Limoncello Pound Cake Lemon (Printable version)

Moist pound cake with Limoncello infusion and a bright lemon glaze, ideal for dessert or afternoon treats.

# 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 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 the softened butter and granulated sugar until pale and fluffy, approximately 3 to 4 minutes.
03 - Add eggs one at a time to the butter mixture, mixing well after each addition to ensure full incorporation.
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, stirring just until incorporated without overmixing.
07 - Pour the batter into the 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 the cake to cool in the pan for 15 minutes, then transfer to a wire rack to cool completely.
10 - Whisk powdered sugar with lemon juice and Limoncello until smooth and of pourable consistency.
11 - Drizzle the glaze over the cooled cake and top with extra lemon zest if desired. Allow the glaze to set before slicing.

# Expert Advice:

01 -
  • The Limoncello adds a sophisticated brightness that regular lemon cakes never quite achieve, making every bite feel special without needing fancy techniques.
  • It stays moist for days, which means you can bake it ahead and actually enjoy your time instead of stress-baking the morning of.
  • The glaze hits different—tart but not harsh, sweet but balanced—like it was designed to tie the whole thing together.
02 -
  • Temperature matters more than you'd think—cold eggs and cold milk will cause the batter to break and separate, giving you a greasy cake, so pull everything from the fridge at least an hour before you start.
  • The glaze thickness is adjustable and personal; I learned this after making it too runny one time and having it slide off my cake, so taste as you go and add lemon juice or sugar in tiny increments.
03 -
  • If you can't find Limoncello, you can substitute with limoncino or even vodka infused with lemon zest, but the flavor will be different—slightly less complex, so use good lemon juice to compensate.
  • For a slightly lighter texture, replace half the all-purpose flour with cake flour, which has lower protein and creates an even more tender crumb that practically melts on your tongue.
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