Lemon Limoncello Pound Cake

This Lemon Limoncello Pound Cake is a luscious lemon pound cake made extra special with Limoncello and not one but two glazes.

Lemon Limoncello Pound Cake

A rough week around here. While I did a lot of baking and cooking I didn’t want to blog.

When I blog I think.

And that makes me a little sad right now, well a lot sad.

Our Old Dog Haven pup Banjo has a tumor in his ear.

The bad kind of tumor.

He can’t get it removed until May 8th.

After that who knows.

The good news is we found it routinely.

Not because he was displaying being sick.

Lemon Limoncello Pound Cake

He was already set to go to the vet to get his kidney bloodwork done and get his shots.

He is very bad about letting us touch his face or ears but with not getting to go to the groomer I needed to shave the inside of his ears.

And I found it then.

So I asked the vet to look at it…knowing full well what it was.

The days are very long right now and seem even longer with the wait.

And of course in a time of uncertainty we are adding more uncertainty to the mix.

Lemon Limoncello Pound Cake

I hadn’t made a Bundt cake since the beginning of the month.

So I broke out the Bundt pans (there is a link in the recipe for the pan I used).

It’s Spring…or so my allergies tell me it is.

Which means lemon to me.

I also had a full bottle of Limoncello sitting on the table and figured that would make for a lovely glaze.

And it does.

Which created this Lemon Limoncello Bundt Cake.

That both my husband and I can’t stop eating.

Yes, it has two glazes.

You do want both of them.

I promise.

Lemon Limoncello Pound Cake

And as always it’s a great day to order my cookbook. 

If you love the recipes on the blog you will love the ones in the book!

Want More Pound Cake Recipes?

Toffee Apple Cider Pound Cake

Whiskey Glazed Apple Buttermilk Pound Cake

Glazed Apple Cider Donut Cake

Bourbon Brown Butter Chocolate Chip Cake

Strawberry Lemonade Bundt Cake

Lemon Limoncello Pound Cake


  • For the Cake:
  • 3 cups cake flour
  • 1/4 tsp.baking powder
  • 1 tsp salt
  • 1 cup unsalted butter, softened
  • 3 cups superfine sugar
  • 7 large eggs
  • 3 TBSP fresh lemon juice
  • 1 cup heavy cream
  • For the Butter Limoncello Glaze:
  • 1/3 cup granulated sugar
  • 4 TBSP unsalted butter
  • 1/4 cup water
  • 1/4 cup Limoncello
  • For the Glaze:
  • ¼-1/3 cup fresh lemon juice
  • 2 cups powdered sugar


  1. For the Cake:
  2. Position a rack in the center of the oven; preheat oven to 32F.
  3. Grease the inside of a 10-inch bundt pan. I used this ONE.
  4. Sift the flour, baking powder, and salt into a bowl; whisk to combine; set aside.
  5. In the bowl of an electric stand mixer, using the paddle attachment, beat the butter at medium speed, for about 5 minutes, until very creamy.
  6. Add the sugar in 4 additions, beating for 1 minute after each one, or until light.
  7. Beat in the eggs one at a time, beating for 30 seconds after each addition and scraping down the sides of the bowl with a rubber spatula as needed.
  8. Beat in the lemon juice.
  9. At low speed, beat in the flour mixture in 3 additions, alternating it with the cream in two additions; scrape down the sides of the bowl thoroughly after each addition.
  10. Beat for 30-45 seconds longer; scrape the batter evenly into prepared pan.
  11. Bake for 65-75 minutes, or until it is golden on top and a pick comes out clean. The cake should pull away slightly from the sides of the pan.
  12. Cool the cake in the pan on a rack for 10-12 minutes. Carefully invert cake onto another rack; let cool completely.
  13. For the Butter Limoncello Glaze:
  14. Combine the sugar, butter, and ¼ cup water in a small saucepan and place over medium heat.
  15. Stir until the sugar melts, about 5 minutes.
  16. Remove the pan from the heat and whisk in the Limoncello.
  17. Brush the syrup over the surface of the cooled cake liberally using a pastry brush.
  18. For the Glaze:
  19. In a medium bowl start with ¼ cup lemon juice and add a cup of powdered sugar. Add more lemon juice and powdered sugar until you reach the consistency you desire. I like mine more on the thick side.
  20. Pour the glaze over the loaves while they are still warm. Let cool completely and the glaze hardens.


Cake recipe adapted from Tish Boyle The Cake Book

Lemon Limoncello Pound Cake

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