Lemon Limoncello Pound Cake

Name: Lemon Limoncello Pound Cake
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Yield: 1 loaf
Ingredients: 1 ½ cups all-purpose flour; 1 teaspoon baking powder; ½ teaspoon baking soda; ¼ teaspoon salt; ½ cup unsalted butter, softened; 1 cup granulated sugar; 2 large eggs; 1 tablespoon lemon zest; ½ cup fresh lemon juice; ½ cup limoncello; ½ cup sour cream; 1 cup powdered sugar; 2 tablespoons fresh lemon juice; 1 tablespoon limoncello

Highlighted under: Bakes & Bliss

I absolutely love baking this Lemon Limoncello Pound Cake whenever I crave something bright and refreshing. The tangy flavor of lemon combined with the smooth, sweet notes of limoncello creates a delightful treat that pairs perfectly with a cup of tea or coffee. Each bite is a perfect balance of tart and sweet, and I find that it never lasts long at gatherings. With just a few simple ingredients, this cake is surprisingly easy to whip up, making it my go-to recipe for any occasion.

Created by

Abigail Foster

Last updated on 2026-01-24T11:43:19.289Z

When I first tried making Lemon Limoncello Pound Cake, I was instantly hooked. The combination of fresh lemon juice and zesty limoncello adds a vibrant flavor that brightens up my day. I also discovered that letting the cake rest for a few hours after baking intensifies the flavors, making it even more delicious. Plus, the moist crumb is so satisfying!

This recipe is a wonderful way to showcase citrus, and I've learned that using high-quality limoncello really makes all the difference. It elevates the cake to a whole new level—perfectly aromatic and indulgent. Each slice is like sunshine on a plate!

Why You'll Love This Recipe
Zesty lemon flavor with a hint of limoncello sweetness
Moist and tender texture that melts in your mouth
Perfect for brunches, parties, or just a cozy afternoon treat

Understanding the Ingredients

Each ingredient in this Lemon Limoncello Pound Cake plays a vital role in achieving the perfect balance of flavor and texture. The unsalted butter not only contributes richness but also helps create a tender crumb. If you're short on butter, you can substitute with an equal amount of vegetable oil, though this may affect the cake's texture slightly. The lemon zest is essential for infusing the cake with a bright citrus aroma; fresh lemons yield the best flavor, whereas bottled lemon juice lacks that freshness.

The sour cream adds moisture and a slight tang, which balances the sweetness of the sugar and limoncello. If you're looking for a dairy-free option, you could replace it with a non-dairy yogurt or an equal amount of applesauce, which will keep the cake moist while adding a hint of natural sweetness. This substitution works best if you enjoy a subtle hint of flavor without introducing additional acidity.

Baking Tips for Success

When baking your Lemon Limoncello Pound Cake, ensure that all your ingredients are at room temperature, especially the butter and eggs. This step helps the ingredients incorporate more easily, resulting in a smoother batter and a more even rise. If you forget to bring them out in advance, you can quickly warm the eggs in a bowl of warm water for about 10 minutes. Softening the butter can be done in the microwave for about 10 seconds, but be careful not to melt it, as this will change the cake’s texture.

During the baking process, keep an eye on the cake during the last 10 minutes to prevent overbaking. A toothpick inserted into the center should come out clean or with just a few moist crumbs attached. If you notice the edges browning too quickly, you can tent the cake loosely with aluminum foil. Allow the cake to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely, which helps maintain its structure.

Ingredients

Gather these ingredients to bake your Lemon Limoncello Pound Cake:

For the Cake

1 ½ cups all-purpose flour
1 teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon salt
½ cup unsalted butter, softened
1 cup granulated sugar
2 large eggs
1 tablespoon lemon zest
½ cup fresh lemon juice
½ cup limoncello
½ cup sour cream

For the Glaze

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

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

Instructions

Follow these steps to create your Lemon Limoncello Pound Cake:

Preheat the Oven

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

Combine Dry Ingredients

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

Cream Butter and Sugar

In another bowl, beat the softened butter with granulated sugar until light and fluffy.

Add Eggs and Zest

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

Mix in the Wet Ingredients

Add the lemon juice, limoncello, and sour cream to the butter mixture. Combine well.

Incorporate Dry Ingredients

Gradually add the dry ingredients to the wet mixture, stirring until just combined.

Bake the Cake

Pour the batter into the prepared loaf pan and bake for 50-60 minutes, or until a toothpick inserted comes out clean.

Prepare the Glaze

While the cake is baking, whisk together the powdered sugar, lemon juice, and limoncello until smooth.

Glaze the Cake

Once the cake is cooled, drizzle the glaze over the top and allow it to set before serving.

Enjoy your freshly baked Lemon Limoncello Pound Cake!

Pro Tips

For an extra kick of flavor, you can add poppy seeds to the batter. They pair wonderfully with lemon!

Serving Suggestions

This Lemon Limoncello Pound Cake is wonderfully versatile when it comes to serving. It pairs beautifully with a variety of accompaniments. Consider serving it with a dollop of freshly whipped cream or a scoop of vanilla ice cream for a sumptuous dessert. A side of fresh berries would not only enhance the visual appeal but also complement the cake’s lemony brightness with their natural sweetness.

For a delightful afternoon tea, you can slice the pound cake thin and serve it alongside delicate finger sandwiches or scones. Drizzling a bit of extra limoncello over the slices before serving can also elevate their flavor, adding a more intense limoncello note that pairs wonderfully with evening gatherings.

Storage and Make-Ahead Options

This pound cake can be made ahead of time, making it an excellent choice for busy occasions. Once cooled, wrap it tightly in plastic wrap and store at room temperature for up to three days. For longer storage, consider freezing it. To freeze, slice the cake, wrap each slice individually in plastic wrap, and place them in a freezer-safe bag. They can be kept frozen for up to three months, making it easy to enjoy a piece whenever the craving strikes.

When you're ready to enjoy a slice from the freezer, simply thaw it in the refrigerator overnight, or for a quicker option, leave it at room temperature for a couple of hours. If you wish to refresh the cake's texture after freezing, consider warming a slice slightly in the microwave for 10-15 seconds. This will rejuvenate the flavors and make the cake taste fresh again.

Questions About Recipes

→ Can I make this cake ahead of time?

Yes! This cake can be made a day ahead. Just store it in an airtight container at room temperature.

→ Can I substitute limoncello with something else?

You can use a lemon syrup or lemon juice mixed with a bit of sugar if you prefer a non-alcoholic version.

→ How do I store leftovers?

Store leftover pound cake in an airtight container at room temperature for up to 3 days, or refrigerate it for longer freshness.

→ Can I freeze this cake?

Absolutely! Wrap the cooled cake tightly in plastic wrap and aluminum foil, and it can be frozen for up to 3 months.