There’s something special about a lemon pound cake. This cake is the perfect combination of fluffy and moist, often elevated with homemade lemon curd, adding a refreshing burst of flavor. When drizzled with a sweet limoncello icing, it becomes even more irresistible!

This lemon pound cake recipe tackles dryness and lack of flavor, creating a delightful dessert with rich lemon and sweet glaze components.

As someone who often bakes for family and friends, I’ve faced my fair share of struggles with dryness and dense textures in cakes. That’s why this recipe stands out to me; it solves those common problems, delivering a consistently delicious cake without the need for complicated techniques or hard-to-find ingredients.

You’ll find that this recipe is well-structured, taking about 10 minutes to prep and just under an hour to bake. The result is a warm, inviting dessert that’s not only simple but also impressively good, whether you’re serving it at a weekend brunch or enjoying it on a quiet evening.

If you’re up for a delightful twist on lemon desserts, I recommend checking out my Lemon Lavender Scones next!

Why You Will Love This Recipe
Ingredient Notes
Recipe Baking Tips
Serving Suggestions
Recipe Variations
How to Store?
Other Recipes You’ll Love

Why You Will Love This Recipe

Moist and Flavorful Texture , The blend of coconut oil and milk creates a tender crumb that stays moist for days, allowing the lemon curd to shine through without being overly dense.
Bright and Zesty Flavor , Fresh lemon zest combined with tangy lemon curd adds layers of citrus brightness, pairing perfectly with the sweet limoncello glaze that keeps things interesting.
Memorable Occasion Dessert , The combination of lemony goodness with the adult twist of limoncello makes this cake a standout for summertime gatherings, family reunions, or simply to brighten a gray day.
Quick and Easy Prep , With just about 10 minutes of prep time, you can whip up this recipe on a whim, allowing you to enjoy homemade cake without spending all day in the kitchen.

Lemon Pound Cake with Limoncello Icing

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Author: Charlene
Prep Time: 10 minutes
Cool Time: 10 minutes
Cook Time: 55 minutes
Total Time: 1 hour 5 minutes
Yield: 6 servings 1x
Category: Dessert
Method: Baking
Cuisine: American
Diet: Low Lactose

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Description

Delicious lemon pound cake with a sweet limoncello glaze, perfect for any occasion.

Instructions

Step 1: Preheat Oven: Set your oven to 350°F (175°C) to ensure an even bake and a lovely golden crust.
Step 2: Prepare the Pan: Spray a 9×5 loaf pan with nonstick spray and line it with parchment paper if desired for easy cake release.
Step 3: Whisk Eggs and Liquid: In a large bowl, whisk together the eggs, milk, granulated sugar, lemon zest, and vanilla extract for 1 to 2 minutes until smooth and well combined.
Step 4: Add Coconut Oil Gradually: Pour the coconut oil gently into the wet mixture while continuing to whisk to create a consistent, lump-free batter.
Step 5: Fold in Flour Mixture: In a separate bowl, combine the all-purpose flour, baking powder, and kosher salt. Carefully fold these dry ingredients into the wet mixture using a rubber spatula. Fold gently to avoid overmixing, which can cause a dense cake.
Step 6: Incorporate Lemon Curd: Fold the lemon curd into the batter, allowing streaks of bright flavor to run through the mixture.
Step 7: Transfer Batter to Pan: Using a rubber spatula, spoon 3/4 of the batter into the prepared loaf pan and smooth the surface.
Step 8: Bake Cake: Place the pan in the preheated oven and bake for about 55 minutes. Test doneness by inserting a toothpick into the center; it should come out clean. A sweet lemon aroma will signal readiness.
Step 9: Cool and Glaze: Let the cake cool in the pan for 10 minutes. Carefully run a knife around the edges and invert onto a wire cooling rack. Once cooled, mix powdered sugar with limoncello to desired sweetness and drizzle over the cake.

Notes

- Room Temperature: Store the cake in an airtight container away from heat and moisture for up to 2 days.
- Refrigeration: Keep the cake in an airtight container in the refrigerator. It stays fresh for up to 7 days. Bring to room temperature before serving.
- Freezing: Wrap tightly in plastic wrap and place in a freezer-safe container. Freeze for up to 3 months. Thaw overnight in the refrigerator.
- If the cake sinks in the middle, reduce oven temperature to 325°F after 10 minutes of baking to prevent overbrowning and ensure even baking.
- Verify baking powder freshness by testing 1 teaspoon in hot water; it should bubble vigorously if active.
- If batter is too thick, add 1 or 2 tablespoons more milk before pouring into the pan for a smoother texture.
- For a less sweet glaze, add limoncello gradually, starting with 1 tablespoon increments, adjusting sweetness 10 minutes before serving.
- To avoid sticking, cool the cake for only 10 minutes in the pan, then carefully loosen edges with a knife before inverting.

Nutrition

Serving Size: 1 slice
Calories: 350
Sugar: 1g
Sodium: 600mg
Fat: 20g
Saturated Fat: 7g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 15g
Fiber: 1g
Protein: 30g
Cholesterol: 90mg

Ingredient Notes

All-purpose flour: Use a good quality all-purpose flour for a sturdy cake. Check for a fine texture to create a smooth batter that rises well.
Granulated sugar: Choose pure granulated sugar to ensure sweetness and that lovely crust. Avoid brown sugar, which can change the cake’s texture.
Unsalted butter: This recipe calls for unsalted butter to control the saltiness. Make sure it’s at room temperature for easy mixing to create a tender crumb.
Eggs: You’ll need large eggs at room temperature. They help bind everything and add richness, resulting in a moist pound cake.
Lemon zest: Freshly grated lemon zest adds bright, aromatic flavors. Opt for organic lemons when possible, as they have less wax on the skin.
Limoncello: A good quality limoncello brings intense lemon flavor to the icing. If unavailable, consider using other lemon liqueurs for a different twist.
Baking powder: Ensure your baking powder is fresh for the best rise. Look for a can that’s not past its expiration date to avoid a dense cake.
All-purpose flour: Use a good quality all-purpose flour for a sturdy cake. Check for a fine texture to create a smooth batter that rises well.
Granulated sugar: Choose pure granulated sugar to ensure sweetness and that lovely crust. Avoid brown sugar, which can change the cake’s texture.
Unsalted butter: This recipe calls for unsalted butter to control the saltiness. Make sure it’s at room temperature for easy mixing to create a tender crumb.
Eggs: You’ll need large eggs at room temperature. They help bind everything and add richness, resulting in a moist pound cake.
Lemon zest: Freshly grated lemon zest adds bright, aromatic flavors. Opt for organic lemons when possible, as they have less wax on the skin.
Limoncello: A good quality limoncello brings intense lemon flavor to the icing. If unavailable, consider using other lemon liqueurs for a different twist.
Baking powder: Ensure your baking powder is fresh for the best rise. Look for a can that’s not past its expiration date to avoid a dense cake.

Recipe Tips

If your cake sinks in the middle, reduce the oven temperature to 325°F after 10 minutes of baking to prevent over-browning and maintain an even bake.
When your cake doesn’t rise as expected, check the freshness of your baking powder by adding 1 teaspoon to hot water. It should bubble vigorously if active.
If the batter seems too thick, add 1 to 2 tablespoons more milk before pouring into the pan to reach a smoother consistency.
For a less sweet glaze, gradually mix in limoncello, starting with 1 tablespoon at a time, until you achieve your desired sweetness 10 minutes before serving.
If you’re struggling with the cake sticking, let it cool in the pan for only 10 minutes, then carefully run a knife around the edges before inverting it.

Serving Suggestions

Serve lemon pound cake with fresh berries or a scoop of Greek yogurt for contrast. You can also enjoy it with a cup of herbal tea or lemon-infused water.

Use lemon pound cake to make shortcake with strawberries or layer it in a trifle with whipped cream and citrus segments. Add it to a dessert platter alongside chocolate mousse or fruit tarts.

Top with a drizzle of limoncello icing or a dusting of powdered sugar. You can also pair it with fresh lemon zest or a berry compote for added flavor.

Recipe variations

You can use vegetable oil instead of coconut oil to create a tender crumb while keeping a neutral taste in the lemon pound cake.
Add 1 tablespoon of lemon zest and an additional 1 teaspoon of vanilla extract to intensify the lemon and vanilla flavors in the batter.
Either homemade lemon curd or store-bought lemon curd can be used for the filling to maintain moisture and add citrus brightness.
If baking for a larger group, double the ingredients and use a 12-cup bundt pan, adjusting bake time to about 65 minutes for even cooking.
This lemon curd pound cake with limoncello icing pairs nicely with tea; try serving it alongside lemon oatmeal no bake cookies for a coordinated citrus theme.

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How to Store?

To keep your lemon pound cake fresh and delicious, follow these storage tips:

Room Temperature: Place the lemon pound cake in an airtight container at room temperature. Keep it there for up to 2 days, avoiding heat and moisture.

Refrigeration: Store the cake in an airtight container inside the refrigerator. It stays fresh this way for up to 7 days. Bring to room temperature before serving.

Freezing: Wrap the cake tightly with plastic wrap, then place it in a freezer container. Store in the freezer for up to 3 months. Thaw in the refrigerator overnight.

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If you enjoyed this lemon pound cake or any other recipe on my blog, please leave a ⭐ star rating and let me know how it went in the comments below. I appreciate taking time to read about this recipe, thank you!