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Limoncello Pound Cake that is made in a bundt pan. So lemony, light and good, it’s the perfect spring and summer treat. Homemade limoncello plays a vital part in the flavor of the cake and the frosting.

Lifting a slice of limoncello pound cake from a whole bundt cake

I know the reason it is called a pound cake is because they typically have a pound of flour, butter, sugar and eggs. There is a pound (or thereabouts) of the other ingredients, but there is not a pound of eggs in this recipe ( because that would be a lot of eggs). There is also a little less sugar because the limoncello already has sugar in it.

A whole bundt cake drizzled with frosting on a round, wood cake stand with lemons and daisies in the background

Speaking of limoncello, did you know I make my own? My homemade limoncello recipe could not be easier. The only thing that takes the time is peeling the lemons (and waiting for it to develop). If you’re a fan, you should check it out.

2 glasses of limoncello with daisies and lemons

The frosting (or glaze) is simple powdered/confectioners sugar mixed with limoncello and lemon zest. It IS a lemon cake after all.

There is sour cream in this pound/bundt cake because it makes it so moist and no one likes a dry cake.

Who doesn’t 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, because I love the pretty presentation, but you can also use regular 9-inch (23 cm) pans. You’ll  have to split the cake batter between 2 pans and only fill them 1/2 way and the baking time will vary.

A slice of limoncello pound cake on a white plate with a fork and slices of kiwi

Bundt pan tip

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.

If you’ve made this recipe, please leave a comment below. I love to hear from my readers.

Yield: 12

Limoncello Pound Cake

A slice of limoncello pound cake on a cake server showing the inside

A light and lemony pound cake made in a bundt pan with limoncello in the cake and glaze.

Prep Time 10 minutes
Cook Time 55 minutes
Total Time 1 hour 5 minutes

Ingredients

For the cake

  • 2 cups (300 grams) all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • 1 teaspoon salt
  • 1 ½ cups (339 grams) unsalted butter softened to room temperature
  • 1 ¼ cups (250 grams) granulated sugar
  • 3 large eggs, room temperature
  • ¼ cup (60 ml) limoncello
  • 1 ¼ cups (235 grams) sour cream
  • Zest of 3 lemons

For the glaze

  • 1 cup (128 grams) powdered sugar
  • 2 tablespoons limoncello
  • Lemon zest

Instructions

  1. For the cake:
  2. Preheat oven to 350°F/180°C with the rack in the center of the oven.
  3. Coat a bundt pan lightly with flavorless oil.
  4. To a bowl, mix the flour, baking powder, baking soda and salt.
  5. To a separate bowl or stand mixer, beat butter and sugar on medium speed until very light in color and fluffy, about 5 minutes. Continue beating the butter while adding eggs, one at a time.
  6. Add ⅓ of the flour and mix on low. Add ½ of the sour cream and beat. Repeat these steps, ending with flour. Add the limoncello and lemon zest. Mix until smooth, don't over beat.
  7. Pour batter into prepared bundt cake pan and smooth the top. Bake for 27 minutes, rotate the cake and reduce the oven temperature to 325°F/165°C. Continue to bake for more 27 more minutes or until a long skewer when inserted into the center comes out clean. If you're using a dark grey bundt pan, cooking time may be shorter. Also, baking times will depend on your oven.
  8. Remove from the oven and cool in the bundt pan (do not turn over yet) on a wire rack for 20 minutes. After 15 minutes, place a wire rack on top and turn the cake out and remove the pan. Cool on the wire rack completely.
  9. For the glaze:
    While the cake cools, add the powdered sugar and limoncello to a bowl and mix until smooth.
    Drizzle over the cooled cake.

Nutrition Information

Yield

12

Serving Size

1 slice
Amount Per Serving Calories 135Total Fat 4gSaturated Fat 2gTrans Fat 0gUnsaturated Fat 2gCholesterol 54mgSodium 300mgCarbohydrates 20gFiber 1gSugar 3gProtein 4g

This nutrition calculation is provided by Nutronix that is only a guideline and not intended for any particular diet.

© Janette
Cuisine: American / Category: Dessert