Limoncello Infused Pound Cake

Name: Limoncello Infused Pound Cake
Prep time: 15 min
Cook time: 55 min
Total time: 1 h 10 min
Yield: 12 servings
Ingredients: 1 cup unsalted butter, softened; 2 cups granulated sugar; 4 large eggs; 3 cups all-purpose flour; 1 teaspoon baking powder; 1/2 teaspoon salt; 1/2 cup limoncello; 1 teaspoon vanilla extract; Zest of 2 lemons; 1 cup powdered sugar; 2 tablespoons limoncello; 1 tablespoon lemon juice

Highlighted under: Sweet Baking Recipes

I absolutely adore baking, and nothing brings me more joy than creating a delicious Limoncello Infused Pound Cake. This delightful cake combines the buttery goodness of a classic pound cake with the vibrant zest of limoncello, resulting in a moist, flavorful treat that’s perfect for any occasion. Every bite is a citrusy burst, making it an ideal dessert for sunny afternoons or festive gatherings. I find that the bright notes of lemon really elevate the traditional pound cake, transforming it into something utterly special and unforgettable.

Created by

Anna

Last updated on 2026-01-29T23:43:28.205Z

When I first tried making a limoncello-infused dessert, I was immediately captivated by how well the citrus flavors complemented the richness of the cake. Through a bit of experimentation, I discovered that the key is to balance the limoncello with sugar and butter for a cake that is not only moist but bursting with zesty flavor. Trust me, this cake is a crowd-pleaser!

One day, while testing different recipes, I realized that letting the cake rest after baking allows the flavors to meld beautifully. I suggest allowing it to cool completely before eagerly slicing into it. A sprinkle of powdered sugar on top adds an elegant final touch, making it perfect for special occasions!

Why You Will Love This Recipe
Zesty limoncello flavor that awakens the senses
Moist texture that stays fresh for days
Ideal for gatherings and celebrations

Understanding the Ingredients

The foundation of this Limoncello Infused Pound Cake is the high-quality ingredients. Unsalted butter plays a crucial role, contributing to the cake's rich, moist texture while allowing you to control the saltiness. Remember to use room-temperature butter when creaming with sugar; this helps create air pockets for a light cake. For the best flavor, choose limoncello that boasts a bright lemon profile. Each ingredient adds a layer of flavor, but omitting or skimping on any could alter the result significantly.

The eggs are not just a binding agent; they enhance the cake's rich flavor and contribute to its tender crumb. Ensure they are at room temperature to facilitate a smooth mixing process. The lemon zest is another star player; it infuses the cake with vibrant citrus notes. Don’t skip this step— zesty flavor enhances the limoncello, making your cake come alive. Opt for fresh lemons to achieve the best zest and flavor; store-bought options won't provide the same intensity.

Baking Techniques for Success

Baking is both an art and a science, and slight adjustments can lead to different outcomes. When mixing your batter, avoid overmixing after adding the flour, as this could lead to a dense pound cake. Instead, mix just until combined. A perfectly baked cake should have golden edges and spring back when lightly pressed in the center. Using a toothpick is a reliable way to check doneness; it should come out clean or with a few moist crumbs, but not wet batter.

Cooling is vital for your pound cake. If you leave it in the pan too long, moisture can create a soggy bottom. After 10 minutes in the pan, transfer it to a wire rack to cool completely. This step helps maintain the cake's texture and prevents it from becoming heavy or dense. As it cools, prepare your limoncello glaze. A well-made glaze should be smooth and drizzle easily; adjust the liquid amounts for your desired consistency.

Ingredients

Gather the following ingredients to create your delicious Limoncello Infused Pound Cake:

For the Pound Cake

1 cup unsalted butter, softened
2 cups granulated sugar
4 large eggs
3 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1/2 cup limoncello
1 teaspoon vanilla extract
Zest of 2 lemons

For the Glaze

1 cup powdered sugar
2 tablespoons limoncello
1 tablespoon lemon juice

Make sure everything is at room temperature for the best results!

Instructions

Follow these steps to bake your Limoncello Infused Pound Cake:

Preheat the Oven

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

Cream Butter and Sugar

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

Add Eggs

Beat in the eggs, one at a time, mixing well after each addition.

Combine Dry Ingredients

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

Mix in Limoncello

Gradually add the dry ingredients to the wet ingredients, alternating with the limoncello and vanilla extract. Stir in the lemon zest.

Bake

Pour the batter into the prepared loaf pan and bake for 55-60 minutes or until a toothpick inserted comes out clean.

Cool and Glaze

Let the cake cool in the pan for 10 minutes before transferring it to a wire rack. Mix the glaze ingredients until smooth and drizzle over the cooled cake.

Serve and enjoy your homemade Limoncello Infused Pound Cake!

Pro Tips

For an extra burst of citrus, serve each slice with a dollop of whipped cream or a scoop of lemon sorbet. You can also substitute your favorite citrus liqueur for a delicious twist!

Serving Suggestions

This Limoncello Infused Pound Cake is delightful on its own, but you can elevate it further with simple serving ideas. A dusting of powdered sugar over the top could enhance its visual appeal, while fresh berries and a dollop of whipped cream would complement the citrus flavor beautifully. For a more gourmet touch, consider pairing it with a lemon curd or a scoop of vanilla ice cream.

If you're serving this cake at a gathering, cut it into slices and arrange them on a beautiful platter. A sprig of fresh mint or lemon slices as garnishes can add color and freshness to the presentation. This makes for an inviting display that encourages guests to indulge.

Storage and Make-Ahead Tips

This cake is perfect for make-ahead baking. Once completely cooled, wrap your Limoncello Infused Pound Cake in plastic wrap and store it in an airtight container. It will keep well at room temperature for up to five days, allowing the flavors to deepen over time. For longer storage, you can freeze slices. Wrap them individually before placing them in a freezer-safe container; they’ll last up to three months without compromising flavor.

When ready to serve from the freezer, simply allow it to thaw at room temperature for a few hours or overnight in the refrigerator. If you find that it has dried out slightly, a light brush of limoncello or lemon syrup can help restore moisture and bring back that vibrant flavor.

Questions About Recipes

→ Can I use store-bought limoncello?

Absolutely! Store-bought limoncello works perfectly and is a great time-saver.

→ Is there a way to make this cake vegan?

You can substitute eggs with flaxseed meal mixed with water and use vegan butter for a vegan version.

→ How should I store the cake?

Store it in an airtight container at room temperature for up to 5 days, or refrigerate for longer freshness.

→ Can I freeze leftover cake?

Yes! Wrap the cake tightly in plastic wrap and foil, then freeze. Thaw at room temperature before serving.