Rum cake with limoncello

Rum cake with limoncello

Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Servings 8 to 10
Author Connie Veneracion


  • 3/4 cup butter softened
  • 3/4 cup white sugar
  • 2 large whole eggs
  • 1 teaspoon vanilla essence
  • 1 tablespoon grated lemon zest
  • 1/4 cup light rum
  • 1/8 cup limoncello
  • 1 and 1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • pinch of salt
  • 1 cup all-purpose cream
  • 2 tablespoons powdered sugar

For the syrup:

  • 1/3 cup butter melted
  • 1/2 cup white sugar
  • 1/4 cup light rum
  • 1/4 cup limoncello


  • Preheat the oven to 350F.
  • Have the rum and limoncello at room temperature.
  • In a bowl, whisk together the flour, baking powder, baking soda, salt and lemon zest.
  • In a liquid measuring cup, pour the required amount of rum and limoncello. You can measure the rum and limoncello separately; I saw no reason to do so since they would be added to the batter at the same time anyway.
  • To the softened butter, add the sugar. Cream the butter and sugar until light in texture. Use a wire whisk or an electric mixer.
  • To the creamed mixture, add the eggs, one at a time, beating after each addition.
  • Add the flour mixture and cream alternately, mixing after each addition, starting and ending with the flour.
  • Pour in the vanilla essence and stir to incorporate.
  • Finally, add the combined rum and limoncello. Mix until smooth.
  • Pour the batter into the cake pan, scraping the bowl with a rubber spatula to get all the batter into the pan.
  • Run the spatula on top of the batter to level it as much as possible.
  • Bake at 350F for an hour.
  • Cool the cake in the pan for about 20 minutes. While still warm, using a skewer, liberally pierce the cake in several places all the way to the bottom.
  • Mix the syrup ingredients together.
  • Pour the syrup over the cake little by little, making sure that each hole catches some of it.
  • Allow the cake to cool some more then chill in the fridge overnight.
  • Invert the rum cake with limoncello on a plate, dust with powdered sugar, slice and serve.