Limoncello Pound Cake Lemon (Print Version)

Moist pound cake infused with Limoncello and topped with a tangy lemon glaze for a bright, flavorful finish.

# What You'll 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

# How To Make It:

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 combined.
05 - In a separate bowl, whisk together flour, baking powder, and salt.
06 - Gradually add dry ingredients to wet ingredients, mixing just until incorporated.
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 comes out clean.
09 - Let cake cool in pan for 15 minutes, then turn out onto a wire rack to cool completely.
10 - Whisk powdered sugar with lemon juice and Limoncello until smooth and pourable.
11 - Drizzle glaze over cooled cake and top with extra lemon zest if desired. Allow glaze to set before slicing.

# Expert Tips:

01 -
  • The Limoncello gives you a flavor complexity that regular lemon cake can't touch, with a subtle warmth that lingers on your tongue.
  • It's sturdy enough to make ahead and actually tastes better the next day when the flavors deepen and meld together.
  • The bright glaze drip is so forgiving that even your first attempt will look intentionally elegant.
02 -
  • Room temperature ingredients are the difference between a silky batter and a separated one that bakes unevenly—this isn't fussy, it's foundational chemistry.
  • Overmixing after you add the flour is the fastest way to transform this tender cake into a dense brick, so practice restraint and stop when you can barely see a flour streak.
  • The glaze sets best on a fully cooled cake; applying it to anything warm will cause it to run off and leave bare patches that look unfinished.
03 -
  • If you can't find Limoncello, use a combination of lemon zest and a tiny splash of vanilla extract mixed with an extra tablespoon of lemon juice—it won't be identical, but it's a respectful substitute.
  • Make extra glaze and store it in a small jar for up to a week; it becomes a magic drizzle for plain yogurt, ice cream, or even shortbread cookies.
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