Lemon Limoncello Pound Cake

Name: Lemon Limoncello Pound Cake
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 20 min
Yield: 8 servings
Ingredients: 1 cup unsalted butter, softened; 2 cups granulated sugar; 4 large eggs; 1/4 cup limoncello liqueur; 1 tablespoon lemon zest; 1/4 cup lemon juice (freshly squeezed); 3 cups all-purpose flour; 1 tablespoon baking powder; 1/2 teaspoon salt; 1 cup powdered sugar (for glaze); 2 tablespoons lemon juice (for glaze)

Highlighted under: Everyday Desserts

I can never resist a slice of Lemon Limoncello Pound Cake. The way the bright citrus flavor dances in harmony with the rich buttery texture truly elevates this dessert to something extraordinary. Each bite melts in my mouth, leaving a lingering fragrance of fresh lemons and a hint of limoncello that’s simply irresistible. This cake is perfect for afternoon tea or as a light dessert after dinner, making it a delightful treat for any occasion that calls for something special.

Created by

Holly James

Last updated on 2026-01-24T08:49:08.656Z

When I first decided to bake a lemon pound cake, I knew I wanted to elevate the flavors a bit. Adding limoncello was a game-changer! This Italian lemon liqueur gives the cake an incredible depth and complexity that makes each bite pop with citrusy goodness.

I've found that using fresh lemons enhances the overall brightness of the cake, while the buttery base ensures it stays moist. Don’t skip the glaze – it adds that perfect finishing touch and beautifully ties in all the flavors together!

        Why You Will Love This Recipe
        Bright and zesty lemon flavor with a touch of limoncello
Perfectly moist and tender texture that impresses every time
Ideal for celebrations and special occasions

      

Understanding the Ingredients

The key to achieving that rich flavor in Lemon Limoncello Pound Cake hinges on the quality of your butter. Unsalted butter is preferred not just for its fresh taste but also allows you to control the salt in your recipe. Remember, using room temperature butter helps it cream more effectively with the sugar, resulting in a lighter, fluffier texture. Choose a good-quality limoncello since its flavor will significantly influence the final outcome – homemade limoncello can impart a unique character to your cake.

The combination of fresh lemon juice and zest is essential for this cake's zesty flavor. The zest contains oils that add a vibrant aroma, while the juice contributes acidity to balance the sweetness. If you don’t have fresh lemons on hand, bottled lemon juice will work in a pinch, but I recommend using fresh whenever possible for the best flavor. If you're looking for a sweeter profile, consider reducing the amount of granulated sugar slightly or adjusting the glaze sugar to achieve your desired taste.

Baking Tips for Success

When baking your cake, ensure that the oven is fully preheated to 350°F (175°C) before placing the cake inside. A preheated oven is crucial as it directly impacts how the cake rises and cooks evenly. For even better results, consider placing an oven thermometer inside to check that the temperature is consistent. Proper baking time is also key; you’ll know the cake is ready when it pulls away from the edges of the pan and a toothpick inserted comes out clean. Avoid overmixing the batter at the final stage, as this can result in a dense cake.

If you want to make this recipe ahead of time, the cake can be baked a day in advance. Let it cool completely on a wire rack before wrapping it tightly in plastic wrap to keep it moist. If you need to store it for longer, consider freezing the cake; it freezes well for up to three months. Just make sure to wrap it securely and then thaw it in the refrigerator overnight before serving. The glaze, added just before serving, helps to maintain freshness and adds that bright, sweet finish.

Ingredients

Gather these simple ingredients to make the delicious Lemon Limoncello Pound Cake:

Ingredients

1 cup unsalted butter, softened
2 cups granulated sugar
4 large eggs
1/4 cup limoncello liqueur
1 tablespoon lemon zest
1/4 cup lemon juice (freshly squeezed)
3 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
1 cup powdered sugar (for glaze)
2 tablespoons lemon juice (for glaze)

Once you've gathered all your ingredients, you're ready to create a masterpiece!

Instructions

Follow these steps to bake your Lemon Limoncello Pound Cake:

Preheat the Oven

Preheat your oven to 350°F (175°C) and grease a 9x5 inch loaf pan.

Mixing the Batter

In a large bowl, cream together the softened butter and granulated sugar until light and fluffy. Add eggs one at a time, mixing well after each addition. Stir in the limoncello, lemon zest, and lemon juice.

Combine Dry Ingredients

In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add this dry mixture to the wet mixture, blending just until combined.

Bake the Cake

Pour the batter into the prepared loaf pan and bake for 60 minutes, or until a toothpick inserted in the center comes out clean.

Prepare the Glaze

In a small bowl, mix powdered sugar with lemon juice until smooth. Once the cake has cooled for 10 minutes, drizzle the glaze over the top.

Serve and Enjoy

Allow the glaze to set before slicing. Serve and savor the delightful flavors of your Lemon Limoncello Pound Cake!

Now that you've made this delectable cake, enjoy it with family and friends!

Pro Tips

For an extra kick, consider adding a teaspoon of vanilla extract to the batter. It pairs wonderfully with the lemon and enhances the overall flavor.

Serving Suggestions

Lemon Limoncello Pound Cake is incredibly versatile when it comes to serving. A dusting of powdered sugar or a light glaze, as described in the recipe, enhances its appearance. For a more indulgent dessert, consider pairing it with fresh berries and whipped cream. The brightness of strawberries or blueberries complements the cake's lemon flavor beautifully, creating a stunning presentation that's perfect for gatherings.

For an extra twist, serve slices of the cake with a scoop of lemon sorbet or vanilla ice cream. The contrast between the warm, buttery cake and the cold, creamy sorbet amplifies the citrus notes and makes for a refreshing dessert experience. This cake also makes a delightful addition to brunch menus; just slice it into squares, arrange with a fruit platter, and watch it disappear!

Variations and Customizations

For those looking to customize the flavor, consider adding poppy seeds or almond extract to the batter. About 1-2 tablespoons of poppy seeds can provide a delightful crunch and visual appeal, while almond extract can add a warm, nutty backdrop that marries well with the lemon. If you prefer a more intense limoncello flavor, feel free to increase the amount slightly, but keep in mind that balance is key to prevent the cake from becoming overly sweet or boozy.

If you are following a gluten-free diet, you can substitute the all-purpose flour with a gluten-free flour blend. When making this swap, ensure your blend contains xanthan gum, or add it separately to help with the cake's structure. Experimenting with your glazes also offers great opportunities; for instance, swapping lemon juice with lime or orange juice can yield delightful variations while maintaining that signature pound cake texture.

Questions About Recipes

→ Can I replace limoncello with something else?

Yes, you can substitute limoncello with lemon juice. However, the flavor will be less complex.

→ How should I store the cake?

Store the cake in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.

→ Can this cake be frozen?

Absolutely! Wrap the cooled cake tightly in plastic wrap and freeze for up to 2 months. Thaw it in the fridge overnight before serving.

→ What can I serve with the pound cake?

This cake goes wonderfully with whipped cream or a scoop of vanilla ice cream. Fresh berries also make a beautiful accompaniment.