LIMONCELLO POUND CAKE RECIPE

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

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

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I have other lemon-flavored pound cake recipes in my Pound Cakes Review Series. However, for the intense lemon flavor, there’s nothing quite like limoncello. It 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 workaround. 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.

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 be 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.

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.
• You can also substitute all-purpose flour for cake flour in the recipe using this formula.

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 on 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.

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