Limoncello Pound Cake Lemon

There's something undeniably magical about the marriage of butter, sugar, and citrus—especially when that citrus comes in the form of Italy's beloved Limoncello liqueur. This Limoncello Pound Cake with Lemon Glaze captures the essence of the Amalfi Coast in every tender, golden slice. Rich and buttery with a pronounced lemon flavor that dances on your palate, this cake is perfect for spring gatherings, afternoon tea, or any moment that calls for a little Italian sunshine. The tangy lemon glaze adds an extra layer of citrus brightness that makes each bite truly unforgettable.

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What sets this pound cake apart from traditional lemon cakes is the distinctive flavor profile that Limoncello brings. This Italian lemon liqueur, traditionally made by steeping lemon zest in grain alcohol and then mixing it with simple syrup, adds a depth and warmth that fresh lemon alone cannot achieve. The alcohol also helps to keep the cake incredibly moist while enhancing the overall flavor. When combined with fresh lemon juice and zest, you get a triple-citrus punch that's perfectly balanced by the richness of butter and eggs. The result is a cake that's simultaneously light and indulgent, tangy and sweet.

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 for glaze (optional)
• 1 tsp finely grated lemon zest for glaze

Instructions

Schritt 1: Vorbereitung

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.

Schritt 2: Trockene Zutaten

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

Schritt 3: Butter und Zucker aufschlagen

In a large bowl, cream the butter and sugar together with an electric mixer until light and fluffy, about 3–4 minutes. This step is crucial for creating the cake's tender crumb.

Schritt 4: Eier und Aromen hinzufügen

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

Schritt 5: Teig zusammenfügen

Alternate adding the flour mixture and the milk to the batter, starting and ending with flour. Mix until just combined—do not overmix, as this can result in a tough cake.

Schritt 6: Backen

Pour the batter into the prepared pan and smooth the top. Bake for 50–55 minutes, or until a toothpick inserted into the center comes out clean.

Schritt 7: Abkühlen

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

Schritt 8: Glasur zubereiten

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

Schritt 9: Glasieren und servieren

Drizzle the glaze over the cooled cake. Let set for at least 15 minutes before slicing to allow the glaze to firm up.

Zusatztipps für die Zubereitung

Temperature is everything when it comes to pound cake success. Make sure your butter, eggs, and milk are all at room temperature before you begin—this ensures they emulsify properly and create a smooth, homogeneous batter. Cold ingredients can cause the batter to curdle or separate, resulting in a dense, uneven texture. When creaming the butter and sugar, don't rush this step; those 3–4 minutes of beating are what incorporate air into the batter and give the cake its tender crumb. If you're using a Bundt pan, be extra generous with the greasing and flouring, paying special attention to all the nooks and crannies. For the glaze, start with 2 tablespoons of lemon juice and add more gradually until you reach your desired consistency—you want it thick enough to coat the cake but thin enough to drizzle beautifully.

Varianten und Anpassungen

This versatile recipe welcomes many delicious variations. For a non-alcoholic version, simply replace the Limoncello with additional fresh lemon juice or a combination of lemon juice and a splash of vanilla extract. You can also experiment with other citrus liqueurs like Orangecello or Grand Marnier for an orange-flavored variation, adjusting the zest accordingly. For added texture, fold in ½ cup of poppy seeds for a classic lemon-poppy seed combination. If you prefer a lighter glaze, substitute half of the powdered sugar with Greek yogurt for a tangy cream glaze. For special occasions, add a layer of lemon curd between slices or serve with a dollop of mascarpone whipped cream. You can also bake this batter in a standard loaf pan, muffin tins, or even as mini Bundt cakes—just adjust the baking time accordingly.

Serviervorschläge

This Limoncello Pound Cake shines in many serving scenarios. For an elegant afternoon tea, serve thin slices alongside Earl Grey or chamomile tea. As a dinner party dessert, present it on a cake stand garnished with thin lemon slices, candied lemon peel, or edible flowers for a stunning centerpiece. Fresh berries—especially strawberries, raspberries, or blueberries—make a vibrant and refreshing accompaniment that balances the cake's richness. For a more indulgent presentation, serve warm slices with a scoop of vanilla gelato or lemon sorbet. The cake also pairs beautifully with a glass of chilled Prosecco or a dessert wine. For a casual brunch, toast slices lightly and serve with a smear of lemon curd or mascarpone. This cake keeps well for up to 5 days when stored in an airtight container at room temperature, and the flavor actually deepens after a day or two as the Limoncello continues to permeate the crumb.

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Whether you're celebrating a special occasion or simply craving a slice of sunshine, this Limoncello Pound Cake with Lemon Glaze delivers pure joy in every bite. The combination of buttery richness and bright citrus notes creates a flavor experience that's both comforting and refreshing. It's a cake that tells a story of Italian summers, coastal breezes, and the simple pleasure of exceptional ingredients treated with care. So gather your lemons, pour a little Limoncello, and let your kitchen fill with the irresistible aroma of this Mediterranean-inspired masterpiece. Your family and friends will be asking for the recipe after their very first taste.

Recipe FAQ

→ Can I make this without alcohol?

Yes, simply replace Limoncello with additional fresh lemon juice to maintain the citrus flavor without the alcohol content.

→ What type of pan should I use?

A 10-cup Bundt pan or a standard loaf pan works best to ensure even baking and proper shape.

→ How do I avoid overmixing the batter?

Alternate adding the dry ingredients and milk, mixing just until combined after each addition to keep the texture tender.

→ Can I prepare the lemon glaze in advance?

Yes, prepare the glaze shortly before serving to keep its fresh citrus brightness and smooth consistency.

→ Is the pound cake suitable for vegetarians?

Yes, this cake contains no meat products and is suitable for a vegetarian diet.