Pin It Experience the perfect harmony of bright citrus and sweet indulgence with this Limoncello Pound Cake with Lemon Glaze. Infused with the vibrant essence of Limoncello liqueur and fresh lemon zest, this moist, buttery cake is a delightful treat for dessert or a refreshing afternoon tea. Its golden crumb and tangy glaze make every bite a celebration of Italian-American flavor.
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This cake brings a sunny touch to traditional pound cake, marrying rich butteriness with zesty notes that brighten every slice. The glaze adds a glossy, flavorful touch, making this an unforgettable centerpiece for any occasion.
Ingredients
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- For the Pound Cake
- 1 cup (225 g) unsalted butter, softened
- 2 cups (400 g) granulated sugar
- 4 large eggs, room temperature
- 1/4 cup (60 ml) Limoncello liqueur
- 1/4 cup (60 ml) whole milk, room temperature
- 2 tbsp freshly grated lemon zest (about 2 lemons)
- 1/4 cup (60 ml) fresh lemon juice
- 2 1/2 cups (315 g) all-purpose flour
- 1 1/2 tsp baking powder
- 1/2 tsp salt
- For the Lemon Glaze
- 1 cup (120 g) powdered sugar, sifted
- 2–3 tbsp fresh lemon juice
- 1 tbsp Limoncello liqueur
- Optional: extra lemon zest for topping
Instructions
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- 1. Preheat your oven to 350°F (175°C). Grease and flour a 9x5-inch (23x13 cm) loaf pan or a bundt pan.
- 2. In a large bowl, cream together the butter and granulated sugar until pale and fluffy (about 3–4 minutes).
- 3. Beat in the eggs, one at a time, mixing well after each addition.
- 4. Stir in the lemon zest, Limoncello, lemon juice, and milk until combined.
- 5. In a separate bowl, whisk together the flour, baking powder, and salt.
- 6. Gradually add the dry ingredients to the wet ingredients, mixing just until incorporated.
- 7. Pour the batter into the prepared pan and smooth the top.
- 8. Bake for 50–55 minutes, or until a toothpick inserted into the center comes out clean.
- 9. Let the cake cool in the pan for 15 minutes, then turn out onto a wire rack to cool completely.
- 10. For the glaze, whisk powdered sugar with lemon juice and Limoncello until smooth and pourable. Drizzle over the cooled cake. Top with extra lemon zest if desired.
- 11. Allow the glaze to set before slicing and serving.
Zusatztipps für die Zubereitung
Für eine leichtere Textur kann die Hälfte des normalen Mehls durch Kuchenmehl ersetzt werden. Achten Sie darauf, die Butter gut weichzuhalten, um eine cremige Teigbasis zu erhalten, die das Backergebnis verbessert.
Varianten und Anpassungen
Die Verwendung von zusätzlichem Zitronensaft anstelle von Limoncello liefert eine alkoholfreie Alternative, wenn auch mit weniger Komplexität im Geschmack. Für eine besondere Note können frische Beeren oder ein Sahnehäubchen als Topping hinzugefügt werden.
Serviervorschläge
Dieser Kuchen passt hervorragend zu frischen Beeren oder einem Klecks Schlagsahne und ist ein ideales Dessert für gesellige Nachmittage oder elegante Brunches.
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Genießen Sie den klassischen Geschmack Italiens mit diesem überraschend einfachen und köstlichen Limoncello Pound Cake. Ob als Highlight eines Nachmittags oder festliches Dessert – dieser Kuchen bringt sonnige Frische und süße Raffinesse in Ihre Küche.
Recipe Questions & Answers
- → What gives this pound cake its citrus flavor?
Fresh lemon zest and juice, along with Limoncello liqueur, impart a bright, zesty citrus profile to the cake.
- → Can I substitute Limoncello in the batter?
Yes, you can replace Limoncello with additional lemon juice for a non-alcoholic option, though the complexity of flavor may be milder.
- → How should I prepare the pan to prevent sticking?
Grease the pan thoroughly and dust with flour before pouring in the batter to achieve an easy release after baking.
- → Is it better to use a loaf pan or bundt pan?
Either pan works well; a loaf pan offers classic slices, while a bundt pan adds decorative shape and more crust surface.
- → What texture can I expect from this cake?
The cake is moist and tender with a fine crumb, complemented by a slightly crisp lemon glaze on top.
- → How can I enhance the cake’s flavor and presentation?
Consider serving with fresh berries or a dollop of whipped cream and sprinkling extra lemon zest on the glaze for visual and flavor appeal.
