Limoncello Pound Cake Lemon (Print Version)

Moist pound cake infused with limoncello and finished with a tangy lemon glaze, perfect for spring gatherings or citrus lovers.

# What You'll Need:

→ Pound Cake

01 - 2.5 cups all-purpose flour
02 - 0.5 teaspoon baking powder
03 - 0.5 teaspoon fine sea salt
04 - 1 cup unsalted butter, softened
05 - 2 cups granulated sugar
06 - 4 large eggs, room temperature
07 - 0.33 cup limoncello liqueur
08 - 0.25 cup whole milk, room temperature
09 - 0.25 cup fresh lemon juice
10 - Zest of 2 lemons
11 - 1 teaspoon pure vanilla extract

→ Lemon Glaze

12 - 1 cup powdered sugar, sifted
13 - 2 to 3 tablespoons fresh lemon juice
14 - 1 tablespoon limoncello liqueur, optional
15 - Zest of 1 lemon for garnish

# How To Make It:

01 - Preheat oven to 350°F. Grease and flour a 9x5-inch loaf pan or bundt pan.
02 - In a mixing bowl, whisk together flour, baking powder, and salt. Set aside.
03 - In a large mixing bowl, cream together softened butter and sugar until light and fluffy, approximately 3 to 4 minutes.
04 - Beat in eggs one at a time, ensuring each is fully incorporated before adding the next.
05 - Add limoncello, milk, lemon juice, lemon zest, and vanilla extract to the butter mixture and mix until combined.
06 - Gradually add the flour mixture to the wet ingredients, mixing just until incorporated. Do not overmix.
07 - Pour batter into the prepared pan and smooth the top evenly.
08 - Bake for 50 to 60 minutes, or until a toothpick inserted in the center comes out clean. If the top browns too quickly, tent with foil after 40 minutes.
09 - Cool the cake in the pan for 15 minutes, then turn out onto a wire rack to cool completely.
10 - In a small bowl, whisk together powdered sugar with 2 tablespoons lemon juice and limoncello if using, adding more lemon juice as needed for a pourable consistency.
11 - Drizzle glaze over the cooled cake and garnish with lemon zest. Let set before slicing.

# Expert Tips:

01 -
  • It tastes like springtime in a slice, with that bright limoncello punch balanced by a tender, buttery crumb that keeps people coming back for seconds.
  • The recipe is forgiving enough for a weeknight bake but impressive enough to bring to a dinner party without apology.
  • One whiff of this baking will make your entire house smell like an Italian lemon grove, which alone makes it worth the effort.
02 -
  • Don't glaze a warm cake; the glaze will melt right off and you'll lose that beautiful contrast between the tender crumb and the slightly crisp, sweet coating.
  • Overmixing after you add the flour is the number one reason pound cakes turn out dense, so truly stop mixing as soon as you don't see streaks of flour anymore.
  • If you don't have limoncello, you can substitute limoncino, or even use vodka with a tablespoon of lemon extract mixed in, though the flavor won't be quite as elegant.
03 -
  • If your oven runs hot, reduce the temperature by 25 degrees and add five to ten minutes to the baking time—it's better to catch a cake at the right doneness a few minutes late than to overbake it and have it dry out.
  • The secret to a moist pound cake is not in the mixing but in the moment you remove it from the oven; pull it just as the toothpick stops looking wet, even if it still has a few moist crumbs, because carryover heat will finish the job.
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