Limoncello Infused Pound Cake

Name: Limoncello Infused Pound Cake
Prep time: 15 min
Cook time: 50 min
Total time: 1 h 5 min
Yield: 8 servings
Ingredients: 1 1/2 cups all-purpose flour; 1 tsp baking powder; 1/2 tsp salt; 3/4 cup unsalted butter, softened; 1 cup granulated sugar; 3 large eggs; 1/4 cup limoncello; 1 tbsp lemon zest; 1 tsp vanilla extract; 1 cup powdered sugar; 2 tbsp limoncello; 1 tbsp lemon juice

Highlighted under: Delicious Desserts Made Simple

When I first decided to make a Limoncello Infused Pound Cake, I wanted a dessert that was both zesty and comforting. The bright citrus notes of the limoncello paired perfectly with the rich, buttery cake, creating a delightful balance of flavors. Each bite is like a burst of sunshine, and I found that the cake stays incredibly moist, thanks to the addition of the limoncello. It's an ideal choice for gatherings or simply as a treat with my afternoon tea.

Created by

Ella

Last updated on 2026-01-30T02:37:28.676Z

As I experimented with flavors and textures, I was thrilled at how the limoncello infused through the cake, creating a wonderfully moist interior. I recommend brushing the cake with extra limoncello while it cools to amplify the flavor even further. It's these small steps that elevate a simple pound cake into something extraordinary.

After serving this cake at a family gathering, it was met with rave reviews. Everyone appreciated the unique twist and the way the bright flavor shone through without overpowering the classic pound cake experience. A hint of lemon glaze on top just adds to the allure!

Why You'll Love This Limoncello Infused Pound Cake
Zesty limoncello flavor that brightens every bite
Incredibly moist texture that melts in your mouth
Elegant enough for celebrations, yet easy for everyday indulgence

Understanding the Ingredients

The rich flavor of the limoncello is what makes this pound cake truly distinctive. Limoncello, an Italian lemon liqueur, infuses not only a zesty brightness but also moisture into the cake, enhancing the flavor profile with a unique sweet and tangy taste. When selecting limoncello, opt for a quality brand, as the flavor will greatly impact the cake. If unavailable, you could substitute with homemade limoncello or even a lemon syrup, but keep in mind that the liqueur's distinct savor is what makes this cake special.

The choice of butter is critical in achieving that melt-in-your-mouth texture. Using unsalted butter, as specified, allows you to control the sodium content and enhances the buttery flavor without any unwanted saltiness. Make sure your butter is softened to room temperature before creaming with the sugar; this step ensures that you incorporate enough air into the mixture, resulting in a lighter, fluffier cake. For those seeking a dairy-free version, a vegan butter substitute would work well, keeping the richness intact.

Perfecting the Baking Process

To ensure an even bake, it’s crucial to properly prepare your loaf pan. Greasing the pan thoroughly and perhaps even dusting it lightly with flour will prevent the cake from sticking. You might consider lining the bottom with parchment paper for an extra layer of insurance. While the recipe suggests a baking time of 50 minutes, all ovens are different; start checking at around 45 minutes. The cake should spring back when touched and a toothpick inserted should emerge clean with just a few crumbs.

Cooling the cake appropriately is as important as the baking. Allowing it to sit in the pan for roughly 10 minutes helps to set the structure, making it easier to remove without breaking. Once transferred to a wire rack, let it cool completely to ensure the glaze adheres well. The glaze should be brushed on while the cake is still warm, allowing it to soak in slightly, which intensifies the flavor and adds a lovely shiny finish. If you prefer a thicker glaze, feel free to adjust the powdered sugar ratio accordingly.

Storage and Serving Suggestions

This Limoncello Infused Pound Cake maintains its moistness beautifully over time, making it a wonderful treat to prepare ahead. Stored in an airtight container at room temperature, it can last for up to four days. For longer storage, consider wrapping it tightly in plastic wrap and then in aluminum foil before freezing; this can extend its shelf life to about three months. Thaw in the refrigerator overnight for the best texture, or bring it to room temperature before serving.

For an elegant presentation, consider serving each slice with a dollop of whipped cream or a scoop of vanilla ice cream. Complementing it with fresh berries not only looks stunning but also adds a refreshing contrast to the cake's richness. If you're entertaining, I'm partial to dusting a little extra powdered sugar on top for a decorative touch that enhances its delightful appearance.

Ingredients

Gather all the ingredients before you start for a smooth preparation.

For the Cake

1 1/2 cups all-purpose flour
1 tsp baking powder
1/2 tsp salt
3/4 cup unsalted butter, softened
1 cup granulated sugar
3 large eggs
1/4 cup limoncello
1 tbsp lemon zest
1 tsp vanilla extract

For the Glaze

1 cup powdered sugar
2 tbsp limoncello
1 tbsp lemon juice

Ensure all the ingredients are fresh for the best flavor in your cake.

Instructions

Follow these steps carefully for a perfect pound cake!

Prepare the Oven and Pan

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

Mix Dry Ingredients

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

Cream Butter and Sugar

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

Add Eggs and Flavors

Add the eggs one at a time, mixing well after each addition. Then stir in the limoncello, lemon zest, and vanilla extract.

Combine Mixtures

Gradually add the dry ingredients to the wet mixture, mixing until just combined. Do not overmix.

Bake

Pour the batter into the prepared loaf pan and bake for 50 minutes or until a toothpick inserted into the center comes out clean.

Glaze Preparation

While the cake is baking, prepare the glaze by mixing the powdered sugar, limoncello, and lemon juice until smooth.

Cool and Glaze

Once the cake is done, let it cool for 10 minutes in the pan before transferring it to a wire rack. Brush the glaze over the warm cake for a shiny finish.

Your Limoncello Infused Pound Cake is now ready to be sliced and enjoyed!

Pro Tips

For an extra citrus kick, consider adding lemon zest to both the cake and glaze.

Troubleshooting Common Issues

If your cake comes out denser than expected, it may be due to overmixing the batter after combining the wet and dry ingredients. Mixing rigorously incorporates too much air, causing the cake to collapse during baking. Aim to mix gently until just combined to retain that lovely texture. Additionally, ensure your measuring techniques are accurate; using a kitchen scale for the flour can help prevent excess weight that leads to density.

Should you notice the edges browning too quickly while the center remains undercooked, consider placing a piece of aluminum foil loosely over the loaf during the last 10-15 minutes of baking. This will shield the edges from direct heat, allowing the center to bake through without overcooking the outer parts.

Flavor Variations

While the glorious limoncello flavor takes center stage, you can certainly explore other citrus notes. Incorporating orange zest along with the lemon zest can bring a delightful contrast, creating an intricate citrus profile. Alternatively, a splash of lavender extract added to the batter could lend the cake a floral undertone that pairs beautifully with the lemon.

For those looking for a more decadent touch, try adding a layer of lemon curd between the slices when serving. This not only enhances the lemon flavor but also adds a creamy texture that pairs perfectly with the dense pound cake. Another fun variation could involve incorporating poppy seeds for a delightful crunch.

Questions About Recipes

→ Can I use a different type of liqueur?

Yes, substitute limoncello with another fruit liqueur like orange or raspberry for a twist.

→ How should I store the cake?

Keep the cake in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.

→ Can I freeze the cake?

Yes, this cake freezes well. Wrap it tightly in plastic wrap and foil and store in the freezer for up to 3 months.

→ Is it necessary to add glaze?

The glaze enhances the flavor but is optional. The cake is delicious even without it!