Limoncello Lemon Pound Cake-2I’m pretty sure today will be filled with a lot of flowers, chocolate and appreciations for all the moms out there. I thought a nice lemon cake would be perfect to celebrate. #SundaySupper is all about mom today and even though I can’t be by my mom inlaw I know she would love this cake.

Limoncello Lemon Pound Cake-3This is a great basic cake but also has a boozy surprise. I had some limoncello in the cabinet (I usually add a splash to fruit salad) and decided to bring a little bit of sophistication to a plain lemon pound cake.

Limoncello Lemon Pound Cake-4

Limoncello Lemon Pound Cake

Limoncello Lemon Pound Cake


  • 1 cup vegan margarine, softened, plus more for the pan
  • 2 cups granulated sugar
  • 2 Tbsp powdered egg replacer + 1/4 cup water (like Bob’s Red Mill egg replacer)
  • 1/2 cup vegan yogurt
  • 1 Tbsp finely grated lemon zest
  • 1 tsp vanilla
  • 3/4 cup plain almond milk
  • 1/3 cup fresh lemon juice
  • 3 Tbsp limoncello liqueur
  • 3 cups all-purpose flour, plus a bit more for the pan
  • 1 1/2 tsp kosher salt
  • 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • Glaze:
  • 2 Tbsp lemon juice
  • 1 cup powdered sugar


  1. Preheat the oven to 350 degrees F. Grease a loaf pan and sprinkle with flour. In a medium bowl, combine the flour, baking powder, baking soda and salt.
  2. Using an electric mixer, cream the margarine and sugar. With the mixer running at low speed, add the egg replacer, yogurt, almond milk, then add the vanilla.
  3. Working in alternating batches, and mixing after each addition, add the dry ingredients and lemon juice (along with the limoncello) to the mixture. Mix until just smooth.
  4. Pour into the prepared pan and bake until raised in the center and a tester inserted into the center comes out dry and almost clean (a few crumbs are OK), 65 to 75 minutes.
  5. When the cake is done, let cool in the pan 15 minutes (it will still be warm). Run a knife around the sides of the pan. Set a wire rack on a sheet pan with sides and turn the cake out onto the rack to cool. Top with the glaze.

Mother’s Day Breakfast:

Mother’s Day Appetizers, Soups and Salads:

Mother’s Day Main Dishes:

Mother’s Day Desserts: