There’s something magical about summer afternoons spent with family, where laughter mingles with the sweet scent of citrus. This Limoncello Almond Pound Cake is that feeling baked into a dessert — buttery and rich, yet brightened with a sunny lemon twist. Every bite carries the warmth of home and the cheer of an Italian garden.

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Overview of Recipe Content

This Limoncello Almond Pound Cake is a tender, moist loaf infused with the delicate sweetness of almond and the zesty charm of Limoncello liqueur. It’s perfect for:

Summer brunches with friends.
Afternoon tea when you want something special but not fussy.
Holiday dessert tables (yes, lemon is just as welcome in winter).

Why you’ll love it:

A rich, buttery crumb that stays moist for days.
A luscious glaze that’s tart, sweet, and eye-catching.
Easy to make ahead — tastes even better the next day.

What it tastes like: Imagine a classic almond pound cake kissed with sunshine — the floral almond notes mingle with the bright citrus from lemon zest and Limoncello. The glaze adds a tangy-sweet sparkle that makes every bite sing.

Health/Nutritional benefits: While it’s definitely a treat, you can feel good about using fresh lemon juice and zest, which pack vitamin C and antioxidants.

Ingredients

For the cake:

1 cup unsalted butter, softened
2 cups granulated sugar
4 large eggs
1 teaspoon vanilla extract
1 teaspoon almond extract
3 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1 cup buttermilk
Zest of 2 lemons
1/2 cup Limoncello liqueur

For the glaze:

1 cup powdered sugar
2–3 tablespoons fresh lemon juice
2 tablespoons Limoncello liqueur
Zest of 1 lemon (optional)
1 teaspoon unsalted butter, melted

Tools Needed

Stand mixer or hand mixer
Mixing bowls
Zester or microplane
Loaf pan (9×5-inch)
Whisk
Cooling rack

Suggested substitutions & additions

Swap buttermilk for sour cream or Greek yogurt for a slightly tangier flavor.
Replace Limoncello with orange liqueur for a citrus twist.
Add 1/2 cup blueberries to the batter for a fruity pop.

How to Make Limoncello Almond Pound Cake

Preheat & prep: Heat oven to 350°F (175°C). Grease and flour your loaf pan.
Cream the butter & sugar: In a large bowl, beat butter and sugar together until light and fluffy, about 3–4 minutes. This step creates that beautiful pound cake crumb.
Add eggs & extracts: Beat in eggs, one at a time, then stir in vanilla and almond extract.
Mix dry ingredients: In a separate bowl, whisk flour, baking powder, and salt.
Combine wet & dry: Alternate adding the flour mixture and buttermilk to the butter mixture, starting and ending with flour. Mix just until combined.
Add the sunshine: Fold in lemon zest and Limoncello.
Bake: Pour batter into pan, smooth the top, and bake for 55–65 minutes, or until a toothpick inserted comes out clean.
Cool: Let cake cool in the pan for 10 minutes, then transfer to a wire rack.
Glaze: In a bowl, whisk powdered sugar, lemon juice, and Limoncello until smooth. Stir in melted butter and zest. Drizzle over cooled cake.

What to Serve with Limoncello Almond Pound Cake

A dollop of whipped cream or mascarpone.
Fresh berries for color and tartness.
A chilled glass of Homemade Iced Coffee for a café-style pairing.
Sparkling water with a lemon twist for a light refreshment.

Tips for Making It Perfect

Room temperature ingredients ensure better mixing and a smooth batter.
Don’t overmix — you want tender, not tough.
Let the cake cool before glazing so it sets beautifully.
For an extra flavor punch, brush the warm cake with a tablespoon of Limoncello before glazing.

Storage Instructions

Room temp: Store in an airtight container for up to 3 days.
Fridge: Keeps for up to a week — bring to room temp before serving.
Freezer: Wrap slices individually, freeze for up to 2 months. Thaw at room temp and glaze fresh if desired.

General Information

Pound cake gets its name from the original formula — a pound each of butter, sugar, eggs, and flour. Our version stays true to the richness but brightens it with Mediterranean citrus flair. Limoncello is a traditional Italian liqueur from the Amalfi coast, often sipped after meals, and here it’s the star flavor note.

Frequently Asked Questions

1. Can I make this cake without alcohol?
Yes! Replace Limoncello with fresh lemon juice and a bit of extra zest.

2. Can I double the recipe?
Absolutely. Use two loaf pans and bake at the same time.

3. Can I use almond flour instead of all-purpose?
Not fully — almond flour changes the texture, but you can replace up to 1/3 for a nuttier taste.

4. Is this cake good for gifting?
Yes! Wrap in parchment and tie with twine for a rustic, thoughtful gift.

Conclusion

This Limoncello Almond Pound Cake is pure summer joy baked into every slice. Whether you serve it with tea on a breezy porch or tuck it into a holiday spread, it’s bound to bring smiles. If you love lemony treats, you’ll also adore my mini lemon cake and Almond Biscotti — perfect partners for coffee or tea.

Happy baking, my friends!

Interactive Elements

If you try this recipe, please leave a review below and share your photo on Pinterest (pinterest.com/poulefrecipe) or tag me on Instagram @poulefrecipe — I’d love to see your sunny creations!