Lemon and limoncello pound cake

  • Preparation 1 h 45 min
  • Cooking 1 h
  • Servings 6 to 8
  • Freezing Absolutely


Ingredients for the cake

  • 1/2 cup diced butter, room temperature
  • 1/2 cup white sugar
  • 1/2 cup brown sugar
  • 3 large eggs, room temperature
  • 1/3 cup sour cream, taken out of the fridge 15 minutes before use
  • 3 tablespoons lemon zest
  • 2 tablespoons Limoncello (or lemon juice)
  • 2 tablespoons dark rum (or vanilla extract)
  • 1 1/2 cups all-purpose flour
  • 1/4 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 2 pinches of salt
  • About 1 tablespoon poppy seeds

Ingredients for the icing

  • 1 cup icing sugar
  • 2 tablespoons milk
  • 1 tablespoon Limoncello (or lemon juice)



  • Preheat the oven to 325°F. Grease and flour a 9” x 5” loaf pan.
  • In the bowl of a stand mixer fitted with the flat beater, add the butter, sugar and brown sugar. Beat for 2 minutes or until smooth. Scrape the sides of the bowl well.
  • On medium speed, add the eggs one at a time and mix well between each one.
  • Add sour cream, lemon zest, Limoncello and rum and mix for 30 seconds.
  • In a bowl, add the flour, baking powder, baking soda and salt then mix.
  • On low speed, stir in the flour mixture, in two parts, until smooth. Scrape the sides of the bowl well. Do not overmix.
  • Pour the mixture into the loaf pan and make the top surface even. Decorate with poppy seeds.
  • Place in the oven and bake for about 1 hour or until a toothpick comes out clean when poked in the center. Leave to cool for 30 minutes before unmolding. Place on a wire rack and let cool for 1 hour before adding the frosting.
  • For the icing: add the ingredients in a bowl and mix until smooth. Adjust consistency by adding either milk or powdered sugar, to taste. Drizzle with frosting and serve!