Limoncello Pound Cake Lemon (Printable Version)

Moist pound cake infused with Limoncello and crowned with a bright lemon glaze for fresh flavors.

# Ingredient List:

→ Pound Cake

01 - 2½ cups all-purpose flour
02 - 2 teaspoons baking powder
03 - ½ teaspoon salt
04 - 1 cup unsalted butter, softened
05 - 2 cups granulated sugar
06 - 4 large eggs, room temperature
07 - 1 tablespoon finely grated lemon zest
08 - ¼ cup fresh lemon juice
09 - ⅓ cup Limoncello liqueur
10 - 1 teaspoon pure vanilla extract
11 - ½ cup whole milk, room temperature

→ Lemon Glaze

12 - 1½ cups powdered sugar, sifted
13 - 2-3 tablespoons fresh lemon juice
14 - 1 tablespoon Limoncello liqueur, optional
15 - 1 teaspoon finely grated lemon zest

# Directions:

01 - Preheat oven to 350°F. Grease and flour a 10-cup Bundt pan or standard loaf pan, ensuring all surfaces are evenly coated.
02 - In a medium bowl, whisk together flour, baking powder, and salt until well blended. Set aside.
03 - In a large bowl, cream softened butter and granulated sugar together using an electric mixer for 3-4 minutes until light and fluffy.
04 - Add eggs one at a time, beating thoroughly after each addition to ensure complete incorporation.
05 - Mix in lemon zest, lemon juice, Limoncello liqueur, and vanilla extract until fully combined.
06 - Alternately add flour mixture and milk to the batter, beginning and ending with flour. Mix until just combined without overmixing.
07 - Pour batter into prepared pan and smooth the top surface evenly.
08 - Bake for 50-55 minutes until a toothpick inserted into the center emerges clean.
09 - Allow cake to rest in pan for 15 minutes, then invert onto a wire rack to cool completely.
10 - Whisk together powdered sugar, lemon juice, optional Limoncello, and lemon zest until smooth and pourable consistency is achieved.
11 - Drizzle glaze over cooled cake and allow to set completely before slicing.

# Expert Advice:

01 -
  • The crumb stays impossibly moist thanks to the milk and Limoncello combination, so it tastes just as good on day three as it does fresh from the cooling rack.
  • It walks that perfect line between sophisticated enough for dinner parties and simple enough to bake on a Tuesday when you just want something bright and comforting.
  • The glaze sets beautifully without being overly sweet, letting the real lemon flavor shine instead of masking it.
02 -
  • If your batter looks separated or grainy after adding eggs, don't panic—it means your butter was too cold or you didn't beat long enough between additions; just keep mixing gently and it will come together.
  • Room temperature ingredients matter more than you'd think; cold milk and cold eggs won't emulsify properly and you'll end up with a gritty crumb no matter how perfect your technique is.
  • Don't open the oven door before 45 minutes or you'll cause the cake to sink in the middle—I learned this the hard way and had a sunken top that I disguised with extra glaze.
03 -
  • Invest in a microplane zester and use it right before mixing—the oils in fresh zest fade quickly and you want maximum impact.
  • If your glaze looks too thick, add lemon juice one teaspoon at a time; if it's too thin, sift in a bit more powdered sugar—consistency should be like thick honey.
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