Limoncello Pound Cake Lemon (Printable Version)

Moist pound cake infused with citrus liqueur and finished with a tangy lemon glaze for a refreshing bite.

# 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

# How-To Steps:

01 - Preheat oven to 350°F. Grease and flour a 9x5-inch loaf pan or bundt pan.
02 - In a large bowl, cream together the softened butter and granulated sugar until pale and fluffy, approximately 3 to 4 minutes.
03 - Beat in the eggs one at a time, mixing thoroughly after each addition.
04 - Stir in the lemon zest, Limoncello, lemon juice, and milk until fully combined.
05 - In a separate bowl, whisk together the flour, baking powder, and salt.
06 - Gradually add the dry ingredients to the wet mixture, mixing just until incorporated to avoid overmixing.
07 - Pour the batter into the prepared pan and smooth the top surface evenly.
08 - Bake for 50 to 55 minutes, or until a toothpick inserted into the center emerges clean.
09 - Allow the cake to cool in the pan for 15 minutes, then invert onto a wire rack to cool completely.
10 - Whisk together the powdered sugar, lemon juice, and Limoncello until smooth and pourable in consistency.
11 - Drizzle the glaze over the cooled cake and top with additional lemon zest if desired. Allow the glaze to set completely before slicing.

# Expert Tips:

01 -
  • It stays moist for days, which means you can actually make it ahead without it drying out by dessert time.
  • The Limoncello gives it a sophisticated edge that feels like you know a secret the other cake recipes don't.
  • It looks fancy enough to serve to guests but tastes like the kind of thing you'd sneak a slice of at midnight.
02 -
  • Don't skip cooling the cake completely before glazing—warm cake will melt the glaze into an oily mess instead of that beautiful glossy finish.
  • Lemon juice varies in acidity depending on the fruit; if your glaze tastes too sweet, a squeeze more lemon instantly brings it back into balance.
03 -
  • If you can't find Limoncello, substitute with vodka infused with lemon zest steeped for a few days—it won't be identical, but the boozy bite will still elevate the cake.
  • Microplane zest is finer and more flavorful than box-grater zest; if you only have a box grater, use slightly less since it's more concentrated.
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