Limoncello pound cake

By Wendy Andresen | Jul 31, 2019
Photo by: Wendy Andresen

What a concept! An easier-than-pie cake that requires no electric mixer or sifting, uses self-rising flour, contains no eggs, and comes out moist and boozy. I held my breath and prayed that it would come out all right and that I hadn’t just wasted an unconscionable amount of precious lemon liqueur, but it was spot-on. I like to top the slices with lemon sorbet and fresh berries for a perfect summer dessert.


1 1/4 cups self-rising flour

3/4 cup almond flour/meal

1/2 cup granulated organic white sugar

Zest of 1 small lemon

1 tsp. baking powder

1/4 tsp. salt

3/4 cup plain unsweetened nondairy milk

1/2 cup olive oil

1/2 cup limoncello, plus 4 Tbsp.


1. In a medium bowl, whisk together the two types of flour, the sugar, lemon zest, baking powder and salt.

2. In a small bowl or large measuring cup, whisk together the milk, olive oil, and 1/2 cup limoncello. Save the remaining 4 Tbsp. limoncello for later.

3. Add the wet ingredients (step 2) to the dry (step 1) and whisk just until combined. The batter will be thin.

4. Line a large loaf pan with parchment paper and spray it with nonstick cooking spray.

5. Pour the cake batter into the pan and bake at 350 degrees for 55 to 60 minutes, until a knife inserted into the center comes out clean.

6. Let the cake cool completely and then invert it oton a platter. Remove the parchment.

7. Using a skewer or some such device, poke a couple dozen holes in the cake and drizzle 4 Tbsp. of limoncello evenly over the top. Slice and serve with lemon sorbet and berries if you wish, but I think it’s sublime just neat.

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