Limoncello Pound Cake
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.
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. That would be a lot of eggs). There is also a little less sugar because the limoncello already has sugar in it.
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.
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. 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.
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 my Limoncello pound cake, please leave a star rating in the recipe card. You can also leave a comment or ask a question below.
Limoncello Pound Cake
Video
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
For the cake:
- Preheat oven to 350°F/180°C with the rack in the center of the oven.
- Coat a 9-inch/23 cm/12 cup bundt pan lightly with flavorless oil.
- To a bowl, mix the flour, baking powder, baking soda and salt.
- 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.
- 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.
- 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.
- 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.
- Make the glaze while the cake cools: Add the powdered sugar and limoncello to a bowl and mix until smooth.Drizzle over the cooled cake.
I made this, the best I’ve had. This will be my number #1
Oh thank you. It’s my favorite too.
I thought the cake would be dense but to my surprise it was light, fluffy and moist. I didn’t have the extra 1/4 of sour cream so I substituted with Hellmans Mayo and I don’t like zest of lemon so I left it out. The cake didn’t taste lemony but was very good. Maybe I’ll try lemon extract next time. Really easy and quick cake. Thank you so much
I’m glad you like it, thank you for sharing.
One of the most delicious cakes I’ve had in a while.
Thank you so much, I’m glad you enjoyed it.
I made this, in mini Bundt cake pans. That way I can give many away. I put blueberries and raspberries soaked in limoncello and put in the center of each cake. Very good cake recipe.
I love what you did with the mini bundt cakes, what a creative idea. Thank you for sharing.
Can’t wait to try this! Thanks for the tip about the damp towel & the meat thermometer — what temperature should the thermometer reach?
210°F on a digital meat thermometer
I love lemon cake. This recipe looks so delicious!
Thank you, it is one of my favorite cakes
I made this! It is definitely the VERY BEST Lemon Bundt Cake EVER!!!
I’m so glad you liked it. It’s one of my favorites. Thanks for stopping by.
Seriously want to give up my fruit for this right now! Sooo good! who cares if it isnt very healthy. Life is all about balance and this is a great start!
mmm homemade Limoncello and cake together, sounds like food heaven
I am loving all the boozy cakes that I am seeing around at the moment. This is such a beautiful cake too.
I love that you used homemade limoncello in this! I’ll bet the flavor was absolutely amazing!
This sort of looks like the 7 up cake that my mum baked today, the glazing in yours looks absolutely beautiful!
A beautiful cake, Janette – definitely perfect for summer, as you say, and who cares if it isn’t so healthy? If you’re going to have a piece of cake, you’re going to have a piece of cake!
Thanks for the tip for getting it out of the pan, too. I need that!