Limoncello Infused Pound Cake

Name: Limoncello Infused Pound Cake
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 20 min
Yield: 12 servings
Ingredients: 1 cup unsalted butter, softened; 2 cups granulated sugar; 4 large eggs; 3 cups all-purpose flour; 1 cup Limoncello; 1 tablespoon baking powder; 1 teaspoon salt; Zest of 2 lemons; 1 cup powdered sugar; 2 tablespoons fresh lemon juice; 1 tablespoon Limoncello

Highlighted under: Sweet Cravings Bakery

I absolutely love making this Limoncello Infused Pound Cake because it combines the bright, zesty notes of lemon with the richness of a classic pound cake. Each bite is a delightful experience, especially when paired with a cup of tea or coffee. The secret is to fold in Limoncello, an Italian lemon liqueur, which elevates the cake’s flavor profile to a whole new level. Plus, it's surprisingly easy to make, making it perfect for family gatherings or just a cozy evening at home.

Created by

Anna

Last updated on 2026-01-29T23:31:28.434Z

When I first baked Limoncello Infused Pound Cake, I was blown away by how refreshing it tasted. The Limoncello not only adds a unique flavor but also keeps the cake moist and delicious over the days. I recommend letting it sit for a few hours after baking; this allows the flavors to meld beautifully, creating an indulgent dessert that surprises everyone.

My tip for this cake is to use fresh lemons when making the frosting. The zest and juice of fresh lemons will really brighten the flavor of the Limoncello cake, amplifying that citrus punch. Trust me, the effort is worth it!

Why You Will Love This Recipe
Bright, zesty flavor with a hint of sweetness
Moist and tender crumb with a buttery finish
Easy to make and perfect for any occasion

Understanding the Ingredients

The key to a moist and flavorful Limoncello Infused Pound Cake lies in the balance of butter and Limoncello. Butter provides a rich base, adding to the tender crumb, while Limoncello imparts that signature zesty kick. When selecting your Limoncello, opt for one that's higher quality for a more pronounced flavor. Avoid using low-alcohol varieties, as they can yield a flat taste. Additionally, fresh lemon zest is crucial; it not only enhances the lemony notes but also contributes natural oils that add depth to the cake.

Eggs play a pivotal role in the texture of this pound cake. As you incorporate each egg, you create air pockets that expand during baking, giving the cake its rise. I recommend using room temperature eggs for optimal incorporation; they blend more easily with other ingredients. If you need to substitute eggs for dietary reasons, consider using a flaxseed meal mixture or apple sauce, but be aware that these changes can slightly alter the cake's texture.

Baking Tips for Success

When it comes to baking this pound cake, overmixing can be your worst enemy. Once you combine the wet and dry ingredients, mix just until no dry flour is visible—this will help maintain a tender crumb. As a helpful tip, using a rubber spatula to fold the ingredients rather than a mixer can prevent overworking the batter. If you're unsure, look for a slightly lumpy batter; this is perfectly acceptable and ensures a light cake.

To achieve a golden crust, keep an eye on your oven's temperature accuracy. Every oven can behave differently; I encourage you to use an oven thermometer for the best results. If you notice the edges browning too quickly, you can cover the top with aluminum foil partway through baking, allowing the inside to bake through without over-browning the surface.

Ingredients

Gather the following ingredients to make your Limoncello Infused Pound Cake.

For the Cake

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

For the Lemon Glaze

1 cup powdered sugar
2 tablespoons fresh lemon juice
1 tablespoon Limoncello

Make sure to have all the ingredients at room temperature for the best results.

Instructions

Follow these steps to create the perfect Limoncello Infused Pound Cake.

Preheat and Prepare

Preheat your oven to 350°F (175°C). Grease a 9x5-inch loaf pan and line the bottom with parchment paper.

Cream Butter and Sugar

In a large bowl, cream together the softened butter and granulated sugar until light and fluffy, about 5 minutes.

Add Eggs and Mix

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

Mix Dry Ingredients

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

Combine Mixtures

Gradually blend the dry ingredients into the wet mixture until just combined. Do not overmix.

Bake

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

Prepare the Glaze

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

Glaze the Cake

Once the cake has cooled for about 10 minutes, remove it from the pan, place it on a wire rack, and drizzle the glaze over it.

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

Pro Tips

For an extra burst of flavor, consider adding chopped nuts or poppy seeds to the batter. They add delightful texture and complement the lemon flavor beautifully.

Serving Suggestions

This Limoncello Infused Pound Cake pairs wonderfully with a dollop of whipped cream or a scoop of vanilla ice cream for an indulgent dessert option. For a more refined touch, consider serving it alongside fresh berries or a raspberry coulis that complements the lemon flavor beautifully. A light dusting of powdered sugar right before serving can add an elegant finish to your presentation.

For a mid-afternoon treat, slice this cake and enjoy it with a freshly brewed cup of Earl Grey or a sprightly green tea. The citrus notes in the tea will enhance the zesty flavors in the cake, making your tea time a delightful experience.

Storage and Make-Ahead Tips

Store any leftover pound cake in an airtight container at room temperature for up to three days. If you want to keep it longer, freezing is an excellent option. Wrap the cooled cake tightly in plastic wrap and aluminum foil, then place it in the freezer, where it can last for up to three months. To thaw, simply transfer it to the refrigerator overnight and let it come to room temperature before serving.

You can also prepare the batter ahead of time and refrigerate it for up to 24 hours before baking. Just be sure to bring the batter back to room temperature before pouring it into the loaf pan. This will help ensure even baking and a nice rise.

Questions About Recipes

→ Can I use a different liqueur instead of Limoncello?

Certainly! You can substitute with any citrus-flavored liqueur, but Limoncello offers a unique taste.

→ How should I store leftover pound cake?

Store the cake in an airtight container at room temperature for up to four days, or refrigerate it for up to a week.

→ Can I freeze this cake?

Yes, you can freeze the cake. Just wrap it tightly in plastic wrap and aluminum foil for up to three months.

→ What can I serve with this pound cake?

This cake pairs beautifully with fresh berries, whipped cream, or a scoop of vanilla ice cream.