Limoncello Infused Pound Cake

Name: Limoncello Infused Pound Cake
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 20 min
Yield: 1 cake
Ingredients: 1 cup unsalted butter, softened; 2 cups granulated sugar; 4 large eggs; 1 tablespoon lemon zest; 2 tablespoons limoncello; 3 cups all-purpose flour; 1 teaspoon baking powder; 1/2 teaspoon salt; 1 cup milk; 1/2 cup sugar; 1/2 cup limoncello; 1/4 cup water

Highlighted under: Tasty Treat Recipes

I absolutely love making this Limoncello Infused Pound Cake! The bright citrus flavor of the limoncello adds a refreshing zest that transforms the traditional pound cake into something exceptionally delightful. Each slice is moist and bursting with that unmistakable lemony aroma, making it perfect for any occasion. Whether you’re serving it at a summer gathering or enjoying it with a cup of tea on a cozy afternoon, this cake never fails to impress. Trust me, you’ll want to savor each bite of this indulgent treat!

Created by

Emily

Last updated on 2026-01-30T01:19:31.770Z

When I first stumbled upon the idea of infusing a classic pound cake with limoncello, I knew I had to give it a try. After tweaking the recipe a few times, I found that the key to achieving a perfect balance of flavors lies in allowing the cake to absorb the limoncello syrup while it cools. This step intensifies the citrus taste and keeps the cake moist.

One memorable afternoon, I brought this cake to a family gathering, and it was a huge hit! My family loved the unexpected lemony twist, and I received so many compliments that I felt encouraged to make it a staple. Who knew that a simple infusion could elevate a classic dessert so much?

Why You'll Love This Recipe
Bright and refreshing limoncello flavor
Moist texture that stays delicious for days
Perfectly sweet with a hint of tanginess

The Importance of Limoncello

Limoncello is not just an addition to this pound cake; it plays a crucial role in enhancing the cake's flavor profile. The vibrant citrus notes of limoncello elevate the overall taste, offering a refreshing and complex layer that balances the sweetness of the cake. Additionally, the alcohol in limoncello evaporates during the baking process, allowing only the rich lemon essence to remain, which is what makes your cake aromatic and uplifting.

When selecting limoncello, opt for a quality brand to ensure that the flavor shines through in your cake. The quality of this ingredient directly impacts the taste, so it’s worth investing in a good bottle rather than using a subpar version. If you're unable to find limoncello, a homemade version or a lemon extract can be substituted, but the intensity may differ and should be adjusted accordingly.

Achieving Moistness and Texture

The key to a moist pound cake lies in the combination of butter and sugar. When creaming these two ingredients, beat them until the mixture becomes light and fluffy, which should take about 3-5 minutes. This process incorporates air into the batter, giving the cake a lovely rise and tender crumb. Remember, under-mixing can result in a dense texture, so mix just until combined when you add the dry ingredients.

Additionally, the inclusion of milk helps to maintain moisture and richness. Using whole milk is ideal, as its fat content contributes to the tenderness of the cake. If you’re looking for alternatives or need a dairy-free option, almond milk works well, though it may alter the flavor slightly. Ensure your wet ingredients are at room temperature to promote even mixing and texture.

Storage and Serving Suggestions

This Limoncello Infused Pound Cake can be stored at room temperature for up to 4 days in an airtight container, retaining its moistness beautifully. For longer storage, wrap the cooled cake tightly in plastic wrap and freeze it for up to two months. Thaw it in the fridge overnight before serving, and you can re-warm individual slices in the microwave for about 15-20 seconds, if preferred.

Serving your cake with a dollop of whipped cream or a side of fresh berries can enhance the overall experience. The berries complement the citrus notes and add a pop of color to your presentation. For a touch of elegance, dust the top with powdered sugar or drizzle a lemon glaze made from powdered sugar and limoncello to make it truly irresistible.

Ingredients

Ingredients for Limoncello Infused Pound Cake

For the Cake

1 cup unsalted butter, softened
2 cups granulated sugar
4 large eggs
1 tablespoon lemon zest
2 tablespoons limoncello
3 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1 cup milk

For the Limoncello Syrup

1/2 cup sugar
1/2 cup limoncello
1/4 cup water

Instructions for Limoncello Infused Pound Cake

Instructions

Prepare the Oven and Pan

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

Mix the Cake Batter

In a large mixing bowl, beat together the softened butter and sugar until light and fluffy. Add the eggs one at a time, mixing well after each addition. Stir in the lemon zest and limoncello.

Combine Dry Ingredients

In another bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the butter mixture, alternating with the milk, and mix until just combined.

Bake the Cake

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

Prepare Limoncello Syrup

While the cake is baking, combine sugar, limoncello, and water in a small saucepan. Heat over medium heat until the sugar dissolves. Let it cool.

Glaze the Cake

Once the cake is done, let it cool for about 10 minutes. Then, poke holes across the surface and pour the limoncello syrup over the cake, allowing it to soak in.

Enjoy Your Limoncello Infused Pound Cake!

Pro Tips

For an extra touch, serve with whipped cream and fresh berries on the side. This adds both color and additional flavor to enhance your dessert experience.

Troubleshooting Common Issues

If your cake sinks in the middle, it might be due to overmixing the batter or opening the oven door too early during baking. It's vital to avoid overmixing once the flour is added, as this can lead to gluten development, resulting in a dense cake. Also, ensure not to peek at your cake until it has baked for at least 50 minutes to retain the oven's heat.

Should the cake become too dry, this may indicate an overbake. To prevent this, start checking for doneness at the 55-minute mark. The cake is ready when a toothpick inserted into the center comes out clean or with just a few moist crumbs attached.

Scaling the Recipe

If you are looking to make more than one loaf, scaling the recipe is straightforward. Doubling the recipe is effective, but bake each loaf separately to ensure even cooking. You can use multiple loaf pans or even make mini loaves, which are perfect for gifting or serving at events. Just adjust the baking time accordingly, as mini loaves may take about 10-15 minutes less time to bake.

For an even more substantial cake, you can consider transitioning the batter into a bundt pan. In this case, you will want to increase the baking time, typically to about 70-75 minutes, and ensure to grease the pan thoroughly to prevent the cake from sticking.

Questions About Recipes

→ Can I make this cake in advance?

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

→ What can I substitute for limoncello?

If you don't have limoncello, you can use fresh lemon juice and zest combined with a bit of simple syrup for sweetness.

→ How should I store leftovers?

Store leftovers in an airtight container for up to 5 days. It stays moist thanks to the syrup!

→ Can I freeze this pound cake?

Absolutely! Wrap it tightly in plastic wrap and foil, then freeze for up to 3 months. Thaw it at room temperature before serving.