Limoncello Pound Cake Lemon

There's something magical about the marriage of Italian limoncello and classic pound cake—a fusion that brings sun-drenched Mediterranean flavors to the comforting tradition of American baking. This Limoncello Pound Cake with Lemon Glaze is a celebration of citrus in its finest form: buttery, tender crumb infused with the sweet-tart complexity of limoncello liqueur, crowned with a glossy lemon glaze that catches the light like morning dew on lemon groves. Whether you're hosting a spring brunch, planning a sophisticated dessert for dinner guests, or simply craving a slice of sunshine with your afternoon tea, this cake delivers elegance and flavor in every bite.

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The secret to this cake's exceptional texture lies in the careful balance of wet ingredients. The limoncello not only infuses each crumb with its distinctive flavor but also contributes to the cake's tender structure. Combined with fresh lemon juice and zest, whole milk, and vanilla, the batter becomes a symphony of complementary flavors. The result is a pound cake that's both rich and refreshing—a rare combination that makes it utterly irresistible.

Ingredients

• 2 1/2 cups (315 g) all-purpose flour
• 1/2 tsp baking powder
• 1/2 tsp fine sea salt
• 1 cup (225 g) unsalted butter, softened
• 2 cups (400 g) granulated sugar
• 4 large eggs, room temperature
• 1/3 cup (80 ml) limoncello liqueur
• 1/4 cup (60 ml) whole milk, room temperature
• 1/4 cup (60 ml) fresh lemon juice
• Zest of 2 lemons
• 1 tsp pure vanilla extract
• 1 cup (120 g) powdered sugar, sifted
• 2–3 tbsp fresh lemon juice
• 1 tbsp limoncello liqueur (optional)
• Zest of 1 lemon (for garnish)

Instructions

Step 1: Prepare Your Oven and Pan

Preheat the oven to 350°F (175°C). Grease and flour a 9x5-inch (23x13 cm) loaf pan or a bundt pan, ensuring all surfaces are well coated to prevent sticking.

Step 2: Mix the Dry Ingredients

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

Step 3: Cream Butter and Sugar

In a large mixing bowl, cream the butter and sugar together until light and fluffy, about 3–4 minutes. This step incorporates air for a tender crumb.

Step 4: Add Eggs

Beat in the eggs, one at a time, ensuring each is fully incorporated before adding the next. This prevents curdling and ensures even texture.

Step 5: Incorporate Wet Ingredients

Mix in the limoncello, milk, lemon juice, lemon zest, and vanilla extract until combined. The mixture may look slightly curdled—this is normal.

Step 6: Combine Wet and Dry

Gradually add the flour mixture to the wet ingredients, mixing just until incorporated. Do not overmix, as this can make the cake tough.

Step 7: Bake

Pour the batter into the prepared pan, smoothing the top. Bake for 50–60 minutes, or until a toothpick inserted in the center comes out clean. If the top browns too quickly, tent with foil after 40 minutes.

Step 8: Cool

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

Step 9: Make the Glaze

In a small bowl, whisk the powdered sugar with 2 tbsp lemon juice and limoncello (if using), adding more lemon juice for a pourable consistency.

Step 10: Finish and Serve

Drizzle the glaze over the cooled cake. Garnish with lemon zest. Let set before slicing.

Zusatztipps für die Zubereitung

For the best results, ensure all your ingredients are at room temperature before you begin. Cold eggs and milk can cause the batter to seize when mixed with the creamed butter and sugar. If you forget to set them out ahead of time, place eggs in warm water for 5 minutes and microwave milk for 10-15 seconds. When zesting lemons, use only the bright yellow outer layer—the white pith underneath is bitter. A microplane grater works beautifully for creating fine, aromatic zest. For an extra boost of limoncello flavor, brush the baked cake with 2 tablespoons of limoncello while it's still warm, allowing it to soak in before applying the glaze.

Varianten und Anpassungen

This recipe is wonderfully adaptable to your preferences and what you have on hand. For an orange variation, substitute orange liqueur (such as Grand Marnier or Cointreau) for the limoncello and use orange zest and juice instead of lemon. The cake also works beautifully as individual mini bundt cakes—just reduce the baking time to 25-30 minutes. If you prefer a non-alcoholic version, replace the limoncello with additional lemon juice mixed with a teaspoon of lemon extract, though you'll lose some of the depth of flavor. For a gluten-free adaptation, use a 1:1 gluten-free baking flour blend, though the texture may be slightly different.

Serviervorschläge

This limoncello pound cake shines on its own, but it also pairs beautifully with accompaniments. Serve slices with fresh berries—strawberries, blueberries, or raspberries—for a pop of color and complementary tartness. A dollop of lightly sweetened whipped cream or mascarpone adds luxurious richness. For an elegant plated dessert, serve warm slices with a scoop of vanilla gelato or lemon sorbet. The cake is perfect with afternoon tea or coffee, and it makes a stunning centerpiece for spring and summer gatherings. Store leftovers in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week—the flavor actually improves after a day as the limoncello mellows and melds with the other ingredients.

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This Limoncello Pound Cake with Lemon Glaze is more than just a dessert—it's an experience that transports you to sun-soaked Italian coastlines with every forkful. The combination of buttery richness, bright citrus, and the subtle warmth of limoncello creates a cake that's sophisticated yet approachable, impressive yet comforting. Whether you're baking for a celebration or simply treating yourself to something special, this cake delivers joy in every slice. The glossy glaze, the tender crumb, the intoxicating aroma—it all comes together to create a dessert that's destined to become a beloved favorite in your baking repertoire.

Recipe FAQ

→ How does limoncello affect the flavor?

Limoncello infuses a distinct citrus sweetness and subtle liqueur warmth, enhancing the cake's lemon profile.

→ Can I use a bundt pan instead of a loaf pan?

Yes, a bundt pan works well and provides an attractive shape while ensuring even baking.

→ What is the best way to achieve a tender crumb?

Mix dry and wet ingredients gently to avoid overworking the batter, preserving lightness and softness.

→ How should the lemon glaze be prepared?

Whisk powdered sugar with fresh lemon juice and optional limoncello until smooth and pourable for drizzling.

→ Can I substitute any ingredients for different flavors?

Orange liqueur and zest can replace lemon for a twist, adding a warm, fruity aroma.