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 ( because 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 (< click on text for 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, 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.
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.