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Blackberry Limoncello Cake Recipe

If you love the fresh flavors of blackberries and lemons, this recipe is for you!

This pound cake has the perfect amount of sweetness. It is perfect for the summer, but can be made any time of the year! It can be refrigerated for up to four days once it is made!


  • 1/2 cup (1 stick) of Unsalted Butter, softened at room temperature
  • 1 cup of Granulated Sugar
  • 2 Eggs
  • 2 tsp of Vanilla Extract
  • Zest of 1 Lemon
  • 3/4 cup of Buttermilk (you might need a smidge more so keep it nearby)
  • 1/4 cup of Cream of Lemoncello or Regular Limoncello
  • 2 cups of All Purpose Flour
  • 1 tsp of Baking Powder
  • 1/2 tsp of Salt (I use Coarse Kosher Salt, use 1/4 tsp if using fine salt)
  • Handful of Fresh Blackberries (works well with blueberries too)
  • 1 Tbsp of Sugar


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