Lemon Limoncello Pound Cake

Name: Lemon Limoncello Pound Cake
Prep time: 20 min
Cook time: 50 min
Total time: 1 h 10 min
Yield: 1 loaf
Ingredients: 1 cup unsalted butter, softened; 2 cups granulated sugar; 4 large eggs; 1 cup all-purpose flour; 1/2 cup almond flour; 1/2 cup whole milk; Zest of 2 lemons; 1/4 cup limoncello; 2 teaspoons baking powder; 1/2 teaspoon salt; 1 cup powdered sugar; 2 tablespoons limoncello; Juice of 1 lemon

Highlighted under: Bakes & Treats

I absolutely adore the bright, zesty flavor of lemon in desserts, and this Lemon Limoncello Pound Cake is a true celebration of that citrus goodness. The infusion of limoncello gives it a unique twist that enhances the cake's moist texture and adds a delightful aroma. Each slice brings a burst of flavor, making it perfect for afternoon tea or a special occasion. Trust me, once you whip this up, you’ll be reaching for another piece before you even finish the first. It's a recipe I keep coming back to every spring!

Created by

Madeline Archer

Last updated on 2026-01-24T11:10:30.314Z

When I first attempted to make this Lemon Limoncello Pound Cake, I was pleasantly surprised by how easy it was to achieve a bakery-worthy dessert right in my own kitchen. The key is to cream the butter and sugar until fluffy, which helps create that perfect, tender crumb. Using fresh lemons ensures that the flavor is bright and vibrant, complementing the sweetness of the cake beautifully.

My favorite part of the baking process is definitely the aroma that fills the kitchen as the cake bakes. It’s a comforting experience, and when it comes out of the oven, I drench it with a limoncello glaze that adds a sweet and tangy finish. This cake never fails to impress my guests and is always a standout at gatherings!

Why You'll Love This Cake
Bright and refreshing lemon flavor with a hint of limoncello
Moist and tender texture you can't resist
Perfect for any celebration or tea time

Mastering the Art of Pound Cake

Achieving the perfect pound cake requires a delicate balance of creaminess and structure. The softened unsalted butter should be warmed to room temperature to ensure it incorporates well with the sugar, creating a fluffy base. This step is crucial as it helps trap air into the batter, resulting in a light texture. If your butter is too cold, it can lead to a dense cake. I recommend taking the butter out of the fridge about an hour before you start baking.

Another key technique is to be thorough but gentle when mixing in the flour. Over-mixing can activate gluten in the all-purpose flour, leading to a chewy cake rather than a tender one. Mix until you see no dry streaks, but don’t worry if a few lumps remain. The almond flour not only enhances the moistness of the cake but also adds a subtle nutty flavor that beautifully complements the lemon.

Enhancing Flavor with Limoncello

The addition of limoncello in this recipe is not just for flavor but also amplifies the cake's moisture, setting it apart from other lemon cakes. If you're looking for a non-alcoholic substitute, consider using lemon juice mixed with a bit of simple syrup. This will keep the cake moist without the alcohol content while still echoing that zesty brightness. Additionally, feel free to experiment with flavored extracts—like a touch of vanilla or almond—to create layers of flavor without overwhelming the lemon.

When it comes to glazing, achieving a smooth consistency is vital. If the glaze is too thin, it will run right off the cake; if too thick, it won’t drizzle nicely. Aim for a pourable glaze by adjusting the limoncello and lemon juice ratio. If you find your glaze is too thick, simply add a teaspoon of warm water at a time until desired consistency is reached.

Storing and Serving Suggestions

This Lemon Limoncello Pound Cake can easily be made ahead of time. Once cooled, wrap it tightly in plastic wrap or foil to keep it fresh for up to three days at room temperature. If you want to freeze it, consider slicing it beforehand. Individual slices can be wrapped tightly and frozen for up to two months, making it easy to enjoy a piece whenever the craving hits. Just let them thaw at room temperature for a delightful treat any time of day.

For a special touch when serving, consider pairing the cake with whipped cream or a dollop of mascarpone cheese sweetened with a touch of powdered sugar and lemon zest. Fresh berries make a lovely topping as they contrast the dense cake with their tartness. This cake also shines alongside a cup of herbal tea, enhancing its refreshing notes and making it a go-to for afternoon gatherings.

Ingredients

For the Cake

1 cup unsalted butter, softened
2 cups granulated sugar
4 large eggs
1 cup all-purpose flour
1/2 cup almond flour
1/2 cup whole milk
Zest of 2 lemons
1/4 cup limoncello
2 teaspoons baking powder
1/2 teaspoon salt

For the Glaze

1 cup powdered sugar
2 tablespoons limoncello
Juice of 1 lemon

Instructions

Prepare the Oven and Pan

Preheat your oven to 350°F (175°C) and grease a 9x5-inch loaf pan with butter. You can also line it with parchment paper for easier removal.

Cream Butter and Sugar

In a large mixing bowl, cream together the softened butter and granulated sugar until the mixture is light and fluffy. This should take about 3-5 minutes.

Add Eggs and Flavorings

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

Combine Dry Ingredients

In a separate bowl, whisk together the all-purpose flour, almond flour, baking powder, and salt.

Mix Together

Gradually add the dry ingredients to the wet mixture, alternating with the milk. Start and end with the dry ingredients, mixing until just combined.

Bake the Cake

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

Prepare the Glaze

While the cake bakes, whisk together the powdered sugar, limoncello, and lemon juice in a small bowl until smooth.

Glaze the Cake

Once the cake is baked, let it cool in the pan for 10 minutes before transferring it to a wire rack. Drizzle the limoncello glaze over the warm cake.

Serve and Enjoy

Allow the glaze to set for a few minutes before slicing the cake. This lemony treat is best served slightly warm!

Pro Tips

For an extra burst of lemon flavor, add a bit more zest or a splash of lemon juice to the batter. You can also use a mix of granulated sugar and brown sugar for a deeper flavor profile.

Expert Tips for Perfect Results

Ensure your ingredients are at room temperature before you start—this includes the butter, eggs, and milk. Room temperature ingredients blend more smoothly, which results in a better texture. If you're short on time, you can warm your eggs in a bowl of warm water for about 10 minutes. This little tip helps achieve a more uniform batter and, consequently, a more even rise during baking.

When testing your cake’s doneness, don’t just rely on the toothpick method; you should also look for a golden-brown edge and a firm top that springs back when gently pressed. If your cake begins to brown too quickly, covering it with aluminum foil during the last 15 minutes will prevent it from burning while still allowing it to cook through.

Flavor Variations to Try

For those looking to spice things up, consider swirling in some poppy seeds or chopped herbs like thyme or rosemary into the batter for an aromatic twist. These additions pair beautifully with the lemon and lend a gourmet touch to your pound cake. If you’re feeling adventurous, a layer of lemon curd between the batter and the glaze can elevate the cake’s flavor and balance the sweetness.

Another way to make this cake uniquely yours is by changing up the citrus. Substituting the lemons for oranges or grapefruits, while adjusting the glaze accordingly, can bring new life to this classic. Each citrus type offers a distinct flavor profile while maintaining the essence of a moist, flavorful pound cake.

Troubleshooting Common Issues

If your cake turns out too dense, this may be due to overmixing or measuring inaccurately. Be sure to weigh your ingredients if possible, or use the spoon and level method for flour to avoid packing it too tightly. Similarly, if the cake is overcooked, check your oven calibration; an oven thermometer can help ensure you're baking at the correct temperature.

Another common issue is an overly crumbly cake, which can occur if too much flour is used or if it hasn’t cooled properly before being sliced. Allow your pound cake to cool in the pan for at least 10 minutes before transferring it to a wire rack. Cutting into it too early can disrupt its structure, leading to crumbling instead of clean, perfect slices.

Questions About Recipes

→ Can I use a different type of alcohol instead of limoncello?

Yes, while limoncello provides a unique flavor, you could use another citrus liqueur or even a bit of lemon juice for a non-alcoholic version.

→ How do I store leftover pound cake?

Store the cake in an airtight container at room temperature for up to 3 days, or refrigerate it for up to a week. You can also freeze it for longer storage.

→ Can I make this cake ahead of time?

Absolutely! This pound cake actually tastes better the next day as the flavors meld together. Just glaze it right before serving.

→ What can I serve with this cake?

This cake goes wonderfully with a dollop of whipped cream, fresh berries, or even a scoop of vanilla ice cream for a delightful dessert.