Limoncello soaked pound cake is a grown up dessert that trades heavy frosting for a bright splash of lemon liqueur. A dense, buttery pound cake gets poked all over and slowly drizzled with limoncello until every bite tastes of sunshine. It is the kind of cake that gets better the longer it rests.
What to Love About Limoncello Soaked Pound Cake
- A tender, dense crumb that needs no frosting
- Bright lemon flavor from zest, juice, and limoncello
- Soaks up the liqueur for a moist, boozy finish
- Even better when made a day ahead
If you love citrus desserts, this one is hard to beat. The soak does most of the work while the cake rests in the fridge.
Drizzle the limoncello one spoonful at a time and let each one soak in before adding the next.
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Why You’ll Love This Limoncello Soaked Pound Cake
- The crumb is rich, dense, and buttery in the best way
- Bright lemon flavor runs through every single bite
- This limoncello soaked pound cake is an easy, make ahead showstopper
Ingredient Notes
A few notes on the key ingredients are below, and you will find the exact measurements in the recipe card when you are ready to bake. Each one helps build that classic pound cake texture.
- Butter creamed with sugar gives the cake its rich crumb
- Limoncello soaks in for bright lemon flavor and moisture
- Lemon zest and juice add fresh citrus to the batter itself
- Granulated and brown sugar together add depth and tenderness
- Eggs bind the batter and give the cake structure
For equipment, you need a stand or hand mixer, a mixing bowl, a loaf pan, and a fork for poking holes. A spoon helps you ladle the limoncello on slowly.
How to Make Limoncello Soaked Pound Cake
Making limoncello soaked pound cake happens in two parts: bake the cake, then soak it. Here is the friendly overview of the steps.
- Heat the oven to 350 degrees and grease a loaf pan
- Whisk the flour, baking soda, and salt, then set it aside
- Beat the butter and sugars until light, add eggs one at a time, then mix in the milk for about 2 minutes
- Stir in the flour mixture, then the lemon juice and zest, and bake for about 1 hour until a toothpick comes out clean
- Cool 10 minutes, poke holes all over, then spoon over the limoncello slowly
This cake serves about 8 slices and you control the soak, using anywhere from 1/2 cup to 1 cup of limoncello to taste. After soaking, wrap and chill for at least 2 to 3 hours, though the next day is even better.
Storage Options
Because this cake is soaked and chilled, it stores beautifully. Keep it wrapped so it stays moist.
- Wrap and refrigerate for up to 5 days
- Keep it covered tightly so the crumb stays moist, not dry
- Freeze well wrapped slices for up to 3 months, then thaw in the fridge
Variations & Substitutions
This boozy lemon cake takes well to small changes. Try one of these spins next time.
- Swap the limoncello for a simple lemon syrup to keep it alcohol free
- Use orange liqueur and orange zest for a different citrus note
- Add a light lemon glaze on top for extra sweetness
- Fold a little extra zest into the batter for a stronger lemon punch
If you cannot get enough lemon, this creamy ricotta lemon cake is another favorite worth trying.
What to Serve with Limoncello Soaked Pound Cake
Limoncello soaked pound cake is rich on its own, so light, fresh sides suit it best. A few simple toppings dress it up nicely.
- A dollop of whipped cream and a handful of fresh blueberries
- A sprig of mint and a dusting of powdered sugar
- A fun celebration dessert alongside, like this playful ice cream cone cake
Have a few questions before you bake? Here are the answers people ask for most.
Frequently Asked Questions
How boozy is limoncello soaked pound cake?
It is as strong as you make it. Use 1/2 cup of limoncello for a gentle hint or up to 1 cup for a bolder, boozier slice.
Can I make this cake ahead of time?
Yes, and you should. After soaking, chill it for at least 2 to 3 hours, but it tastes even better the next day.
Can I leave out the alcohol?
You can. Swap the limoncello for a lemon simple syrup to keep the bright flavor without the booze.
Slice it cold, top it with a little whipped cream, and enjoy. This is a cake that rewards a little patience with bright, lemony flavor in every bite.
Limoncello Soaked Pound Cake
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Ingredients
- 3 cups flour
- 1 tsp baking soda
- 1 tsp salt
- 2 sticks butter softened
- ¾ cup granulated sugar
- ½ cup brown sugar
- 3 eggs
- ½ cup milk plus 2 Tbsp
- the zest and juice of 1 lemon
- Limoncello for soaking anywhere from ½ cup to 1 cup depending on how strong you like it
Instructions
- Preheat oven to 350º. Grease loaf pan. (see notes)
- In a large mixing bowl, combine flour, baking soda and salt. Set aside.
- In a stand mixer (or hand mixer) beat butter and sugars until light and fluffy. Add eggs one at a time, mixing just until incorporated. Add milk and mix for another two minutes over medium speed.
- Add flour mixture by the heaping spoonful just until incorporated. Add lemon juice and zest and mix on medium speed for two more minutes.
- Pour batter into greased loaf pan and bake in a 350º oven until a toothpick inserted comes out clean. (about an hour)
- Let cake cool for ten minutes. Poke holes all over the top of the cake. (I used a fork) Using a spoon, ladle the Limoncello over the top of the cake slowly. Allow each spoonful to be absorbed before adding another.
- Wrap cake with cellophane and chill for at least two to three hours. It’s even better if you wait until the next day to serve.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I understand the remarkable memory of biting into your first flavorful, alcohol soaked cake. My Mom served me my first; fond memory indeed. Your cake looks and sounds absolutely delightful and delicious Melanie! I love the citrus and lemon flavors soaked into a pound cake for summer. Simple and wonderful all in one. I can’t wait to try it!
Oooh… heaven!
Ooooooo my. I love Limoncello and this sounds amazing! Yum!
Thanks Justine! I love Limoncello too. Cake and Limoncello sounded like a marriage made in heaven to me.
I eat my cake like you described – and STILL eat my cake that way as a grown up! Lots of frosting, save it till last!
Lol, cake eating is an art.
I made this cake twice. The first time I used the full cup of alcohol. It was waaaay to strong, so I scrapped it and tried again the next day with 1/4 of a cup, with an additional 1/2 cup added to confectioners sugar frosting. Just tried it and it tastes so much better now than with the alcohol only. Not sure if my Lemoncello had a higher alcohol content, or what. Thanks for the recipe though. The cake itself was deliciously light both days. Happy baking!
Thank you for the feedback. Different types of Limoncello can be a factor. I like the idea of adding it to the confectioner’s frosting. Great idea!
Beautiful blog! A friend just gave me a homemade bottle of Limoncello. It is the first time I have tried it. I was curious about making a cake with it and found your lovely blog. Thanks for the recipe. I am going to give this one a try.
I want to make this for my stepmom, she is a huge lemoncello fan. Sadly citrus makes me super sick so I won’t get to enjoy it with her, but I think she will love it!
This was VERY delicious. I made it using a homemade Limoncello. I also made an icing with lemon juice , lemon zest and Limoncello to add to the top of it. Thanks
Awesome! Thanks for the feedback! I’m glad you liked it. Your icing sounds perfect.
I made this this morning and I’m enjoying it right now. I added the full cup of limoncello but I added 1/2 cup confections sugar to it before the soaking. Delicious!