Limoncello Pound Cake Lemon (Printable)

Moist and zesty pound cake with Limoncello infusion and bright lemon glaze—perfect for any occasion.

# What You Need:

→ Pound Cake

01 - 1 cup unsalted butter, softened
02 - 2 cups granulated sugar
03 - 4 large eggs, room temperature
04 - 1/4 cup Limoncello liqueur
05 - 1/4 cup whole milk, room temperature
06 - 2 tablespoons freshly grated lemon zest
07 - 1/4 cup fresh lemon juice
08 - 2 1/2 cups all-purpose flour
09 - 1 1/2 teaspoons baking powder
10 - 1/2 teaspoon salt

→ Lemon Glaze

11 - 1 cup powdered sugar, sifted
12 - 2 to 3 tablespoons fresh lemon juice
13 - 1 tablespoon Limoncello liqueur
14 - Extra lemon zest for topping, optional

# Directions:

01 - Preheat oven to 350°F. Grease and flour a 9x5-inch loaf pan or bundt pan.
02 - In a large bowl, cream together softened butter and granulated sugar until pale and fluffy, approximately 3 to 4 minutes.
03 - Beat in eggs one at a time, mixing thoroughly after each addition.
04 - Stir in lemon zest, Limoncello, lemon juice, and milk until fully combined.
05 - In a separate bowl, whisk together flour, baking powder, and salt.
06 - Gradually add dry ingredients to wet ingredients, stirring just until incorporated. Do not overmix.
07 - Pour batter into prepared pan and smooth the top surface.
08 - Bake for 50 to 55 minutes, or until a toothpick inserted into the center emerges clean.
09 - Allow cake to cool in the pan for 15 minutes, then invert onto a wire rack to cool completely.
10 - Whisk powdered sugar with lemon juice and Limoncello until smooth and pourable consistency is achieved.
11 - Drizzle glaze over cooled cake and top with additional lemon zest if desired. Allow glaze to set before slicing.

# Expert Advice:

01 -
  • The Limoncello keeps the cake impossibly moist while the lemon glaze adds a professional bakery finish that looks far more impressive than it actually is.
  • It's elegant enough for guests but simple enough that you can make it on a random Tuesday afternoon without feeling like you're tackling something crazy.
02 -
  • Room temperature ingredients are not a suggestion—they're the difference between a tender, velvety crumb and a dense, greasy disaster that disappointed me once and taught me never to skip this step again.
  • The moment the glaze reaches that perfect pourable consistency is the moment you stop adding lemon juice; one tablespoon too much and you've got lemonade instead of glaze.
03 -
  • If you're concerned about using alcohol, remember that baking burns off most of the ethanol, leaving behind only the flavor complexity—but if you're serving young children or anyone who prefers to avoid it entirely, replace the Limoncello with an equal amount of additional lemon juice and a tiny splash of vanilla extract for warmth.
  • Brown butter instead of regular butter adds a subtle nuttiness that makes people ask what your secret ingredient is; let butter melt and cook in a saucepan until the milk solids turn golden and smell toasty, then cool slightly before using.
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