• Home
  • About
    • New? Start Here
    • My Life
    • Press
    • Contact
    • LEGAL
  • Recipes
    • All Recipes
    • Appetizers
    • Beverages
    • Big Daddy’s Dish
    • Breads
    • Breakfast
    • College Student Recipes
    • Desserts
      • Cobblers
      • Pound Cake Recipes Reviewed
    • Dressings & Sauces
    • Entree
      • Beef
      • Pasta
      • Pork
      • Seafood
      • Poultry
    • Encore
    • Healthy
    • Recipe Collections
    • Salads
    • Sandwiches
    • side dishes
    • Soup
    • Snacks
  • Resources
  • Extras
    • Crafts/DIY
    • Fit & Fab
    • Housekeeping
    • Travel
    • Local Eats
    • View My Instagram
    • Videos
  • Shop
    • SHOP MY FAVORITES
    • PHOTOGRAPHY ESSENTIALS
    • Amazon Favorites
    • Kitchen
    • Home + Candles
    • Shop Beauty Favs
    • Shop Gift Ideas
  • Recipe Box
  • Stay up to date. Subscribe to receive blog updates in your email inbox.

Call Me PMc

Cooking. Creating. Sharing

LIMONCELLO POUND CAKE RECIPE

Nov.posted by Paula 8 Comments

Jump to Recipe

Moist and rich, Limoncello Pound Cake Recipe has limoncello liqueur in the batter and is drizzled with a limoncello lemon zest glaze.

I took inspiration from my Kentucky Butter Sauce Pound Cake and my new bottle of Limoncello liqueur for the latest in my Pound Cake Review Series. It’s def one you’ll want to try! 

Pin this recipe

Limoncello Pound Cake Recipe

I actually have other lemon-flavored pound cake recipes in my Pound Cakes Review Series. However, I’ve found out for the intense lemon flavor, there’s nothing quite like limoncello. It really packs a punch!

Now, you may be thinking ‘but lemon is a spring and summer fruit and treat.’ Yeah, you’re correct. But, I love lemon all year and once I thought about creating a Limoncello Pound Cake I had to make it pronto!

LIMONCELLO POUND CAKE RECIPE

Of course, you know I love my tube pan for pound cakes. You can use a bundt pan if that’s what you have. It just needs to be at least a 12 cup bundt pan.

If you do not have a 12-cup bundt, there’s a work-around. You can use your smaller bundt, but do not fill it more than 2/3 full. If you have extra batter, make a small loaf or cupcake depending on how much extra batter you have. Of course, you’ll need to adjust the cooking time. You’ll just need to watch it closely. 

Speaking of baking times, there are a variety of elements that affect baking times. For instance, baking times can be altered if you use a light or dark tube pan and if you set the tube pan on a sheet pan or cookie sheet to bake. Most commonly over or under baking is caused by an un-calibrated oven. This just means the oven temperature is not actually what the dial says it is. You can easily learn how to calibrate your oven here.

limoncello liqueur cake

HOW DO YOU MAKE A POUND CAKE?

  1. All your cold ingredients need to be at room temperature. Room temperature ingredients are a must for a fluffy cake.
  2. Cream butter and sugar together until light and fluffy. The color will a pale yellow. You must use real butter. Margarine will not have the same results.
  3. Next, mix in the room temperature eggs one at a time until they disappear into the batter.
  4. If your recipe has baking powder and salt, sift it in with flour.
  5. The next step is to add the room temperature whipping cream alternately with the flour until mixed together and smooth. 
  6. Next, add any flavoring to the batter.
  7. Pour the batter into a well-greased baking pan. I prefer using a solid vegetable shortening to grease my tube pan followed with a sprinkle of granulated sugar. You can also use Wilton Cake Release.
  8. Finally, bake until cooked through. You can test for doneness by inserting a wooden pick into the thickest part of the cake. The cake is done with no crumbs or dry crumbs remaining on the pick.

pound cake with limoncello

SUBSTITUTIONS

  • It’s recommended to use unsalted butter when baking but if you prefer salted, you can use it. You can also use solid vegetable shortening instead of butter in pound cakes.
  • As well, you can substitute all-purpose flour instead of cake flour in the recipe. Substitute using this formula.
How to Make Cake Flour Out of All-Purpose Flour
  1. For every cup of cake flour called for in a recipe, measure out 1 level cup all-purpose flour.
  2. Remove 2 tablespoons flour from that measurement. (Return those 2 tablespoons to the bag of flour, you don’t need them.)
  3. Add 2 tablespoons cornstarch to the (1 cup minus 2 tablespoons) measured flour.
  4. Whisk to combine.
  5. Sift flour and cornstarch mixture. (source)

dessert with glaze

HOW DO YOU STORE LEFTOVER LIMONCELLO POUND CAKE

I recommend storing leftover pound cake on the counter at room temperature in an airtight container. Therefore, I wrap it in plastic wrap or cut it into slices and keep it in a covered cake plate. Furthermore, it will last anywhere from 3 to 4 days at room temperature or 5 to 7 days in the refrigerator.

CAN I FREEZE POUND CAKE?

You can freeze a pound cake with great success. Wrap it up tightly with aluminum foil or plastic freezer wrap and store it in the freezer for 4 to 6 months.

cake with limoncello

HERE ARE SOME OF MY POPULAR POUND CAKE RECIPES.

You can get them ALL here!

  1. Fig Preserve Pound Cake
  2. Key Lime Marbled Pound Cake
  3. Old Fashioned Blue Ribbon Pound Cake
  4. Strawberry & Cream Pound Cake
  5. Amaretto Peach Upside Down Pound Cake
  6. Fresh Strawberry Pound Cake
  7. Butterbeer Pound Cake
  8. Tiramisu Pound Cake
  9. Orange Creamsicle Pound Cake
  10. Citrus Pound Cake
  11. Woodford Reserve Bourbon Cake 
  12. Fig Preserve Pound Cake
  13. Hummingbird Cake Pound Cake 
Limoncello Pound Cake Recipe

LIMONCELLO POUND CAKE RECIPE

Flavored with limoncello liqueur, this pound cake is moist with a velvety texture and crusty top.
Author: Paula
5 from 15 votes
Print Pin Rate

Want to save recipes? Create an account or login & then you can use the “Save Recipe” button when viewing a recipe to save it to your Recipe Box. You can access your saved recipes on any device and generate a shopping list for recipes in your collections.

Save To Your Recipe Box Go to your saved recipes
Prevent your screen from going dark
Prep Time: 20 minutes
Cook Time: 1 hour 15 minutes
Servings: 18 servings

Ingredients

FOR THE POUND CAKE

  • 1 cup butter unsalted, softened
  • 3 cups granulated sugar
  • 6 large eggs at room temp
  • 3 cups cake flour see notes in post for subs, sifted then measured
  • ¼ teaspoon baking powder
  • 1 teaspoon salt
  • 3 tablespoons limoncello liqueur or fresh lemon juice, I used this limoncello
  • 1 cup heavy whipping cream at room temperature

FOR THE BUTTER SAUCE

  • ⅓ cup granulated sugar
  • 4 tablespoons butter salted or unsalted, you preference
  • ¼ cup limoncello liqueur
  • 2 tablespoons water

FOR THE GLAZE

  • ¼ cup limoncello liqueur or fresh lemon juice
  • 2 cups powdered sugar sifted

Instructions

FOR THE POUND CAKE

  • Preheat the oven to 325°F. Grease a (10-inch, 12 cups) bundt or tube pan with solid vegetable shortening and sprinkle with sugar (or you can use flour). Alternately, you can use Wilton Cake Release. Position the oven rack in the center of the oven.
  • Sift the flour, baking powder, and salt into a bowl. Whisk to combine.
  • In the bowl of an electric stand mixer, using the paddle attachment, beat the butter at medium speed, for about 3 minutes, until very creamy.
  • Add the sugar and beat for about 3 more minutes.
  • Beat in the eggs one at a time, beating for 30 seconds after each addition. Stop the mixer and scrape down the sides and bottom of the bowl with a rubber spatula.
  • At low speed, beat in the flour mixture in 3 additions, alternating it with the whipping cream and limoncello liqueur. Begin and end with the flour mixture.
  • Scrape down the sides of the bowl thoroughly after each addition.
  • Stop the mixer and scrape the batter. Mix again then evenly spoon the batter into the prepared pan. Bake for 75 to 85 minutes, or until a pick comes out clean or with dry crumbs. (You know your oven, bake accordingly, 80 minutes worked for me.
  • Cool the cake in the pan on a rack for 20 minutes. Carefully, loosen from the pan and invert on a cake pan.

FOR THE BUTTER SAUCE

  • Combine the sugar, butter, and water in a small saucepan and place over medium heat. Stir until the sugar melts, about 5 minutes.
  • Remove the pan from the heat and whisk in the Limoncello. Poke holes in the warm cake and spoon the hot syrup over the surface of the cake and let it soak into the cake.

FOR THE GLAZE

  • In a medium bowl, whisk the limoncello and powdered sugar. (Add more limoncello or powdered sugar until you reach the consistency you desire.)
  • Let the cake cool completely and drizzle the glaze over the top.
  • Store cake in an airtight cake taker in the refrigerator or counter.

Nutrition

Calories: 485kcal | Carbohydrates: 69g | Protein: 5g | Fat: 20g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 114mg | Sodium: 271mg | Potassium: 64mg | Fiber: 1g | Sugar: 54g | Vitamin A: 678IU | Vitamin C: 1mg | Calcium: 28mg | Iron: 1mg
Tried this recipe?Please take a moment to comment letting me know how you liked it & consider giving it a 5 star rating. I love hearing from you!
Do you have questions about the saving recipes to your Recipe Box?Visit Recipe Box FAQ!
Paula
« Versatile Delicious Potato Side Dish Recipes
BEST BANANA PUDDING POUND CAKE WITH AMARETTO LIQUEUR »

Comments

  1. Mia says

    04.17.22 at 11:35 pm

    5 stars
    Made this for Easter and my guests ask if they can take a slice home for breakfast. Everyone loved this cake!

    Reply
  2. Chester Taylor says

    11.17.21 at 5:01 pm

    5 stars
    Good evening, Paula! I just open an e:mail from you about Limoncello pound cake and would like to know where /what type of Limoncello to buy it was not posted in the recipe as you usually do. I always try to buy the recommended ingredients for the cakes I have so much now, to say the least. the Kentucky pound cake with butter sauce is “AWESOME”! Will you please e: mail me the type to use in the recipe.
    God bless, Happy Thanksgiving!!

    Reply
    • Paula says

      11.19.21 at 12:50 pm

      Thanks, I’ll go back and put that in the post. I used Caravella Limoncello like this>> https://bit.ly/3DvuPUO

      Reply
  3. laura says

    11.17.21 at 1:00 pm

    5 stars
    What an AMAZING pound cake this makes!!

    Reply
  4. Jaclyn says

    11.16.21 at 9:10 pm

    5 stars
    As a limoncello-lover I was excited to find this recipe… and I will tell you that I was not dissapointed! It is incredible!

    Reply
    • Paula says

      11.22.21 at 4:10 pm

      Yay!!! I had never had limoncello until about 6 months ago. I’m a lemon lover so I knew I’d like it but I didn’t expect it to be as strong with alcohol. I took a big shot of it and was like whoa 😳 hahahahaha.

      Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Your email address will not be published. Have you tried this recipe? Consider giving it 5 stars!




The Big Pound Cake Review

60 pound cake recipes

Featured Categories

  • Appetizers
  • Beverages
  • Breakfast
  • Desserts
  • Entrees
  • Side Dishes
  • College Student Recipes

Search specific recipes

Search specific recipes

Archives

White Chocolate CrockPot Candy | Call Me PMc

WHITE CHOCOLATE CROCKPOT CANDY

chocolate bars

BEST FUDGY COCOA BROWNIES

chocolate dessert

ONE BOWL BROWNIES 9×13

Dark Chocolate Bourbon Pecan Pie Cheesecake

DARK CHOCOLATE BOURBON PECAN PIE CHEESECAKE

Favorites

Mexican beef dinner

QUESABIRRIA STACK {Cheese Birrias Taco Stack}

Beef Birria Stack | Call Me PMc

BEEF BIRRIA STACK

roasted meal

ROASTED LEMON THYME CHICKEN AND ROOT VEGETABLES

Creamy Tuscan Italian Sausage Pasta

CREAMY TUSCAN ITALIAN SAUSAGE PASTA

Keto Cheesy Balsamic Chicken

KETO CHEESY BALSAMIC CHICKEN

Wonton Chicken Tacos

APPLEBEE’S WONTON CHICKEN TACOS

Hi, I'm Paula. I'm a blogger, a baker, a runner, a writer, a recipe developer, & a cookie dough eater. I love creating great recipes & sharing them with you! You'll find healthy recipes, comfort food and my favorite, indulgent desserts!
read more
  • Facebook
  • Twitter
  • Pinterest
  • Instagram
  • RSS

DISCLOSURE

Call Me PMc is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. As an Amazon Associate, I earn from qualifying purchases ad no cost to you. Thanks for supporting this small business.

Read my Privacy Policy.

COPYRIGHT

© 2012 – 2023 All recipes & images are original & the sole property of CallMePMc.com All Rights Reserved. All content is for your personal enjoyment & content herein is in no way to be used for commercial purposes. Other than linking to a page, do not copy or otherwise use images or original recipes without my written permission. Republishing posts in their entirety is prohibited. Use of this site automatically constitutes your agreement to these terms.

SUBSCRIBE TO OUR NEWSLETTER

Stay up to date. Subscribe to receive blog updates in your email inbox

  • Copyright © 2023 Call Me PMc. Design & Development by Melissa Rose Design