Limoncello Pound Cake Delight

Name: Limoncello Pound Cake Delight
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; 1/2 cup Limoncello; 1/4 cup fresh lemon juice; 3 cups all-purpose flour; 1 teaspoon baking powder; 1/2 teaspoon salt; Zest of 2 lemons; 1 cup powdered sugar; 2 tablespoons fresh lemon juice; 1 tablespoon Limoncello

Highlighted under: Simple Sweet Recipes

I am excited to share my recipe for Limoncello Pound Cake Delight—a cake that perfectly balances the zesty brightness of lemons with the rich, buttery texture of pound cake. We’ve experimented with Limoncello in desserts before, but this one truly stands out. The addition of this Italian lemon liqueur elevates the classic pound cake, making it irresistibly moist and flavorful. It's wonderful for parties or a simple afternoon treat, and I guarantee you’ll want to make it again and again!

Created by

Emily

Last updated on 2026-01-30T01:39:27.917Z

When I first tried Limoncello Pound Cake, I was captivated by the delightful aroma that filled the kitchen as it baked. The combination of citrusy freshness and buttery richness struck the perfect chord for dessert. One invaluable tip I found is to use room-temperature ingredients, as this helps the batter come together smoothly, creating that ideal dense yet fluffy texture we all love in a pound cake.

This cake is always a hit at gatherings. I remember making it for a friend's birthday, and everyone raved about it! The Limoncello gives it a lovely kick, and a drizzle of lemon glaze takes it over the top. Trust me, the balance of flavors makes each slice a little slice of heaven!

Why You'll Love This Cake
Zesty lemon flavor with a hint of Limoncello liqueur
Incredibly moist and tender crumb
Perfect for any occasion, from casual family dinners to festive celebrations

Understanding the Ingredients

The primary ingredient that sets Limoncello Pound Cake apart is, of course, the Limoncello itself. This Italian lemon liqueur infuses the cake with a bright, vibrant flavor that elevates the lemon profile. When measuring Limoncello, I recommend using a kitchen scale for precision, especially if you're partial to the zingy taste it brings. Additionally, the vibrant lemon zest plays a crucial role in enhancing the overall citrus brightness, so be sure to use fresh lemons for the best results.

Butter not only contributes to the rich flavor of the cake but also helps create a tender crumb structure. When creaming butter and sugar, look for a light and fluffy texture, which usually takes about 4-5 minutes. This step is critical because it incorporates air into the batter, contributing to the lightness of the pound cake. If you're in a hurry, you can use a stand mixer, but be mindful not to overmix once the eggs are added; overmixing can lead to a dense cake.

Perfecting Texture and Flavor

To achieve the perfect balance of moisture and a tender crumb, it's important to accurately measure your flour. Using the spoon-and-level method will ensure you don’t pack too much flour into your measuring cup, which can lead to a dry cake. When combining the wet and dry ingredients, mix until just combined; you'll want to see a few flour streaks remain. This is the secret to keeping your pound cake moist and delicious rather than dense or gummy.

Baking time can vary slightly based on your oven's calibration, so keep an eye on the cake after the 50-minute mark. You want to pull it from the oven as soon as a toothpick inserted into the center comes out clean or with a few moist crumbs. Remember, the cake will continue to cook a little in the pan due to residual heat, so reliable monitoring is essential to ensure perfect doneness without overbaking.

Ingredients

Gather these simple ingredients to get started:

For the Cake

1 cup unsalted butter, softened
2 cups granulated sugar
4 large eggs
1/2 cup Limoncello
1/4 cup fresh lemon juice
3 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
Zest of 2 lemons

For the Glaze

1 cup powdered sugar
2 tablespoons fresh lemon juice
1 tablespoon Limoncello

Make sure everything is ready before you start mixing!

Instructions

Follow these steps to bake your Limoncello Pound Cake Delight:

Preheat the Oven

Preheat your oven to 325°F (160°C). Grease and flour a 10-inch Bundt pan or a loaf pan.

Cream the Butter and Sugar

In a large mixing bowl, beat the softened butter and granulated sugar together until light and fluffy, about 4-5 minutes.

Add the Eggs

Add the eggs one at a time, mixing well after each addition. Stir in the Limoncello, fresh lemon juice, and lemon zest.

Combine Dry Ingredients

In a separate bowl, whisk together the flour, baking powder, and salt.

Combine Mixtures

Gradually add the dry ingredients to the wet mixture, mixing until just combined. Be careful not to overmix.

Bake the Cake

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

Prepare the Glaze

While the cake is baking, mix the powdered sugar, lemon juice, and Limoncello together until smooth.

Cool and Glaze

Once the cake is done, let it cool in the pan for 10 minutes before transferring it to a wire rack. Once cool, drizzle the glaze over the top.

Enjoy your delightful cake!

Pro Tips

For an added flavor boost, you can soak the cake with additional Limoncello after baking.

Storage and Make-Ahead Tips

Limoncello Pound Cake can be made a day in advance, making it ideal for parties or gatherings. Allow the cake to cool completely on a wire rack before covering it with plastic wrap or foil to maintain its moisture. Alternatively, you can store the cake in an airtight container for up to five days at room temperature. If you'd like to extend its shelf life, consider freezing the unglazed cake. Wrap it tightly in plastic followed by aluminum foil, and it will keep well for up to three months.

When you're ready to enjoy the frozen cake, simply thaw it overnight in the refrigerator, and then bring it to room temperature before glazing. In the meantime, prepare the glaze fresh to ensure it's smooth and glossy when drizzled on top of the cake, enhancing its aesthetic and flavor.

Serving Suggestions and Variations

For serving, consider adding a dollop of freshly whipped cream or a scoop of vanilla ice cream to enhance the cake's rich flavors. Fresh berries, such as strawberries or raspberries, complement the bright lemon notes beautifully and add a splash of color on the plate. You can also dust the cake with powdered sugar before serving for an extra touch of elegance.

If you're looking to switch up the flavors, feel free to experiment with different liqueurs. A splash of orange liqueur or even a berry-flavored liqueur can provide a unique twist while still maintaining that moist pound cake texture. Just remember to adjust the amount of sugar if you're using a sweeter liqueur to keep your cake balanced.

Questions About Recipes

→ Can I substitute Limoncello?

Yes, if you prefer a non-alcoholic version, you can use lemon juice or lemon extract.

→ How do I store leftovers?

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

→ Can I make this cake ahead of time?

Absolutely! This cake tastes even better the next day as the flavors develop.

→ What should I serve with this cake?

A scoop of vanilla ice cream or a dollop of whipped cream pairs beautifully with this cake.