Limoncello Pound Cake Lemon

Indulge in the luscious flavors of this Limoncello Pound Cake with Lemon Glaze, a delightful fusion of moist, buttery crumb and vibrant citrus notes. Infused with authentic Italian Limoncello liqueur and crowned with a tangy lemon glaze, this dessert is perfect to brighten up your afternoon tea or impress guests after dinner.

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The balance of citrus and sweet in this pound cake makes it a crowd-pleaser all year round. Using simple pantry staples along with the special touch of Limoncello brings a unique twist to the classic pound cake that elevates any occasion.

Ingredients

• For the Pound Cake
• 1 cup (225 g) unsalted butter, softened
• 2 cups (400 g) granulated sugar
• 4 large eggs, room temperature
• 1/4 cup (60 ml) Limoncello liqueur
• 1/4 cup (60 ml) whole milk, room temperature
• 2 tbsp freshly grated lemon zest (about 2 lemons)
• 1/4 cup (60 ml) fresh lemon juice
• 2 1/2 cups (315 g) all-purpose flour
• 1 1/2 tsp baking powder
• 1/2 tsp salt
• For the Lemon Glaze
• 1 cup (120 g) powdered sugar, sifted
• 2–3 tbsp fresh lemon juice
• 1 tbsp Limoncello liqueur
• Optional: extra lemon zest for topping

Instructions

1. Preheat your oven to 350°F (175°C). Grease and flour a 9x5-inch (23x13 cm) loaf pan or a bundt pan.

2. In a large bowl, cream together the butter and granulated sugar until pale and fluffy (about 3–4 minutes).

3. Beat in the eggs, one at a time, mixing well after each addition.

4. Stir in the lemon zest, Limoncello, lemon juice, and milk until combined.

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

6. Gradually add the dry ingredients to the wet ingredients, mixing just until incorporated.

7. Pour the batter into the prepared pan and smooth the top.

8. Bake for 50–55 minutes, or until a toothpick inserted into the center comes out clean.

9. Let the cake cool in the pan for 15 minutes, then turn out onto a wire rack to cool completely.

10. For the glaze, whisk powdered sugar with lemon juice and Limoncello until smooth and pourable. Drizzle over the cooled cake. Top with extra lemon zest if desired.

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

Zusatztipps für die Zubereitung

To achieve a lighter crumb, you can replace half of the all-purpose flour with cake flour. Be sure all ingredients, especially eggs and milk, are at room temperature to ensure smooth mixing and even baking.

Varianten und Anpassungen

If you prefer an alcohol-free cake, substitute the Limoncello with additional fresh lemon juice, though the complex nuances of the liqueur will be less pronounced. For extra decadence, consider adding a handful of fresh berries or a dollop of whipped cream when serving.

Serviervorschläge

This cake is delightful on its own but pairs wonderfully with brewed tea or a light coffee. Garnish with fresh lemon zest or a few mint leaves to brighten the presentation.

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This Limoncello Pound Cake with Lemon Glaze not only captures the essence of Italian-American flavor but also brings a refreshing citrus zest to your table. With its perfect balance of sweetness and tang, it's sure to become a favorite for celebrations or simple indulgences alike.

Recipe Q&A

→ How does Limoncello affect the cake flavor?

Limoncello adds a gentle citrus and sweet liqueur note, enhancing the cake's moistness and aroma.

→ Can I substitute Limoncello for a non-alcoholic option?

Yes, replace Limoncello with extra fresh lemon juice to keep the citrus flavor while avoiding alcohol.

→ What is the best way to achieve a moist texture?

Cream the butter and sugar thoroughly, and avoid overmixing dry ingredients to maintain moisture and lightness.

→ How long should the lemon glaze set before serving?

Allow the glaze to set for at least 15 minutes at room temperature to firm up and enhance appearance.

→ Can this cake be made using a bundt pan?

Yes, a bundt pan works well, but baking time might vary slightly; check doneness with a toothpick.