Limoncello Pound Cake

Limoncello Pound Cake

The other day I wanted something sweet, not like a cookie, or a brownie.  I wanted something that when I was eating, it brought me to another place.  I decide that I what ever I made, once done, I would eat it in my back yard with a cup of jo!  It is spring after all and the flowers are a blooming.  So I decided to make my version of  pound cake.  I made a limoncello pound cake!


3 Cups of all-purpose flour

1 Tablespoon baking powder

½ teaspoon salt

3 cups sugar

1 cup butter, softened

½ cup Crisco

5 large eggs, at room tempture

1 cup of whole milk

1/3 cup  Limoncello

Preheat oven to 350 degrees

Butter bundt pan.

Sift flour, baking powder and salt on to wax paper and set aside.

Cream together butter, crisco and sugar.  To the creamed mixture add eggs, one at a time, beat until each is completely combined.

Add dry ingredients in three additions to the butter mixture alternating with the milk, always begin and end with the dry.  Make sure each addition it blended completely.

Mix in the Limoncello.

Pour batter in to the buttered bundt pan.  Bake cake until it is no longer jiggly in the middle about 55 to 65 minutes.  I used a wooden skewer to test the middle of the cake.  Make sure the skewer come out clean.  Remove cake from oven and invert pan until the cake drops out.

For Glaze

½ box of powdered sugar

Enough Limoncello to make the glaze stream down the sides of the cake.

Now go sit somewhere relaxing with a beverage and enjoy!

I thought one of the roses from my garden would be the perfect decoration!

**Tip~ Place wax paper under the cake while drizzling on the glaze, when done glazing, remove the wax paper so you don’t have massive puddles of glaze on your cake plate.


Leave a Reply