Limoncello Pound Cake – #BundtBakers

Limoncello and pound cake come together in this gorgeously boozy, sweet, tangy, and very light citrus-infused Bundt cake.

There are moments when I truly wonder if being a cat owner is really worth it. Sure there are those rare five seconds of cuddling each day, which I sincerely adore, but can they make up for the other twenty-three hours, fifty-nine minutes, and fifty-five seconds of insanity? Am I the only one who has these feelings? Am I the only one walking through life a little tired, delirious at times, and often in need of sleep of which I am denied because I live with an insanely neurotic four-legged beast.

Each morning begins the same way. The sound of a cat’s paw smacking the living hell out of a wicker trash can basket that is located in our bedroom closet. To be fair, it’s not the trash can’s fault for making this irritating noise. It’s the plastic liner insert and decorative metal hanging tag attached to the front of the trash can which are the real culprits. At one time, I considered myself lucky to win this expensive Longaberger basket in a game of bingo. I obviously don’t feel quite the same nowadays.

Sure, I could always get rid of the trash can basket, but would that really solve the problem? Hell, I could even close the closet door if it would actually close, which at one point I swear it could. Now, however, that isn’t an option due to our house settling and I’ll be damned if I’ll allow B.O.B. Bob to shave the bottom off of yet another door in our house. That’s a discussion for another day. Basically, what I’m trying to say, is that trash can or no trash can, there would always be another irritating noise coming from somewhere or something my wackadoo kitty isn’t supposed to be near or playing with.

Limoncello and pound cake come together in this gorgeously boozy, sweet, tangy, and very light citrus-infused Bundt cake.

Kitty and I constantly find ourselves at war in this little ol’ house of ours, especially in the kitchen. While making this Limoncello Pound Cake for this month’s “Cocktails” themed Bundt Bakers hosted by Patricia of Patty’s Cake, Brenna was present to play with the few lemon seeds that hit the kitchen floor during juicing and to peek in the oven when I was checking on the cake. All in all, not too annoying, all things considered. However, when attempting to photograph my cake at the very last minute, I had to literally fight her to get out of the picture. That’s where I had to draw the line.

Kitty cats and lovely icing drizzled Bundt cakes do not mix, no matter how cute they look together. That’s why a certain little kitty was sent to “jail” for a short stay. Now, if only the threat of “jail” could keep her away from that damn wicker basket trash can, perhaps B.O.B. Bob and I could finally get some sleep. Until that happens though, we’re the ones wandering around with zombie-like looks on our faces because our cat insists on us being up-and-at-em’ so that she can get all cozy in her bed while we stand by irritatingly watching with envy.

Limoncello and pound cake come together in this gorgeously boozy, sweet, tangy, and very light citrus-infused Bundt cake.

Ingredients:

Cake:

  • 1/4 Cup Heavy Cream
  • 3 Tablespoons Limoncello
  • 2 Tablespoons Fresh Lemon Juice
  • 2 Cups All-Purpose Flour
  • 3/4 Teaspoon Baking Soda
  • 1/4 Teaspoon Kosher Salt
  • 1 1/2 Cups Granulated Sugar
  • 6 Tablespoons Unsalted Butter, Room Temperature
  • Zest of 2 Lemons
  • 2 Eggs
  • 1/4 Cup Sour Cream
  • 1 Teaspoon Vanilla Extract

Icing Drizzle:

  • 1 Cup Powdered Sugar
  • 2 Tablespoons Limoncello
  • 1 Tablespoon Fresh Lemon Juice

*For the best results, make two batches of icing drizzle. One to drizzle over the cake while it is warm, and one to drizzle over the cake after it has cooled.

Limoncello and pound cake come together in this gorgeously boozy, sweet, tangy, and very light citrus-infused Bundt cake.

Directions:

Cake:

  1. Preheat oven to 325 degrees.
  2. Grease and flour a Bundt pan; set aside.
  3. Whisk together the heavy cream, limoncello, and lemon juice; set aside
  4. Sift together the flour, baking soda, and salt; set aside.
  5. In a large bowl, cream the sugar, butter, and lemon zest for 2 minutes on medium speed.
  6. Add each egg, one at a time; mix for 1 minute after each addition.
  7. Add the sour cream and vanilla; mix for 1 minute.
  8. Add 1/2 of the flour mixture to the mixing bowl; mix until just incorporated.
  9. Add the cream mixture; mix until just incorporated.
  10. Add the remaining flour mixture; mix until just incorporated.
  11. Pour the thick cake batter into the prepared Bundt pan, and then even out the batter with a spatula.
  12. Bake for 35 to 45 minute, or until a knife inserted in the middle comes out clean.
  13. Allow the cake to cool for 10 minutes before inverting it onto a baking rack.

Icing Drizzle:

  1. Whisk together the powdered sugar, limoncello, and fresh lemon juice until extremely smooth.
  2. Drizzle the icing over the still warm or cooled Bundt cake.

*Drizzling the cake while it is warm will allow the cake to absorb the drizzle and become even more moist, however, drizzling the cake while it is cool will create a prettier cake. For the best results, double the amount of icing drizzle and do both.

Limoncello and pound cake come together in this gorgeously boozy, sweet, tangy, and very light citrus-infused Bundt cake.

Suggestions:

  • Using both room temperature butter and eggs will help them to incorporate better into the cake batter.
  • You can easily use a smaller Bundt pan for this cake; the batter will not fill the pan.
  • During the last fifteen minutes of baking, test the cake every five minutes with a knife. You do not want to overbake the cake or it will become dry.
  • You may wish to sift the powdered sugar before whisking the limoncello into it for the icing drizzle. This will help to prevent lumps.

Limoncello and pound cake come together in this gorgeously boozy, sweet, tangy, and very light citrus-infused Bundt cake.

Improvements:

  • Stir a 1/2-cup of finely chopped almonds into the cake batter before baking.
  • Add finely chopped Candied Lemon Slices to the cake batter, or use them to decorate the top of the Bundt cake.
  • I used this Nordic Ware Jubilee Bundt Pan to make this cake. I wanted a cake that would allow the icing drizzle to pool in certain areas.
  • Use this Wilton Decorating Bottle to drizzle the icing over the warm and cooled Bundt cake. I have come to absolutely love this kitchen gadget.

Limoncello Pound Cake – #BundtBakers

Limoncello Pound Cake – #BundtBakers

Ingredients:

    Cake:
  • 1/4 Cup Heavy Cream
  • 3 Tablespoons Limoncello
  • 2 Tablespoons Fresh Lemon Juice
  • 2 Cups All-Purpose Flour
  • 3/4 Teaspoon Baking Soda
  • 1/4 Teaspoon Kosher Salt
  • 1 1/2 Cups Granulated Sugar
  • 6 Tablespoons Unsalted Butter, Room Temperature
  • Zest of 2 Lemons
  • 2 Eggs
  • 1/4 Cup Sour Cream
  • 1 Teaspoon Vanilla Extract
  • Icing Drizzle:
  • 1 Cup Powdered Sugar
  • 2 Tablespoons Limoncello
  • 1 Tablespoon Fresh Lemon Juice
  • *For the best results, make two batches of icing drizzle. One to drizzle over the cake while it is warm, and one to drizzle over the cake after it has cooled.

Directions:

    Cake:
  1. Preheat oven to 325 degrees.
  2. Grease and flour a Bundt pan; set aside.
  3. Whisk together the heavy cream, limoncello, and lemon juice; set aside
  4. Sift together the flour, baking soda, and salt; set aside.
  5. In a large bowl, cream the sugar, butter, and lemon zest for 2 minutes on medium speed.
  6. Add each egg, one at a time; mix for 1 minute after each addition.
  7. Add the sour cream and vanilla; mix for 1 minute.
  8. Add 1/2 of the flour mixture to the mixing bowl; mix until just incorporated.
  9. Add the cream mixture; mix until just incorporated.
  10. Add the remaining flour mixture; mix until just incorporated.
  11. Pour the thick cake batter into the prepared Bundt pan, and then even out the batter with a spatula.
  12. Bake for 35 to 45 minute, or until a knife inserted in the middle comes out clean.
  13. Allow the cake to cool for 10 minutes before inverting it onto a baking rack.
  14. Icing Drizzle:
  15. Whisk together the powdered sugar, limoncello, and fresh lemon juice until extremely smooth.
  16. Drizzle the icing over the still warm or cooled Bundt cake.
  17. *Drizzling the cake while it is warm will allow the cake to absorb the drizzle and become even more moist, however, drizzling the cake while it is cool will create a prettier cake. For the best results, double the amount of icing drizzle and do both.
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Limoncello and pound cake come together in this gorgeously boozy, sweet, tangy, and very light citrus-infused Bundt cake.

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#BundtBakers is a group of Bundt loving bakers who get together once a month to bake Bundts with a common ingredient or theme. You can see all of our lovely Bundts by following our Pinterest board right here. We take turns hosting each month and choosing the theme or ingredient. Updated links for all of our past events and more information about Bundt Bakers can be found on our home page.

And don’t forget to take a peek at all of the Bundts the other talented bakers have baked this month:




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  • Rebekah Rose Hills

    All of this is yes. Such a perfect, bright dessert for spring – the photo with your kitty is ridiculously cute, and I love that pan and the drizzle!! Beautiful!

    • Thanks Rebekah! I’m pretty happy with how the drizzle turned out…not too bad considering the cat was trying to get in my way every single second!

  • Wendy Klik

    I don’t have cats Colleen but I have 4 dogs all of whom take turns jumping in and out of our bed all night so I’m with you on the zombie trail. I think a piece of this cake would make everything all better. Perfect for springtime.

    • I can’t even imagine living with four Brenna’s…I’d be walking around in a perpetual coma-like state!!!

  • Patty’s Cake Bakery

    Ummmm!!! Yummy!!!! I¡Your bundt looks amazing!! But that picture with your kitty is gorgeous!!! I love it!!! Thank you for your participation!!! XOXO

    • Thank you for hosting this month Patty! What a great theme to celebrate!

  • What a beautiful cake and I wondered how you iced it so perfectly. I’ll have to check your drizzle bottle out. My daughter has a cat and she wakes each morning with him batting her head LOL. He is very entertaining.

    • Thankfully Brenna has been taught to stay away from the head by her daddy who is allergic. The closest she comes is gently putting her paw on our faces when we hold her…and that’s all of about five seconds. I seriously love this decorating bottle compared to the other cheap versions on the market. It’s becoming quite handy!

  • Lina

    The cake looks fab..I always have a soft spot for desserts using lemon..this one totally sounds yumm..bookmarking it! The bundt cake pan is awesome!! Thanks for bringing this to the Fiesta Friday party! It will be lovely if you could add a link of the party to your post.

    • Thanks Lina! It’s one of my favorite Bundt pans lately! You can find the link to the party on my Friday post and on my party page which is in the menu at the top of my blog. Happy Fiesta Friday!

  • All That’s Left Are The Crumbs

    I love limoncello, so I am sure I would love this cake. Your decorating looks stunning, almost to good to cut into the cake. But, since it is limoncello, hand me the knife :). Also, I am going to have to check out your decorating bottle since I have a love-hate relationship with my piping bag.

    • The decorating bottle has been a real lifesaver…the cheaper ones are pretty much useless!

  • Joanne Pirozzolo Schweitzer

    This sounds delicious! I like the idea of Limoncello in pound cake. As a matter of fact I made Mini Key Lime Pies with strawberries and Limoncello. That will be on an upcoming Fiesta Friday. http://Www.noplatelikehome.com

    • Sounds lovely Joanne…I’ll keep an eye out for your recipe!

  • Bee Gianni

    This might end up being my favorite. I wonder if I can use Meyer lemons or if that would ruin it. It’s also very pretty and very tempting.

    • I wonder what Meyer Limoncello would actually taste like…it sounds like it would be good!

      • Bee Gianni

        At the very least, it would be interesting just to see if there was a huge difference or very little difference. Maybe I can harvest what’s left of my Meyer lemon tree and start with the limoncello.🐝💜
        Sent from my iPad

  • This looks delicious! I love bunt cakes!

    • They are nice to have around…especially when they’ve got Limoncello in them!

  • I haven’t had a bundt cake in a few years. This looks like a great recipe. I simply adore Limoncello, especially in layer cakes with either strawberry or raspberry fruit filling.

  • First off, your blog is SO CUTE!!! Love, love love! And your cat sounds hilarious! These bundt cake looks perfect for Spring. Yum! XOXO 🙂

    • Thanks Kelly…she’s cute and a holy terror all at the same time! Thanks for stopping by!

  • Tameka Wells

    This looks like a great recipe to try.

  • Gorgeous cake! Thanks for that decorating tip. I need to get a squeeze bottle and see how it works for me.

    • I love this one, and I’ve used quite a few of them. Less explosions and skin burns!