Best 2 Limoncello Pound Cake Recipes

Indulge in the exquisite Limoncello Pound Cake, a delightful fusion of zesty citrus and classic pound cake flavors. This delectable treat captivates the senses with its moist and fluffy texture, bursting with vibrant lemon notes that dance on your palate. Each bite transports you to the sun-kissed shores of Italy, where limoncello, a traditional Italian liqueur, adds a unique twist to this beloved dessert. As you savor this culinary masterpiece, discover variations to suit every taste, from a luscious Limoncello Glaze that elevates the cake's citrusy charm to a tantalizing Limoncello Cream Cheese Filling that creates a symphony of flavors. Unleash your inner baker and embark on a flavor-filled journey with our carefully curated Limoncello Pound Cake recipes.

Check out the recipes below so you can choose the best recipe for yourself!

POUND CAKE WITH LIMONCELLO ZABAGLIONE

Pound Cake with Limoncello Zabaglione image

Provided by Giada De Laurentiis

Categories dessert

Time 1h45m

Yield 4 servings

Number Of Ingredients 10

Ingredients

2 cups mixed berries
1 tablespoon lemon juice (1/2 lemon)
2 teaspoons limoncello
2 teaspoons sugar
4 egg yolks
3 tablespoons limoncello
3 tablespoons sugar
1/2 teaspoon lemon zest (1/2 lemon)
1/2 teaspoon lemon juice (1/4 lemon)
Half 10 3/4-ounce pound cake

Steps:

For the berries: Mix together the berries, lemon juice, limoncello and sugar in a medium bowl. Crush the berries gently, using the back of a fork. Set aside for at least 30 minutes to let the juices develop and the flavors mingle.
For the limoncello zabaglione: Fill a medium saucepan with 2 inches of water and bring to a simmer over medium heat. In a heat-proof medium bowl that fits comfortably over the saucepan without touching the water, combine the egg yolks, limoncello, sugar, lemon zest and lemon juice. Using an electric mixer, beat on low speed until smooth and incorporated. Place the bowl over the simmering water and continue beating until a thick ribbon remains in the mixture when the beaters are lifted out, about 10 minutes. Remove the bowl from the saucepan and continue to beat for another 2 minutes to prevent the egg from cooking. Cool to room temperature.
To serve, place a 3/4-inch-thick slice of pound cake on a plate. Top with a spoonful of the berries and a dollop of the zabaglione.

LIMONCELLO POUND CAKE

LIMONCELLO POUND CAKE image

Categories Cake Citrus Dessert Bake

Number Of Ingredients 12

Ingredients

Cake:
1 1/2 cups all-purpose flour
1 tsp. baking powder
1/2 tsp. salt
8 oz. (2 sticks) butter, softened
1 cup sugar
4 eggs
2 tsp. pure vanilla extract
1/4 cup lemon juice, plus 2 or 3 tbs. of limoncello liqueur
Glaze:
1/3 cup lemon juice
1/3 cup granulated sugar

Steps:

Preheat the oven to 350 degrees F. Butter a 6-cup loaf pan and line it with parchment or waxed paper. In a medium bowl, combine the flour, baking powder, and salt. Using an electric mixer, cream the butter and 1 cup of the sugar. With the mixer running at low speed, add the eggs one at a time, then add the vanilla. Working in alternating batches, and mixing after each addition, add the dry ingredients and 1/4 cup of the lemon juice (along with the limoncello) to the butter mixture. Mix until just smooth. Pour into the prepared pan and bake until raised in the center and a tester inserted into the center comes out dry and almost clean (a few crumbs are OK), 65 to 75 minutes. Meanwhile, make the glaze: In a small saucepan, heat together the 1/3 cup sugar and the 1/3 cup lemon juice, and stir until the sugar is dissolved. Remove from the heat and set aside. When the cake is done, let cool in the pan 15 minutes (it will still be warm). Run a knife around the sides of the pan. Set a wire rack on a sheet pan with sides (to catch the glaze) and turn the cake out onto the rack. Peel off the waxed paper. Using a pastry brush, spread glaze all over the top and sides of the cake and let soak in. Repeat until the entire glaze is used up, including any glaze that has dripped through onto the sheet pan. Let cool at room temperature or, wrapped in plastic wrap, in the refrigerator.

Tips:

For the best flavor, use fresh lemons. If you don't have fresh lemons, you can use bottled lemon juice, but the flavor will not be as good.
The limoncello glaze is optional, but it adds a delicious and boozy flavor to the cake. If you don't want to use limoncello, you can glaze the cake with a simple powdered sugar glaze.
This cake is best served fresh, but it can be stored in an airtight container at room temperature for up to 3 days. The cake can also be frozen for up to 2 months. To freeze the cake, wrap it tightly in plastic wrap and then aluminum foil.
If you don't have a bundt pan, you can bake the cake in a 9x13 inch baking pan. Just be sure to adjust the baking time accordingly. The cake will need to bake for about 45-50 minutes in a 9x13 inch pan.

Conclusion:

This Limoncello Pound Cake is a delicious and easy-to-make cake that is perfect for any occasion. The cake is moist and flavorful, and the limoncello glaze adds a delicious and boozy flavor. This cake is sure to be a hit with your friends and family.