The perfect warm weather cake, limoncello pound cake is light and full of lemon flavor. Perfect for an after dinner dessert or an afternoon treat with a cold glass of iced tea.
If you remember the homemade limoncello I made a few weeks ago, I’ve been enjoying a little here and there as a cold, sweet treat after dinner. There is only so much of it you can drink so I thought I would put it to good use in a recipe. Pound cake is one of my favorite cakes, I love the texture, but it is not the healthiest of cakes. There is a pound of butter in it after all, but one obviously is not consuming all of it (unless you eat the whole cake) and lets face it, we’re not watching our waistlines when we are eating cake anyway.
I love a homemade cake and it’s always so rewarding to not only get it right, but getting it out of the pan in one piece. I made this cake in my bundt pan, just for a pretty presentation but you can also use regular 9 inch pans. You’ll probably have to split the cake batter between 2 pans and only fill them 1/2 way. An 8 inch loaf pan will also work, but you may need 2 of these as well.
If you do use a bundt pan, I discovered a trick to help loosen the cake from the pan without damaging the integrity of the surface. When the cake comes out of the oven, lay a damp kitchen towel over the top of the cake for 15 minutes. The moisture will help release it. Another tip if using a bundt pan, use a digital meat thermometer. What? Yes! The first cake I made was a little raw in the center and using the thermometer for cake works the same as for meat. The toothpick method, did not work for me in this instance.
For an extra lemon-y kick, a simple frosting of powdered sugar and limoncello is drizzled over the top and since the cake is not too sweet, it’s a perfect balance.
- 1 pound unsalted butter softened 2 cups 4 sticks
- 1 1/2 cups granulated sugar
- 9 large eggs room temperature
- 1 pound all-purpose flour 3 1/3 cups
- 1/4 teaspoon salt
- 1/4 cup limoncello
- Zest and juice of 2 lemons
- 1 cup powdered sugar
- 2 tablespoons limoncello
Preheat oven to 350 degrees F.
Coast a bundt pan with butter and lightly dust with flour.
Beat butter and sugar with a hand or stand mixer on medium speed until light in color and fluffy, about 5 minutes.
Continue beating butter while adding eggs, one at a time.
With the beater on low speed, add a little of the flour 1/3 at a time mixing well in between additions until well incorporated. Add the limoncello, zest and salt and beat for 30 seconds.
Pour batter into prepared bundt cake pan and bake for 1 hour and 30 minutes. Turn off the oven and allow to sit in warm oven for another until internal temperature measures 190 to 205 degrees on a digital thermometer.
Cool in the bundt pan on a wire rack for 15 minutes with a damp towel placed over to help release the cake from the pan. After 15 minutes remove the cake from the pan and cool on the wire rack completely.
Add the powdered sugar and limoncello to a bowl and mix until smooth.
Drizzle over the cooled cake.