Limoncello Pound Cake Lemon

There's something magical about the way lemon transforms a simple pound cake into a celebration of sunshine and flavor. This Limoncello Pound Cake with Lemon Glaze captures the essence of Italian dolce vita—combining the rich, buttery texture of a classic pound cake with the bright, aromatic notes of Limoncello liqueur and fresh lemon. Each slice is moist, tender, and bursting with citrus flavor, making it the perfect dessert for spring gatherings, afternoon tea, or any moment that calls for something sweet and refreshing.

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What sets this pound cake apart is the triple hit of lemon flavor: fresh lemon zest and juice in the batter, Limoncello for that distinctive Italian flair, and a glossy lemon glaze that seeps into every crevice. The result is a cake that's beautifully balanced—sweet but not cloying, rich but refreshingly bright. Whether you're serving it to guests or enjoying a quiet slice with your afternoon coffee, this cake delivers pure joy in every bite.

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
• 1 tbsp Limoncello liqueur (optional)
• 1 tsp finely grated lemon zest

Instructions

Step 1: Prepare Your Pan and Oven

Preheat the oven to 350°F (175°C). Grease and flour a 10-cup (2.4 L) Bundt pan or a standard loaf pan, ensuring all surfaces are well-coated to prevent sticking.

Step 2: Mix the Dry Ingredients

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

Step 3: Cream Butter and Sugar

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 a tender crumb.

Step 4: Add Eggs and Flavorings

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.

Step 5: Combine Wet and Dry

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 make the cake dense.

Step 6: Bake the Cake

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.

Step 7: Cool the Cake

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

Step 8: Prepare the Glaze

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

Step 9: Glaze and Serve

Drizzle the glaze over the cooled cake. Let set before slicing to allow the glaze to firm up slightly.

Zusatztipps für die Zubereitung

For the best results, make sure all your ingredients are at room temperature before you begin—this helps create a smooth, well-emulsified batter that bakes evenly. When creaming the butter and sugar, don't rush this step; the mixture should be pale and fluffy, which incorporates air for a lighter texture. Use fresh lemons for both the zest and juice to get the brightest, most vibrant flavor. When zesting, be careful to avoid the bitter white pith underneath the yellow skin. If you don't have Limoncello on hand, you can substitute with additional lemon juice for a non-alcoholic version, though you'll miss some of that distinctive liqueur complexity. The glaze should be thick enough to coat the back of a spoon but still pourable—adjust consistency by adding more powdered sugar to thicken or more lemon juice to thin.

Varianten und Anpassungen

This versatile recipe welcomes creative adaptations. For a Meyer lemon version, substitute Meyer lemon juice and zest for a sweeter, more floral citrus note. Add a handful of fresh blueberries or raspberries to the batter for bursts of fruit throughout. For extra decadence, fold in white chocolate chips or drizzle melted white chocolate over the finished glaze. If you prefer a denser, more traditional pound cake texture, reduce the baking powder to 1 teaspoon. For individual servings, bake the batter in a muffin tin for about 20-25 minutes, adjusting time as needed. You can also make this cake dairy-free by using plant-based butter and milk alternatives, though the texture may vary slightly. For a stronger lemon punch, brush the warm cake with additional Limoncello before adding the glaze.

Serviervorschläge

This Limoncello pound cake shines on its own, but there are countless ways to elevate the presentation. Serve slices with a dollop of freshly whipped cream or mascarpone cheese sweetened with a touch of honey. Fresh berries—especially strawberries, raspberries, or blueberries—make a beautiful and delicious accompaniment that adds color and freshness. For an elegant dinner party dessert, plate individual slices with a berry compote and a sprig of fresh mint. The cake pairs wonderfully with afternoon tea or coffee, and it's substantial enough to serve as a brunch centerpiece. Garnish with thin lemon slices, candied lemon peel, or edible flowers for special occasions. For a truly indulgent treat, serve slightly warm with a scoop of vanilla gelato or lemon sorbet. Store any leftovers in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week—the flavors actually deepen and meld beautifully over time.

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This Limoncello Pound Cake with Lemon Glaze is more than just a dessert—it's a slice of Italian sunshine that brings brightness and joy to any table. The combination of buttery richness and citrus zing creates a perfect harmony that appeals to nearly everyone. Whether you're celebrating a special occasion, hosting a spring brunch, or simply treating yourself to something homemade and delicious, this cake delivers impressive results with approachable techniques. Once you've mastered this recipe, it's sure to become a go-to in your baking repertoire, requested again and again by family and friends who can't resist its moist crumb and irresistible lemon flavor.

Recipe FAQs

→ How can I make this lemon cake without alcohol?

Substitute the Limoncello with extra fresh lemon juice to keep the citrus flavor while avoiding alcohol.

→ What pan is best for baking this pound cake?

A 10-cup Bundt pan or standard loaf pan works well for even baking and easy removal.

→ Can I prepare the lemon glaze ahead of time?

Yes, whisk the glaze ingredients until smooth and refrigerate covered. Bring to room temperature before glazing to ensure proper consistency.

→ Why is creaming butter and sugar important?

Creaming incorporates air into the batter, creating a light and tender crumb in the finished cake.

→ How do I prevent the cake from drying out?

Do not overmix the batter and bake until a toothpick comes out clean but the cake feels moist. Cooling it properly also helps retain moisture.