 
  1. Preheat oven to 350°F. Grease a 9-inch cake pan with nonstick cooking spray and line with parchment paper.
  2. In a bowl, whisk together the Cream cheese eggs, olive oil, lemon juice, lemon zest, sugar and limoncello in a large bowl.
  3. In a separate bowl, mix the flour, baking powder, and salt. Gently stir the dry ingredients into the wet (do not over mix or the cake will be tough). Pour cake mixture into prepared tin.
  4. If using, heat the lemon marmalade in a small saucepan. Place teaspoon-sized dollops here and there on the top of the batter in the amount that meets your desired tastes. Using a butter knife, swirl the marmalade into the top of the batter.
  5. Bake in the preheated oven until top is golden and a skewer inserted in the center of the cake comes out clean, about 35 minutes. Remove from oven and let cool slightly.
  6. To Make the Limoncello Icing:
  7. In a small bowl, combine the confectioners' sugar and limoncello until smooth.
  8. Drizzle the icing over the cake in a back and forth fashion. If not using the lemon marmalade, glaze the entire top as it adds moisture to the cake itself once left to rest.

4 Replies to “Gluten Free Limoncello Cake”

  1. The recipe asks for cream cheese, but then in the instructions it mentions mascarpone? They are quite different cheeses. Which is best?

    1. Lulu,

      I adapted a recipe that had called for mascarpone cheese, but I used cream cheese because that’s what I had on hand and wanted it a little less sweet. So, definitely use mascarpone if you choose.

      Carla

    1. Cindy,

      Just use the icing. You’ll drizzle the icing over the top if you’ve use the lemon marmalade before baking. If you didn’t use the marmalade during baking, spread the icing over the entire top of the cake. I removed the glaze recipe from this recipe as it shouldn’t have been there. Sorry for any confusion.

      Carla

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