Italian Lemon Pound Cake
This Italian lemon cake with limoncello is your secret to a fantastic party.
These dainty Italian lemon pound cakes are almost too cute to eat. With their pretty presentation, complete with a sweet limoncello glaze, and delicate flavor, they are an ideal recipe for entertaining. All you have to do is set out a platter filled with these Italian lemon pound cakes, and your next party is practically guaranteed to be a hit. Serve these with tea, lemonade, or even a light-and-sweet cocktail like a mimosa for a snack that all of your guests (and you, of course) will just adore.
From the Chef: These mini cakes always remind me of doughnuts with the double layer of glaze and frosting and dense, lemony cake. The bright, citrus-y flavor makes them ideal pick-me-ups for a gloomy, rainy day.
- Addie Gundry
This recipe is from RecipeLion's 103 Cookbook series, Cake!: 103 Decadent Recipes for Poke Cakes, Dump Cakes, Everyday Cakes and Special Occasion Cakes Everyone Will Love.
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Preparation Time20 min
Cooking Time - Text25–30 minutes for mini Bundt cakes; 70–80 minutes for a 10-inch Bundt cake
- 3 cups all-purpose flour, plus extra for dusting the pan
- 1 teaspoon baking powder
- 1/4 teaspoon kosher salt
- 1 cup unsalted butter, softened
- 2 cups sugar
- 3 large eggs
- 1/2 cup sour cream
- 4 tablespoons lemon juice
- 2 tablespoons lemon zest
- 1 teaspoon vanilla extract
- 1 teaspoon limoncello liqueur
- 1/2 cup buttermilk
- 1 1/2 cup confectioners' sugar
- 2 tablespoons lemon juice
- 1 tablespoon limoncello
- 1/2 (8-ounce) container mascarpone cheese, room temperature
- 1 tablespoon lemon zest, plus extra for garnish
- 1/4 cup lemon juice
- 1 teaspoon limoncello liqueur
- 2 cups confectioners' sugar
For the Cake: Preheat the oven to 325°F. Grease and flour the mini Bundt pan(s) or 10-inch Bundt pan.
In a large bowl, whisk the flour, baking powder, and salt.
Using a hand mixer or a stand mixer fitted with the paddle attachment, cream the butter for 1 minute, then add the sugar and beat until light and creamy.
Add the eggs in one at a time, blending well after each addition.
Mix in the sour cream, lemon juice, lemon zest, vanilla, and limoncello.
Add and mix in half of the flour mixture followed by the buttermilk and the remaining flour mixture. Scrape down the bowl.
If using the mini Bundt pans, fill each mini Bundt about 3/4 full. Bake for 25 to 30 minutes until golden and a toothpick inserted in the center comes out clean. If using a 10-inch Bundt pan, bake for 70 to 80 minutes until golden and a toothpick inserted in the center comes out clean.
Let it cool in the pan(s) for 5 minutes, then invert onto a cooling rack.
For the Glaze: Whisk the confectioners' sugar with the lemon juice and limoncello. Drizzle the glaze over the cake(s).
For the Lemon Mascarpone Topping: Beat the mascarpone cheese with the lemon zest, lemon juice, limoncello, and confectioners' sugar until smooth.
After the cakes have cooled, drizzle the mascarpone frosting over the cakes. Garnish with lemon zest. Slice and serve.
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