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; 1/4 cup fresh lemon juice; 1 tablespoon lemon zest; 3 cups all-purpose flour; 1 teaspoon baking powder; 1/2 teaspoon salt; 1/2 cup powdered sugar (for glaze); 2 tablespoons limoncello (for glaze); Optional: Lemon slices for garnish

Highlighted under: Cakes & Sweet Treats

Whenever I bake a Lemon Limoncello Pound Cake, I can’t help but feel a burst of sunshine in my kitchen. The bright citrus flavor combined with the sweet, intoxicating kick of limoncello creates a dessert that is both refreshing and indulgent. My family and friends are always excited to try a slice, especially during gatherings, as it truly steals the spotlight. This recipe is my go-to for any occasion, and I love how simple it is to prepare while still looking elegant on the table.

Created by

Noelle Chambers

Last updated on 2026-01-24T10:22:15.141Z

When I first experimented with adding limoncello to my traditional pound cake recipe, I was stunned by the results. The combination of fresh lemon juice and the sweet liqueur transforms the cake into a luxurious treat that is perfect for any gathering. I learned that allowing the cake to cool thoroughly before glazing allows the flavors to meld beautifully, creating a rich yet refreshing bite.

What makes this cake special is its moist texture. To achieve that, I ensure to cream the butter and sugar until light and fluffy and never overmix the batter. This cake pairs wonderfully with a cup of tea or coffee, providing a delightful finish to any meal. I can’t wait for you to try it!

Why You'll Love This Recipe
Bright, zesty flavor that awakens your taste buds
Luxurious moist texture that everyone will adore
Perfect for both casual and formal occasions

Understanding the Ingredients

Each ingredient in this Lemon Limoncello Pound Cake plays a crucial role in achieving its signature taste and texture. The unsalted butter, when creamed with sugar, contributes to the cake's lush moisture and tender crumb. I recommend always using room temperature butter; it incorporates air more efficiently, resulting in a lighter cake. Additionally, fresh lemon juice and zest not only infuse brightness but also help to balance the rich butteriness, creating a harmonious flavor profile that truly sings.

The inclusion of limoncello is what elevates this pound cake beyond basic citrus flavors. This Italian lemon liqueur adds a layer of complexity and sweetness that complements the tartness of the lemon juice. If you prefer a non-alcoholic version, you can substitute limoncello with a mixture of lemon juice and a bit more sugar, adjusting to taste for sweetness. However, the unique flavor that limoncello brings is worth it for the special occasions.

Perfecting Your Technique

A key technique to mastering this pound cake is ensuring proper mixing. After creaming the butter and sugar, be careful to add the eggs one by one and beat thoroughly each time. This process helps to emulsify the mixture, which is crucial for maintaining a consistent texture. When combining dry and wet ingredients, use a gentle folding motion instead of vigorous stirring to avoid overworking the batter, which can lead to a dense cake. Just mix until the flour is barely incorporated, and you will achieve a beautifully light result.

Don’t skip the step of letting the cake cool properly before glazing. Allowing it to cool for about 15-20 minutes in the pan before turning it out prevents the cake from breaking apart. If you’re in a hurry, try placing the cake in the refrigerator for a quick chill. When glazing, ensure the cake is completely cooled for the glaze to set nicely without sliding off.

Ingredients

Gather all the ingredients you'll need to whip up this delightful Lemon Limoncello Pound Cake:

Ingredients

1 cup unsalted butter, softened
2 cups granulated sugar
4 large eggs
1/4 cup limoncello
1/4 cup fresh lemon juice
1 tablespoon lemon zest
3 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1/2 cup powdered sugar (for glaze)
2 tablespoons limoncello (for glaze)
Optional: Lemon slices for garnish

Once you have everything together, you’re ready to start baking!

Instructions

Follow these steps for a perfect Lemon Limoncello Pound Cake:

Preheat the Oven

Preheat your oven to 350°F (175°C). Grease and flour a 10-inch bundt pan.

Cream Butter and Sugar

In a large bowl, beat the softened butter and granulated sugar together until light and fluffy.

Add Eggs, Limoncello, and Lemon Juice

Add the eggs one at a time, fully incorporating each before adding the next. Then mix in limoncello, lemon juice, and lemon zest.

Combine Dry Ingredients

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

Mix Dry into Wet

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

Bake

Pour the batter into the prepared bundt pan and smooth the top. Bake for 60 minutes or until a toothpick inserted into the center comes out clean.

Prepare Glaze

While the cake cools, whisk together powdered sugar and limoncello for the glaze.

Glaze the Cake

Once the cake is completely cool, drizzle the glaze over it. Optionally, garnish with lemon slices.

Allow the glaze to set before slicing and serving the cake.

Pro Tips

Ensure all ingredients are at room temperature for the best results. This cake stores well and can be made a day in advance for improved flavor.

Storage and Make-Ahead Tips

Lemon Limoncello Pound Cake can be made ahead of time, making it an ideal choice for gatherings. It stores well in an airtight container at room temperature for up to 3 days. If you want to keep it longer, consider freezing the cake. Wrap it tightly in plastic wrap and aluminum foil; it can be frozen for up to 3 months. When you’re ready to enjoy, allow it to thaw in the fridge overnight, then glaze just before serving to maintain that fresh, vibrant finish.

If you’re planning to make variations or different sizes, keep in mind that this recipe can easily be halved or doubled. For smaller bundt cakes, adjust the baking time; smaller cakes will need about 45-50 minutes. It’s always good practice to check for doneness with a toothpick inserted into the center, ensuring moist crumbs cling without wet batter.

Serving Suggestions

For an elegant serving idea, consider pairing slices of this Lemon Limoncello Pound Cake with a dollop of whipped cream and a sprinkle of fresh berries. The creaminess complements the cake’s citrusy notes, while the berries add a burst of color and freshness. You can also serve it alongside a scoop of lemon sorbet for a refreshing dessert that’s perfect for warm weather gatherings.

Another fun way to elevate this cake is by incorporating a fruit compote made from seasonal fruits like strawberries or blueberries. Simply simmer your choice of fruit with a bit of sugar until it breaks down into a sauce, and drizzle over the cake before serving. This not only makes the presentation eye-catching but also introduces new flavors to each bite, making your dessert experience even more delightful.

Questions About Recipes

→ Can I use another citrus juice instead of lemon?

Yes, you can substitute lime or orange juice for a different flavor profile!

→ How should I store the cake?

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

→ Can I make this as muffins instead?

Absolutely! You can use a muffin tin and adjust the baking time to about 20-25 minutes.

→ Is it possible to make this cake gluten-free?

Yes, substitute all-purpose flour with a gluten-free blend that requires no additional adjustments.