Limoncello Pound Cake Lemon

There's something undeniably magical about the marriage of Italian sunshine and classic American baking tradition. This Limoncello Pound Cake captures that perfect balance—a tender, buttery crumb infused with the bright, spirited notes of authentic Limoncello liqueur and fresh lemon zest. Each slice delivers a burst of citrus flavor that dances on your palate, making it an irresistible centerpiece for spring brunches, garden parties, or any occasion that calls for a touch of elegance. The glossy lemon glaze adds not just visual appeal but an extra layer of tangy sweetness that transforms this from a simple cake into an unforgettable dessert experience.

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The beauty of this pound cake lies in its versatility and forgiving nature. While it delivers restaurant-quality results, the technique is accessible to home bakers of all skill levels. The Limoncello not only infuses the cake with its distinctive lemon-herb complexity but also contributes to the cake's incredible moisture. Room temperature ingredients are key here—they blend more smoothly, creating that signature velvety texture pound cakes are famous for. Whether you're baking for a special celebration or simply treating yourself to a slice of la dolce vita, this cake delivers every single time.

Ingredients

• 2 ½ cups (315 g) all-purpose flour
• 2 tsp baking powder
• ½ tsp salt
• 1 cup (230 g) unsalted butter, softened
• 2 cups (400 g) granulated sugar
• 4 large eggs, room temperature
• 1 tbsp finely grated lemon zest
• ¼ cup (60 ml) fresh lemon juice
• ⅓ cup (80 ml) Limoncello liqueur
• 1 tsp pure vanilla extract
• ½ cup (120 ml) whole milk, room temperature
• 1 ½ cups (180 g) powdered sugar, sifted
• 2–3 tbsp fresh lemon juice (for glaze)
• 1 tbsp Limoncello liqueur (optional, for glaze)
• 1 tsp finely grated lemon zest (for glaze)

Instructions

Step 1: Prepare Your Oven and Pan

Preheat the oven to 350°F (175°C). Grease and flour a 10-cup (2.4 L) Bundt pan or a standard loaf pan thoroughly to ensure easy release after baking.

Step 2: Mix the Dry Ingredients

In a medium bowl, whisk together the flour, baking powder, and salt. Set aside for later use.

Step 3: Cream Butter and Sugar

In a large bowl, cream the butter and sugar together with an electric mixer until light and fluffy, about 3–4 minutes. This step incorporates air for a tender crumb.

Step 4: Add Eggs and Flavorings

Add eggs one at a time, beating well after each addition. Mix in the lemon zest, lemon juice, Limoncello, and vanilla extract until fully combined.

Step 5: Combine Wet and Dry Ingredients

Alternate adding the flour mixture and the milk to the batter, starting and ending with flour. Mix until just combined—do not overmix to avoid a tough texture.

Step 6: Fill the Pan

Pour the batter into the prepared pan and smooth the top with a spatula for even baking.

Step 7: Bake

Bake for 50–55 minutes, or until a toothpick inserted into the center comes out clean. The top should be golden brown.

Step 8: Cool

Cool the cake in the pan for 15 minutes, then invert onto a wire rack to cool completely before glazing.

Step 9: Prepare the Glaze

For the glaze, whisk together the powdered sugar, lemon juice, Limoncello (if using), and zest until smooth and pourable.

Step 10: Glaze and Serve

Drizzle the glaze over the cooled cake. Let set before slicing and serving.

Zusatztipps für die Zubereitung

For the best results, ensure all dairy ingredients—butter, eggs, and milk—are at room temperature before you begin. This allows them to emulsify properly, creating a smoother batter and more even texture. When creaming the butter and sugar, don't rush this step; the mixture should be noticeably lighter in color and fluffy in texture. If you don't have a Bundt pan, a standard loaf pan works beautifully, though you may need to adjust baking time slightly. To prevent sticking, you can also use a baking spray that contains flour. Finally, resist the urge to cut into the cake while it's still warm—the glaze needs time to set, and the flavors actually deepen as the cake cools completely.

Varianten und Anpassungen

This recipe is wonderfully adaptable to different preferences and dietary needs. For a non-alcoholic version, substitute the Limoncello with additional lemon juice combined with a splash of lemon or vanilla extract for complexity. You can also experiment with other citrus variations—try replacing half the lemon with lime or orange for a different flavor profile. For added texture, fold in ½ cup of poppy seeds to create a lemon-poppy variation. If you prefer a less sweet glaze, reduce the powdered sugar to 1 cup and increase the lemon juice slightly. For special occasions, garnish with thin lemon slices, candied lemon peel, or edible flowers. The cake can also be made in mini Bundt pans for individual servings—just reduce baking time to 25–30 minutes.

Serviervorschläge

This Limoncello Pound Cake shines in numerous serving scenarios. Present it as the star of your spring or summer dessert table, surrounded by fresh berries like strawberries, blueberries, or raspberries for a vibrant, colorful presentation. For an elegant afternoon tea, serve thin slices alongside a pot of Earl Grey or chamomile tea. The cake also pairs beautifully with a dollop of lightly sweetened whipped cream or mascarpone cream. For a more indulgent dessert, serve warm slices with a scoop of vanilla gelato or lemon sorbet. The cake keeps well at room temperature for up to 3 days when covered, or can be refrigerated for up to a week. It also freezes beautifully for up to 3 months—wrap tightly in plastic wrap and aluminum foil before freezing, and thaw overnight in the refrigerator before serving.

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This Limoncello Pound Cake is more than just a dessert—it's an experience that transports you to the sun-drenched Amalfi Coast with every bite. The combination of tender crumb, bright citrus notes, and the sophisticated touch of Limoncello makes it a recipe you'll return to again and again. Whether you're celebrating a special occasion, hosting friends for brunch, or simply indulging in a moment of sweet pleasure, this cake delivers joy in every slice. The glossy glaze catches the light beautifully, making it as photogenic as it is delicious. Serve it with pride, knowing you've created something truly special that bridges Italian tradition with American baking expertise.

Common Recipe Questions

→ What gives the pound cake its unique flavor?

The combination of Limoncello liqueur and fresh lemon zest and juice creates a bright, tangy flavor that distinguishes this cake.

→ Can I make the glaze without alcohol?

Yes, simply replace the Limoncello in the glaze with additional lemon juice for a similar tang without alcohol.

→ What type of pan works best for baking?

A 10-cup Bundt pan or a standard loaf pan is ideal to ensure even baking and the right shape.

→ How can I avoid overmixing the batter?

Alternate adding dry ingredients and milk, mixing until just combined, to keep the pound cake tender and prevent toughness.

→ What are good garnish options to serve alongside?

Thin lemon slices, candied lemon peel, or fresh berries make excellent garnishes enhancing the cake’s citrus brightness.